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Fresh off a week of rain, the strawberries were shiny, bright and juicy, definitely the star attraction this week at market.

In the market bag: 2 qts strawberries, spring onions, cremini mushrooms, Toigo chipotle salsa, tomatoes, English peas, red Russian kale, mozzarella, and green garlic pesto. (I’m envisioning a garlic-tomato-shroom pasta this week.) The spring onions were used in my peanut satay chicken for Sunday’s (indoor) barbecue (yes, more rain!). The strawberries were featured in strawberry rhubarb crisp this week – a quick and easy dessert perfect for entertaining.

Recipe: Strawberry Rhubarb Crisp

Ingredients:

• 3c rhubarb (about 6 stalks), ends trimmed and sliced about 1/4″ thick
• 2 c strawberries, sliced
• 2 T cornstarch
• 1/3 c each sugar and honey
• 1/2 c butter, softened
• 1 c flour
• 1 c brown sugar
• 1 c oats

Instructions:
Toss rhubarb, strawberries, cornstarch, sugar and honey and pour into lightly oiled rectangular baking dish. Mix remaining ingredients and spread evenly over fruit mixture. Bake at 350* for 45-50 minutes, until fruit is bubbling and top is golden. Best served with vanilla ice cream, but a glass of fresh milk will do.

This post is my entry in the “Make it from Scratch” carnival hosted this week by Surely You Nest.