I will admit to not being a big camping kind of person. The thought of this strawberry rhubarb crisp over a fire pit sounds tempting enough to maybe get me sleeping out under the stars!
My family and I go camping every year and we go with our friends who have always made some amazing stew using their dutch ovens
so starting last year we have done a little friendly competition to see what recipes we could come up with. This camping trip I decided to make desserts so I came up with the idea to do a strawberry rhubarb crisp/crumble and I used rhubarb from my garden along with locally picked strawberries! It came out delicious! Since then we have been obsessed with using cast iron cookware from Lodge for our camping meals.
Jenn has been working as a professional photographer for the last 5 years. She shoots Canon, both the 5D mark II and mark III with a 100mm 2.8 and the 50mm. Food photography gives her an opportunity to “play around with different types of lighting, moods, and colors, create different compositions, and even tell stories.”
Food is such a huge part of any culture and it brings people together which is something Jenn has always enjoyed exploring. It also doesn’t hurt that she gets to eat it after! Jenn currently lives in Manchester, NH.
What is T.e.l.l.?
T.e.l.l. New England is an online quarterly magazine that I run with my friends Ashley and Mandi – It is submission based and T.e.l.l. stands for “The Essence of Living Locally in New England”. It is our way of creating art and concepts while telling the stories of the 6 states we call home in the Northeast. It includes recipes, tutorials, interviews, ideas, stories, photography, illustration etc. and is really inspired by farm to table, nature, local businesses, and craftspeople. We hope that it keeps growing and growing!
Thank you Jennifer for sharing with us. My grandmother makes a great Strawberry Rhubarb, your images and recipe bring back wonderful memories. Below is a recipe to remember the next time you are camping.
- 3 Tbsp. butter
- 2 Tbsp. brown sugar
- ¾ cup old-fashioned rolled oats
- ¾ cup almond meal
- ½ cup walnuts, chopped
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, washed and diced
- Zest and juice of 1 medium lemon
- 1 Tbsp. cornstarch
- ¼ cup honey
- Dash coarse salt
- Melt butter and whisk in brown sugar. Stir in oats, almond meal and walnuts until combined. Set aside.
- Grease a cast iron skillet and add strawberries and rhubarb and cook 60-90 seconds. In a small bowl, whisk together the lemon juice and zest and cornstarch, until cornstarch is dissolved. Whisk in honey and a dash of salt. Add to the pan with the fruit, stir, and cook 30-60 seconds, until the mixture starts to bubble.
- Evenly crumble topping over the fruit in the skillet. Bake for 15-20 minutes, until fruit mixture is bubbly and thick, and topping is crispy. Allow crisp to cool a few minutes before serving.