Ahhhh Summer….the smell of fresh cut grass, the look of sun-kissed skin, that taste of delicious frozen treats and the sound of frustration over how much screentime my kids get each day. With my boys at home from school for the summer, I try to bake in the kitchen with them more. We explore new things they haven’t tried before and teach them new techniques. I LOVE our mom-and-me time in the kitchen.
Rhubarb is not a food you hear about very often nor is it typically seen on menus. As for the kids, the jury is still out on whether or not they can get behind “fruit celery”. Local farmers markets and grocery stores, like Fresh Market, carry it from spring through midsummer. Those who can get their hands on it tend to pair it with strawberries in pies, sauces and cocktails and load it with sweeteners to cut down on its naturally sour taste.
When I think of strawberry rhubarb pie filling, the first thing I think of is jelly. And there is nothing that goes better with Jelly than peanut butter. The combo of the rhubarb and strawberry with the peanut butter oat crumble topping is a match made in heaven. This recipe is so easy to make and perfect served warm with a scoop of vanilla ice cream. It really does taste like a PB&J sandwich.
Hey kids, the verdict is in- this is a summer treat we can get behind!
Cheers!
