This yummy desert is for rhubarb lovers
This crisp is tart and sweet—and absolutely delicious. The strawberries add sweetness and the rhubarb gives it a wonderful tart flavor. Combining the flavors of these two fruits creates a delicious dessert that is easy to make. You can substitute your favorite nuts for hazelnuts. I am very partial to hazelnuts, but pecans or walnuts will be just as good. Serve it with ice cream and you have a winner.
Toast the hazelnuts in a preheated oven at 375° for 10 to 15 minutes. Put the hot hazelnuts in a dish towel and rub vigorously to remove as much black skin as possible. Not all the skin will come off, so return those nuts to the oven and bake for a while longer. Rub them again in a towel. Leaving some skin is ok. Chop the hazelnuts coarsely.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.