TWD: Strawberry Rhubarb Double Crisp

I never got around to making an official announcement on my blog, but Josh and I got engaged last summer (he proposed after I ran my first, and so far only, marathon on the 4th of July) and we’re getting married – in a month! We haven’t gone on any kind of crazy wedding diet or been Shedding for the Wedding (admittedly there have been a few extra miles run by Josh and I’ve tried to pick up hand weights occasionally). So even though I haven’t been blogging much, I’ve still been baking and we’ve been eating plenty of treats – in moderation, of course. However, Josh told me that the two weeks prior to the wedding, he wants to put a moratorium on desserts. I asked if that meant I could not bake at all (you know, with all the free time this procrastinator will have the two weeks before her wedding), and he said that I could make snacks, like cookies, but he is planning on refraining from large desserts with ice cream.



So it’s a really good thing this week’s Tuesdays With Dorie selection, Strawberry Rhubarb Double Crisp was selected now. It had been a while since I’d made an oozy fruit dessert, which, at least in our house, just screams for homemade ice cream. It seems that it is slightly early for rhubarb, though I was fortunate enough to find some at my local market. For some reason, I felt that this dessert took longer to put together than your average crumble (though I was multitasking with some other recipes), but double crisp is double delicious, so it’s definitely worth it!

We rated this recipe an 8 for Deliciousness and I rated it a 4 for Effort, for an EDR of 2. Many thanks to Sarah of Teapots and Cakestands for selecting this recipe at just the right time. You can find the recipe here on Sarah’s site and visit the TWD site to see if the other bakers were able to find rhubarb or if they got creative.