Sunday Night Dinner – Pork Tacos and Strawberry Rhubarb Crisp

Happy Father’s Day!  A bit of a rainy start but I hope you all had great days recognizing all those fathers out there.

The Anderson family has been out straight with the Strawberry fest yesterday so I thought I would give them a break and host again this week.  Not to mention that it gave me the chance to use my favorite strawberry rhubarb crisp recipe.  There are so many crisps out there and with the strawberries and rhubarb in the boxes this week I mean really, how could you not?  I am a huge fan of the buttery oat crumble on the top of the balanced sweet and tart combo of strawberry and rhubarb.

Father’s Day is a busy day for me.  I have Father’s Day orders to fill for my business, Whisk Baked Goods, and pick up times for those orders.  In addition to seeing my dad, Alex’s dad, of course my boys were celebrating Alex as well.  So I needed a dinner that I could do a bunch of the prep ahead of time.  Last night I washed and cut 4 cups of strawberries and 4 cups of rhubarb and got the pork shoulder ready in the crock pot dish.



These went into the fridge the night before.  This morning I popped the pork in the crock pot on low for 8 hours.  When we got home I finished up the crisp and got the tacos ready.

I actually got my crisp ready first because it has an hour bake time.  This crisp isn’t my recipe.  I found it years ago, it’s from Ina Garten on the food network.  It is so good and comes out great each time, I don’t change a thing…and that’s unusual for me, I seem to always put my own spin on things.  I guess when something’s works, why change it right?  You can find the recipe here.

Mix up your strawberries and rhubarb with 3/4 cups of sugar and the zest of two oranges, stir well.

imageUse 1/2 a cup of fresh squeezed orange juice and mix in 1 Tablespoon of corn starch.  Add the mixture to the fruit.

imagePour all of this into a glass baking dish.


Then mix all of the ingredients for the crisp topping in a mixer with the paddle attachment.

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup quick-cooking oatmeal

Add 12 tablespoons cold unsalted butter in chunks until the mixture is crumbly.  Then spread on top of the fruit mixture and you are ready to go. Into a preheated 350 degree oven for an hour.

Get your our taco fixings ready and shred the pork shoulder for your main meal.




Pull the crisp out of the oven and let it cool a bit while you eat your tacos.  Enjoy some fresh crisp. Enjoy!



About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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