I have happily partnered with World Kitchen LLC to share the wonderful Pyrex® 100th Anniversary product line. All opinions are my own.
Some things just get better with time. Old stories, memories and even good old family recipes. Pyrex is turning 100 this year, and we’re celebrating with a raised glass, a look down memory lane and a rehashing of a favorite strawberry rhubarb crisp recipe. #Pyrex100
My father was in the military, so we never got to spend large amounts of time with our extended family. Even so, I have larger than life memories of aunts and uncles and grandparents from when I was young. Like of my Aunt Rochelle. She was certainly one of those strong women and steadfast people you always look up to…and most of my memories of her come from me sitting at her heavy oak table in the heart of her home, the kitchen, watching her cook for the family and farm she took exquisite care of.
Aunt ‘Chelle, domestic goddess that she was, not only made fabulous pies and cookies, but often grew the ingredients herself. She’d set aside rows of sweet corn from the harvest just for the family, and her strawberries just always seemed to taste like the best ones you’ve ever had. Rhubarb was one of her favorites–and she created the recipe for Rhubarb Crisp you’ll see later in this post to make good use of it.
Since we lived so far away, we didn’t make it up to Michigan where that part of the family lived often. When we did go, Aunt Rochelle would pull tables out onto the lawn and we’d have a giant family picnic all afternoon to celebrate us being there. And during those fantastic picnics, I can remember picking huge spoonfuls of rhubarb crisp straight out of the Pyrex pans.
I love how the Pyrex pans from 30 years ago are still around, still a family staple for cooking, and still such a part of childhood memories. Pyrex commemorating their boldest anniversary to date with lots of new designs! You’ll have a chance to win some of their fantastic-looking new pieces later in the post.
Inspired by the picnics in Michigan and all of the new Pyrex pieces that have recently been released, we packed up a big basket and take our dinner outdoors this week. Out of all the newly designed pieces, the Pyrex Portables with the baking dish was my favorite. Functional AND cool looking.
Our warm crisp was kept nice and toasty inside with the help of a heat pack (that can also be a cold pack!) My daughter happily toted the strawberry rhubarb crisp to our impromptu picnic.
I’ve had these 4-cup 100th anniversary dot storage dishes sitting on my counter for a bit, and they have gotten lots of oohs and aahs. I had to count them every time one of my friends left. They ended up being absolutely perfect to pack full of food and into the basket for our picnic.
Our picnic was super stylish because of these beauties! Right now, I’m wondering how my kitchen survived without them in it.
By now, I imagine you are wondering what happened to that strawberry rhubarb crisp recipe I promised you. This comes to you courtesy of Aunt Rochelle. You have the option to not add the strawberries to this if you don’t want (they were my addition) and use 8 cups of rhubarb instead. Scroll to the bottom of the post for the printable recipe!
Strawberry Rhubarb Crisp Recipe
1 cup flour
1 1/2 cups quick cooking oats
1 cup brown sugar, packed
1/2 cup melted butter
5 cups diced rhubarb
3 cup sliced strawberries
1 1/4 cup sugar
3 1/2 tablespoons Cornstarch
1 1/4 cup water
1 teaspoon vanilla
2 tablespoons strawberry gelatin
Mix the crumb topping ingredients together in a medium sized bowl. Blend until mixture forms loose crumbs. Press half of the mixture into a 9×13 Pyrex pan. I’m going to let you know how much I love this baker, too. Those nice wide handles make it so so much easier to pull a heavy dish out of the oven!
For purchasing purposes, you’ll get around 2 cups of rhubarb for every 3 stalks you buy. I’ll give you a moment to admire the 100th anniversary Pyrex measuring cup. It comes in 5 different colors and 3 different sizes (woot!)
After the awe subsides, cover crumb mix evenly with rhubarb and strawberries.
In small sauce pan, combine sugar, cornstarch, water and vanilla. Cook over medium heat until thickened and almost clear. Pour over strawberries and rhubarb. Evenly sprinkle the strawberry gelatin over the fruit. Spread the remaining crumb mixture over the fruit.
Bake at 350 degrees for 1 hour.
Gluten-Free Apple Crisp
Since my son can’t have gluten, and doesn’t like strawberries, I made him his very own gluten-free apple crisp for our picnic. Use the same recipe as above, just substitute 3/4 cup almond flour and 1/4 coconut flour for the wheat flour in the crumble. Switch out the rhubarb and strawberries for granny smith apples, and replace the strawberry jello for a tablespoon of cinnamon. The things we do for our children!
For a small serving for a 6-year old, I baked him up a partial recipe in one of the 4-cup storage bowls. Did you know you can bake in them as well?? My casserole dish collection is now so much bigger. With proper care, they’ll be able to last until I am able to hand them down to my children!