Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It’s an ideal balance of sweet and tart that will keep you coming back for more!
I grew up on rhubarb, and to me, rhubarb is the taste of summer. My mom always had rhubarb growing in our backyard when we were kids. She made rhubarb crisp, rhubarb pie, and rhubarb sauce. So I just assumed rhubarb would be in my life forever, and I would usher in summer for my kids with a warm rhubarb pie and vanilla ice cream. Is anyone else’s mouth watering right now? So what happened? We moved to Hawaii, and the climate is too warm here, at least at our elevation. Now, I’m not complaining; it’s just a fact that we can’t grow rhubarb here. Trust me, we have tried, or I should say, my husband has tried. He knows how much I want rhubarb to grow in our garden. I have heard that people have had success in growing it here at some elevations where it’s cooler. So maybe we should just move to the mountains…But in the meantime, I keep a keen eye out for rhubarb at the grocery store. Because it doesn’t grow well here, I might see it once a year or at most twice, but when I see it, I buy it! And for a little while, I’m transported back to warm summer nights, bare feet on soft green grass, backyard barbecues followed by backyard campouts, and my mom’s amazing rhubarb pie, the true taste of summer!
Enough reminiscing…Let’s talk about the recipe! When choosing rhubarb, look for firm, crisp stalks with shiny skins. Avoid stalks that are limp with blemishes and split ends. If you’re harvesting it fresh from your garden, use stalks that are at least 10 inches long. Always leave some stalks on your plant so you don’t kill it.
FOR THIS RECIPE:
Cut both your strawberries and rhubarb to a uniform 1/4 inch. Uniformity allows for the fruit to cook evenly. Toss with sugar and flour. Add the fruit to a 9 x 13-inch pan.
To make the perfect crumble top, I like to mix the flour, brown sugar, cinnamon, salt, and oats with a whisk. Using a whisk helps to get everything mixed thoroughly and evenly and helps to remove any lumps in the brown sugar. When combined, I add the melted butter and mix with a fork until everything is evenly moist. Finally, I sprinkle the crisp on top of the fruit with my fingers. It makes it easier to distribute the topping evenly and prevents it from being too clumped together.
Bake it in the oven at 375 degrees for 45 minutes or until it is bubbling and the topping is lightly browned. Let it cool for 20 to 30 minutes before serving.
Rhubarb crisp is best served with a scoop of vanilla ice cream. Trust me; it completes the dish! Enjoy!
Rhubarb Strawberry Crisp
- 9 x 13 baking pan
- 1 cup granulated sugar
- 5 tablespoons flour
- 4 cups fresh strawberries, sliced to ¼ inch thickness
- 4 cups rhubarb, sliced to ¼ inch thickness
- 1 cup flour
- 1 cup brown sugar, packed
- 2 cups rolled oats, (old fashioned, not quick-cooking)
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- ¾ cups butter, melted
- Preheat oven to 375°F degrees.
- In a large bowl, combine the sugar, flour, strawberries, and rhubarb. Place the mixture in a 9 x 13 baking dish.
- In a separate bowl, mix flour, brown sugar, oats, cinnamon, and salt with a whisk to remove lumps and combine well. Stir in melted butter with a fork, fluffing as you mix.
- Using your hands, evenly sprinkle the crumble topping over the fruit.
- Bake for 45 minutes or until it is bubbling and the topping is lightly browned.
- Allow to cool for 20 minutes and serve warm or at room temperature with a side of vanilla ice cream.
- Store leftovers in the refrigerator for up to 3 days.