RHUBARB STRAWBERRY CRISP

Rhubarb crisp is that perfect summer treat, where sweet meets tart and perfection is born! Treat your family to this delicious summer dessert tonight!

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. I just assumed rhubarb would be in my life forever and I would ring in summer for my kids with a warm rhubarb pie and vanilla ice-cream. 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, 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 at some elevations where it’s cooler, people have had success in growing it here. Maybe we should just move to the mountains…But in the meantime, I keep a keen eye out for rhubarb at the grocery store. Being that 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 summers nights, bare feet on soft green grass, backyard barbecues followed by backyard camp outs and my moms 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 as to not 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.

To make the perfect crumble top, I like to mix the flour, brown sugar and oats together with a whisk. This helps to get every thing mixed thoroughly and evenly and helps to remove any lumps in the brown sugar. When it’s combined, I then add the melted butter and mix with a fork until everything is evenly moist. I like to sprinkle the crisp on top of the fruit with my fingers. It makes it easier to evenly distribute the topping and keeps it from being too clumped together.

What are your favorite ways to use rhubarb?


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 and oats together with a whisk. This helps to get every thing mixed thoroughly and evenly and helps to remove any lumps in the brown sugar. When it’s combined, I then add the melted butter and mix with a fork until everything is evenly moist. I like to sprinkle the crisp on top of the fruit with my fingers. It makes it easier to evenly distribute the topping and keeps it from being too clumped together.

What are your favorite ways to use rhubarb?

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Rhubarb Strawberry Crisp

Rhubarb crisp is that perfect summer treat, where sweet meets tart and perfection is born!
0 from 0 votes
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9 x 13 baking pan

Ingredients
 

  • 1 cup Granulated sugar
  • 3 tablespoons flour
  • 3 cups fresh strawberries, sliced to ¼ inch thickness
  • 3 cups Rhubarb, sliced to ¼ inch thickness

Crumble Top

  • 1 ½ cups flour
  • 1 cup brown sugar, packed
  • 1 cup rolled oats, (old fashioned, not quick cooking)
  • 1 cup butter, melted

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large bowl combine, sugar, flour, strawberries and rhubarb. Place the mixture in a 9 x 13 baking dish.
  • In a separate bowl, mix flour, brown sugar and oats with a whisk, to remove lumps and to combine well. Stir in melted butter with a fork or a wooden spoon.
  • Using your hands, evenly sprinkle the crumble topping over the fruit.
  • Bake for 45 minutes or until it is lightly browned and crisp.
  • 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, up to 3 days.
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