What better way to make use of two wonderful Spring favourites – strawberries and rhubarb.
The sweet strawberries pair beautifully with the tart rhubarb and the crisp makes for some great comfort food. Wonderful warm with a splash of cream or vanilla ice cream.
(I’ve also included directions for a rhubarb only crisp).
Strawberry Rhubarb Crisp
Summary: This is classic comfort food. The sweet strawberries and the tart rhubarb make a perfect combination.
Ingredients
- For the topping:
- 1/3 cup all-purpose flour
- 1 cup quick-cooking oats (not instant)
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup melted butter
- For the filling:
- 4 cups sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 2 tablespoons frozen orange juice concentrate, undiluted
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
Instructions
- Topping: In medium bowl, combine flour, oats, brown sugar, salt and cinnamon. Add butter and mix until crumbly. Set side.
- Filling: In large bowl, combine rhubarb, strawberries and juice.
- In small bowl, combine granulated sugar, flour and egg. Stir into fruit mixture; transfer to 8-inch square baking dish. Sprinkle evenly with topping.
- Bake at 375° F. for 55 minutes or until rhubarb is tender; cover with foil if it’s browning too quickly.
Prep time: 10 min | Cook time: 55 min | Total time: 1 hour 5 min
Number of servings (yield): 6
Rhubarb Crisp
Summary: This is delicious option when you’d just like to enjoy rhubarb.
Ingredients
- 4 cups chopped rhubarb
- 3 tablespoons orange juice mixed with 1 tablespoon cornstarch
- 1 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 Tbsp cold butter, cut in small pieces
- For topping:
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 2/3 cup sifted all-purpose flour
- dash salt
- 1/4 teaspoon baking soda
- 2/3 cup quick cooking rolled oats
Instructions
- Heat oven to 375° F. Butter an 8-inch square baking dish. Arrange diced rhubarb in the prepared baking dish. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with the 1 cup sugar and the cinnamon. Dot with the 1 Tbsp. of cut up butter.
- Combine melted butter with brown sugar.
- Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes.
Prep time: 15 min | Cook time: 40 min | Total time: 55 min
Number of servings (yield): 6
You’re welcome, Galen and I’m glad you enjoyed it. I think this recipe came from my Mom and I have no idea where she got it.
This was a hit at the bbq we attended yesterday. I doubled the recipe and thought it might be too much, but despite there being many other desserts, it got all gobbled up. Thanks for the clean blog design and the easy to follow delicious recipe. Where did you get this one?