Yes, it’s that time of year!!! Quick, get some strawberries and rhubarb, and search your larder for the other ingredients. This tastes so much of early summer, and is a favorite in our home. It is sweet and sour, with the crunch that makes it oh so satisfying. Besides dessert, this is lovely for breakfast or afternoon tea. Try it – hope you enjoy as much as we do in our house!
This recipe is adapted from Smitten Kitchen. I have recently heard that all those fats that aren’t good for your heart also aren’t great for your brain. I guess that was just enough to tip the scales for me and so I am now experimenting with substituting oils for butter. I used olive oil here that we bought recently when in Tuscany – it is strong and has an earthy quality to it.
For me it is perfect with the strawberries and rhubarb. But of course if you prefer, use a non flavored oil like grapeseed or the traditional favorite, butter. When I use oil I notice that the topping comes together almost into a dough. Then I just crumble it over the fruit with my fingers and bake as normal. Dee-lish! I’d love to know if you try this and if so, how it turns out, whether you tried oil, etc. Please leave your comments below!
Strawberry Rhubarb Crisp
Yields 6 to 8 servings.
For the topping:
1 1/3 cup flour
1 teaspoon baking powder
6 tablespoons sugar (I like to use unbleached raw sugar here)
Zest of one lemon
113 grams Olive Oil (or butter here - 4 ounces or 113 grams unsalted butter, melted)
For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar (again, raw sugar is great)
3 to 4 tablespoons cornstarch
Pinch of salt
1. Heat oven to 190°C, 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the oil or butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. A casserole dish works well for this too.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.