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!
Enjoy.
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.
Happy eating.
That looks yummy and refreshing!
Wow, the pictures do their job. I can already taste this. But if may I suggest, what if brown sugar is sprinkled on it just before baking? I think that will give an interesting texture to it. I’m gonna try this one over the weekend. Thanks for sharing your recipe!
Brown sugar on top – yum! We don’t get the brown sugar I am used to here in Switzerland, but recently I used pure cane sugar from Thailand that had a bit of the molasses flavor to it. It comes in cakes and is hard, but I use a knife to scrape it into bits. Part of the fun of getting creative with what is available!
Oooh…what a perfect refresher for summer! I always use organic strawberries because they’re packed with more flavor. Each piece is just bursting with freshness. I imagine that organic strawberries will taste fantastic in this recipe!
Thanks so much for the recipe. I was looking for some recipes with rhubarb. This one is really good one, it is easy and tasty. Rhubarb lowers glucose levels, so its really good for people suffering from diabetes. I love the combination of strawberries and rhubarb. I followed your suggestion and tried it with olive oil (just a store bought olive oil). And, it turned out really good. It was crunchy and gooey. I served it as evening snack and the plates were empty in seconds. Please keep posing some more similar recipes.
I love strawberries! This recipe looks very easy and delicious. I will definitely try this recipe next weekend. Thank you for sharing this.
Looks delicious!! Perfect summer treat!! Strawberries and rhubarb is an awesome combination. Goes well along with any kind of drink. Do you have any more similar recipes? Thanks!!
anything strawberry is guaranteed yum. perfect recipe for summer!
Wow!!! Nice! I love strawberries! This is the perfect recipe for spring/summer period.