Rhubarb week continues with this easy and tasty Rhubarb Strawberry Crisp.
It’s easy because there’s no complicated measuring or leavening. The “crisp” (streusel) topping is something that you could just have your littlest kids mix together.
Why strawberry, though? Here’s an interesting thing about rhubarb. It’s mostly a beautiful crimson color. But as you slice it up, you realize that it has an almost ombre shading that goes from green to red. If you have more green than red, it doesn’t tell the same visual story that you come to expect from rhubarb.
We’ve read recipes where people add things like beet juice to make their rhubarb dishes redder. It seems sad to have to do this to perfectly innocent rhubarb. However, if you want to have the same tangy taste with a pretty red hue, strawberry is the perfect summer fruit complement.
Rhubarb Strawberry Crisp Recipe
Rhubarb Strawberry Crisp
An easy summer crisp with a deep red and tangy-sweet rhubarb-strawberry filling.
- 5 cups chopped rhubarb and strawberries (5 cups in total)
- 3/4 cup sugar
- 2 tbsp flour
- 1 lemon, juiced
- 1 cup rolled oats
- 1 cup pecans ground in food processor
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 6 tbsp butter, melted
For the fruit filling: Toss the chopped fruit in a bowl with the sugar, flour, and lemon juice. Pour the fruit mixture into a 9"x9" baking pan or a 9" cast iron skillet. Bake the fruit at 350 for 25 minutes or until bubbly.
While the fruit is baking, make the topping: Combine the oats, ground pecans, sugars, flour, cinnamon, and ginger in a bowl. Add the melted butter and mix until it is an evenly moist, crumbly mix. Remove the fruit from the oven and pour the topping over it. Return to the oven and bake it for an additional 20 minutes, or until the topping is light brown and crisp.
One note about this recipe: To get a true “crisp,” cook the fruit until it’s nice and bubbly before you put the topping on it. That way the topping doesn’t get soggy while the fruit does its thing. The “crisp” is only in the oven long enough to, well, crisp up, so you won’t wind up with a soggy dessert.
And another thing: We highly recommend this as a dessert, particularly served warm with a dollop of cream or ice cream. But we’re here to tell you that it’s perfectly fine to have it for breakfast. Hey – it’s got oats and pecans and fruit! Who is anyone to judge?
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