Do you remember the first time you tasted rhubarb? For me, it was when I was a kid, maybe 7 or 8 years old. We grew it in our backyard. Mom made a pie with the first fruits of her harvest. The first bite went a little like this…WOW!, not sure I like this, it’s pretty sour…., didn’t Mom say this was good? It is dessert, right? Wait – a little sweet, and oh now here comes the sugar…, OK, maybe another bite. Just to make sure I don’t like it. But wait, I do like it. Can I have some more?
If you remember This post from last year, you know how much I love rhubarb, but am sometimes disappointed with the local selection. I’ve learned to pump up the rhubarb-y-ness by reducing added sugar that most recipes call for and carefully selecting (read: smell check – it should have the scent of rhubarb, often it has no smell) the freshest stalks. I also like to add another tangy-sweet fruit, strawberries!
This recipe takes me back to that first taste – so tart the sides of your tongue and cheeks tingle, and a crunch of oats and brown sugar all tinged with the salty-pecan nuttiness. Top all of that with a scoop of Vanilla Bean ice cream, it’s a taste of springtime.
But I still miss the beautiful, flavorful stalks we grew in our back yard. Enough that whenever Springtime comes, I just need my rhubarb fix. So here it is, one of my all-time faves, Strawberry and Rhubarb Crisp! Enjoy!
Fresh Strawberry and Rhubarb Crisp
An easy-to-make and beautiful dessert for a Springtime dinner or buffet!
- Prep Time: 40m
- Cook Time: 1h
- Total Time: 1h 40m
- Category: Desserts and Sweets, Good for crowd, Recipe
Ingredients
For the filling:
- 1 1/2 lb Fresh rhubarb (about 5 large stalks), cut into 3/4" chunks
- 1 1/2 lb Fresh strawberries, stemmed and cut in half if large
- 2/3 c Sugar
- 2 tbsp. Cornstarch or AP flour
- 1 tbsp. Natural vanilla extract
For the topping:
- 3/4 c Brown sugar (light preferred), lightly packed
- 3/4 c AP flour
- 1/2 tsp. Salt
- 10 tbsp. Unsalted butter, cut into 1/2" cubes
- 3/4 c Old-fashioned oats
- 1 c Roasted and salted pecans, chopped
Instructions
- Preheat oven to 350F.
- Place strawberries and rhubarb into a large bowl. Add the sugar, cornstarch and vanilla. Set aside while you prepare the topping.
- In a medium bowl, mix together the brown sugar, AP flour and salt. Using a pastry cutter, cut the butter into the sugar, flour and salt mixture until the largest butter pieces are the size of peas. If you don't have a pastry cutter, you can use your fingertips to rub the butter bits with the four mixture, again, until the largest pieces are the size of a pea.
- Stir in the oats and pecans.
- Into a 13x9 or 11x7 baking pan, pour the fruit mixture. Sprinkle the topping in an even layer over the fruit. Bake 55-65 minutes, until topping is deep golden brown. Cool at least 20 minutes. Serve with ice cream or whipped cream.
Looks delicious!!
Thanks!