Strawberry-Rhubarb was one of my momma’s favorite flavor combinations, and who could blame her?! The sweet, tangy flavor is amazing!!
I have heard of people making strawberry-rhubarb pies, jams, and so much more, but I decided on this crisp, because it is SO simple to make and is perfect for potlucks.
Rhubarb, a tart vegetable whose stalks look kind of like colorful celery, isn’t available all of the time in the stores around here, and when it is the price is CRAZY expensive. If you know me and know how excited I get over the little things, I am sure you can imagine how happy I was when I discovered this beautiful rhubarb sitting on the table of one of my favorite farmer’s market vendors for $2 a bunch. I happily scooped up a couple of bunches and started Googling recipes. As soon as I found this recipe, Food & Wine’s Old Fashioned Strawberry Rhubarb Crisp, I knew it was on like donkey kong!! After making it once, I reduced the sugar and upped the number of strawberries and it was amazing, well, until a seagull ate it.
I took the cobbler down to a family picnic in Cambria to honor my momma, and the bird swooped down and casually took a huge beak full of my beautiful crisp while I had my back turned. Honestly, I can hardly blame the seagull, it’s really hard to resist the temptation of devouring this decadent, summer treat! But, seriously bird, there is this thing called a spoon and it is even better when you eat it off of one…
Here is the Strawberry Rhubarb Crisp recipe:
- 2 lbs of rhubarb
- 2 pounds of strawberries
- 1 cup of white sugar
- 3 T cornstarch
- Juice of half of a small lemon
- 2 teaspoons of vanilla
- 1 stick of salted butter
- 1 1/4 cup of brown sugar
- 1.5 cups of flour
- 1 1/4 cup of quick cooking rolled oats
- 3 T vegetable oil
- 1.5 teaspoons of cinnamon
- Preheat the oven to 375 degrees Fahrenheit. In a bowl combine the rhubarb with the 3/4 cup of sugar and let it stand for 15 minutes. Be sure to stir it half way through those 15 minutes.
- In another large bowl, combine the strawberries and 1/4 cup of sugar. Let it stand for about 10 minutes.
- Use a slotted spoon to carefully transfer the rhubarb over to the strawberry mixture. Be careful not to mix the rhubarb juice in with the strawberries. Toss all of the rhubarb juice in the sink.
- Add the cornstarch, vanilla and lemon juice to the strawberry-rhubarb mixture and transfer it to a 9x13 non-reactive baking dish.
- In another bowl, combine the brown sugar, flour, oats, and cinnamon with your hands. Once it is well incorporated, mix in the oil and cut in the butter, so that it forms a nice crumbly mixture.
- Layer the topping over the strawberry-rhubarb mixture that's in the baking pan, and pat it into place, so that it is even.
- Bake for 30 minutes. Reduce the oven temp to 325 and bake for another 30 minutes. The filling should be bubbly and the topping should be golden brown. Let it rest for 20 minutes and then serve with ice cream.