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Strawberries and rhubarb are the perfect balance of sweet and sour in this simple strawberry rhubarb crisp with cinnamon and a delicious crumble topping. 

Strawberry rhubarb crisp is the perfect spring dessert with a hint of vanilla and cinnamon. | livinglou.com

I have a confession to make: I haven’t posted a recipe for rhubarb in almost six years. I know, I know. How can I have had a food blog for six years without posting a single recipe with rhubarb since mid-2010? The truth is, until rhubarb season last year, I didn’t really love the tart nature of this vegetable (yes, rhubarb is a vegetable even though it’s often treated as a fruit). Times have changed my friends, and it’s all starting with this recipe for strawberry rhubarb crisp.

What I love about this dessert is how easy it is. A crisp (or crumble as they are often called) is one of those no-fail desserts that you can pretty much throw together without a recipe. As long as you know the formula; fruit + sugar + crumble topping. I’ve made plenty of apple crisps and last summer I perfected a recipe for a ginger peach and blueberry crisp (this recipe is coming next month) and this is the perfect spring dessert that combines two of the flavours that go so well together: sweet strawberries and tart rhubarb.

Strawberry rhubarb crisp is the perfect spring dessert with a hint of vanilla and cinnamon. | livinglou.com

I feel like other than rhubarb recipes, my blog kind of lacks in desserts. The truth is I don’t really have a huge sweet tooth, and I find that I actually prefer cooking to baking. I like how I can predict the results of my kitchen experiments with cooking, whereas with baking, something always goes wrong. It’s a science that requires a ton more recipe testing. Not that I find that a chore, I love testing my recipes, but it can get a little much when you eat the same cookies five or six times (I’ve completely given up on developing a  salted peanut and nutella cookie).

The secret to this crumble topping is a combination of flour, oats and butter. You cut it together like you would if you were making a pastry or pie crust, because you want the butter to be evenly distributed within the topping. For this I find it’s easiest to use my hand to get the cold butter into pea-sized pieces without it melting into the mixture.

Yields 6

Strawberry rhubarb crisp

20 minPrep Time

35 minCook Time

55 minTotal Time

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Recipe Image

Ingredients

  • 3 cups diced rhubarb
  • 2 1/2 cups quartered strawberries
  • 1/3 cup brown sugar
  • 2 tbsp corn starch
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • For crumble topping:
  • 1/2 cup flour
  • 1/2 cup large flaked oats
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/4 cup cold unsalted butter

Instructions

  1. Preheat oven to 375F.
  2. In an 8x8 baking dish, toss rhubarb with strawberries, brown sugar, corn starch, lemon juice, cinnamon, vanilla extract and salt.
  3. In a small bowl, stir flour with oats, sugar and salt until combined. Add butter. Work butter into flour mixture, using your fingertips, until crumbly. Sprinkle mixture evenly over top of fruit.
  4. Bake for 30-35 minutes or until bubbly and topping has browned.
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http://www.livinglou.com/2016/06/strawberry-rhubarb-crisp.html

I love to serve this strawberry rhubarb crisp with a scoop of high-quality vanilla ice cream (I like the variety that has actual specks of vanilla bean in it).

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