As you saw from the first CSA of the summer, I received a bundle of rhubarb and had no idea what to do with it. After a bit of thinking and a purchase of a quart of strawberries from the market, I decided to go with the ‘strawberry-rhubarb’ route and make a dessert. I know, I know – desserts on this blog are (sadly) few and far between.
I decided to research crumbles and crisps to see what I could come up with, especially with not having a lot of ‘extra’ ingredients on hand in my pantry. All I needed to buy for this recipe was some quick oats – and since I needed to go to the store to get coffee anyways, I could easily get my hands on the exact amount I needed from their bulk ingredient section. We all know I have to have my coffee…so I consider this a win.
ANYWAYS – here’s a dessert for anyone who is holding on to the tail end of strawberry and rhubarb season tightly. I admit, it does have a lot of sugar in it…but it’s well worth it when it’s all done baking.
Old-Fashioned Strawberry-Rhubarb Crisp
from Food & Wine
For the Filling:
- 2 lb rhubarb stalks, sliced into small 1/2 inch pieces
- 1 1/4 cups sugar
- 1 lb strawberries, hulled & quartered
- 3 tbsp cornstarch
- 2 tsp lemon juice
- 1 tsp vanilla extract
For the Topping:
- 1 stick (or 4 oz) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose
- 1 1/4 cups quick oats
- 3 tbsp canola oil
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- Make the topping: Combine all of the topping ingredients into a medium bowl. Use the dough hook on your KitchenAid mixer, a pastry blender, or your fingers, to mix everything together until large crumbs form. You CAN make this a day ahead of time and refrigerate overnight; make sure you bring it to room temperature before using.
- Preheat the oven to 375*. In a bowl, toss the rhubarb and 3/4 cup of the sugar, and let it stand for 15 minutes (stirring occasionally). In another bowl, toss the strawberries with the remain 1/2 cup sugar and let stand for 10 minutes, also stirring occasionally.
- Using a slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the rest of the filling ingredients and stir to combine. Transfer the mixture to a 9×13 glass baking dish.
- Sprinkle the crumb topping evenly over the filling and bake for 30 minutes. Then, turn the temperature down to 325* and bake for an additional 25-30 minutes. The filling should be nice and bubbly and the topping browned.
- Remove from oven and let the crisp rest for at least 10 minutes before serving.
- SERVE WARM WITH VANILLA ICE CREAM.
This dessert really hit the spot on a warm, humid summer night. It’s not the most healthy dessert out there, but it’s great for a crowd or cookout. Don’t let the rhubarb scare you, either – there’s enough sugar in this recipe to cut the tartness. If the texture of rhubarb bothers you, make sure you chop it into small enough pieces.
As Step #6 states – you have to eat it with vanilla ice cream. It just isn’t the same without (trust me, I tried). You’ll be glad you did!