I hope all my US friends had a fabulous 4th of July. It was my anniversary weekend so we went to the place we got married – Whistler, BC. I love it up there, it’s gorgeous during the summer, fabulous places to eat, and all kinds of outdoor activities. I will promise to write more about it and share some photos.
But as you are aware I am a rhubarb lover and a few weekends ago I wanted to make something new with rhubarb and decided on a crisp. Usually crisps to be are often too sweet, and also most folks will add a little rhubarb and lots of a 2nd fruit to cover the tartness. I feel that you then loose the great rhubarb flavor of the whole dessert.
To me you should have equal amounts of rhubarb and 2nd fruit in this case I am using strawberries.
Also when you make a crisp I do not want the topping soggy, nor too much oatmeal, or too much flour. I want it crispy and rich topping flavor and for this recipe I have added less flour, walnuts and graham crackers, but other cookies work too.
Rhubarb and Strawberry Crisp
Adapted From: Kitchen Parade
Yields 8 | Prep Time: 30 minutes | Bake Time: 60 minutes
3 cups rhubarb chopped into ½” squares
3 cups strawberries cut into ½
¼ cup brown sugar
Juice of 1 lemon
1/2 cup flour
1/2 cup graham cracker crumbs or shortbread cookies
1/2 cup oatmeal (old-fashioned)
1/2 cup chopped walnuts
1/2 cup brown sugar
1/2 tsp table salt
1/2 cup (1 stick) butter, room temperature
Preheat oven to 375F.
Put the Rhubarb and strawberries in a large bowl, stir together all the ingredients, stirring often so that each piece is lightly covered.
For the topping in a separate bowl, stir together all the ingredients except the butter. With your hands, work in the butter until small, even clumps begin to form.
Slightly butter an 9” round or square pan. Transfer rhubarb and strawberry mixture into the pan then top evenly with the topping. (If making ahead of time, stop here and let rest for 3 – 4 hours.)
Bake for 50-60, covering with foil or a baking sheet for the last 15 minutes if the topping starts to get a little dark. Let cool a bit.
Serve warm with vanilla ice cream or whipped cream.
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