Monday, July 4, 2011

Strawberry and Rhubarb Crisp

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

Filling:
3 cups rhubarb chopped into ½” squares
3 cups strawberries cut into ½
¼ cup brown sugar
Juice of 1 lemon

Topping:
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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13 Responses to “Strawberry and Rhubarb Crisp”

  1. 1

    Maris(In Good Taste) — July 5, 2011 @ 12:42 am

    Looks so good. happy Anniversary!

  2. 2

    Heather (Heather's Dish) — July 5, 2011 @ 3:33 am

    happy anniversary!!! what a wonderful dish to enjoy the weekend with too 🙂

  3. 3

    Alena — July 5, 2011 @ 6:21 am

    Happy Anniversary!! Hope you had a wonderful time celebrating your marriage and the 4th 🙂

  4. 4

    carolinaheartstrings — July 5, 2011 @ 11:58 am

    I love a fruit crisp of any kind. And I love rhubarb! Yum.

  5. 5

    Tina@flourtrader — July 5, 2011 @ 12:54 pm

    I agree, no sense having rhubarb if you are going to squelch out all the flavor with a 2nd fruit. This looks yummy. Happy anniversary!

  6. 6

    Lisa~~ — July 5, 2011 @ 4:17 pm

    I just recently posted a rhubarb crisp recipe but I like the look of your topping so I’m going to have to give it a try.

    Lisa~~
    Cook Lisa Cook

  7. 7

    michele — July 5, 2011 @ 5:44 pm

    I have never tried rhubarb. This recipe makes me want to try it.

  8. 8

    Holly — July 5, 2011 @ 7:18 pm

    I still need to try rhubarb! I’ve never had it! This sounds delish : )

  9. 9

    Krisha@Fire Proof Safe Shop — July 6, 2011 @ 1:01 am

    First of all, Happy Anniversary! I haven’t tried rhubarb in my cooking. My mom bought me some yesterday, and I don’t know how to cook it. So I was really excited to see your post and try your Rhubarb and Strawberry Crisp recipe. It looks very delicious. I hope I can make one like that too.

  10. 10

    Splendid Willow — July 6, 2011 @ 7:40 pm

    Hi my friend. My type of dessert! (But don’t serve it to Peter…).

    I sent 8 people your way – after I had been raving about your blueberry muffins. You are making many Moms happy! (2 of my friends later responded via e-mail saying they absolutely love your blog!).

    Warm hugs,

    Mon

  11. 11

    Nami @ Just One Cookbook — July 6, 2011 @ 11:30 pm

    Happy Anniversary!! I’ve been to Whistler once – it’s a beautiful place! Oh I love to eat this crips….I’ve never made crisp before but always love to eat whenever I get a chance. Still not tried cooking rhubarb yet, but this combination must be very nice…. delicious and beautiful as always!!

  12. 12

    Sylvie @ Gourmande in the Kitchen — July 7, 2011 @ 1:50 am

    Happy Anniversary! Beautiful crisp, I love that golden topping.

  13. 13

    Magic of Spice — July 15, 2011 @ 3:28 pm

    Happy Belated Anniversary! This is a lovely crisp…beautiful 🙂

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