Monday, June 27, 2011

Strawberry Rhubarb Crisp

I guess it must be Rhubarb Season because I am seeing it all over the Food Blogs and some very beautiful stalks at the grocery store which I picked up while I was there. I have never made anything with Rhubarb before but I do fondly remember my mom making a Strawberry Rhubarb Crisp when I was a kid which I loved very much!

I took a trip to my local berry farm and got some fresh Oregon berries and proceeded to make quite an amazing dessert with some of our locally sweet berries and tart Rhubarb. A scoop of ice cream or whipped cream and this is even yummier!

I probably won't make this particular recipe again as it is a bit heavy on both the butter and sugar for my tastes, but I definitely will experiment and see if I can make a healthier version for next time!

1 cup white sugar
3 tbsp AP Flour
3 cups strawberries (I left the small ones whole and cut the big ones in half, 3 cups was about 2 pints)
3 cups diced rhubarb (I peeled off as much of the outer skin as I could easily do)
1.5 cups AP Flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
1 tbsp ginger finely chopped
1/2 to 1 tsp almond extract

Preheat oven to 375 degrees

Mix the white sugar, 3 tbsp flour, strawberries and rhubarb well in a large bowl

Pour into a 9X13 greased baking dish (or whatever you have that will fit the berries)

Mix 1.5 cups flour, brown sugar, butter and oats till crumbly (you can use a pastry cutter but I used my fingers)

Crumble on top of the rhubarb and strawberry mixture

Bake 45 minutes in a pre-heated oven or until crisp and lightly browned

Serve alone or with ice cream or whipped cream!


peachkins said...

I haven't tried cooking with rhubarbs..maybe when I see one i will...

Katherine Aucoin said...

Wow Cheryl, looks like you and I both lost our rhubarb cherries! LOL I just post my first rhubarb adventure. I always knew we were in parallel universes!

MaryBeth said...

I love strawberry/rhubarb together..The crisp that we posted 2 weeks ago turned out amazingly delish!

Bethie said...

YUM!! I still have my rhubarb cherry, would glad let it go over that crisp. LOL!!!

Debbie said...

I don't think I have ever baked anything using rhubarb and haven't eaten it since I was a kid. I definitely need to try it again. The combo of using strawberries and rhubarb is a popular one that I need to try already!

A Feast for the Eyes said...

My name is Debby, and I'm a sweetaholic. I'd like this a lot. I don't cook with rhubarb often, but when I do it's paired with strawberries. I love crisps. Love, love, LOVE them! Vanilla ice cream is meant to top this, all melted and ... wow, I'm craving dessert now!
PS: Thank you for your sweet words on my kitty. I knew you'd understand my grief.

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A Year on the Grill said...

I am suspicious, never had it, looks too much like celery

However, my wife loves the idea, so soon I guess


Anonymous said...

Thanks for bringing in Summer, Cheryl. Not only is this a nostalgic family favorite, it's a not-so-guilty taste pleasure.

sophia said...

You can maybe add some cream cheese to the crumble to cut down on fat and sweetness? It might give it a nice tang. :-)

The Blonde Duck said...

I LOVE crips.

Marjie said...

I love anything with strawberries. I reserve my heavy cream for whipped cream; that's more than enough calories for me!

grace said...

i usually go for a crisp just for the crunchy topping, but this filling is irresistible. beautiful work, cheryl!

Katie said...

It is the perfect time of year for a strawberry-rhubarb crisp. I just made a delightful one last week. Your crisp looks beautiful!

Donna-FFW said...

Ive never used rhubarb. It is on my culinary bucket list:) Looks fabulous and the topping sounds just perfect!!

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