Strawberry Rhubarb Crisp
The most sweet-tangy-gooey-crunchy Strawberry-Rhubarb Crisp you've ever tasted!
I grew up in the Midwest, so rhubarb is a vegetable I’m very familiar with (although I didn’t know it was a vegetable until doing research for this post.) You may find it interesting to learn that references to rhubarb appear in documents that date back to 2700 BC China, and that rhubarb has widely noted medicinal uses, including a claim that it’s roots can help treat Hepatitis B.
It is primarily grown in the Northern United States and Canada, and is one of the few vegetables that, when sweetened, can be the centerpiece of delicious desserts. Honestly, the only other vegetables I can think of that are dessert-worthy all by themselves are in the squash or root vegetable family. I’ve never encountered an onion pie, celery cake, or broccoli tart in my forty-one years on this earth, and I’m very grateful for that.
When I was young, I looked forward to spring for three reasons: 1) Summer was right around the corner. 2) School would be letting out soon. 3) Rhubarb desserts. Since every person over the age of fifty seemed to have a well established plant in their yard, there was no shortage of free rhubarb. As you can probably imagine, it was common for some form of rhubarb dessert to be served in the month of May. I love them all, but my favorite (by far) is rhubarb crisp.
Now that I’m all grown up, I have my very own well established rhubarb plant (inherited by the former owner of our house, who was in her eighties when she sold the place to us). As much as I love rhubarb desserts, I’ve completely missed my harvesting opportunity for four out of the last five years we’ve lived in this house. Not this year! I harvested. I baked. I enjoyed. I hope you will enjoy, too.
It’s important to note that while I really love my family’s crisp recipe, which was always made with 100% rhubarb, I’ve found that most people appreciate a mixture of rhubarb and strawberries. So, without further ado, I present By the Seat of Our Pants’ adaptation of my family’s recipe.
- If you prefer a tangier or strawberry-free crisp, you can make this recipe with 10 cups of rhubarb and/or reduce the sugar by 1/2 cup.
- This recipe cost includes rhubarb at $3 per pound, but if you’re like me and have an abundance of free rhubarb, you can reduce the total cost to $13.59 or $0.85 per serving.
- The quick steel-cut oats give a much nicer, crunchier texture than regular rolled oats. I use McCann’s Quick Cooking Irish Oatmeal. (Although, rolled oats will technically work, if that’s all you have.)
- The recipe cost calculations are based on local prices when this recipe was made in May 2015.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Ready In: 90 minutes
- Servings: 16
- Cost: $19.59 or $1.22 per serving
Fruit Filling Ingredients
- 6 cups rhubarb, fresh or frozen (thawed), cut into bite-size pieces
- 4 cups strawberries, fresh or frozen (thawed), cut into bite-size pieces
- 2 cups sugar
- 6 T cornstarch
Crunchy Topping Ingredients
- 1 cup butter, melted
- 2 cups quick steel-cut oats
- 1 cup light brown sugar, packed
- 2/3 cup flour
- 1 T ground cinnamon
- 1 1/2 t ground ginger
Strawberry-Rhubarb Crisp Directions
Preheat oven to 350 degrees.
Combine sugar and cornstarch in a medium bowl.
Add sugar mixture to fruit in a large bowl or gallon size zippered plastic bag.
Toss to coat.
Distribute fruit evenly in a 9 x 13 baking dish.
Combine crunchy topping ingredients in a medium bowl until well blended.
Spread topping over fruit.
Bake, uncovered, for 45 minutes (or until topping looks brown and fruit looks bubbly).
Remove from oven and let cool for a minimum of 15 minutes before serving.
This dessert is wonderful served warm with either vanilla or cinnamon ice cream.