Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is the epitome of summer: tart rhubarb is balanced with strawberries and sweetened with maple syrup.
I didn’t realize how polarizing rhubarb was until a few years ago. In my experience and upbringing, rhubarb was the epitome of a seasonal treat: rhubarb muffins, cakes, breads, Sangria…rhubarb recipes have always been something to relish before the colorful rhizome’s season concludes.
It wasn’t until a previous colleague who grew up in the southeastern United States. that I realized that rhubarb wasn’t welcome on everyone’s table. “Yuck!”, he would declare. “I can’t believe you like that dirty WEED!” Apparently, rhubarb grew rampant where he had grown up, and he also had never had my Mom’s Rhubarb Muffins.
While this story doesn’t end with me making him a rhubarb believer, it’s a stark reminder that rhubarb is an ingredient that some are more partial to than others. And while most times I would say that’s just fine, I want to challenge you – if you’re one of the rhubarb haters out there – to try this Strawberry Rhubarb Crisp.
How To Make A Crisp
However you slice it (or rather, scoop it I suppose), a crisp consists of fresh chopped fruit which practically melts under a buttery crumble topping. While the fruity interior can be a “choose your own adventure” based on what fruit you like, the “crisp” on top is critical. I made a paleo fruit crisp once (please don’t look it up), and it just didn’t cut it. In my opinion, if you’re going to enjoy a seasonal dessert like this, the crumbly topping has to have:
- Butter
- Oats
- Flour
- Cinnamon
- Salt
The mixture I used in this recipe is actually the same as the one I use in my Apple Crisp recipe, too! Proof that even if you don’t like a certain fruity filling, you can swap it out for one you love.
Oh, and one more thing: these has to be a lot of it. How dare we consider making a “crisp” with any less of this crumbly topping?
Not an option, folks!
How To Eat Strawberry Rhubarb Crisp
I’m here to tell you that enjoying this delicious Strawberry Rhubarb Crisp is perfectly ok morning, noon, or night. I mean, it’s practically breakfast (strawberries, maple syrup, and oats!), and my mouth instantly waters thinking about enjoying this with a scoop of vanilla yogurt and a cup of coffee.
The last batch I made was dessert, so it was served with a delicious vanilla bean ice cream. There. Are. No. Words.
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Strawberry Rhubarb Crisp
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 lemon, juiced
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 cup brown sugar sub coconut sugar if you like
- 1 cup oats
- 1 cup butter softened
- 1 1/2 cups flour
- 1/4 tsp salt
- Vanilla ice cream, optional ofr serving
Instructions
- Preheat oven to 350 degrees. Add rhubarb and strawberries to a 9 inch baking pan. Make sure you have enough space for the crumble on top! Add maple syrup and lemon juice, tossing to combine.
- Prepare crumble topping: in a medium bowl, combine brown sugar, oats, butter, flour and salt. Mix together until crumbly. Top rhubarb and strawberries with crumble.
- Bake for 30-40 minutes, until bubbling and fragrant. Allow to cool slightly before serving with vanilla ice cream.