Friday, May 25, 2012

Strawberry Rhubarb Crisp

I wanted to make this crisp about a month ago, but could not find rhubarb anywhere. So when I finally found rhubarb about two weeks ago I remembered this crisp and ended up making it later that night.

I had never cooked or baked with rhubarb before,  so I was surprised that you first had to peel it. I loved how the rhubarb ended up tasting with the strawberries and crisp topping, especially now that it is summer and the fruit tastes wonderful.

Also, this recipe calls for a 9 x 9 baking dish but I just used an 8 x 8 because that is the only square pan we have and it turned out perfect!

Crisp Topping:
1 cup toasted slivered almonds
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup oats

Strawberry and Rhubarb Filling:
6 stalks rhubarb
1 1/2 pints strawberries
6 tablespoons granulated sugar
2 tablespoons all-purpose flour

Preheat oven to 350˚F.
To make the crisp topping, combine the flour, brown sugar, salt, oats, and almonds in a medium bowl. Add the softened butter with your hands until the mixture is crumbly.
To make the filling, peel off the rhubarb's outer skin and cut off the ends. Cut stalks into one-inch pieces and place in a medium bowl. Hull the berries, cut in half, and add to the bowl with the rhubarb. Add the sugar and flour until just combined.
Place the filling in a 9 x 9 (or 8 x 8) baking dish and sprinkle the crisp topping over the fruit.
Bake 1 hour, or until bubbling, brown, and crisp.
Best when served about half an hour after baking with ice cream!
Source: 17 and Baking


  1. I love working with rhubarb. Tasty, flavorful and very vibrant. Thanks for sharing this recipe.

  2. rhubarb crisp is one of my favorite things to make in the summer.

  3. It was so much fun to peel and chop!



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