Strawberry Rhubarb Crisp
Warning: it’s going to be all rhubarb, all the time around here for awhile while we eat our way through the first couple armloads. This week I’ve eaten them stewed, in Eton Mess, in scones and a crisp – I’m a firm believer in rhubarb for breakfast, and its ability to get along well with all fruits, from mangoes to blackberries, makes it the ideal candidate for an easy crisp, into which you can toss whatever fruit you happen to have or need to use up because it’s starting to go wrinkly.
Also it uses up armloads of rhubarb.
A crisp makes one of the best (and easiest) vehicles for a scoop of vanilla ice cream, but is equally delicious cold the next morning for breakfast, with a glop of plain or vanilla yogurt on top. If a Danish counts as breakfast, a crisp totally does: think of it as warm oatmeal or baked granola, with tons of fruit underneath.
Strawberry Rhubarb Crisp
AuthorJulie
Preheat the oven to 375F.
Put the strawberries and rhubarb in a medium bowl. In a small bowl, stir together the sugar and flour; sprinkle over the fruit and toss to coat.
Transfer the fruit to a baking dish or 9-inch cast iron skillet, shaking all the excess sugar overtop. In the same bowl or in the bowl of a food processor mix the oats, flour, brown sugar, cinnamon and salt. Cut in the butter with a pastry cutter, fork or your fingers (or pulse in the food processor) until the mixture is well blended and crumbly. Scatter over the fruit, squeezing to create larger clumps as you go.
Bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm, with ice cream or whipped cream. Serves 6-8.
Ingredients
Directions
Preheat the oven to 375F.
Put the strawberries and rhubarb in a medium bowl. In a small bowl, stir together the sugar and flour; sprinkle over the fruit and toss to coat.
Transfer the fruit to a baking dish or 9-inch cast iron skillet, shaking all the excess sugar overtop. In the same bowl or in the bowl of a food processor mix the oats, flour, brown sugar, cinnamon and salt. Cut in the butter with a pastry cutter, fork or your fingers (or pulse in the food processor) until the mixture is well blended and crumbly. Scatter over the fruit, squeezing to create larger clumps as you go.
Bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm, with ice cream or whipped cream. Serves 6-8.
Ah Julie, as my crisp was cooking as your email arrived. Perfect weather to eat it hot out of the oven with a wee bit of some kind of creme something .
Julie if I wanted to make this recipe gluten free could I use cornstarch with the fruit instead of flour? The oat flour…could I use blended oatmeal?
Yes – I’d use a little less cornstarch than flour – and yes, whiz some oats into oat flour!
Hi Julie what do you think about using frozen strawberries instead of fresh? Would you do anything different? Thaw & drain? Thanks!
Frozen would work just fine, but don’t bother thawing them – and you don’t want to drain them! Just add them frozen.
Made this exactly as written and it was delicious. Know, I have to stop sneaking into the fridge for seconds, thirds, etc.
So glad to hear it!
Made this GF by subbing corn starch for flour. Still fantastic! One of those keepers recipes that are a go-to time and again.
Ooh, so great to know! thanks!!