So I’ve got strawberries on the brain (evidence here and here). Lucky for you. There are few things better than fresh fruit (that’s in season) topped with sweet crumbly topping and, of course, a little vanilla ice cream. The simplest desserts are often the most enjoyable. A few minutes of prep time and before you know it your house will smell wonderful.
I had what I needed on hand to make this last week and the crowd I served it to raved and raved. This could be made ahead of time and baked up to be nice and warm right before serving. That’s heaven in a dessert dish right there.
Strawberry Rhubarb Crisp
by Becca {Crumbs and Chaos}
Ingredients
- 1 1/2 lbs. RHUBARB, sliced into 1/2 inch pieces
- 1 1/4 cups SUGAR
- 1 1/2 lbs. STRAWBERRIES, hulled and quartered
- 3 Tablespoons CORNSTARCH
- 2 teaspoons FRESH LEMON JUICE
- 1 teaspoon VANILLA EXTRACT
- 1/2 cup BUTTER, softened
- 1 1/2 cups BROWN SUGAR
- 1 1/2 cups FLOUR
- 1 1/4 cups QUICK OATS
- 3 Tablespoons CANOLA or VEGETABLE OIL
- 1 1/2 teaspoons CINNAMON
- 3/4 teaspoons SALT
Instructions
Preheat oven to 375°.
In a medium bowl, place sliced rhubarb and 3/4 cup sugar. Let stand for 15 min.
In a separate bowl, stir together strawberries and 1/2 cup sugar. Let stand for 10 min.
Grab a slotted spoon and transfer the rhubarb to the strawberries and stir together. Toss any rhubarb juice. Stir cornstarch, lemon juice and vanilla into fruit until well combined. Pour into a 9×13 baking dish.
In a bowl, combine remaining ingredients until large crumbs form. Layer topping over fruit mixture.
Bake for 30 minutes and reduce oven temperature to 325° and bake for another 30 minutes until golden brown and bubbling. Serve warm with vanilla bean ice cream.
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Recipe Source: Food & Wine
On the look out for rhubarb recipes?
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Rhubarb Slush
Bluebarb Pie
Rhubarb Crisp
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You can find us linking up at What’s In Your Kitchen Wednesday, Back for Seconds Social, Whimsy Wednesday, Cast Party Wednesday
Love it! My dad is a HUGE rhubarb fan; bookmarking this for a Father’s Day treat! Thanks for sharing.
I’ve never had rhubarb and I see it often in Sprouts – this sounds the perfect recipe to try it!
This is SO GOOD! I am sad.:( Our strawberry season is ending here.:(
Local berries are so much better.:)
ONe of my favorite flavor combinations! And the crispy topping looks so fabulous!
I made this last night! It was SO Yummy! I didn’t have brown sugar, so I substituted honey… It was still good! Thanks so much!
I’ll have to get some rhubarb! Thanks so much for sharing at Mix it up Monday 🙂
If only photo’s could be eaten.
I just love this combination for a great dessert. Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
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Miz Helen
Hi,
I’ve started My Sweet Party, where I every month host a party with a theme (MAY theme is CHOCOLATE). The party is ongoing the entire duration of the month and then I will choose my top three favourites and feture those blogs. I would LOVE you to join My Sweet Party!
The last day to link up for May is the 31st of May.
http://meandmysweets.blogspot.co.uk/2012/05/my-sweet-party-chocolate-cake-love.html
XXX
Johanna
Rhubarb is one of those fruits that I love but that I never use!!! This crumble looks easy and super delish!!!!
Hi,
I’ve started My Sweet Party, where I every month host a party with a theme (MAY theme is CHOCOLATE). The party is ongoing the entire duration of the month and then I will choose my top three favourites and feture those blogs. I would LOVE you to join My Sweet Party!
The last day to link up for May is the 31st of May.
http://meandmysweets.blogspot.co.uk/2012/05/my-sweet-party-chocolate-cake-love.html
XXX
Johanna