Have you started harvesting rhubarb yet this season? Well if you have a couple of extra stalks of rhubarb {well, okay, 4 to be exact} you’ll want to gather up some strawberries too and make this strawberry rhubarb crisp.
I brought one of these to a pot luck dessert last year and it was gone within 5 minutes. I kid you not. I don’t know if it was because those people had never tried rhubarb before and they were all curious, or if they knew exactly what it was and knew exactly what they wanted.
It’s good, trust me. 😉 If you’re feeding a crowd… this dish will be a big hit!
~Mavis
Strawberry Rhubarb Crisp
Ingredients
Scale
- 4 cups fresh rhubarb (, cut into 1 inch pieces)
- 4 cups fresh strawberries (, stems removed)
- 1 1/4 cups granulated sugar
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1 cup oats {I used quick cooking oats}
- 1/2 cup cold unsalted butter (, cubed)
Instructions
- Preheat oven to 350 degrees
- Butter a 9×12 inch baking dish and set aside.
- In a large bowl toss together the strawberries, rhubarb and 3/4 cup of sugar. In a small bowl mix the orange juice and cornstarch together and pour over strawberry/rhubarb mixture and mix until the fruit is coated.
- Pour fruit mixture in to the buttered baking dish.
- In a small bowl combine the flour, brown sugar, 1/2 granulated sugar, salt, butter and oats together until it resembles small pebbles. Sprinkle topping over the fruit and bake at 350 degrees for 50 – 60 minutes or until the juices are bubbling and the top is a nice golden brown.
Find More Rhubarb Recipes
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Darlene says
What if you have GOBS of rhubarb? How to preserve some for later?
Linda says
I cut my fresh rhubarb into 1″ pieces, and freeze it in quart size freezer bags. Then I use it for recipes as needed all winter. We love strawberry/rhubarb crisp, pie, etc. Sometimes I also will cook down about 4 cups of rhubarb with some sugar (experiment because I don’t like sicky sweet rhubarb) until it becomes a sauce. I freeze the sauce. It is great over vanilla ice cream, and you can use it in pies if you adjust the sugar.
I’m looking for a rhubarb bread recipe (quick bread, like a zucchini or banana bread) Does anyone have one they thing is fantastic?
Renay says
Make strawberry rhubarb jam, put it in breads, make a sauce for pancakes? An I would only put one cup of sugar in this recipe and no OJ. Too sweet for me…