old fashioned strawberry rhubarb crisp

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Hello Lovelies! We’re still enjoying our long weekend, even though the sky is threatening rain. I really wanted to go on a picnic today, but it looks like we’ll have to change our plans.

Here’s my favorite recipe for Strawberry Rhubarb crisp. I have been the lucky recipient of garden gifts from my friends and neighbors…wild asparagus, lilacs and rhubarb all in one week…and, soon…morel mushrooms! Can’t wait to make big heaping portions of THIS mushroom crostini with the morels. SO delicious. My second favorite food to fresh shellfish.

Anyway, here’s that strawberry rhubarb crisp recipe! I’ve made this with blackberries and blueberries in place of the strawberries before and it turned out great. One of my facebook friends said she likes hers with raspberries! That sounds really good too. Whatever kind of berries you end up using, just make sure they are fresh, ripe and very sweet so they cut the tartness of the rhubarb.

~ preheat oven to 375 degrees F ~

filling:

2 lb fresh, ripe rhubarb, sliced into 1/2 inch pieces

1 and 1/4 cups sugar

1 lb. fresh, ripe strawberries, hulled and quartered

3 Tablespoons cornstarch

2 teaspoons fresh lemon jiuce

1 teaspoon pure vanilla extract

topping:

1 stick unsalted butter (1/4 lb.)

1 and 1/2 cups brown sugar

1 and 1/2 cups all-purpose flour

1 and 1/4 cups rolled oats (not steel cut and not instant)

3 Tablespoons canola oil

2 teaspoons cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

In a medium sized mixing bowl, toss the rhubarb chunks with 3/4 cup of the sugar and let stand for 15 minutes. In a separate, larger mixing bowl, toss the strawberries with 1/2 cup of the sugar and let it stand for 10 minutes.

After the fruit has set for indicated amount of time, move the rhubarb chunks to the strawberry bowl with a slotted spoon. Discard the rhubarb sugar/juice. Add the cornstarch, lemon juice and vanilla to the fruit. Mix well and transfer to a buttered 9 x 13 glass baking pan. Smooth out evenly using a rubber spatula.

Mix topping ingredients together in a large bowl until evenly combined and large crumbs form. Sprinkle evenly over the filling in the baking pan. Bake at 375 for 30 minutes. Reduce heat to 325 and bake an additional 30 minutes more (until bubbling and golden brown.)

Allow the crisp toΒ  rest and cool for at least 20 minutes before slicing and serving. This is awesome with vanilla ice cream.

Enjoy!

~Melissa

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  8 comments for “old fashioned strawberry rhubarb crisp

  1. May 26, 2013 at 12:16 pm

    I made a version of this a few weeks back and now you’ve got me craving it all over again…mine was a crumble, though, so I really need to sample your crisp πŸ™‚

    • Melissa
      May 26, 2013 at 2:18 pm

      Hi Sue! yes, this is simple but REALLY good. Enjoy! thanks for visiting πŸ™‚ xo

  2. Kathi Altamura
    May 26, 2013 at 12:21 pm

    I’m making this on today!! yum!! It’s a little overcast and cooler today so it’ll be
    perfect!! I love the exchange ideas of different berries w/the Rhubarb. But today
    I think I’ll make it with Strawberries, Rhubarb, & fresh Blueberries!! Thanks Melissa for
    inspiring me on this lazy Sunday morning!!
    ~xo~Kathi

  3. Kathi Altamura
    May 26, 2013 at 12:22 pm

    I’m making this today!! yum!! It’s a little overcast and cooler today so it’ll be
    perfect!! I love the exchange ideas of different berries w/the Rhubarb. But today
    I think I’ll make it with Strawberries, Rhubarb, & fresh Blueberries!! Thanks Melissa for
    inspiring me on this lazy Sunday morning!!
    ~xo~Kathi

    • Melissa
      May 26, 2013 at 2:17 pm

      Hi Kathi! So pleased you like the recipe! this is a favorite recipe in our house! My friend Carol gave me a TON of rhubarb, I think I still have about 4 pounds in the freezer. Jeff and Gracie ate the crisp until it was gone. Enjoy! XO ~M

  4. Brenda
    May 6, 2015 at 7:51 pm

    I love your recipes! I
    “Pin” them all the time. You always use Canola Oil. So I substitute. I just hate that oil. So many other good ones out there that are better for you.

    • Melissa
      May 6, 2015 at 8:49 pm

      Thanks, Brenda! πŸ™‚

      I used to use a lot of canola and have since started using strictly grass fed butter, extra virgin olive oil, and virgin cold press coconut oil. If you’ve been reading my blog for awhile you may notice the change in more recent posts. Also, I’ve always encouraged my readers to substitute ingredients if there’s one they prefer more. That’s always been my philosophy. So happy you’re enjoying the recipes! XO ~M

      • Melissa
        May 6, 2015 at 8:53 pm

        PS… I just did a quick search on my blog and out of the 2,000+ posts, only 28 contain canola πŸ˜‰

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