Strawberry Rhubarb Crisp

Last weekend I tried a new recipe for Strawberry Rhubarb Crisp and the only bad thing about it was that I didn’t make enough. One of my favorite spring flavor combinations is strawberries and rhubarb. Seriously, there’s not much better than a pairing of sweet strawberries with tart rhubarb, unless you throw in a nice white wine {and I don’t normally like white wine}. Strawberry rhubarb crisp - a seriously delicious way to pair two favorite spring fruits Rhubarb is free for the taking out here in Eastern Iowa. I can’t believe more people don’t like it – but don’t tell them that it’s really good because I want to continue to get it for free. 😉 The May Pole, Many Hands House I made this recipe for an annual May Day Party we attend. Every year, we head out to our friends’ lovely country home to dance around the May Pole, jump over the fire, and eat and drink. It’s really a good time and a fabulous way to welcome spring.

But on with the recipe… Strawberry Rhubarb Crisp

First, get yourself some rhubarb, about 2 pounds. Also, find one – two pounds of delicious strawberries. I found the original recipe over at Food and Wine, but as always, I adapted it to fit my tastes and pantry. I reduced the amount of sugar they used a bit. I also increased the amount strawberries. Finally, I switched out corn starch for arrowroot starch. I’m really taking a long hard look at GMOs in our food supply and making positive changes to reduce our consumption of them.  Corn is very often GMO, so I’m either looking for organic options, growing it myself, or avoiding it as much as possible.

Strawberry rhubarb crisp

This crisp is fabulous as is – but would be even better with homemade vanilla ice cream, or homemade whipped cream even. This strawberry rhubarb crisp is really delicious, friends! I hope you’ll try out the recipe.

Strawberry Rhubarb Crisp
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Ingredients

    Filling
  • 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 cup raw sugar, or regular pure cane sugar
  • 1 1/2 pounds strawberries, hulled and quartered
  • 3 tablespoons arrowroot starch
  • 2 teaspoons fresh lemon juice {grapefruit juice works in a pinch...}
  • 1 teaspoon pure vanilla extract
  • Topping
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 cups light brown sugar {I used raw cane sugar}
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups rolled oats {the original recipe called for quick oats, but I used old fashioned}
  • 3 tablespoons oil {non-gmo canola or melted coconut oil}
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt

Instructions

  1. Preheat oven to 375 degrees. Mix rhubarb with 3/4 cup sugar.Let stand for 15 minutes. Mix strawberries with remaining 1/4 cup sugar and let stand for 10 minutes, stirring occasionally. Spoon rhubarb out and mix with rhubarb, omitting rhubarb juice. Add the arrowroot powder, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass {or stone} baking dish.
  2. Combine all topping ingredients in medium sized bowl. Use pastry blender or your fingers, to mix until large crumbs form.
  3. Bake at 375 for 30 minutes. Then turn the oven down to 325 degrees and bake for 30 minutes more, until topping is golden brown and fruit is bubbly.
  4. Let the crisp rest for 10-20 minutes before serving. Serve as is or with a generous serving of homemade vanilla ice cream or whipped cream.
  5. Enjoy!
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https://simplifylivelove.com/strawberry-rhubarb-crisp/

Do you like rhubarb? What’s your favorite way to eat it?

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