Strawberry Rhubarb Crisp

The local u-pick strawberry produce stand opened up a little over a month ago.  Time for some strawberry rhubarb crisp! I picked up the kids after work several times and went over to pick  fresh strawberries.  It worked better than I anticipated.  The first time we went we walked almost to the end of the row of strawberries (maybe a few hundred feet) and started picking.  Sam wanted to pick in the next row over.  Julia was preoccupied with a snack trap of cheerios and Sam enjoyed picking strawberries.  He would run the long way down his row, circle around to my row, and run all the way to me to put one strawberry in the box (meanwhile, he could have gone maybe 20 feet to the end of the row and around).  Then he’d run all the way back around.  He did this probably twice until I pointed out he could go the short way.  He is very good about picking the strawberries that are perfectly ripe and has even started scolding me about picking a strawberry that was a little white on the tip.  We finished up our 4 quart box and headed back to pay–stopping at the slide and to see the bunnies first, of course.  We repeated this after work several times.  I think we picked at least 25 quarts.  Many were eaten immediately.  Some are now in the freezer awaiting their turn to be blended into daiquiris or margaritas or added to homemade ice cream (coming soon!).  One of the first things I made with them was this strawberry rhubarb crisp.

My grandmother makes and amazing strawberry rhubarb pie–I think it may be one of my favorite desserts that she makes, top 5 at least.  My pie crust doesn’t quite measure up.  Plus it takes a little bit longer to make and to cook.  So, I decided to try out the filling of the pie with a crisp topping instead of in a pie crust–strawberry rhubarb crisp.  I was a little too impatient and cut it a little too soon and it ended up somewhat runny.  I think it would be fine if cooled a little longer.  We had cool whip, but I think vanilla ice cream would be much better.  The topping is a Cooking Light version of fruit crisp.  I use it for apple, pear, and blueberry crisp sometimes as well.

Strawberry Rhubarb Crisp

3 cups rhubarb, cut into 1/2 inch pieces
3 cups strawberries, halved
3 Tablespoons flour
1/2 cup of sugar
pinch of salt

2/3 cup flour
2/3 cup oats
1/2 cup brown sugar
1 teaspoon cinnamon
6 Tablespoons butter (chilled, cut into small pieces)

Preheat oven to 375F.  Stir together fruit ingredients.  Pour into greased 9 inch pan.  Measure topping ingredients into food processor.  Pulse until coarse meal forms (maybe couscous size?).  Pour over fruit.  Cook for about 30 minutes.  Let cool for 10 minutes before cutting.  Top with ice cream or whipped cream.

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1 Comment

  • Reply
    warren wood
    July 18, 2011 at 7:54 am

    I thought that I had run out of strawberry rhubarb season, but someone at the end of my street put out a bucket full of rhubarb with a sign “Rhubarb – 25 cents.” The price was right, so I grabed some. Then we went grocery shopping and the strawberries were $2/lb. Looks like I have some work to do.

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