So far since I’ve begun this blog, my husband’s favorite dessert I’ve made and posted about has been red velvet cheesecake brownies. While they are amazing this strawberry rhubarb crisp is without a doubt my new favorite dessert.
Rhubarb pie, as I remember it, was one of my grandma’s specialties. So anything with rhubarb has always held a special place in my heart. My mother-in-law is now the pie baker in our family and she makes a superb rhubarb pie for someone’s birthday at least once a year. So I myself have somehow made it to 40 without ever making my own rhubarb dessert.
So obviously I had to do something about that. I go in spurts as to how much I look at Pinterest. This week happened to be one in which I’ve been pinning a lot. I decided to search for strawberry rhubarb crisps… and this one was my favorite, but when I went to actually make the crisp today I ended up borrowing heavily from my favorite recipe for apple crisp.
When a dessert starts with ingredients that look like this, it’s pretty much guaranteed to be amazing…
The only way for me to describe the smell of fresh rhubarb is heady and intoxicating. And if those seem like silly terms to describe something that kind of looks like ruby-red celery, then the only way to experience it is by making this yourself. You won’t be sorry.
- 1 lb. strawberries, hulled and halved (or sliced into thirds if very large)
- 1 lb. rhubarb, sliced into 1/2 inch pieces
- 1/2 c. sugar
- 3 T. cornstarch
- 1 t. vanilla
- 1/8 t. cardamom
- 1/2 c. old-fashioned oats
- 1/3 c. oat flour (can substitute all-purpose flour)
- 1/3 c. light brown sugar
- 1/4 c. sliced almonds
- 1/2 t. cinnamon
- 1/4 t. salt
- 6 T. unsalted butter, softened a bit
- Preheat oven to 350 degrees. Lightly spray a baking dish with cooking spray. I used a Corning Ware 2-quart oval dish
- Combine the fresh strawberries, rhubarb, sugar, cornstarch, vanilla and cardamom in a bowl and stir very well to combine. Spread evenly in your baking dish.
- In a clean bowl, combine the oats, flour, brown sugar, almonds, cinnamon, salt and butter. Use a pastry cutter to cut the butter into the dry ingredients until it is well combined and crumbly.
- Spread crisp evenly over the fruit mixture.
- Bake for about 50 minutes until the fruit is very bubbly and the crisp is browning.
- Cool in dish and serve with vanilla ice cream.