I can’t go all Summer without talking about rhubarb.
Right? Rhubarb seems to be a summer favorite for many people, specifically strawberry rhubarb pie which happens to be one of Vin’s faaaavorite desserts. It’s also one of my favorites, well my favorite fruit pie. My Grandma Nelson always made a strawberry rhubarb pie growing up. Both she and my parents grew it so we had plenty all Summer long. Any Baker Square lovers out there? I HEART their pie, but who doesn’t? I’m obsessed with their banana and coconut cream pie, but we always get a strawberry rhubarb pie too because it’s just SO good.
Today we’re not talking about pie though, maybe some other time. Today is about “crisp” which is a little easier to make than pie AND it satisfies any sort of pie craving.
You can make just about anything into a “crisp” it seems like. Apple Crisp is a family favorite at my house. I have a feeling that I would love blueberry crisp too – wouldn’t that be pretty? Fruit and crumb topping just go so well together.
I had to take advantage of the rhubarb season though…it just doesn’t happen all year round out here in the Illinois.
Aren’t they gorgeous? I love the color of this dessert, almost too pretty to eat. Almost…
Sweet strawberries mixed with the tangy rhubarb, orange zest, a splash of orange juice and lemon juice seriously take this “crisp” to the next level. You can leave out the orange and lemon to make this recipe a little easier, but I like the additions, it makes it more summery and zeeeeeesty!
I add a whopping spoonful of vanilla ice cream or frozen yogurt on top and then go to town.
- 4 cups rhubarb, chopped
- 4 cups strawberries, sliced in half
- 1 cup granulated sugar
- 2 teaspoons orange zest
- ¼ cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 12 (1½ sticks) tablespoons cold unsalted butter, cubed
- 1½ cups oats
- 1½ cups light brown sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- Preheat oven to 350 degrees and grease a 9x13 baking dish.
- Add rhubarb and strawberries to a large bowl. Add sugar and orange zest, gently mix.
- In a small bowl add orange juice, lemon juice, vanilla, and cornstarch. Whisk until cornstarch is dissolved. Add to the strawberries and rhubarb and gently mix. Pour into greased baking dish.
- In a large bowl, add all of the topping ingredients and mix until pea size crumbs form. You can use a pastry blender or your hands (I think using my hands easier).
- Pour crumb topping on top of the filling and bake for about 50 minutes. The filling will be bubbly and the crumb topping will be browned.
- Let cool for at least 45 minutes before serving. Serve with whipped cream or vanilla ice cream.
Adapted from: Ina Garten