*This recipe is from the archives – I’ve updated it with the video. Enjoy!
There doesn’t seem to be a whole lot of things one can do with rhubarb other than mixing it with something sweet, like strawberries or apples, to balance out it’s natural tartness.
I once tried to incorporate rhubarb into a lentil dish based on a recipe by Mark Bittman and am sad to report that it was a big fat flop (in defense of Mark I did stray from the recipe and take full blame for the outcome)! So this time I wanted to travel a more familiar road with my rhubarb, something a little more tried and true.
Strawberries and rhubarb seem to be a classic combination. I’ve seen this combo in pies, cobblers, jams, compotes, and crumbles. But I just so happen to be a crisp-kinda-girl so Strawberry Rhubarb Crisp it was!
Rhubarb is a lot like celery when it comes to prep-work (check out my Rhubarb 101). You can certainly pull of the stringy-fibers on the outside of the stalk to ensure a less bitter, more tender rhubarb result, but I didn’t bother and was happy with my results.
If your rhubarb comes with the leaves still attached be sure to discard them because they are actually poisonous (yikes!). My stems did not have any leaves so I didn’t have to worry about this step either.
As for my topping, let’s just say I like a lot of crisp! This recipe makes plenty of ‘crisp-topping’ to generously cover the top of a 9-inch pie plate. If you wanted to lighten the recipe a bit more you could certainly cut back a bit here and still have tasty results (but really – what’s the point).
One thing to keep in mind about any crisp recipe is that they are best fresh out of the oven. Warm bubbly fruit and crunchy, crisp topping will always beat out a day-old crisp so try to make this with the intention of serving it ASAP.
And I don’t think that I need to remind you that fruit crisps of any type love to be topped with creamy vanilla food items such as ice-cream, whipped cream, and Greek yogurt, do I?
As for me… two more weeks until this little baby is due (although Katie was 10 days late so I’m not holding my breath) and I am in full blown nesting mode. Cleaning, organizing, and border-line obsessing about EVERYthing needing to be done before he arrives.
It’s as though I think I will never have the chance to ever do anything again once he arrives – LOL! – while this may be true for a few weeks, rationally I know better. But in the meantime, I scrub (and bake) away!
Strawberry Rhubarb Crisp
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 50 minutes
- 2 cups strawberries, sliced into rounds
- 4 cups rhubarb, cut into ½ inch slices
- 2 tbsp. white whole-wheat flour
- 2 tbsp. sugar
- Pinch of salt
- 1.5 cups old-fashioned rolled oats
- 1/3 cup toasted wheat germ
- ¾ tsp. salt
- 1 tsp. cinnamon
- ¼ cup light brown sugar
- 1/4-cup maple syrup
- 1/4-cup coconut oil
Pre heat oven to 350
In a large bowl combine strawberries and rhubarb. Sprinkle in sugar and flour and lightly toss everything together. Pile fruit mixture into a pie dish (or a 9x9 Pyrex baking dish).
In a separate bowl, mix together the ingredients for the oats, wheat germ, salt, cinnamon, brown sugar, maple syrup, and coconut oil (I find the easiest way to do this is with my hands). Spread the topping over the fruit mixture.
Pop into the oven for 35-40 minutes or until the top of the crisp is browned and the fruit is bubbly. Enjoy!!
Nutrients per 1/6th of recipe: Calories: 312g; Total Fat: 11.8g; Saturated Fat: 8g; Cholesterol: 0mg; Sodium: 300mg; Carbohydrate: 48.3g; Dietary Fiber: 5.9g; Sugars: 25.3g; Protein: 6.9g