*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!
Ingredients
- 2 cups strawberries sliced into rounds
- 4 cups rhubarb cut into 1/2 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
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup light brown sugar
- 1/4- cup maple syrup
- 1/4- cup coconut oil
Instructions
- 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 9×9 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!!
- Serves 6.
Comments
spoonthat.com says
Hi Dani. A few years ago one of our family friends came by and dropped off rhubarb that she grew herself and she didn’t tell me that it was sour. I didn’t know what rhubarb was so i happily stir fried the leaves(yes yikes!) and the stalks with garlic and onion. I sat down to eat and was expecting a nice bite of greens when all of a sudden, my eyes were watering from the tartness! Since then, I have become really edgy about rhubarb and havn’t tried it again. Recently I’ve seen recipes like yours that call for rhubarb in dessert and i havn’t tried it yet but am coming around to the idea. And good luck with everything. I remember this time like it was yesterday…No matter how hard you try to hide your apprehension, it just creeps up on you.I hope everything goes well…
Dani says
Ugh! I can only imagine your surprise when sitting down to a bowl full of sauteed rhubarb! Blech;) I think sweet is the way to go! And thanks for the well wishes… I’ll take as many as I can get:)
Tash says
Hi dani!
I have been a reader of your blog for a while now, i was pregnant with my first little girl the same time you were with katie-leaving work and surfing the web i got totally hooked on your site, just been too shy to say hi!LOVE LOVE LOVE all your ideas and recipes:)
Good luck with the rest of your pregnancy and beautiful birth:)
Dani says
Hi Tash! Thanks so much for saying hi;). Thanks for the well wishes and I’m glad to know that you are enjoying the site!
Bridget says
I made this for desert tonight, so easy & delicious. I used frozen rhubarb since it is too early for fresh from the garden.
Diabe Gareau says
What can I substitute for wheat germ?
Dani says
You can use some chopped walnuts or almonds.
Dani says
Love that you tried this already (and that you liked it!). I bought my Rhubarb at the farmer’s market… do you grow your own?
Bridget says
I have a some plants at our summer cottage & my parents have a huge patch that I can use anytime. I think I will plan ahead & cut up/freeze some rhubarb when it is in season this summer(a bag of about 7 cups was $4.99 at the grocery store. I am going to make this again tomorrow since it was a big hit & I have some strawberries. Thanks for all the great/tasty/clean recipes!
Dani says
That sounds like a great idea! What’s better than fresh picked anything?!
Deb says
Hi Dani! I have been coming to your site for years. Whenever I need a new quick and healthy idea for a snack or meal- I stop by your site. I love how simple and easy your recipes are- oh and delicious! My strawberry rhubarb crisp just came out of the oven, topped with vanilla ice cream, it was so yummy- a little taste of summer goodness! Thanks for all of your posts- they are so informative and they get me so excited about cooking healthy, delicious food!
Dani says
Deb – nothing makes me happier than to hear someone tell me that my recipes get them excited about cooking healthy, delicious food! Thanks so much for letting me know you tried this recipe (and liked it!). Keep on cooking!
Jen says
This last summer, we found a blueberry rhubarb pie at a local restaurant, it was a magnificent combination…I love rhubarb dessert anyway, but this is hands down my absolute favorite! Just another combination idea! 🙂 I used coconut oil instead of butter, and fresh ground wheat floor in my apple crisp today. It is amazing! Thanks for the idea !
sophie says
Hi Dani i’m so happy to see all the new additions in the dessert section i’m so excited to try these soon. I love your website and really enjoy watching the how to videos as well. How often would you say it’s ok to eat a clean ‘healthier’ dessert? Providing we stick to the portions you recommend of course.
Annie says
Drool
Lauri says
I have a question about this recipe. We are brand new at the gluten free thing. In fact we are just in the research stage and have not begun cooking that way yet, but hope to really soon. As I looked for gluten free recipes on your site this dessert came up and I am wondering how it is gluten free with wheat and oats in it? It looks really good, but I am afraid to try it. My niece, who eats gluten free, gave me your website and said it was so great. I think it will be a big help but just curious about this recipe. Thanks.
Dani says
Hi LAuri – Sorry for the confusion, the recipe was ‘mis-tagged’ it is NOT gluten free. That was just an over sight. Sorry for the inconvenience.