Strawberry Rhubarb Crisp

It's no secret that I'm smitten with desserts.  And, the combination of strawberries and rhubarb is easily my favorite summertime dessert combo.  It doesn't matter if it's a pie, a crisp, a cobbler or an ice cream topping, the second I hear those two words, I'm sold!

I spent many, many years eating rhubarb, yet never preparing it myself and never even seeing it raw.  That's right, sad but true, for years I didn't know what this fruit I loved so much looked like.  Rhubarb is a long, hearty stalk, usually about 18-24 inches long.  Sometimes it's red, sometimes it's green and sometimes it's a little of both.  Have you ever tasted raw rhubarb?  I tasted it again just the other day.  It's nothing to write home about if you ask me.  It doesn't have a whole lot of flavor, although it's extremely tart, and it's kind of stringy (along the same line as celery).  Cooked rhubarb is a whole different story though....mmm...delicious.

As the middle of summer rolls by, fruit-based desserts topped with a "crisp", "crumble" or "cobbler" have been holding a special place in my heart.  I think many times the name of these desserts get thrown around quite randomly, and at times inaccurately.  So, what exactly is the difference between a "crisp", "crumble" and "cobbler"?

All three are close variations of one another, with the main commonality that they're all based  on seasonal fruits.  A crisp is a baked dessert with a fruit mixture on the bottom & a crumb or streusel topping, often consisting of flour, oats, brown sugar, nuts & butter.  A crumble, I was surprised to learn recently, is simply the British version of the American crisp.  And, cobblers are a baked American deep-dish fruit dessert with a drop biscuit topping.  Rumor has it that the "cobbler" got it name because the biscuit topping resembles a cobblestone street.  I don't know how much truth is behind 

I usually like to bake my crisp in an 8-inch dish, but you can also make this dessert in individual ramekins (perfect for a summer dinner party!).  You can serve this dessert warm from the oven, or chilled from the fridge.  You can serve it on its own, or (my favorite) topped with vanilla ice cream or fresh whipped cream.  Strawberry-rhubarb crisp also makes a great topping for pancakes, french toast and waffles.

Print Recipe

Strawberry Rhubarb Crisp

Filling

1 pint strawberries, hulled & quartered

4-5 stalks of rhubarb (approx. 3 cups), chopped into 1-inch pieces

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch

Topping

6 tablespoons butter, melted & cooled

1 teaspoon vanilla

1/2 cup flour

1/4 cup oats

1/2 cup firmly packed brown sugar

1 tablespoon cinnamon

pinch of salt

1/4 cup walnut, chopped

Preheat the oven to 350 degrees F.

To prepare the filling:

In a large bowl combine combine strawberries, rhubarb, lemon juice, sugar & cornstarch, and toss to fully coat.

To prepare topping:

Add vanilla to the cooled butter.  In a medium bowl, combine flour, oats, sugar, cinnamon, salt & walnuts.

Add filling to a buttered 8-inch baking pan.  Evenly spread topping over the filling.  Bake for 30-35 minutes, until the fruit filling is bubbling and the topping is golden brown.

Let the crisp cool, or serve warm.  Top with vanilla ice cream of whipped cream.


Store in the refrigerator.

Enjoy!