Nothing says spring like the sweet, tart, wonderfully pink pairing of strawberries and rhubarb.
It taps into that part of my brain that controls the desire to wear wonderfully fake eyelashes and fabulous clothes and run through a crowded train station singing “Don’t Rain on My Parade.”
If you have the time, a strawberry-rhubarb pie or cobbler is fantastic, but if you need a really quick-n-dirty fix, go for this Strawberry-Rhubarb Crisp. The filling is simply the fruit tossed with sugar. The topping is a crumbly mix of oats, flour, sugar, brown sugar, cinnamon, salt and butter – things you probably have in the pantry right now! Oh, yes! Bake the crisp for about 40 minutes, cool it for 10, and bring on the ice cream. (Or, if you’re eating a bit lighter, try a scoop of light ice cream and spoon a little of the crisp over the top. Heaven.)
Now, feel free to sing along …
Adapted from “Williams-Sonoma Essentials of Baking”
Makes 8 servings
- 6 medium stalks rhubarb, cut into 1/2-inch pieces
- 2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
- 1/2 cup (4 ounces/125 grams) sugar
- 1 cup (5 ounces/155 grams) all-purpose flour
- 1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
- 1/3 cup (3 ounces/90 grams) sugar
- 1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.
- For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.
- For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.
- Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.
STORAGE: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.
24 thoughts on “Strawberry-Rhubarb Crisp. Hello, Gorgeous.”
Divine. Enough said.
I keep seeing strawberry-rhubarb everything all over my favorite blogs and it is making me really, really, really wish that my plants would grow more quickly!! I am crazy about this combo!
So much for resisting temptation, you see how long it took me to get over here and print off this recipe, right? Gorgeous, you are right, and very fun to view the video and hear the music. I gotta quit spending time over here when I know the temptation is just begging.
Oooh – I can't wait. I love anything rhubarb…
I agree- gorgeous!
This looks especially delicious.
such a great photo. i still somehow, dont know how i feel about rhubarb… i trust you though so I must try this out!
Yum, I've been keeping my eye for rhubarb at the grocery. Guess I'm gonna have to break down and buy frozen.
Absolutely GORGEOUS and mouth-watering!
I still get confused about the difference between crisps and cobblers and buckles, but no matter, I love the simplicity of this dish and have bookmarked. It will soon be rhubarb season here in the northeast and I'll be ready!
I just love rhubarb! The picture is amazing – I could eat it right off the screen.
LOL I love the theme of this post and how you twined in Miss Dolly! I love strawberry and rhubarb pie…and jam…and crisp! Thanks for sharing!
It's slightly miserable here when there's no rhubarb. I love the tartness of those gorgeous long stalks and it's a sad thing we haven't any in Singapore. I',m drooling all over this recipe now, drizzled with lashings of vanilla bean custard.
I love rhubarb so much that I finally started growing it myself. I will be making this. Soon.
Mmm!!! I love crisps and that hot-pink color is fabuuuulous!
As luck would have it i've just been requested this week to make this very dish by my darling husband. I'm a little intimidated by rhubarb, but I'll just have to get over it as I refuse to back down to a vegetable.
This looks wonderful and makes me think longingly of summer. Every year my mum bakes rhubarb and strawberry crumbles during the summer and this looks equally delicious. Love the extra crispy bits of the top of yours makes. Pass the spoon!
WOW oh WOW! I love a dessert that's delicious and healthy – it adds another layer of enjoyment for me.
One of my all-time most favorite desserts, and yours is gorgeous!!!
My eleven year-old goddaughter recently arranged a "date" with me to watch Funny Girl, so this really hits home. And now I realize that I have absolutely no idea what La Streisand is singing half the time.
I made this tonight and it changed my life. No joke. I'm pretty sure my bf loves me more now because of this recipe. Ohhhh maaahh gaaaaah…. soooo goooood.
OMG, just made this and it is TO DIE FOR. AMAZING. Its not too sweet and the crisp is DELICIOUS!
This looks amazing! I can't wait to make with some fresh rhubarb from the garden =]
[…] recipe from ezrapoundcake.com is even SIMPLER, and is pretty close to mine. Mine is the love-child of a prize-winning pie recipe […]
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