STRAWBERRY RHUBARB CRISP

Indulge in seasonal flavors with this easy and delicious Strawberry Rhubarb Crisp recipe. The taste of sweet strawberries, the taste of tart rhubarb and the crunchy topping make a perfect combination. This is one of my absolute favorite rhubarb recipes. It’s easy, quick to make and a family favorite.

THE BEST STRAWBERRY RHUBARB CRISP

Summer is here in all its glory.The ’90s are kicking in all week, and nothing says summer better than a good fruit crumble. This Strawberry Rhubarb Crisp is so delicious that your friends and family will love this dessert. Somehow, this tart vegetable and this sweet, delicious berry come together to create a winning combination. This crispy dish is delicious both on its own and à la mode. There’s nothing wrong with a little French vanilla ice cream on the sprinkles.If you like this recipe, you should try my Strawberry Rhubarb Cake and my Strawberry Shortcake.

WHAT IS RHUBARB

Rhubarb is a stem plant that grows in colder climates. Rhubarb stems are edible, but the leaves are not. They contain a compound called oxalic acid, which is toxic to humans and animals. They should be removed and discarded.Rhubarb alone is quite tart. However, it is delicious sliced, mixed with other fruits, sweetened and used in cakes, tarts, chips and crumbles. To prepare, remove and discard the leaves, wash and cut like celery.

CRUNCHY STRAWBERRY AND RHUBARB INGREDIENTS

Strawberries
Rhubarb
All-purpose flour
Sugar, both granulated and brown
Salt
Butter – I use unsalted, but you can also use salted and omit the salt in the recipe
Oats
Ground cinnamon
Chopped pecans or Walnuts

HOW TO MAKE STRAWBERRY RHUBARB CRISP

In a large bowl, combine the strawberries, rhubarb and a few tablespoons of flour, sugar and salt. Pour into a baking dish.In a medium bowl, combine brown sugar, remaining flour, softened butter, oats, and cinnamon. Using a pastry knife or fork, cut in the butter until the mixture is crumbly. Add the chopped walnuts. Sprinkle over the strawberry-rhubarb mixture.

Place the mold on a baking tray lined with aluminum foil.Bake until the top is golden brown and the juices in the mixture are bubbling. Serve warm or at room temperature. The streusel tastes delicious on its own or with a scoop of vanilla ice cream. Leftovers should be stored in the refrigerator.

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