Thursday, June 16, 2016

Strawberry Rhubarb Crisp #recipe @LucyBurdette

Right out of our garden!
LUCY BURDETTE: It's not every year that we are lucky enough to have both ripe strawberries and rhubarb in our garden. But this was one of the years, so how could I resist trying a crisp? The recipe started from Taste of Home, and they apparently found the first version on a Quaker Oats package.

Ingredients for the fruit part: 
3 cups sliced fresh rhubarb (this was about seven-ish stalks for me)
2 cups sliced strawberries 
Slightly less than 3/4 cup sugar
3 tablespoons cornstarch

Mix the two kinds of fruit together in a large bowl and stir in the sugar and cornstarch until well combined. (I think you could also substitute blueberries for the rhubarb and end up with a delicious Fourth of July dessert.)

Ingredients for the crumble:

1/2 cup softened unsalted butter 
1/2 cup brown sugar 
1/3 cup flour 
1 teaspoon cinnamon
1 cup old-fashioned rolled oats

In a food processor or with a pastry cutter, combine these ingredients. Pulse until well mixed, and then sprinkle the crumble over top of the fruit in an 8 x 8" greased glass pan. 

Bake at 3:50 for 45 minutes until the filling is bubbling and the topping has browned. Serve warm or at room temperature with ice cream if you wish.

Oops, we did it again. We gobbled it down so quickly, I never remembered to take a photo until we were at this point... 


Lucy Burdette writes the Key West Food Critic mysteries.

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  1. LOL! Love that partly gobbled picture! That's proof of how good it is!

  2. LOL, I couldn't believe it when I remembered. It was soooo good. Some people liked it best with the cherry-vanilla ice cream we'd brought, but I enjoyed it plain.

  3. That looks SOOOO yummy even with it partly gobbled up! I love that it can easily be made gluten-free since there's no added flour. Thanks for such a great recipe...I'm going to make it this weekend!

    1. You're welcome Kim--enjoy! it does have a tiny bit of flour in the topping, but I'm sure you could sub almond or coconut flour and it would still be delish.

  4. Those strawberries are to die for. I love strawberry-rhubarb anything and this looks so easy. Thanks!

    1. You're welcome! the hardest part is fighting off the chipmunks who want to take one bite out of each berry:(

  5. The picture of the strawberries is stunning.
    I agree--Missing the presentation picture is a testament to how irresistible it was.

    1. thanks Libby. I was so disgusted when I realized I'd forgotten the pretty presentation photo--but one of the guests had the presence of mind to suggest the mostly-eaten crumble.

  6. LOL about the presentation photo! It does happen! Anyway, this is double delish. Thank you. XO

  7. Good to the last bite! Fun post, Lucy/Roberta, and thank you for sharing such a luscious, seasonal recipe. Gotta love those fresh fruits of summer! ~ Cleo

  8. We love rhubarb is our family and this year in addition to the strawberry rhubarb cobbler, and pies, I made a rhubarb salsa/relish that was super great on hamburgers. I hope to make more to use on grilled chicken next time. I found the recipe in a magazine recently and on a whim, made it, and was delighted. Thanks for reminding me that we picked some rhubarb at my daughter's house a few days ago and I normally like to use it that day, but couldn't this time. Off to bake a tart I do believe. So delicious.