Rhubarb Strawberry Crisp
For filling, mix together:
Diced rhubarb and sliced strawberries sliced to about the same size. Should total 5-6 Cups in any combination.
1 TBS flour
1 tsp cinnamon
1 Cup white sugar
1/2 Cup chopped nuts (optional)
Put filling in a baking pan, metal or glass. I prefer a 6 – 10 cup glass pan, as it makes a deeper, browner portion than a 9 x 12 cake pan. It’s the cook’s preference!
For topping, mix together:
3 / 4 Cup oatmeal
3 / 4 Cup brown sugar
3 / 4 Cup flour
1 / 2 tsp baking soda
1 / 4 tsp baking powder
- Add 1/3 C melted butter and mix topping well.
- Distribute topping evenly over the rhubarb and strawberry filling.
- Bake in a preheated 325 – 350 degree oven for 30 – 40 minutes.
Sliced peeled apples may also be used instead of strawberries. If using apples, the 40 minute time is best to soften the apples.
To harvest rhubarb, look for stalks that are turning red. Pull the stalk from the outside of the plant and get the roots. Don’t cut it near the ground as you want it to keep producing!
If you don’t have time or enough rhubarb to make pie or another dessert, this sauce is easy and quick. With just a little sugar, it is great on its own, over ice cream or to top yogurt. Adjust the recipe below according to the amount of rhubarb you have. This sauce is also good with other berries added. Strawberries are an example that get ripe at about the same time!
2 Cups Chopped rhubarb or combination of rhubarb and strawberries.
½ Cup Sugar (Adjust to your own taste)
- Wash the stalks and remove leaves and any discolored root ends.
- Chop into pieces about 1 inch (smaller if your stalks are thin).
- Add pieces to a medium size saucepan. Remember, it will spatter when hot and could burn the cook!
- Sweeten it with the sugar and adjust according to your taste.
- Add a splash of water to help break down the fibers.
- Begin to cook the mixture on medium heat stirring constantly. When it begins to bubble, turn the heat to a low simmer.
- Stir occasionally, so you can tell how thick it’s getting and to keep it from sticking or burning! Let it reduce to the consistency you like, about 20-30 minutes. OPTIONAL: Season the sauce after it is cooked, tasting as you go. Additions include a small amount of cinnamon, vanilla or almond extract or a little lemon zest.
- Remove the pan from the heat and cool the sauce completely.
- Store it in a covered container. It will last a couple of weeks in the fridge or freeze it for later!
You can also freeze the raw rhubarb pieces in a freezer bag. Squeeze out all the air. Defrost to use when you have enough for your recipe and time!
If you would like to be notified when we share new recipes, be sure to scroll to the bottom, provide your email address, check the box confirming you are not a robot, click on a few photos to prove it and click subscribe! You will then receive an email after each new post. Remember, we're always looking for new recipes, so keep sending them to firstname.lastname@example.org!