It’s rhubarb season here in Pennsylvania, and you know what that means: Strawberry Rhubarb Pie! At least, that’s what it means in my house.
I stopped by Willow Creek Orchards last week and picked up 4 quarts of organic homegrown strawberries and a bunch of local organic rhubarb, but I wasn’t in the mood to make a pie crust, so I decided to try a strawberry rhubarb crisp.
First, I gathered my ingredients.
And then I washed and chopped the rhubarb into 1-inch pieces. If you’ve never eaten rhubarb before, don’t be tempted to try it raw. Just trust me on this one.
I hulled and sliced the strawberries and added the sugar, cornstarch, lemon juice, and salt. Oh, and the rhubarb.
Then I carefully stirred it all together and poured it into a baking pan.
Okay, so that part’s done. Next comes the topping.
I put the topping ingredients into my food processor, gave it a whirl (or a few pulses) and voila! Crumb topping.
(If you don’t have a food processor, you can cut the butter into the flour mixture like you do with a pie crust.)
Now, just sprinkle it on top of the rhubarb concoction, and pop it in the oven at 425 for 35-40 minutes.
And there you have it! Strawberry Rhubarb Crisp.
Strawberry Rhubarb Crisp
Filling:
1 or 2 quarts strawberries, hulled and sliced
1 lb rhubarb, washed and sliced
1 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
pinch of salt
Combine the filling ingredients in a medium baking dish.
Topping:
1 heaping cup of rolled oats (I use Bob’s Red Mill Gluten Free Rolled Oats)
3/4 cup brown sugar (I use Sucanat)
3/4 cup brown rice flour or gluten-free all purpose flour
pinch of salt
1-1/2 sticks cold butter, diced
Combine the topping ingredients in a food processor. Pulse unti just mixed — butter should be the size of peas. Sprinkle on top of fruit filling.
Bake for 35-50 minutes at 425 degrees.
That looks delicious!! Can’t wait to try it.
Yum! Pass the vanilla ice cream…
Very pretty.
I’m pretty sure that I’ve never eaten rhubarb.
I’ve never had rhubarb and it just looks like something I wouldn’t usually try. My mom has been helping my Grandpap(who is 95) pick the rhubarb that he planted. I’ll have to ask my mom how he eats it. Of course they are 5 hours away, so I can’t try Grandpaps.
Oh, that looks goooood. I have only had a rhubarb pie but I love crisps. I am going to have to try this soon!
What a timely post. I was just at the farmers market on Memorial Day and got a bunch of strawberries. Thanks for the recipe. I’ll give it a try!
I’m saving this one! I don’t know if rhubarb grows around here, but I’m betting I could use this for raspberries or blackberries!
Looks good – and I am with you on the raw rhubarb!
Just so you know, we call it “crumble” instead of “crisp” here in Ireland/UK
I want to lick the screen
I’m making this right now!!! I saw it when you posted it and decided to make it for Father’s Day, since my dad LOVES strawberry and rhubarb pie.
Only the thing is, I am making it at midnight right now, my time, because it was too hot to bake today.
Also, my dang food processor decided not to work so I had to try and cut the butter into the mixture. I don’t think I did a very good job. But I’m sure it’ll turn out decent nonetheless.
Can’t wait to eat it!
I spotted this recipe and wanted to try it. It is delicious!! We all love strawberry rhubarb pie, and you’re right, it tastes just like the pie!! We had it with homemade ice cream, too!! YUM! It was an expensive dessert since it is August, and the fruits are out of season and priced higher, but it is so worth it!! Our rhubarb and strawberries didn’t do much this spring, but I hope they do next year because I know what I will be whipping up often. Thanks!