A bit tart and a touch sweet with a buttery crumble, this Strawberry Rhubarb Crisp is a quintessential summer dessert that can be put together in minutes! When assembled, just place in the oven until the fruit is bubbling and the top has browned. You’re going to love this one!
Hi guys! How was your weekend? So before I get on with this Strawberry Rhubarb Crisp, I have an important (aka not so important question) to ask you. Ready?
Ok, as hubby and I were browsing the other night what to watch on the tube (and in a constant search for the new show) we came across Friends from College on Netflix; this is a Netflix original and the first season had just been released.
‘Oh’, I said, after about 15 minutes of searching. ‘How about that one?’
Hubby responded by saying ‘Oh, yeah, I watched part of that one.’
‘Cool, cool cool…..um, what? You started a show without me?’
‘Well, I only watched the first 10 minutes.’
And, then, we proceeded to watch it. Catastrophe resolved, lol.
So, the question posed to you guys is should you wait for your significant other to start a show that you potentially both would enjoy? Similarly, how low should you wait until discussing a show/movie after it’s out to avoid spoilers to friends? What’s the etiquette here? I’m sure everyone has an opinion on this! 1, 2, 3 —->GO 😀 !
Ok, now onto the real good stuff and enough with that silly nonsense. Let’s talk food! Specifically, Strawberry Rhubarb Crisp! This recipe is special to me. You know why? Because the rhubarb that I used in this recipe came from both our garden and my grandparent’s garden so there’s lots of love in here 🙂
We were visiting my grandparents the other day and they have rhubarb in their garden, but don’t really care for it. So, what’s a girl to do? Obviously, I’m not letting any rhubarb go to waste, am I? My grandfather (aka ‘pop’) gave me what he had and I left with a smile on my face. As soon as I got home, I made this crisp. So, it’s not farm to table, it’s from Nan & Pop’s garden to my oven 😉
How to Make Strawberry Rhubarb Crisp
Like most of the recipes you will find on here, this one is super simple. You just cut up your rhubarb, slice your strawberries, toss with a few ingredients and top with a crisp made of oats, sugar, nuts, butter and other good stuff. You know what a secret ingredient is in here? Well not so secret cause you probably see in the pics, but it’s basil! Yes, basil! It adds a lovely little hum to the recipe. I garnished with some too, but that’s just me wearing fancy pants 😉 I read recently that the word ‘basil’ comes from Greek origin meaning ‘king.’ #FactoidOfTheDay.
I assembled in cute little dishes so there were individual sized portions (they were about 4 inch diameter each). You just bake until bubbly and the top has browned. You may want to wait just a few minutes before digging it cause it’s gonna be hot!
Another lovely addition to this Strawberry Rhubarb Crisp would be a scoop of vanilla ice-cream; unfortunately, I didn’t have any when I made these so didn’t use here, but it would work wonderfully.
If you’re not a fan of basil, mint would work lovely here too. What’s your favourite way to use rhubarb? We have some more in our garden ready to go so I would love to try something else.
Until next time, take care and chit chat again soon 🙂
P.S. If you missed my last post, you can check it out here.
P.P.S. If you think this Strawberry Rhubarb Crisp will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Strawberry Rhubarb Crisp
- 3 tbsp oats
- 2 tbsp almond flour -or all purpose flour
- 1/4 cup walnuts -roughly chopped
- 2 tbsp brown sugar
- 1 tsp orange zest -roughly from one orange
- 3 tbsp unsalted butter -cut into small cubes, cold
- pinch salt
Strawberry Rhubarb Filling
- 2 cups rhubarb -about 4-5 stalks, cut into 1/2 inch chunks
- 2 cups strawberries -sliced
- 1/4 cup maple syrup
- 2 tbsp Cointreau Liquer -(orange flavoured liquer) or orange juice
- 2 tbsp fresh basil -roughly chopped, plus more for garnish (optional)
- pinch salt
- 2.5 tbsp corn starch
- For the crumble combine first 5 ingredients and stir to combine. Cut in butter with pastry cutter or two knives until mixture is crumbly and there are some visible buttery bits. Lay to one side.
Strawberry Rhubarb Filling
- Preheat oven to 375F. Combine first 5 ingredients in a large bowl and stir to combine. Sprinkle corn starch over top and stir to combine.
- Distribute Strawberry Rhubarb Filling into dishes (I used 4 small individual sized dishes, about 4 inch circumference). Top with prepared reserved crumble.
- Place dishes on a baking sheet just in case there is any bubbling out while baking and bake for 35 minutes. Let cool 5-10 minutes before enjoying. Delicious as is or with vanilla ice-cream!