Springtime Strawberry Rhubarb Crisp
My favorite thing about Spring besides the gorgeous weather is going strawberry picking! I am fortunate enough to live close by to three different farms to choose from to pick them. I try to hit all three every season. Of course that means lots of strawberries to get through, as they just don’t last like those ones you get at the supermarket that are hard as plastic.
I have made apple crisp, blueberry crisp, but hadn’t tried strawberry rhubarb crisp.
So when I had a ton of beautiful strawberries I pulled out one of my favorite baking cookbooks - Stars Deserts by Emily Luchettti. I have had this cookbook forever, it has beautiful photos and simple – yet amazing gourmet desserts!
The tip from the farmer was to lay the strawberries flat on a cookie sheet, and place them in the fridge unwashed and enjoy!
I would never imagine that the bitter rhubarb would balance so well with the sweet strawberries. We gave my son a taste of the rhubarb raw – now he eats everything – like raw onions and garlic, but he spit out the rhubarb!
Here is my version of Emily Luchetti’s (be sure to check out her site and I just found out she is on facbook – I am so excited!)
Strawberry Rhubarb Crisp:
Serves 8
Filling:
3 1/2 cups of 1/4-inch-thick-rhubarb (about 5 stalks)
4 cups of strawberries, hulled and sliced
1/2 cup of sugar
2 tablespoons tapioca four (or corn starch if you can’t find it)
1 tablespoon fresh squeezed lemon juice
pinch of salt
The Topping:
1/2 cup light brown sugar, firmly packed
4 ounces (1 stick) cold sweet butter
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons chopped orange zest
1/2 cup of oats
Preparation:
Preheat oven to 350 degrees. Place the strawberries and rhubarb in a large mixing bowl. In a small bowl mix the rest of the filling ingredients together. Then take the filling ingredients and gently mix them into the fruit and place in a 1 1/2 quart ovenproof dish and set aside.
Then make the topping. Put all the topping ingredients in a mixer fitted with the paddle blade and mix until the butter is incorporated into the mixture. Sprinkle topping over the fruit.
Bake the crisp for 30 to 35 minutes, until the fruit is bubbly and topping is lightly browned. Serve warm with vanilla bean ice cream!
Enjoy!
- Helping you achieve your Domestic Success!
Tags: emily luchetti, stars desserts, strawberry, strawberry rhubarb crisp
Nicely Done!!
Popped in from Lady Bloggers to say hi!
Yum, I can’t wait to try this one!
We just went picking this morning, so this is on the menu.
We just went picking this morning, so this is on the menu.
Thanks Michelle for stopping by! Enjoy!
Yeah!
I love strawberry season! Thanks for stopping by Emily!
Hi there could I reference some of the information from this post if I reference you with a link back to your site?
Hello – what site do you want to refference it on? About the crisp recipe? This came in as spam – so I am just checking….
Hi! I’m visiting from The Lady Bloggers Tea Party Social! Adore your blog, and I /must/ try this recipe! It looks so prefect for summer, and so, so tasty!!
Hi Whitney – so glad you came for the tea party – hope you like the crisp! It’s one of my favs! I am going to make blueberry mini tarts this weekend – love the fresh fruit of the summer! I will be sure to stop by your blog!
Wendy
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[...] bowl mix the rest of the filling ingredients together. Then take the filling ingredients and gentl [...]…