Easy Old-Fashion Strawberry Rhubarb Crisp

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Looking for a delicious summer dessert? Try out this super easy Strawberry Rhubarb Crisp! With the perfect balance of sweetness and tart your mouth will certainly be watering with every bite! Nothing says summer like fresh delicious strawberries and the smell of a freshly baked crisp. The other day my husband built us a beautiful garden bed! While he was working and we were all gardening we took a break to enjoy this incredibly yummy crisp outside. Truly felt like summer and in fact it made the whole house smell absolutely DELICIOUS!

This recipe is so simple and easy! Just some chopping and mixing and you’re seriously close to a delicious treat! I love a good pie but they can be a little more time consuming. However a crisp is an easy fool-proof way to get a similar dish. And lets face it we want to be out there enjoying these beautiful spring and summer days!

What is Rhubarb?

Rhubarb is a seasonal vegetable? Yes, I said vegetable! You might be surprised but Rhubarb has a similar texture to celery when raw. However, cooked it gets a similar texture and taste to an apple. I first discovered rhubarb while working at Publix as a produce clerk. When we would get rhubarb in it would always go flying off the shelf. We aways had people asking if it was in yet or giving us their number to call them when it arrived. I really had no idea why people were so obsessed with it but when I finally tried it I understood! Its got a tart bite to it that is so incredible when add with the sweetness

Ingredients: Strawberry Rhubarb Crisp

Topping:

• 1 stick butter
• 1 1/2 cups of oats
• 1 1/2 cups brown sugar
• 1 1/2 cup flour
• 1 tsp cinnamon
• 1/4 tsp salt

Filling:

• 2 lbs strawberries
• 2 lbs rhubarb
• 1 3/4 cup sugar
• 3 tbsp corn starch
• 2 tsps vanilla extract
• 2 tsps lemon juice

Strawberry Rhubarb Crisp Tools Needed:

• large bowl
• pastry cutter
• 12-inch cast iron skillet (9×13 inch dish if you don’t have one)

Step 1:

First, preheat oven to 375 degrees F.

Step 2:

Hull and quarter strawberries and cut your rhubarb in half inch slices.

Step 3:

Add both cut rhubarb and strawberries to a large bowl.

Step 4:

Coat your cut strawberries and rhubarb in the sugar

Mix throughly and let sit while you make the topping.

Step 5:

Next, add in your corn starch, lemon juice and vanilla extract and mix throughly

Step 6:

Next step is making the topping. In a separate bowl add in your oatmeal, brown sugar, flour, cinnamon and salt. Mix thoroughly.

Step 7:

Melt a stick of butter and add it to the topping.

Step 8:

With a pastry cutter, cut the topping mixture until it’s mixed well and clumps. You can also use a fork, hands or pulse in a food cutter if you don’t have a pastry cutter.

Step 9:

Using a slotted spoonAdd the strawberry rhubarb filling to the bottom of a 12-inch cast iron skillet. If you don’t have a skillet that big you should probably fit it in a 10-inch or just use a 9×13 pan.

Step. 10:

After adding all the filling to the bottom of your pan finish it off by adding the topping evenly across.

Step 11:

Bake at 375 degrees F for 40-55 minutes. Or until your topping as turned a little brown and the filling is bubbling.

How To Reheat + Store Your Strawberry Rhubarb Crisp

To Store:

If you have leftovers, store in an air tight container in the fridge.

To Reheat:

Reheat by putting a portion in a cast iron skillet or oven safe dish put in the turned off oven. Next, heat the oven to 350 degrees F and wait until its warm enough to your liking.

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