Sunday, June 22, 2008

Strawberry Rhubarb Crisp

My friend Lisa gave me a huge bag of chopped rhubarb fresh from her garden! I decided to put it to work in a Strawberry Rhubarb Crisp. The recipe is adapted from one I found here. Of course- I had to mess with it a little :) It was great! A perfectly summery dessert.

Strawberry Rhubarb Crisp

  • 2 1/2 cups rhubarb, pieces
  • 3/4 cup strawberries, sliced
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons fruit juice

    Ingredients for Topping:

  • 2/3 cup old-fashioned oats
  • 1/2 cup brown sugar, firmly packed
  • 5 tablespoons whole wheat flour
  • 1/8 teaspoon salt
  • 5 tablespoons butter
  • 5 tablespoons pecans (or walnuts), chopped


  • Preheat oven to 375 degrees F
  • Butter an 8 x 8" pan
  • In a mixing bowl combine and toss the rhubarb, strawberries, sugar, cornstarch and orange juice
  • Transfer mixture to the buttered baking dish
  • Mix the oats, brown sugar, flour, cinnamon and salt in a bowl
  • Cut in the butter with a pastry blender or use your fingers until the mixture becomes coarse crumbs
  • Mix in chopped nuts and spread over the fruit mixture
  • Bake until the topping is golden brown and the fruit is
  • 1 comment:

    Joelen said...

    Yum... strawberry & rhubarb is such a great dessert combo in the summer!