Strawberry/Rhubarb Crisp

June 30, 2016

 Fresh, seasonal strawberries and rhubarb come together perfectly in this old time fruit crisp. I remember helping my Mom pick strawberries in the hot, summer sun but there were no complaints from me because I knew that it was just a matter of time before she would head into the kitchen with our bounty and produce jars of sweet jam, pies and this strawberry/rhubarb crisp!

 A scoop or two of vanilla ice cream was always a welcome and delicious accompaniment to this warm, summer fruit dessert!

 To make this crumble, you will need fresh strawberries (I've only made it with fresh, not frozen berries), rhubarb (fresh or frozen...do not thaw if using frozen), brown sugar, granulated sugar, quick oats, all purpose flour, butter, corn starch and baking powder.

 First...preheat your oven to 375 degrees then wash, hull and cut strawberries in half (enough to make 3 cups) and put into a large bowl...next, wash and chop enough rhubarb to equal 3 cups (about 6-7 stalks if using fresh and if you are using frozen, do not thaw first)...set aside.

 In a separate, smaller bowl, combine a 1/2 cup of granulated sugar...

 ...a 1/2 cup of light brown sugar,

 ...and 3 tbsp.'s of all purpose flour and 3 tbsp.'s of corn starch.

 Stir mixture with a fork to remove any brown sugar lumps...

 ...and pour over top of chopped fruit...stir until fruit is coated with flour/sugar mixture.

 Pour coated fruit into an 8 x 11 inch baking dish and top with 2 tbsp.'s of butter, cut up into pieces.  Set aside.

 To make the crumble topping, I just use the same bowl  that I had the fruit in...saves washing another bowl!  Combine 1 cup of all purpose flour, a 1/2 cup of light brown sugar with 1 cup of quick oats and a 1/2 tsp. of baking powder...stir until all is incorporated.

 Next, add a 1/2 cup of melted butter...

 ...and stir with a fork until all of the melted butter has been absorbed and mixture is crumbly.

 Pour crumble onto the top of your fruit mixture and place baking dish onto a baking sheet lined with parchment paper (this is to catch any drips that may run off of your crisp during baking).  Place in your preheated 375 degree oven and bake for about 50-55 minutes...(oven temperatures vary)

 ...or until topping is golden brown and the juices bubble up the sides.  Remove from oven and place pan on a wire rack to cool slightly before serving. Serve warm with custard, cream...

 ...or a scoop of vanilla ice cream! There is nothing like picking your own strawberries fresh from the field then, later digging into this sweet treat after supper...it makes a sore back, stained fingers and a sunburn seem very worth while...enjoy!

 

 

Strawberry/Rhubarb Crisp

 

Fruit Filling

 

3 cups of fresh strawberries (washed, hulled and sliced in half)

3 cups of fresh or frozen rhubarb (about 6-7 fresh stalks...if using frozen, do not thaw first)

1/2 cup of granulated sugar

1/2 cup of light brown sugar

3 tbsp.'s of all purpose flour

3 tbsp.'s of corn starch

2 tbsp.'s of butter, cut up into pieces

 

1. Toss the sliced strawberries and chopped rhubarb into a large bowl, set aside.

 

2. In a smaller bowl, combine the white and brown sugars, flour and corn starch and stir to break up any sugar lumps.  Pour mixture over top of fruit and stir to coat.

 

3. Dump the fruit mixture into an 8 x 11 inch baking dish and top with the 2 tbsp.'s of butter,  cut into pieces...set aside while you make the crumble topping.

 

Crumble Topping

 

1 cup of all purpose flour

1 cup of quick oats

1/2 cup of light brown sugar

1/2 tsp. of baking powder

1/2 cup of melted butter

 

1. In the same bowl that you used for the fruit, combine the flour, sugar oats and baking powder...stir to combine.

 

2. Next, pour in the melted butter and stir with a fork until the butter has been absorbed and the mixture is crumbly. Pour crumb mixture on top of fruit and place baking pan on a parchment lined baking sheet.

 

3. Bake in your preheated 375 degree oven for approximately 50-55 minutes or until golden brown and the juices bubble up the sides.  

 

4. Remove from oven and cool on a wire rack until ready to serve.

 

Serve warm with vanilla ice cream or some sweetened whipped cream...enjoy!

 

 

* Oven temperatures vary, so toward the end of baking time, watch carefully that the crumble topping does not burn.

 

 

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