Strawberry Rhubarb Crisp

"Wonderful treat"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by mdgrassi photo by mdgrassi
photo by Courtney S. photo by Courtney S.
photo by Courtney S. photo by Courtney S.
photo by Tom M. photo by Tom M.
Ready In:
50mins
Ingredients:
9
Serves:
10-12
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ingredients

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directions

  • In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
  • In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
  • Bake at 350 degrees for 35-40 minutes in preheated oven.

Questions & Replies

  1. will quick-cooking oats work?
     
  2. if i use frozen rhubarb and cherries do they need to be thawed before i can use them and what about the juice? thank you
     
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Reviews

  1. This is the second time I've made this crisp, and I'm sure I'll be making it often. I did use an 8" square pan as suggested by others. It came out tangy and sweet and crunchy, just like a crisp should. --the second time I made this I didn't have any fresh strawberries, so used whole frozen strawberries (cut in half) and a few handfuls of frozen blueberries. Delicious again!
     
  2. I love this recipe :) The only change I made was I substituted the flour in the strawberry rhubarb mix for tapioca. Just my preference.
     
  3. This recipe was very simple to make and tasty. I made it as written. It came out very well. I brought it around the neighborhood and it was a hit. The only thing I would change the next time around is to reduce the sugar. I found that the flavor of the strawberries and rhubarb was a little bit overwhelmed by the sweetness.
     
  4. I love strawberries and rhubarb and saw this recipe and knew I had to make it. It was well received here, that's for sure! We loved it! I added a dollop of whipped cream on mine and DH had his with some vanilla ice cream. It sure tasted great! I used fresh strawberries and frozen rhubarb, that I bought and froze earlier in the season. Such a delight! Thanks Chef!
     
  5. YUMmeee
     
    • Review photo by mdgrassi
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Tweaks

  1. Yum! Very tasty - but definitely cut the sugar in half (minus one star for too much sugar). For mine - I used blueberries instead of strawberries (yum!); half the sugar. Also used a smaller pan (9" round pyrex) which has worked out well. Two other variations: 1) add chopped pecans to the topping and 2) for the flour that gets mixed with the fruit, I used tapioca instead. Wonderfully flexible recipe - thanks for posting Chef 5oh!
     
  2. Sugar amount, pan size, oatmeal topping switch & thickener
     
  3. I needed to make it gluten-free and dairy-free, so I used gluten-free oats, and instead of wheat flour, are used arrow root powder. To keep it dairy free, I replaced butter with organic coconut oil . Additionally, I reduced the sugar by 50%, and used dried coconut sugar. I also felt mine needed more fruit, so I added apples, which I had on hand. I mixed up some homemade soft serve ice cream in the blender, using coconut milk, ice cubes, vanilla, and pure maple syrup. I served this for a Family gathering, and everyone loved it, including those who had no special dietary needs. Those who had food restrictions were thrilled.
     
  4. honestly, i cook the rhubarb and strawberries with the sugar, on the stove top until the liquid is reduced, before i put it in the baking dish. also, using cinnamon oatmeal instant oatmeal packets rather than old fashioned oats gives the topping a crispier texture, rather than crunchy.
     
  5. I love this recipe :) The only change I made was I substituted the flour in the strawberry rhubarb mix for tapioca. Just my preference.
     

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