Sunday, May 22, 2011

Strawberry Rhubarb Crisp

As I've been telling people about how much I love Strawberry Rhubarb Crisp, I've been surprised by how many of them have said that they don't like rhubarb. Most brought up bad memories of rhubarb pie that their grandmothers made, which to me, rhubarb alone doesn't sound too appetizing either.

So if you've had any bad experiences with rhubarb, disregard them, because this is one of the best summery desserts. The sweetness from the strawberries and the tartness from the rhubarb are the perfect balance. It's such a bright dessert too, perfect for this time of year.

And, as you'll see in the ingredients below, although the pictures don't show the ice cream, it is not optional in this dessert. You must eat it hot with a scoop of vanilla ice cream on top, preferably with a cold glass of milk on the side.


1 cup white sugar

3 tablespoons all-purpose flour

3 cups sliced fresh strawberries

3 cups diced rhubarb

1 1/2 cups all-purpose flour

1 cup packed brown sugar

1 cup butter

1 cup rolled oats

Vanilla ice cream (not optional)


Preheat oven to 375 degrees F

In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.

Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. (You can use less topping if you prefer more fruit and less crunch; this makes a good amount.)

Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

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