Strawberry Rhubarb Crisp, a springtime classic!

Strawberries and rhubarb are best friends in the food world! And as such, often they are better together than just on their own. This is especially true in this Strawberry Rhubarb Crisp, where they bake up perfectly with the whole grain crunchy topping. 

Calling all rhubarb fans!

Rhubarb is one of my favorites, but it is especially delicious when it is mixed with berries, strawberries are usually a first choice, for most cooks and bakers because they ripen at about the same time. But raspberries and rhubarb are also delicious together. At our house during the jam-making season, we always make a batch of strawberry rhubarb jam with the last of the berries. But only after we make this Strawberry Rhubarb Crisp to enjoy.  

I discovered the happy mixing of rhubarb and raspberries a few years back, when having not quite enough raspberries to make a batch of jam, I added in enough rhubarb to up the measure of fruit for a batch of jam. That raspberry rhubarb jam was a real hit! Leading me to immediately understand that a Raspberry Rhubarb Crisp would also make a delicious dessert! Since rhubarb freezes so well, you can always put some away for the raspberry harvest...

A spring garden of berries and rhubarb guarantees delicious desserts!

Recently we put in five healthy rhubarb plants! Needless to say, this was in preparation for making not only this delicious Strawberry Rhubarb Crisp but future batches of many other rhubarb treats along with a few batches of jam each year. For now the strawberries will be coming from the Farmer's Market as we wait for the strawberry plants to come up and fruit. 

Up next in the garden will be three raspberry canes, and a couple of blackberry canes. Along with four large blueberry bushes we picked up at the nursery in town. I love being able to go outside and pick the food we eat...fortunately during this time of getting our little homestead up and being able to harvest, we have wonderful U Pick fields and a well stocked green grocer close by. But I have to say, there is nothing better than a fresh picked strawberry from your own berry patch!

 

Ingredients needed for this recipe:

• rhubarb
• strawberries
• whole wheat flour
• oats
• brown sugar
• sliced almonds
• cinnamon
• butter
• cornstarch

You will also need the following:

• kitchen knife
• cutting board
• medium-sized mixing bowl
• large-sized mixing bowl
• measuring cups
• measuring spoons
• pastry cutter or large forks
• baking pan

Now we are ready to begin!

Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375-degree oven

UPDATED: 02.22.2024

First, make the topping:

1 c whole wheat flour, we use pastry grind whole wheat flour
1/2 c brown sugar, you can make your own brown sugar, see our recipe here.
1/2 c rolled oats 
1/2 c sliced almonds
2 t ground cinnamon
1/4 t salt

12 T (1 1/2 sticks) butter, cut into 1/2 inch dice

For the topping, combine all dry ingredients, in a medium-sized mixing bowl, cut in the butter until the mixture resembles a coarse meal. Set aside while preparing the rhubarb and strawberries. 

For the Filling:

4 c hulled and halved strawberries 
4 c chopped rhubarb
1 c sugar (or up to 1 1/4 c sugar for a sweeter taste) - I used 1 1/4 cups sugar
3 T whole wheat flour
1 T cornstarch

In a large mixing bowl, combine the fruit, sugar, whole wheat flour, and cornstarch, folding together gently to avoid crushing the strawberries. Place the fruit mixture into a 9X13X3 inch pan or a large skillet. 

Note: I prefer to have a larger pan than is needed so the juices from baking do not end up on the oven floor. 

Crumble the reserved topping over the top of the fruit. 

Bake 45-55 minutes or until done in your oven.

Delicious plain, but I prefer to serve Strawberry Rhubarb Crisp with a touch of vanilla ice cream or whipped cream.

Storage options for Strawberry Rhubarb Crisp. You may store at room temperature for up to 24 hours after baking. Store in the refrigerator for longer periods of time. I do not recommend freezing Strawberry Rhubarb Crisp due to a loss of texture. 

UPDATE:  For your convenience, a "copy and paste" version of Strawberry Rhubarb Crisp has been included below. 

You may also enjoy:

Favorite Fruit Cobbler.

#wholefoodingredients

#scratchmadefoodforyourfamily

Featured recipe at: 

Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday linkup and blog hop!

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape.

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  

 

Printable "copy and paste" version:

Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375-degree oven

UPDATED: 02.22.2024

First, make the topping:

1 c whole wheat flour, we use pastry grind whole wheat flour
1/2 c brown sugar, you can make your own brown sugar, see our recipe here. 
1/2 c rolled oats 
1/2 c sliced almonds
2 t ground cinnamon
1/4 t salt

12 T (1 1/2 sticks) butter, cut into 1/2 inch dice

For the topping, combine all dry ingredients, in a medium-sized mixing bowl, cut in the butter until the mixture resembles a coarse meal. Set aside while preparing the rhubarb and strawberries. 

For the Filling:

4 c hulled and halved strawberries 
4 c chopped rhubarb
1 c sugar (or up to 1 1/4 c sugar for a sweeter taste) - I used 1 1/4 cups sugar
3 T whole wheat flour
1 T cornstarch

In a large mixing bowl, combine the fruit, sugar, whole wheat flour, and cornstarch, folding together gently to avoid crushing the strawberries. Place the fruit mixture into a 9X13X3 inch pan or a large skillet. 

Note: I prefer to have a larger pan than is needed so the juices from baking do not end up on the oven floor. 

Crumble the reserved topping over the top of the fruit. 

Bake 45-55 minutes or until done in your oven.

Delicious plain, but I prefer to serve Strawberry Rhubarb Crisp with a touch of vanilla ice cream or whipped cream.

Storage options for Strawberry Rhubarb Crisp. You may store at room temperature for up to 24 hours after baking. Store in the refrigerator for longer periods of time. I do not recommend freezing Strawberry Rhubarb Crisp due to a loss of texture. 

~~~~