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Wednesday, May 19, 2021

Strawberry Rhubarb Crisp, a springtime classic!

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

Rhubarb is one of my favorites, but it is especially delicious mixed with berries, strawberries are a natural choice, 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. After making this Strawberry Rhubarb Crisp of course! 

And then one day a few years back, with 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 lovely dessert. 


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 batch or two of jam each year. 

Up next will be some raspberry canes, and then we hope to get our strawberry beds laid out and planted. I love being able to go outside and pick the food we eat...fortunately during this time of getting our little homestead up and running we have wonderful Farmer's Markets to harvest from. 

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

First, make the topping:

1 c whole wheat flour, we prefer 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. 

Featured recipe at: 

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

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:
Strawberry Rhubarb Crisp
adapted from:  The Foster's Market Cookbook
375-degree oven


First, make the topping:

1 c whole wheat flour, we prefer 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. 

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Would you like to comment?

  1. Replies
    1. Thanks, we love the berry and rhubarb combo around here.

      Delete
  2. Strawberry rhubard is something I had groown up loving, the pies, the jam...BUT, my southern husband had never had rhubard until he met me. He doesn't like it, sadly. Once I brought a strawberry rhubard pie for a camping trip to surprise them and I ended up eating it all. Not all at once!

    I would love to be a guest in your home and enjoy your crisp.

    ReplyDelete
    Replies
    1. OMG, thank you. I love rhubarb, and just put in 5 plants in a little garden bed, just for rhubarb!

      Delete
  3. This looks beautiful and delicious!!

    ReplyDelete
    Replies
    1. Thanks, I don't think it gets much better than this flavor combo!

      Delete
  4. We love all things rhubarb/strawberry around here!

    ReplyDelete
  5. I love strawberry and rhubarb together. Thanks for sharing at the What's for Dinner party. Have a great week.

    ReplyDelete
    Replies
    1. You are welcome, Helen, thanks so for hosting What's For Dinner!

      Delete
  6. Hi Melynda,
    We are featuring your delicious Strawberry-Rhubarb Crisp on Full Plate Thursday,538 this week and I just pinned it to our Features Board. Thanks so much for sharing your talent with us and hope you have a fantastic weekend!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you Miz Helen, I appreciate sharing with Full Plate Thursdays!

      Delete
  7. I do enjoy rhubarb. The husband isn't quite so ken unfortunately!

    ReplyDelete
    Replies
    1. Mine either! But I enjoy it as often as possible! We just planted 5 plants...thanks for stopping by, I appreciate it!

      Delete
  8. Thanks so much. I planted rhubarb in my garden last year. I don't think I have enough for 4 cups yet as I can only harvest 2-3 stalks on it's 2nd year...but maybe next year!

    ReplyDelete
  9. Hubby would like this, he loves rhubarb. Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!

    ReplyDelete

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