I seem to be on a roll of making the most popular food blog recipes this week. First it was the carbonara and now it’s strawberry rhubarb crisp.
I’m fortunate to work someone who has an overabundance of rhubarb plants. He can’t give the stuff away fast enough. Last week he brought in a huge bag of freshly picked stalks. So much in fact that I had plenty to make this rhubarb crisp with and a whole bunch more to freeze for later use.
I know rhubarb is one of those foods that not everyone likes. It’s not the bacon of the food world, it more like, well the rhubarb of the food world, for lack of a better example, lol. Botanically speaking, rhubarb is a vegetable, yet we use it in recipes as a fruit.
I love its tartness. I especially love it when paired with other sweet fruits like blueberries, or cherries, or in this case strawberries. I’m the only rhubarb lover in my house, so I will share the rest. My rhubarb supplier always gets to taste the finished product too.
I think that’s why he keeps bringing me so much rhubarb.
Strawberry Rhubarb Crisp
4 cups rhubarb, cut into ½ inch pieces
1 cup fresh strawberries, sliced
2/3 cup flour
1 cup granulated sugar
½ cup packed brown sugar
zest from one lemon
10 tablespoons cold unsalted butter, diced
1 cup old fashion oats
Preheat the oven to 350. Even divide the rhubarb into 8 ramekins or any other small making cups.
Combine the flour, sugars, cinnamon and lemon zest in a large bowl. Cut in the butter using a pastry blender. If you don’t have a pastry blender you can use two forks to cut in the butter. Blend until the butter is pea like in size. Toss in the oats and crumble the topping over the strawberries and rhubarb. Go ahead and really pack it on. The crumbly topping is the best part in my opinion.
Bake until the topping is browned and the filling is bubbling, about 40 to 50 minutes. Serve warm, and I won’t tell anyone if you decide to put some vanilla ice cream on top either.