STRAWBERRY RHUBARB CRISP

** This post may contain affiliate links for items we know and use here on the homestead. By purchasing through those links, we make a small commission at no cost to you.**

Oh man. It’s like summer time in a pan. Strawberry rhubarb anything screams of my childhood. It was one of my Gram’s favourite fruit combinations. Each year her garden was overflowing with fresh rhubarb and strawberries, and the eating/preserving would begin. We froze, we made jams, pies, and even “strawberry-rhubarb fruit”; which was a compote like sauce we put on toast and ice cream. My ultimate favourite was always the strawberry rhubarb crisp. The crunchy topping, sweet-tart filling…heavenly. Over the years, I’ve played with the recipe to better suit our taste here; little more lemon, oats in the topping, and a little less sugar. We think it’s just perfect topped with double cream, or maybe a scoop of your favourite ice cream.

So let’s get started!

Filling Ingredients:

1 cup chopped rhubarb

2 cups chopped strawberries

1/2 cup sugar (we use organic cane sugar)

1 tbsp corn starch

zest of 1 lemon

1 tbsp fresh lemon juice

Topping ingredients:

1 cup large flake oats

1 cup flour

1/3 cup brown sugar

good pinch of sea salt (about 1/3 tsp)

cinnamon (I measure with my heart, but it’s close to 1 tsp)

6 tbsp salted butter, melted

1. Preheat your oven to 350F.

2. Grab a baking vessel. Approximately 8-10”. It can be square, round, no one really cares. I always make mine in a cast iron skillet because it’s easy and I’m usually making these things while my little one naps. I know the pain of making too much noise while rummaging through my baking pan drawer…and then the crying starts… Not today Satan. So… yah… cast iron. I use my Le Creuset skillet or my Staub skillet. Both are from companies I love and trust. Now grease that skillet up. Please use butter. It’s just better.

3. Add all of your filling ingredients directly into your buttered skillet. Give the fruit a quick toss to distribute the sugar, cornstarch, lemon juice, and zest evenly.

4. In a separate bowl, combine flour, oats, brown sugar, salt and cinnamon. Add in melted butter and stir until almost a cookie dough consistency forms.

5. Crumble topping over fruit.

6. Bake for 30 mins, or until fruit is soft and filling is bubbling.

7. Remove from oven and let rest for at least 15-20 mins for the filling to cool/thicken.

8. Enjoy!