Love rhubarb? Got a lot of it? Try the Strawberry Rhubarb Crisp for one of the best ways to use fresh or frozen rhubarb!
Strawberry Rhubarb Crisp is a Summer Delight
Chopped rhubarb, chunks of ripe strawberries, and that crispy crunchy topping make this Strawberry Rhubarb Crisp a summer fruit dessert that belongs on the table at least once a week all summer long.
Don’t you love rhubarb? It’s basically free food growing in your yard. If you don’t have a patch, I bet someone you know does have a patch. And they’re probably willing to share it with you.
And by that, I mean either give you an armload of rhubarb. OR I bet they’d split up their plant when the time comes and give you a start. Rhubarb is hardy and will grow just about anywhere!
But also try this Rhubarb Bread with Streusel Topping if you want something new and different.
Or this FABULOUS Rhubarb Cake with Streusel, it’s a coffee cake!
This Old Fashioned Rhubarb Cobbler is a family favorite. We like cobblers for breakfast, how about you?
Now let’s talk about Rhubarb Curd
RHUBARB CURD. Yes, that needs alllllll caps because it is THAT good. Put the curd in little tarts or phyllo cups. Hell eat it with a spoon, you won’t be sorry!
I’ve got a triple batch of Rhubarb Curd in my freezer for wintertime desserts. I’m thinking a fresh pavlova with that curd in it around about Christmas Day. Or maybe a solstice pavlova?
Speaking of Freezing Rhubarb
It’s so easy to do! Just hit up my post about How to Freeze Rhubarb and you’ll fund tons of good information about freezing rhubarb, and so much more.
I make it a goal to have enough rhubarb frozen so that I can bake with it once a week all winter long. I officially challenge you to do the same. Don’t worry once you pick it all, chop it and freeze it, it comes RIGHT BACK. I do like to leave a few stalks to give the plant enough leaves to feed itself.
- 4 cups chopped rhubarb
- 1 1/2-2 cups sugar (if your berries aren't too sweet add the extra sugar)
- 4 cups roughly chopped strawberries
- 1/3 cup flour
- 1 cup butter
- 1 1/2 cups flour
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon salt, if using unsalted butter
- preheat the oven to 375˚
- mix the chopped rhubarb with the sugar and set aside
- meanwhile, mix up the crisp topping by cutting the butter in with the flour and sugar, use a food processor to make it easier, remember to just pulse the mixture to combine
- tip the butter mixture into a mixing bowl and hand mix in the oats just to combine them
- set the topping aside
- lightly butter an 11x7 inch baking dish
- mix the strawberries in with the rhubarb and sugar
- sprinkle the flour over the top and stir to combine
- put the rhubarb mix in the prepared baking dish
- crumble the topping over the rhubarb
- bake uncovered for 45-50 minutes or until the top is a deep golden brown and the fruit is bubbling
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.