Strawberry Rhubarb Crisp
Sweet strawberries and tart rhubarb come together in this classic springtime crisp. Served warm or at room temperature, it’s simply delicious.
Seeing rhubarb in the grocery store and at farmer’s markets is one sure sign that spring is here. I’m so excited because that means it’s time for strawberry rhubarb crisp.
Lucky for me I was introduced to rhubarb at a young age as we had a couple of rhubarb plants in our garden. Every spring these gigantic green leaves attached to bright cherry red stalks would emerge from the ground. The plants came up year after year, needed virtually no care, and were a gorgeous addition to the garden. If you’re new to rhubarb, let me tell you a little bit about it, and if you like fruit crisps this is definitely one recipe you need to try.
Rhubarb is sometimes referred to as “pie plant” because that’s what it’s often used for – rhubarb pie, strawberry rhubarb pie, rhubarb custard pie, rhubarb sour cream pie, rhubarb meringue pie, the list goes on. Though botanically considered a vegetable, rhubarb is typically thought of as a fruit. While many varieties of rhubarb exist, most fall into two categories – hothouse and field grown. Hothouse rhubarb has pink to pale-red stalks and yellow-green leaves. It’s milder than field-grown rhubarb and less stringy. In some regions, hothouse rhubarb is available almost year-round. Field-grown rhubarb has cherry-red stalks and darker green leaves. It’s usually available from late winter to early summer, and peaks from April to June.
Like cranberries, rhubarb is intensely tart and requires a fair amount of sugar no matter how it’s cooked. Beyond pie, you’ll find rhubarb in jams, compotes, coffee cakes, tarts, cobblers, and crisps. To tap down the tartness, it helps to pair rhubarb with sweet strawberries as I did in this crisp. Additional ingredients that compliment rhubarb and lend a bit of sweetness include ground cinnamon, orange zest, and vanilla.
Rhubarb provides a healthy dose of vitamin C and potassium. If you are prone to kidney stones, specifically calcium oxalate stones, your doctor may suggest that you avoid rhubarb because it contains oxalate, which may accelerate stone formation in susceptible people.
When buying rhubarb, choose crisp stalks that are brightly colored. If the leaves are attached, they should look fresh and blemish-free. Be sure to remove and discard the leaves before storing in the refrigerator. Never eat the leaves as they are highly toxic.
Fresh rhubarb stalks should be tightly wrapped in a plastic bag and stored in the refrigerator crisper where they’ll keep for about a week. Rhubarb can be diced, placed in a zip-top plastic bag and put in the freezer for later use.
Of course, you could serve this crisp with a dollop of whipped cream or small scoop of vanilla ice cream but honestly, I like it just as it is. The flavor of the sweet strawberries, tart rhubarb, and buttery streusel topping shine through brilliantly all on their own.
To your health,
Darlene
STRAWBERRY RHUBARB CRISP
Yield: 8 servings
Serving Size: about 1/2 cup
Prep: 15 minutes
Ready: 1 hour
INGREDIENTS
Vegetable oil cooking spray
3 cups sliced fresh strawberries
3 cups sliced fresh rhubarb
2/3 cup granulated sugar
2 tablespoons corn starch
1 teaspoon vanilla extract
1 teaspoon orange zest
2/3 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup pecan halves, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter)
DIRECTIONS
Preheat oven to 350 degrees. Spray a 10-inch round oven-safe baking dish with cooking spray; set aside.
Place strawberries, rhubarb, granulated sugar, corn starch, vanilla extract, and orange zest in a large bowl. Stir to combine and set mixture aside while preparing crumb topping.
To a medium-sized bowl add oats, brown sugar, flour, pecans, cinnamon, and salt and stir to combine. Using a pastry cutter or fork, cut in butter and oil blend until mixture becomes crumbly.
Place strawberry and rhubarb mixture and all accumulated liquid in prepared baking dish. Top with crumb mixture. Bake 40 to 45 minutes or until crumb topping is golden brown and strawberry rhubarb mixture begins to bubble. Serve warm or at room temperature.
Nutrition Information per Serving
212 Calories, 6 g Total fat, 1 g Saturated fat, 0 g Trans fat, 4 mg Cholesterol, 76 mg Sodium, 39 g Total carbohydrate, 3 g Dietary fiber, 26 g Total sugars, 23 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 61 mg (4%) Calcium, 1 mg (6%) Iron, 278 mg (6%) Potassium
© 2023 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
