Strawberry Rhubarb Crip: a Simple and Seasonal Dessert

Strawberry rhubarb crisp is a dessert that it the epitome of summer. The sweet strawberries with the crisp, tart rhubarb, topped with a giant scoop of vanilla ice cream, is one of my favourite treats to eat while sitting on the deck enjoying the sun. This summer dessert is packed with seasonal fruit, so it’s a perfect addition to any BBQ or summer potluck. You’ll love this simple and delicious recipe!

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Why I love strawberry rhubarb crisps

Easier than pie – as much as I love strawberry rhubarb pie with its flaky, tender crust, sometimes I just don’t have the time (or energy) to take the extra steps to create a proper pie crust. This dessert is so easy and quick to whip up if you’re looking for something to bring to a last minute potluck or need to cure a sudden sweet tooth!

Sweet + Tart – I’m not usually a huge sweets person, which is why I love the addition of rhubarb to this recipe. The rhubarb’s tartness tones down the sweetness of the sugar and the strawberries, making a perfectly balanced dessert.

The crisp – Let’s be honest, a person’s favourite part of a fruit dessert, pie, crisp, or otherwise, is never the fruit. It’s almost always the crust or topping. This crisp topping is the perfect amount of sweet and crunchy, completing the dessert with a chef’s kiss.

Ingredients

For the filling:

Rhubarb – for the prettiest crisp, look for stalks that have the most pink colour. But if all you have on hand is a green variety, that will work as well!

Strawberries – you can use fresh or frozen, whatever you have on hand works great.

Lemon juice – this adds a brightness to the dessert but can also help develop the pectin in the fruit to create a jam like texture in the filling.

Sugar – granulated works the best, but feel free to experiment with raw or coconut!

Cornstarch – helps to thick the juices even more, so it’s easier to spoon out!

For the topping:

Brown Sugar – this is the best to use since it adds a bit of warmth from the molasses, but you can use coconut or raw sugar as well.

Flour – all-purpose flour to help add some crunch

Oats – I use old-fashioned rolled oats because they offer more texture than their smaller, quick-cooking counterpart.

Cinnamon - adds another touch of warmth to the topping

Butter – I use salted butter, so I tend to skip the salt. Use unsalted if you prefer, but I would add ½ tsp of salt to your topping to help enhance the flavours!

Oil of choice – Working in tandem with the butter to help brown the topping and make it crispy, I usually prefer to use coconut oil, but you can use whatever oil you wish!

Steps:

This dessert is so easy. It’s literally only 4 steps and a few minutes of your time.

Make the fruit filling: In a large bowl, stir together the chopped fruit and lemon juice. Then add the sugar and cornstarch, mixing well. Transfer to a large baking dish and spread evenly.

Make the topping: Add all toppings to a food processor and pulse until combined and pea-sized. You can also use a pastry cutter or fork to cut the butter into the flour and oats.

Assemble: Spread the topping in an even layer on top of the fruit.

Bake: place in the oven and bake at 375°F for 45 – 50 minutes.

Variations:

1. Add lemon zest to the fruit to enhance the lemon flavour and make the dish even brighter.

2. Add vanilla extract to the filling.

3. Add nuts to the topping for an extra crunch and flavour. My favourite to add is pecans, but you could experiment with walnuts, or even hazelnuts! Just add them to the food processor (or chop before hand) with the other ingredients. I’d recommend about ½ cup.

4. Top with ice cream or whipped cream to add a sweet creaminess to the baked product.

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