Strawberry Rhubarb Crisp Recipe

It’s rhubarb season here in Ohio! I love having the opportunity to eat locally and seasonally, and it doesn’t get any better than rhubarb in May around these parts. I decided some strawberry rhubarb crisp was in order. My strawberries here are still just blooms and little green berries but I couldn’t wait, so I did have to buy some berries to make my crisp this time. The first of June I’ll have some strawberries straight from the garden, and I’ll definitely be making more strawberry rhubarb crisp!

I have a small patch of rhubarb right outside my kitchen door. So I raided it, then got a little more rhubarb from my mom’s garden to go with it. My recipe for strawberry rhubarb crisp doesn’t have any thickeners, I love the juiciness, especially when it’s warm over some homemade ice cream. It’s heaven! So if you’re looking for a thicker crisp you should probably move along to a different recipe, or add some corn starch. Otherwise enjoy the sweet juice!

Strawberry Rhubarb Crisp

Ingredients:

  • 4 cups chopped rhubarb
  • 1 ~ 16 oz container of strawberries~ chopped
  • 3 Tablespoons + 1/2 cup cane sugar
  • 2 cups rolled oats
  • 1/2 cup oil
  • 1/2 teaspoon vanilla

Directions:

1. Chop the strawberries and the rhubarb and place in a 9×13 baking dish.

2. Sprinkle the 3 tablespoons of sugar over top, and stir lightly to mix in.

3. In a medium bowl mix together the rolled oats, oil, 1/2 cup sugar and vanilla until it forms a loose crumble.

4. Pour the rolled oat mixture over the strawberry rhubarb mixture.

5. Bake for 35 to 45 minutes at 350`F or until the crisp is a light golden brown.

You can enjoy warm out of the oven straight up or over ice cream. You can also freeze strawberry rhubarb crisp. I like to make extra this time of year, then freeze individual containers to pull out later for a quick snack or dessert.

It’s great for those nights when my son has a baseball or football game and I don’t have much cooking time! My own version of convenience food.

8 Yummy Summer Strawberry Dessert Ideas

It’s strawberry season! The strawberry season here in Ohio is starting to wind down, but you’ll continue to find good deals on strawberries at farmer’s markets and local groceries for several more weeks. If you’re looking for a way to use up all those yummy fresh strawberries, check out some of the ideas below.

1. Strawberry and blueberry cupcake flag
2. Strawberry pie
3. Quinoa Berry Salad
4. Chocolate Strawberry Trifle


5. Strawberry Ladybug Flower Cupcakes
6. Strawberry Blueberry Yogurt Parfait
7. Strawberry Shortcake
8. Strawberry Rhubarb Crisp

Fresh strawberries are sooo yummy! Especially when you add them to one of the dessert ideas above! They’ll be perfect to take to a last minute backyard barbecue, or Fourth of July celebration.

Strawberry Blueberry Yogurt Parfait

One of my favorite healthy summer snacks is a fruit and yogurt parfait. Just like the one you can get at the fast food restaurant (only healthier).

Fruit and yogurt parfaits are super simple to make, and they look elegant enough for a summer brunch. Make them by layering fruit and yogurt into a parfait, or wine glass. Top the parfait off with a few more pieces of fruit and a sprinkle of granola cereal.

My favorite ingredients this time of year are strawberries, raspberries, and blueberries, with organic vanilla yogurt. Chocolate yogurt is yummy too, with the berries.

If it’s not berry season, you could also use bananas, peach slices, or blackberries with your favorite flavor of yogurt. They’re also very yummy in the fall with apple slices, and vanilla yogurt topped with walnuts. You can make individual servings, or layer several layers in a trifle bowl for a summer dessert. Serve the granola on the side, and let your guests create their own.

Homemade Strawberry Pie Recipe

I love homemade strawberry pie, it definitely tops my list of favorite foods! Especially this time of year, when strawberry season is in full swing, and the berries are plump, juicy, and loaded with flavor.

This strawberry pie recipe has a super easy crust that a friend gave me many years ago. The crust is super rich and flaky. I guarantee you’ll love it from the first bite to the last.


Easy Homemade Strawberry Pie

The Filling:

1 quart of fresh berries, sliced

1/2 cup powdered sugar

1 1/2 tablespoon of cornstarch

1/2 cup sugar

1/4 cup water

Stir 1/2 cup of powdered sugar into 3 cups of sliced berries. Let the mixture stand in the refrigerator for two hours. Blent the remaining cup of berries with 1/4 cup of water, 1 1/2 tablespoons of cornstarch, and 1/2 cup of sugar.

Cook and stir the mixture in a saucepan until the mixture is clear and thickened. Fill a 9″ baked pie crust with whole berries; pour cooled sauce over them. Cool thoroughly and serve with whipped topping.


The Crust:

1 1/2 cup flour

1/2 cup oil

1 teaspoons of salt

2 tablespoons of sugar

2 tablespoons of milk

Mix the ingredients together and pat into a 9″ pie pan. Bake at 400` for 10 minutes, then pour in the filling mixture and chill.

I’m soooo ready for strawberry season!

Strawberry Shortcake Recipe

The other day I shared my favorite recipe for Strawberry Rhubarb Crisp. I’m on a strawberry kick lately, they’ve been tasting so good already, and the strawberries in my garden aren’t even ripe yet!

Today I want to share one of my favorite recipes for strawberry shortcake. This is a quick and easy recipe you can bake in a 9×9 baking dish. Then top the shortcake warm out of the oven with fresh strawberries, and a little strawberry sauce. Top it all with fresh whip topping and you’ll have one of the best summer desserts ever!

Strawberry Shortcake Recipe

Ingredients:

3 eggs
1 c sugar
2 c flour
1/2 c milk
1 tbs butter
1 tsp baking powder
1tsp vanilla

Mix all the ingredients together in a medium bowl. Preheat your oven to 350` while you are mixing the ingredients. Bake for 20-25 minutes, or until the cake is a light golden brown on top. Top with fresh strawberries, and whipped cream.

I have a wonderful recipe for strawberry pie. I’ll just have to make one in the next week or two so I can come back and share a photo and the recipe!