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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.
Gotta love homemade convenience food. 🙂 This looks yummy.
Wow, just 6 ingredients … and it sounds oh so easy. Plus you can freeze for later. My kind of recipe. Thanks, Linette.
I love strawberries and rhubarb! My grandmother always made the most delicious things from that combination… now if only I can find some rhubarb at the Farmer’s Market this weekend… Thanks for sharing!
Almost Strawberry season, can’t wait. I like your crisp.
Do you freeze the rhubarb crisp before you cook it or after it is cooked?
Joan~ After.
When you thaw the frozen crisp, do you reheat it or just let it thaw and eat it cold?
I usually reheat it, and top it with ice cream! You could just eat it cold though…. Either way will work, I just think it’s extra yummy a little warm with the ice cream.
Should you refrigerate after baking or leave on the counter covered?