Abby is her father’s daughter when it comes to expressing her enthusiasm about food. I made this crisp for her and my niece, Amanda on Saturday night and the groaning and ohmygod-ing coming from the two was hilarious. Quote of the night: “This is what tasting good should taste like.” I realize that the magic of the strawberry-rhubarb combo is not breaking news, but I feel a contractual duty as a food writer to remind you of it this time of year, when you can find the ruby red stalks at the farmer’s market by the bushel. More reviews from the girls: “The acid and the sweetness and the crunch and the darker toasty buttery topping with the brightness of the fruit…. How good would this filling be on top of pancakes or waffles tomorrow morning?” Unfortunately, there were zero leftovers, so I guess we’ll just have to make another one this weekend and find out.
As usual, I started with my mother-in-law’s tried-and-true cobbler-crisp for the basic formula, then added a little orange zest to the filling — I stole that idea from Ina Garten. For a gluten-free, dairy-free version, replace the 1 cup flour with 1/2 cup gluten-free oats and 1/2 cup Bob’s Red Mill Paleo Baking Flour, and replace 5 tablespoons butter with 3 tablespoons Miyako’s Vegan Butter and 2 tablespoons coconut oil.
4 cups fresh rhubarb, diced (4-5 stalks)
4 cups fresh strawberries, de-stemmed, halved
1 teaspoon orange zest
3/4 cup sugar
2 tablespoons cornstarch
pinch kosher salt
1 cup flour, whisked
1 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons butter, melted
In a large bowl, toss together all filling ingredients. Let sit 10 minutes. Using a slotted spoon, scoop the fruit into a 13-by-9-inch baking dish.
In a medium mixing bowl, add the egg and whisk with a fork. Using the fork, toss in the the topping ingredients and mix until everything is crumbly. (It should not be dry or mushy.) Sprinkle flour-egg mixture all over fruit — it will feel like a lot, but get it all in there — then drizzle the whole thing as evenly as possible with melted butter.
Bake at 350°F for 1 hour. Let it cool slightly so it sets. Serve with vanilla ice cream.
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This looks so delicious!
Can not wait to try your rhubarb crisp sounds delicious!!
Sounds delicious, I always put oatmeal in with the flour, sugar and spices when I make apple crisp (1/2 cup of flour and 1/2 cup of oatmeal) so good!
This was delicious. Thanks! 🙂
YUM! As soon as I saw this recipe, I decided to make it. It’s in the oven now! And it’s so easy! A great way to use strawberries that may be on their last legs!
Would frozen rhubarb and berries work? I’d think that the moisture released would be the same.
Frozen works. I made one for Christmas with frozen strawberries and frozen rhubarb. Thawed them enough to toss with sugar and cornstarch, topped and baked. Comfort food.
The way you describe the dish feels like I’m eating it. What a great recipe thank you for sharing.
So wishing I had noticed your recipe Jenny before I had tried Bobby Flay’s– you’ll read it and understand why.
Way too much butter! I tried to salvage by adding oats– and it turned out super tasty but the crumble part was total mush. I’ll try yours next time– the proportions seem much better, especially the fruit to crumble ratio. 🙂
.. what lead me to this particular blog, the Omnipotent.. what i can tell you is– definitely did not input a query for any recipes.. began reading (unknowingly), the opening statement for this entry. . believing it was an older archived post. just the first few words made me tear up at the thought of my own father. as I am truly his daughter in an encyclopedic myriad of ways.. and also the reason for random tears is when we, as women, cross the certain threshold of Living.. forever have i wanted to try Strawberry Rhubarb pie. my mind just jumped to an amazing salad, or what could be grilled citrus – honey salmon with a strawberry rhubarb glaze.. wow I’ve gone way too far, and clearly overdue for lunch.
Thank you for including/encouraging plant-based suggestions. And you even listed my fave, Miyoko’s.