My absolute early summer favorite is enjoying fresh strawberries combined with rhubarb in the form of a crisp or pie. Strawberry Rhubarb can be baked two different ways – as a pie or a crisp. Of course a nice scoop of vanilla ice cream on the side is also required! Also combine the first strawberries of late spring and the last of the seasonal rhubarb to enjoy this wonderful sweet and tart flavor combination of the Strawberry Rhubarb Crisp.
For those that would like a dessert requiring less prep time or if you are not yet confident in your pie crust making skills – baking as a crisp is the way to go! My husband personally enjoys eating a crisp better than a pie since the buttery oatmeal crumble on top is so tasty once it’s cooked and caramelized. I highly recommend serving your hot crisp with a side of vanilla ice cream for an amazing flavor meld!
Strawberry Rhubarb Crisp Recipe - Strawberry Rhubarb Pie Recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 8 servings
4 cups (1-inch diced) fresh rhubarb, about 4 to 5 stalks* 4 cups fresh strawberries, washed, hulled, and quartered (sliced if big - halved if tiny) 2 cups granulated sugar 2/3 cup all-purpose flour 1 1/2 teaspoons grated orange zest and 1 teaspoon fresh-squeezed orange juice (may substitute 1 teaspoon lemon juice) 1/2 teaspoon ground cinnamon Crisp Topping (see recipe below)
* Look for thinner stalks as they will be more tender and less fibrous than thicker stalks. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain thoroughly in a colander, but do not press liquid out.
Preheat oven to 350 degrees F. Position oven rack in center of oven. Lightly grease a 9- by 9-inch rectangular baking pan or a 9-inch pie plate (your choice).
In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, orange zest, and cinnamon. Stir together until the fruit is well coated. Spoon the Strawberry-Rhubarb Filling into your prepared baking pan; set aside.
Prepare Crisp Topping (see recipe below). Sprinkle the prepared Crisp Topping over the fruit mixture until top is completely covered.
NOTE: I recommend that you place baking pan onto a cookie sheet in the oven when baking. This way the cookie sheet will catch the juice drippings for less clean-up mess.
Bake approximately 55 to 60 minutes oruntil the fruit is bubbling and the topping is golden brown. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
Remove from oven and let cool slightly on a wire rack before cutting and serving. Serve warm with generous scoops of high-quality vanilla ice cream (if desired).
Makes 6 to 8 servings.
Crisp Topping: 1 cup all-purpose flour 1/2 cup lightly-packed brown sugar 1/2 cup granulated sugar 1/2 teaspoon salt 1 cup quick-cooking (not instant) oats 3/4 cup butter (1 1/2 sticks), softened Good-quality Vanilla Ice Cream (optional for serving)
In a large bowl using an electric mixer on low speed, combine flour, brown sugar, granulated sugar, salt, oats, and butter. Mix until moist and crumbly.
Preheat oven to 350 degrees F. Position oven rack in center of oven.
Prepare pie pastry (click on the above link for directions); set aside.
In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, orange zest, and cinnamon. Stir together until the fruit is well coated. Spoon the Strawberry-Rhubarb Filling into the pastry-lined pie plate and dot with butter.
Cover with the remaining pie pastry and flute the edges.
Cover the edges of the pastry with aluminum foil. Cut slits in the center of the pastry so steam can escape. Brush the top crust with milk or a beaten egg white.
NOTE: I recommend that you place pie plate onto a cookie sheet in the oven when baking. This way the cookie sheet will catch the juice drippings for less clean-up mess.
Bake 45 to 50 minutes or until until the crust is golden brown and the fruit mixture is bubbly hot. Remove the aluminum foil during the last 15 minutes of baking. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
Remove from oven and cool on a wire rack before serving.