Strawberry Rhubarb Crisp Recipe

Recipes for Fresh Fruit Crisp with Strawberries & Whipped Cream

May 30, 2009
Donna Diegel

Strawberry Rhubarb Crisp - Donna Diegel

Fresh ripe strawberries and tart rhubarb pair perfectly in this classic strawberry rhubarb dessert. Homemade whipped cream tops the fresh fruit crisp. Summer has arrived!

Sometimes tart rhubarb needs a little help. Sweet juicy strawberries are all that's needed to tame the tartness, and transform an otherwise boring fruit into a thing of beauty and deliciousness!

How To Use Fresh Rhubarb

Choose clean bright stalks with no rot or wilt. Not all rhubarb is bright red. Just make sure it's fresh.
Remove leaves, they're poisonous and should not be eaten.
Rinse stalks and pat dry. Most recipes call for 1" pieces. This size is good for Strawberry Rhubarb Pie, stewed rhubarb, rhubarb jam, Rhubarb Cobbler, as well as mixed fruit crisp recipes, such as Blueberry Crisp.
Colorful rhubarb can also be used as a decorating accessory. Gather up the most beautiful, bright and flawless rhubarb stalks with the leaves intact, and place them in a large vase of water. Not only will this eclectic floral arrangement look striking, it'll also be an instant conversation starter!

Strawberry Rhubarb Crisp Recipe

4 cups rhubarb, cut into 1" pieces
2 cups strawberries, clean, hulled and cut in half
1/2 cup brown sugar, packed
1/4 cup white sugar
4 Tablespoons all-purpose flour
1 Tablespoon lemon juice
1 cup unbleached flour
3/4 cup brown sugar
3/4 cup rolled oatmeal
1 1/4 teaspoons cinnamon, ground
4 ounces (1 stick) butter, cold, cut in 8 pieces

How To Make Rhubarb Crisp

Preheat oven to 350 degrees F.
Spray a 9" X 9" baking dish with vegetable spray.
In a large bowl, toss rhubarb and strawberries with 1/2 cup brown sugar, 1/4 cup white sugar, 4 Tbsp flour and lemon juice and place in baking dish. Set aside.
In the bowl of a food processor, combine remaining flour and brown sugar, oatmeal and cinnamon and pulse until blended.
With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like fine meal.
Spread topping ingredients evenly over the rhubarb and bake at 350 degrees for 30-40 minutes or until strawberry and rhubarb filling is bubbling through and the topping is starting to brown. Remove from oven and cool for 15 or more minutes before serving.
Top with whipped cream or vanilla ice cream.
Refrigerate any leftovers.
Serves 6-8.

Sweetened Whipped Cream Recipe

2 cups heavy cream
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

How To Make Whipped Cream

In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. The cream can always be whipped it a little more after the sugar is added.
Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat.
Put whipped cream into a pastry bag fitted with a large star tip and decorate the Strawberry Rhubarb Crisp.