I’m re-sharing this recipe, originally posted last in 2013
Our sweet neighbor popped her head over the fence this week and said she had a bunch of rhubarb she just harvested. . .and would we like any? Well of course! We gave her a dozen fresh eggs from our flock and she gave us a bag full of fresh rhubarb. I love neighbors, bartering and spring. Ahhhh.
So last night my daughter and I made a Strawberry Rhubarb Crisp. It was perfect timing since the strawberries were very ripe and they needed some love. Some rhubarb love.
This recipe is thanks to the Ina Garten, Barefoot Contessa – I can’t take any credit.
4 Cups of fresh rhubarb, dice into 1 inch pieces
4 Cups fresh strawberries, washed, hulled, halfed
3/4 Cup sugar
1 1/2 teaspoons orange zest
1 Tablespoon cornstarch
1/2 Cup orange juice – I used fresh squeezed since oranges have been such a good deal lately!
For the crisp on top
1 Cup flour
1/2 Cup light brown sugar
1/2 teaspoon salt
1 Cup Quick Cooking Oats
12 Tablespoons (1.5 sticks) of cold butter, diced (recommend unsalted butter)
How to prepare
1.) Preheat oven to 300 degrees F
2.) For the fruit filling, throw rhubarb, strawberries, 3/4 Cup granulated sugar and orange zest into a large bowl.
It should look a little something like this. I added a lot more orange zest than it called for, but I like orange flavoring.
3.) In a separate bowl, mix the cornstarch into the orange juice until it’s dissolved. Pour into bowl with fruit and mix well. I used fresh squeezed orange juice just because we fresh oranges. I used a lemon juicer, which worked just fine, as long as you don’t mind a little orange juice in your eye.
Then stop to take a photo. My daughter is such a ham.
4.) Pour fruit mixture into a 8-by-11-inch baking dish. Place this on a baking sheet lined with parchment paper (to catch mixture if it bubbles over). Don’t pay any attention to the pan in the photo, it’s the wrong size. It has a higher lip, so I didn’t need to worry about it bubbling over.
5.) For the topping, use an electric mixer with a paddle attachment and combine the flour, 1/2 cup sugar, brown sugar, salt and oatmeal. With the mixer on low speed, add the cold butter and mix it until it’s moist and starts to “crumble”
6.) Sprinkle the topping over the fruit, covering it completely.
7.) Bake for one hour, until fruit is bubbling and topping is golden brown.
8.) Serve warm with ice cream. Enjoy!
I still have some more rhubarb – what should I make with it? I’d love to hear your favorite rhubarb recipes!
And if you like this sort of desert, check out this Rhubarb Pecan Oat Crumble recipe that I made last spring. I don’t know why I called that one a crumble and this one is a crisp – I have no idea the difference. I just know I don’t have to make a pie crust!
Miz Helen says
Your Strawberry Rhubarb Crisp looks delicious! Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
Come Back Soon!
Mindy Gardner says
I canned 12 pints of strawberry rhubarb pie filling and made these muffins. The muffins were amazing–they didnt last long! http://www.showfoodchef.com/2012/06/strawberry-rhubarb-muffins-with-oatmeal.html
This was from The Oregonian from over 10 years ago. This cake is to die for but I only make it once a year because it is so incredibly fattening with the whipped cream!
Rhubarb Custard Cake
MAKES 15 SERVINGS
1 18 1/4-ounce box white cake mix (Duncan Hines or any kind that requires oil as an ingredient; see note)
1/4 teaspoon freshly ground nutmeg (optional)
3 cups diced rhubarb, cut in 1/2-inch pieces
1 1/2 cups granulated sugar
1 pint whipping cream (2 cups)
Preheat oven according to cake package directions.
Prepare cake as directed on package. Add nutmeg to batter. Pour batter into an 11-by-15-inch baking pan (a 9-by-13-inch pan won’t work unless the pan is very deep; add 5 minutes or so to the cooking time.)
At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.
Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the sides of the pan. A toothpick stuck into the cake part of the dessert should come out clean.
Note: This recipe was tested using a glass baking dish. If you use a metal pan, increase the temperature 25 degrees.
Note: You can substitute a yellow cake mix, but the white is lovely against the pink rhubarb, and it also uses only egg whites, which brings down the considerable fat and cholesterol count.
Oh my goodness that sounds amazing! Thanks for the recipe, i’ll pick up the ingredients today!
So you just pour whipping cream over the cake? No mixing!?! I’ve never head of such a thing. This should be fun to try out!
I was skeptical about pouring the cream on, but that’s what you do and it works. Yum!!!
I’m going to give it a try!
Linda, does this cake work to make a day ahead ( thinking Mother’s Day) and refrigerate over night to serve next day?! Thanks for the help:)
Rosalind Chinneth says
Lorelei Plagman says
you can just boil it with sugar and make rhubarb sauce. It’s delicious on ice cream or as a spread on bagels or toast. Yummy!
How would you store that? How long would it store for? Sounds amazing!
Sophie c says
Your daughter is so sweet!
Thank you Sophie!
I have made cinnamon rhubarb jam in the past. So good!
Laine – That sounds fantastic!
Got it from Mavis’ site last year!
Angela R says
I love rhubarb anything. Excited to try this. Oh and your daughter is ADORABLE!!