Meal Zeal

April 25, 2010

Strawberry-Rhubarb Crisp

Filed under: Uncategorized — jenseyt @ 3:22 pm

Made and served almost exactly according to Food and Wine’s recipe (except made a half-recipe in an 8-inch square pan).


  • 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 C sugar
  • 1 pound strawberries, hulled and quartered
  • 3 T cornstarch
  • 2 t fresh lemon juice
  • 1 t pure vanilla extract


  • 1 stick (4 ounces) unsalted butter, softened (I used coconut oil instead.)
  • 1 1/2 C light brown sugar
  • 1 1/2 C all-purpose flour (I used whole wheat.)
  • 1 1/4 C quick-cooking rolled oats
  • 3 T canola oil
  • 1 1/2 t cinnamon
  • 3/4 t salt


  1. MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.  Filling can be made ahead and refrigerated overnight; bring to room temperature before using.
  2. MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.  Serve with vanilla ice cream.

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