I’ve been thinking of my mom a lot this week (Hey Mom!); and one of my most favorite recipes my mom would make is her strawberry-rhubarb crunch. It is by far the best desert I remember from my up bringing. So today on my trip through the grocery store to pick up some odds and ends for Chicken Soup, I came across a tiny box of rhubarb in the produce section. Is this a sign or what? So I emailed my mom standing right there in the front of the small box of rhubarb for her recipe. It may take her a little while to respond so I looked up a few other recipes to gather what may be needed for this endeavor.
Now home, I’ve started with Food & Wine’s Old-Fashioned Strawberry-Rhubarb Recipe to guide me. Hopefully ma’ will email back soon.
Ingredients
Filling
- 2 lbs rhubarb stalks sliced 1/2 inch thick
- 1 1/4 C sugar
- 1 lb strawberries
- 3 Tbsp corn starch
- 2 tsp lemon juice
- 1 tsp pure vanilla extract
Crisp
- 4 Tbsp unsalted butter softened
- 4 Tbsp Coconut oil
- 1 1/2 Cups light brown sugar
- 1 1/2 Cups all-purpose flour
- 1 1/4 Cups quick rolled oats
- 3 Tbsp canola oil
- 1 1/2 tsps ground cinnamon
- 3/4 tsp salt
Instructions
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.
Crisp
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- 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.
Tried this recipe?Let us know how it was!