June is not only Strawberry Month here at Urban Cottage Life, but it’s also time to celebrate the timeless marriage of strawberries and rhubarb. This Sassy Rhubarb Strawberry Crisp is on the rhubarb-forward side, but you could easily switch the ratios to make the strawberries more prominent.
My Favourite Kind of Math
Here’s some kitchen mathematics for you:
(rhubarb + strawberries + ginger + orange) x a crunchy crumble = an exponentially good crisp
New math? Old math? Who cares? Pass the Sassy Rhubarb Strawberry Crisp!
Sassy Rhubarb Strawberry Crisp
Not to criticize the ubiquitous strawberry rhubarb pie, but I wanted rhubarb’s tangy goodness to be the high note in this dish, hence its top billing in the title. The strawberries add swoonworthy sweet flavour and a striking deep pink hue. And as for pie, well, I like pie as much as the next person (possibly more), but pie means crust and for me, crust means rolling out dough. That’s fine when you have both time and inclination, but the day I made these crisps, I wanted more immediate — and easier — gratification.
A carefree jumble of fruit …
That’s where a crisp comes in, a carefree jumble of fruit, tossed with a bit of sugar and perhaps some additional flavourings, then topped with a simple crumble. For a more special presentation, bake and serve in individual ramekins. A scoop of ice cream or dollop of whipped cream would be welcome, but if the reactions I received to the crisp alone are any indication, there’s no need for embellishment.
I’ve made more oatmeal-based crumbles than I can count, but if you have some quality muesli on hand do try using that instead to rev up your crunchy topping. I’d just recommend that you don’t use a muesli that has dried fruit in it, so it sweetness and chewiness doesn’t compete with the fruits in the crisp.
Appealing, Tantalizing, Mysterious …
Yes, I’ve gotten out some big adjectives for this Rhubarb Strawberry Crisp. Appealing colour, a tantalizing combination of tart and sweet, a hint of heat from ginger and the almost mysterious floral quality of orange zest, all topped with a rich, crunchy muesli crumble: there’s nothing old-fashioned about this sassy crisp.
Let’s Make Some Crisp!
While delightful to serve in individual ramekins, you could also make this crisp in a 9-inch square pan, in which case you may need to increase the cooking time by another 5 minutes or so. And if you like a higher crumble-to-fruit ratio, by all means go ahead and make more.
- 2-1/2 cups chopped rhubarb (pieces cut to about 1/2 – 3/4 inch)
- 1-1/2 cups quartered strawberries
- 1/3 cup sugar (cane or granulated)
- 1/2 tsp finely minced fresh ginger
- 1 tsp finely minced orange zest
- 1 tbsp orange juice
- 1 tbsp flour
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 tsp ground ginger
- 2 tbsp cold butter, cubed (use 3 tbsp if you like a richer crumble)
- 1/2 cup muesli or large flake oatmeal
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Pre-heat the oven to 350ºF. Butter 6 ramekins and set on a parchment paper-lined baking tray to make clean-up easy just in case there's any bubbling over.
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Toss the rhubarb and strawberries in a large bowl. Add the sugar, ginger, orange zest, and orange juice. Sprinkle the flour across the surface. Stir with a large spoon until everything is evenly distributed. Spoon the luscious fruit filling into the prepared ramekins. I take no issue should you decide you pop a few pieces into your mouth.
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Combine the sugar, flour and ground ginger in a bowl. Cut in the cold butter with a pastry cutter or two knives until the butter is evenly distributed and the mixture is crumbly. Stir in the muesli. Using a tablespoon, top the fruit mixture in the ramekins. Being committed to fairness as I am, I do my best to ensure each ramekin receives an equitable allotment of this crunchy goodness.
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Bake for 35 minutes, or until the crumble is golden brown and there's hot pink volcanic bubbling action.
Looking for More Strawberry and Rhubarb Desserts?
Here are a few more ideas for tasty treats you can make with strawberries and rhubarb (but not necessarily together). Strawberry Panna Cotta is a timeless dessert, while Rhubarb Jelly brings some wobbly-wobbly fun to the table. And ice cream … well, who doesn’t like Strawberry Ice Cream?
First Published 2013 06 19
Republished 2020 06 17
Even though we’ve talked about this, Mar, I have to admit that if anything would get me to try rhubarb again it would be a crumble topping. I really do love the stuff and the one you’ve created here sure is tempting. Oh, the agony and the ecstasy! 🙂
I just can’t seem to stop my rhubarb proselytizing, can I? 😏 While I respect your right to not like rhubarb, part of me just keeps wanting to say, “Try it, try it, you’ll like it!!!”
You Sirens of Rhubarb are all alike and I’ve fallen victim to your calls before. “You’ve never tasted MY rhubarb whatever. Just take a bite.” Now you tempt me with both call and crumble. You’re a crafty one! 🙂
LOL
Your photos make me want to grab a spoon and reach through the screen. Your crisp looks and sounds delicious.
What a wonderful comment to receive, Karen! For some reason I’m imagining your computer screen with smears of rhubarb strawberry crisp on it 😊
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Those crisps look deeeelightful! I haven’t made one in ages and ages – I’m going to have to correct this in the very near future…
Hey Movita, so nice to hear from you! These crisps are a nice treat to celebrate your graduation! Biggest congrats, by the way. I can hardly wait to see what you’re up to next!
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Our strawberry should come soon with rhubarb sou ds good…
Do you grow your own strawberries? Mom used to grow so many that she sometimes left them by the road free for people going by.
These look delicious – bookmarking to remind me to attempt them 😋🌿
Thank you. I hope you enjoy this crisp as much as I did!