What’s a Summer without strawberry and rhubarb crisp? It’s like saying no apple pie in the Fall. I must confess, I was not a big fan of rhubarb before but I learned to love it through this dessert and now it’s a must-have during Summer for me.
This Summer classic has everything I love about a dessert, a warm filling contrasting with a scoop of silky vanilla ice cream and the crunch from the topping. It just makes me happy. I love to make individual servings but it’s totally ok to make it in a large container (cast iron skillets are great for it).
Another thing I enjoy is rhubarb jam, have you had it before? It’s amazing! I had it for the first time last year and I immediately fell in love. Well, that’s another post but for now I leave you with the recipe. Enjoy!! 🙂
4 to 6 servings
1/2 cup flour
1 tsp baking powder
1/4 cup brown sugar
1/2 stick of butter (cold and cut int pieces)
1/4 cup oatmeal
1/2 tsp cardamon
1/4 cup chopped almonds
1/4 tsp cinnamon
1/2 lb. rhubarb, cut into 1-inch diced
1/2 lb. strawberry, hulled and quartered
1/2 tbsp lemon juice
1/2 cup sugar
2 tbsp corn starch
2 tbsp water
Preheat the oven 350 F
For the filling, mix the rhubarb, strawberries and sugar in a saucepan over medium-low heat. In a small bowl, dissolve the cornstarch in the water and add it to the fruit. Cook the whole thing for about 5 minutes. Pour the mixture in individual ramekins (or one 8-inch pan) and set aside. For the topping, place the flour, baking powder, brown sugar, oatmeal, cardamon and cinnamon into a food processor and pulse few times to combine. Add the butter and pulse a few more times until the mixture gets a crumbly consistency. Mix in the almonds (with a spoon). Sprinkle the topping over the fruit mixture covering completely and bake for 40 minutes or until topping is golden brown. Serve with vanilla ice cream.