Strawberry Rhubarb Crisp

Posts on Happily Homegrown contain affiliate links. When you make a purchase through an affiliate link, your price will be the same, but Happily Homegrown will receive a small commission. Thank you for your support!

Growing up, most kids have chores, but few had such a delicious chore as picking strawberries from our family’s garden.  That was a sure sign that spring was in the air.  As a little girl, I loved strawberries alone or on top of the little yellow sponge cakes available at the grocery store.  

After my mom and step-father got married, I spent a lot of time in the kitchen with Grandmom Mitchell.  Granny was an amazing baker.  At holidays, there were always at least four or five desserts, all lovingly made from scratch from recipes that had been handed down.  It was that first Easter with our new larger family that I first tasted strawberry rhubarb pie.  It instantly became one of my favorites.

A lot has happened over the last thirty-years, but one thing is certain, strawberry rhubarb is still one of my favorite flavor combinations and it still gets a place of honor on the Easter dessert table.  However, unlike Granny, I have 3 littles bouncing around me while I’m trying to do all the holiday baking, so instead of a pie I make a Strawberry Rhubarb Crisp.  

Strawberry Rhubarb Crisp

In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch.  Stir until all of the fruit is evenly coated.  Pour the mixture into your baking dish.  I use a 10″ quiche pan, but you can use a pie plate or a 8″ baking dish.  Whatever you have available.

In another bowl, prepare the granola topping by combining the oats, flour, brown sugar, coconut, sliced almonds, and cinnamon with the melted butter.  Stir the granola mixture until all of the ingredients are coated in the butter, and it begins to clump together.

Top your fruit with the granola mixture.  Make sure to get all of the fruit coated evenly.  

Bake in a 375º oven for 35-40 minutes or until the rhubarb is tender and the topping is golden.

Serve warm or at room temperature.  Enjoy it plain, with whipped cream, or a scoop of vanilla ice cream.  Yes, even if you are serving it for brunch – ice cream is dairy after all.

Print

Strawberry Rhubarb Crisp

Servings 8

Ingredients

• 6 cups sliced rhubarb
• 2 cups sliced strawberries
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2/3 cup oats
• 1/3 cup all purpose flour
• 2/3 cup brown sugar
• 1/4 cup coconut
• 1/4 cup sliced almonds
• 1/2 tsp cinnamon
• 5 Tbsp butter melted

Instructions

1. In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Stir until all of the fruit is evenly coated. Pour the mixture into your baking dish. I use a 9" quiche pan, but you can use a pie plate or 9x9 baking dish. Whatever you have available.
2. In another bowl, prepare the granola topping by combining the oats, flour, brown sugar, coconut, sliced almonds, and cinnamon with the melted butter. Stir the granola mixture until all of the ingredients are coated in the butter, and it begins to clump together.
3. Top your fruit with the granola mixture. Make sure to get all of the fruit coated evenly.
4. Bake in a 375º oven for 35-40 minutes or until the rhubarb is tender and the topping is golden.
5. Serve warm or at room temperature. Enjoy it plain, with whipped cream, or a scoop of vanilla ice cream. Yes, even if you are serving it for brunch - ice cream is dairy after all.

Recipe Notes

If you are using frozen rhubarb, allow it to defrost fully and drain off any liquid before using it.

ULTIMATE EASTER MENU!

Hosting Easter? Attending a get together and have no idea what to make? We’re here to make your life easier this year. We’ve teamed up with some other amazing bloggers to bring you the ultimate Easter menu. From the main dish to sides, from desserts to even drinks, we’ve got you covered with 25 delicious recipes! Look no further than right here.
 

Need even more ideas? Check out our All Things Easter board on Pinterest!