rhubarb desserts

This baked treat is sweet and tart with fresh strawberries and rhubarb. An extra-thick buttery oats topping provides the perfect delicious contrast!

Old-Fashioned Strawberry Rhubarb Crisp

c. unsalted butter, softened (not melted!)

brown sugar

all-purpose flour

1.25 c. quick-cooking rolled oats

T. canola oil

cinnamon

kosher salt

rhubarb stalks, sliced 1/2″ thick (about 8 cups)

strawberries,

cornstarch

lemon juice

pure vanilla extract

Preheat oven to 375° F.

For the strawberry rhubarb filling: In a medium...

For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.

For the topping: Combine all the topping ingredients...

For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.

Sprinkle topping evenly over the filling. I like...

Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered. 

Filled with seasonal fruits and a fluffy biscuit dough, this Strawberry Rhubarb Grunt will have you coming back for more! 

Strawberry Rhubarb Grunt

strawberries (hulls removed)

rhubarb

sugar

water

flour

baking powder

salt

butter

milk (cold)

Add the strawberries, rhubarb, sugar, lemon juice, and water to a large saucepan with a lid OR a Dutch oven.

Bring to a boil over medium-high heat, stirring often to prevent sticking.

Reduce to low-medium heat and simmer for 5 minutes, or until the strawberries and rhubarb pieces are soft and have released their liquid. Skim any foam that rises to the top.

Sift the flour, baking powder, salt, and sugar into a medium-sized bowl.

Add the cold butter cubes, and cut them in with a pastry cutter (or two forks) until the mixture resembles coarse crumbs (pea-sized or smaller).

Add in a small amount of milk and mix to combine. Keep adding a small amount of milk until the mixture comes together into a soft and sticky dumpling dough that can be easily scooped.

Drop the batter on top of the simmering strawberry and rhubarb mixture using a heaping tablespoon or cookie scoop, distributing the dough evenly over the surface.

Place the lid on your saucepan (or Dutch oven) and allow it to simmer over low-medium heat for 15 minutes without lifting the lid.

Once the time is up, lift the lid to check and see that the dough is cooked through.

Serve immediately with a generous dollop of whipped cream or a scoop of vanilla ice cream.

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Old-Fashioned Strawberry Rhubarb Cr...

Strawberry Rhubarb Grunt

Top 2 rhubarb desserts recipes from across the web

The most viewed rhubarb desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Old-Fashioned Strawberry Rhubarb Cr...

Strawberry Rhubarb Grunt

The most viewed rhubarb desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine