Summer Strawberry Rhubarb Crisp

Joanna Venditti July 25, 2019 Blog, Lifestyle, Food

Raise your hand if you have a specific food that when you smell it, it immediately brings you back to your childhood days.

Smells trigger memories for me…turkey on Thanksgiving, pasta sauce simmering, but my most favourite is the smell of strawberry rhubarb crisp  It screams summer to me. So light, so fresh, and oh so delicious. It takes me back to my carefree (before having kids)…summer days.

But wait …it’s healthy too!!  My love language is definitely food, eating it yes, but more than that, preparing it for my family.

So when summer rolls around and berries are finally in season, this Summer Strawberry Rhubarb Crisp recipe is my go to dessert.  I even requested my mom plant rhubarb in her garden this past summer and it grew like crazy!!

Lets bake.

Summer Strawberry Rhubarb Crisp

Filling:

6 stalks of rhubarb, cut into ½ thick pieces

2 cups of strawberries, hulled and sliced

¼ cup of sugar (optional, I actually cut out the sugar because the sweetness of the strawberries is enough)

Topping:

1 cup of all purpose flour

½ cup of rolled oats

⅓ cup of sugar (again optional, i deleted the sugar here too)

⅓ cup of firmly packed brown sugar

½ teaspoon cinnamon

¼ teaspoon of salt

½ cup of butter, melted

Instructions:

Heat your oven to 350 degrees and use a 9 x13 baking dish (if the baking dish is smaller that’s ok, it will be a thicker slice of heaven)

In a large bowl, mix all the dry ingredients together using a fork.  Then slowly add in the melted butter creating a crumb like mixture.

Spread the crumb mixture over the berries

Bake for 35-40 minutes, or until you see the berries bubbling.  Bake it a bit longer if you like the crisp even crispier.

Best served warm with vanilla bean ice cream

Another yummy way to enjoy this is with vanilla Greek yogurt.  My kids have been eating it cold for breakfast with yogurt all summer long

A delicious fresh strawberry crisp is the perfect summer dessert.

Enjoy!!!

Tip ** buy the rhubarb in bulk and freeze it in batches of 6 stalks, that way it’s ready to go for this recipe

Lori is a thirty something year old mom of four, living in the little town of Niagara-on-the-Lake, Ontario. Her passions include her family, fashion, and food. She loves preparing simple and delicious recipes that both kids and adults will enjoy.

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