A strawberry and rhubarb crisp that’s both sweet and tart and topped with a generous layer of crispy crumble. It’s the perfect spring and summer dessert that pairs well with a scoop of vanilla ice cream! Warning: One serving may not be enough to satisfy your palate!
I was a bit nervous about making this strawberry and rhubarb crisp. Every time I cook with a new ingredient – in this case rhubarb – I’m afraid of ruining its taste or texture.
But you know how it goes; the
heart stomach wants what it wants and right now it wants something with strawberry and rhubarb in it.
Since I’m not familiar at all with this chard like fruit, I chose to make the simplest of desserts – a crisp.
Simple, easy, barely any prep work required (other than chopping) and the baking is pretty much left unattended the entire time. The result is always delicious and it’s one of those desserts everyone loves!
I went on a hunt to find a healthy recipe for strawberry and rhubarb crisp but it proved to be much harder than I thought.
Most recipes were extremely high in sugar – double, if not more, than what my recipe contains – and used way too much butter to make want me to dig in at free will. Taste is a personal thing, it’s subjective to what your palate prefers, and I’ve always liked my strawberry and rhubarb crisps (and apple pies) to be on the tart side.
To me, too much sugar can kill the natural and beautiful taste of fruits. Each fruit is so complex in flavor that I want to keep it shining throughout my desserts, instead of masking it up.
There’s plenty of tartness in this one! You can really taste the rhubarb and strawberries which combine so well with the sweet and crispy crumble. I’ve had it both hot and cold but if you want my opinion, the best way to serve it is hot with a scoop of vanilla frozen yogurt.
Ben asked if this was a healthy dessert and I told him that it was healthyish. The reason I say healthyish is because there is a pound of strawberries and a pound and a half of rhubarb in it – that’s a lot of vitamin C!
Also, I’m using a mix of butter and olive oil, and sugar and honey to infuse more wholesome ingredients into the dish. Is it super healthy? No. I’m still using about 3/4 cup of sugar and 4 tablespoons of butter.
Is it healthyish?
A dessert should still taste like a dessert, meaning it should feel a little decadent and comforting. After all, we do deserve to spoil ourselves with good food!
Sometimes eating too healthy can be the downfall of a diet because the body wants a little naughty to go with the nice.
Balance is key to a healthy diet, life, and career too.
Too much of everything is never a good thing but not enough of it is just as bad. So go ahead, treat yourself this evening with a yummy strawberry and rhubarb crisp that’s healthyish and super delicious!
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Strawberry And Rhubarb Crisp
The natural flavors of the strawberries and rhubarb is what makes this dessert so irresistible!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 75 minutes
- Yield: 8 people 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- 1 1/2 pounds rhubarb stalks (sliced into 1/2-inch thick pieces)
- 1/2 cup granulated sugar
- 1 pound strawberries (hulled and quartered)
- 3 tablespoons honey
- 3 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
For the crumble:
- 4 tablespoons soft butter
- 2 tablespoons extra virgin olive oil
- 1/3 cup brown sugar
- 1/4 teaspoon kosher salt
- 1 cup quick rolled oats
- 3/4 cup whole wheat flour or all purpose flour
- Preheat oven to 375 ºF.
- Put the rhubarb in a bowl along with 1/4 cup sugar and toss well. Let sit for 15 minutes.
- Put the strawberries in a separate bowl and add remaining sugar. Toss well and let sit for 15 minutes.
- Drain the excess liquid from the rhubarb and the strawberries, and add rhubarb to the strawberries. Add honey, cornstarch, lemon juice and vanilla extract and toss well. Transfer mixture to a 8-inch square dish.
- In a small bowl, combine the ingredients for the crisp and stir well and crumbly and moist.
- Spoon the mixture on top of the baking dish and cover all the strawberries and rhubarb.
- Bake in the oven for 45-55 minutes, until the filling is bubbling and the crisp is golden brown. Let cool before serving.
This strawberry rhubarb crips will keep refrigerated for up to 2-3 days.
- Serving Size:
- Calories: 107
- Sugar: 19.1 g
- Sodium: 7.1 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 26.4 g
- Fiber: 2.7 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Keywords: recipe, snack, fruity, crumble topping