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Rhubarb Strawberry Crisp

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Description

Rhubarb Strawberry Crisp seems like a fitting choice to celebrate Canada Day. After all growing, finding and sharing rhubarb is a favourite Canadian pastime. Some non-gardeners claim they can kill it.

Rhubarb grows in Canadian gardens and back alleys all summer long. Those of us who are of a certain age have exclaimed in amazement, “I saw rhubarb in the grocery store…they are actually selling it!” This craziness seems to have been going on for several years now but I don’t need to partake in it.

Crisp vs Cobbler vs Buckle

I’m no expert but I am Canadian and so is my mom. In our house we always had fruit crisp, most often rhubarb or apple. A fruit crisp has a gooey fruit base covered in a crunchy streusel topping. It most often contains oats and sometimes nuts. It should be served warm with ice cream or whipped cream. The Brits are more likely to call this dessert a crumble.

My brother says he prefers cobbler. Really? I was not at home when my mother allegedly made cobbler. Ever.

A cobbler has the same fruit base as a crisp but is topped with blobs of biscuit dough. (And my mom did make a lot of biscuits.) The biscuit dough gives the dessert a cobbled look thus the name. The baking process is the same. (Maybe I’ll try and make a fruit cobbler one day.)

In honour of Canada Day I thought I should include the buckle. People I know who are from the east coast talk about buckles and grunts. A buckle is more of a cake than a crisp and most often made with blueberries. A grunt is simply a cobbler cooked on the stove instead of in an oven. This makes it ideal for camping…but I’ve never tried it.

Rhubarb Strawberry Crisp for Canada150

Canada will be 150 years old this year so like some people I know…this birthday celebration is definitely going to be dragged out a bit. For the entire year I hear. Whether you are a Canadian or know a Canadian this Rhubarb Strawberry Crisp is perfect for a picnic or backyard barbecue. Celebrate #Canada150 by making one.

Let me know in the comments below where you got your rhubarb.

A word on oats – Purity protocol oats are guaranteed gluten free from farm to fork. Other oats may claim to be gluten free but have ‘hot spots’ when tested finding some products with levels greater than the accepted maximum of 20 parts per million. If you are still struggling with gut issues and you eat oats this is an area worth investigating. Read more on this topic over at Gluten Free Watchdog.

Ingredients

CRISP
3 Tbsp cornstarch
½ cup sugar
3 cups chopped rhubarb
2 cups cut up strawberries
TOPPING
1 cup GF oats
⅓ cup GF flour mix
¼ cup brown sugar
2 Tbsp white sugar
½ tsp cinnamon
6 Tbsp butter, room temperature

Directions

1
Preheat oven to 350°F.
2
In a large bowl whisk together the cornstarch and sugar.
3
Add the cut rhubarb and strawberries. Mix well.
4
Transfer to an ungreased 8-inch x 8-inch glass baking pan. Set aside.
5
STREUSEL TOPPING
6
In a medium bowl combine oats, flour, sugars and cinnamon.
7
Cut in the butter using your hands, a pastry cutter or a fork. Stir until the butter is evenly mixed in.
8
Evenly cover the fruit without packing down the streusel.
9
Bake in preheated oven for 45-55 minutes until the topping is golden and the fruit juices are bubbling around the edges. Let cool for 10-15 minutes before serving.
10
Serve with vanilla ice cream or whipped cream.

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