Some days I just want to take a little time to bake a comfort food recipe. I was thinking about my grandma’s country cooking today and I thought it would be so fun to whip up a batch of old fashioned strawberry rhubarb crisp. This recipe is extra special because the rhubarb plant in my garden belonged to my grandpa! It was passed down to my mom’s garden and then was transplanted last spring to mine.
I was thrilled to see the plant thriving this summer and knew it would feel special to clip some ruby branches and bring them into the kitchen to chop up for this delightful dessert.
Today I am excited to share this yummy country recipe with you, I hope you love it as much as our family does. The tart strawberries and rhubarb, sweet and buttery topping with creamy vanilla bean are such a wonderful combination. We think it’s extra special to eat it warm with the ice cream melting all around it.
There is something so joyful about growing something in your garden and being able to harvest and bring it inside to make a delicious dish. What a fun process, especially when you get to share it with someone else you love to enjoy.
Food is my love language. I have so many good memories of enjoying delicious dishes from both my mom and grandmothers’ kitchens. Today I added orange extract to this dish instead of traditional vanilla, which I think gives it an extra special flavor! I hope my kids always remember the feeling they have when something wonderful is baking in our kitchen!
Old Fashioned Strawberry Rhubarb Crisp
Ingredients
- 1 Pound Rhubarb Stalks Leaves trimmed and stalks chopped 1/2-inch thick
- 1/2 Pound Strawberries quartered
- 1/2 Cup Granulated sugar
- 1 Teaspoon Orange extract Vanilla can be substituted!
- 1 1/2 Tablespoons Corn Starch
Crisp Topping
- 3/4 Cup All-purpose flour
- 1/2 Cup light brown sugar
- 2 Tablespoons granulated sugar
- 1/4 Teaspoon salt
- 8 Tablespoons salted cold butter
- 3/4 Cup Quick Oats
- 1/4 Teaspoon Cinnamon
Instructions
- Preheat oven to 350°In a large bowl combine rhubarb chunks and strawberries. Cover with sugar and corn starch. Add orange extract. Stir the fruit until evenly coated and combined.Transfer the fruit mixture to a baking dish and set aside. No need to grease pan.Mix the crumble topping in a food processor or cut together with a pastry knife or fork. Top the fruit mixture with crumble topping. Bake for 50-55 minutes or until fruit is bubbling and the crisp is golden. Serve warm with vanilla bean ice cream.
Shop favorites in this post:
Other fruit desserts you will love:
Delicious Fruit Filled Hand Pies
Old Fashioned Deep Dish Apple Pie
Gourmet Caramel Apples (the easy way!)