It is summer time and rhubarb is once again on grocery store shelves. Rhubarb Strawberry Crisp is a great way to utilize this perfect summer vegetable.  Yes, that is true!  Rhubarb is a vegetable in the celery family.  When it is cooked, sugar is often added and other fruits to balance its tart taste so people often think it is a fruit.  

Rhubarb Strawberry Crisp is the perfect mix of sweet and sour.  My family loves the sugar sprinkled crust, but I love the mix of sweet and sour of the strawberries and rhubarb.  I have tweaked this recipe, by making the topping extra thick, to fulfill all my family’s Rhubarb Strawberry Crisp fantasies.

Every time I think of rhubarb, fond memories from my childhood dance in my head.  My next door neighbor had a plant and she was always generous by giving it away.  These plants are huge and take up a lot of room.  You can always tell what they are from the pink stalks that grow straight up like celery.

How To Make Rhubarb Strawberry Crisp

1.  Rhubarb is not always available at every grocery store. Sprouts is where I go to find mine, but any farm fresh market will carry it.  During the summer Sprouts always carry it.  When you see it, you might be surprised.  It has lots of green parts as well, especially when you cut inside.  Don’t be alarmed, it is supposed to look like that.  It really is an amazing vegetable.  As it cooks, the red color takes over and with a little sugar it is one of my favorite summer treats.

2.  Start chopping.  Once you have purchased the ingredients for your Rhubarb Strawberry Crisp, you are ready to start the dish making .  The great part about this recipe is you put everything in a dish and let the oven do most of the work.

Cut off both ends of the rhubarb stalk.  Slice it lengthwise down the middle and then cut across the stalks to create small pieces of rhubarb.

Each stalk of rhubarb should give you anywhere between 1/2 cup and one cup of rhubarb.  Buying too much is always my choice.  I just add some sugar and cook it on the stove to create a rhubarb compote that I use on Buttermilk Pancakes, French toast and as a mixin with vanilla yogurt.

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3.  Slice up the strawberries into bite size pieces.  Cut off the tops of the strawberries and cut in half.  Now cut each half strawberry into smaller pieces.  Matching the two pieces of strawberries and then slicing off smaller pieces is my favorite until the strawberry is in about 10-15 pieces. Try to get sliced strawberries about the same size as the rhubarb.  When cooking different components of a dish together, cutting them the same size will ensure they cook at the same rate and be ready at the same time.

4.  Cut the butter into small cubes, or grate it.  Place these pieces of butter in a bowl with the sugar, flour, baking powder and salt.   Mix well.  If you choose to cut the butter into small cubes, you will need to use a pastry blender, two knives, or your fingers to cut up the cubes into smaller pieces.  

5.  Place the cut rhubarb and strawberries in a bowl.  Pour on the sugar, cornstarch lemon juice and zest of one lemon.  Mix until all pieces of rhubarb and strawberry are covered.  Place this in a 13 X 9 pan or casserole dish the same size.

6.  Pour on the Crumble Topping and push to cover all the rhubarb and strawberries.  The amount of crumble topping almost does not fit on top.  Use your hands to push it to the sides and get into all the nooks and crannies of the fruit underneath.

7.  Sprinkle on the course sugar.  You can use turbinado sugar or any other sugar you might have.  You can also sprinkle with regular sugar to get a little bit more of the caramelization on top.  

8.  Bake at 350° for an hour.  Make sure the crust is golden brown and there is juice bubbling up from the filling below. Every oven cooks at different speeds. If you think your Rhubarb Strawberry Crisp is done, take it out. If you think it needs five more minutes, do it. I trust you! Take it out of the oven and let it cool for about 10 minutes before serving with ice cream or whipped cream.

Here are a few products I like to use when making Rhubarb Strawberry Crisp.

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