Cooking Lesson #641: Strawberry Rhubarb Crisp

…from the Perspectives’ Kitchen

How you doin’? Okay, picture this… you just heard your family is coming over for a surprise birthday dinner for your better half. You’ve been nominated to make a super summertime dessert. You’ve got about an hour to pull it all together. What’s a person to do?
 
Try my perfect recipe, Strawberry Rhubarb Crisp which really is perfect for those who wonder what to do with that big rhubarb plant in the garden (or those strange stalks you see in the supermarket). This recipe
is your answer and it will have everyone asking for the recipe… and seconds!
 
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The stalks can be used raw, when they have a crisp texture (like celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles, crisps and other desserts. They have a strong, tart flavor.
 
Prep time:  15 minutes
Bake time:  45 minutes
Yield:  8-12 servings
 
Ingredients 
For the fruit layer
3 cups sliced fresh sweet strawberries
3 cups diced rhubarb
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon almond extract
 
For the crisp, crunchy topping
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
1 cup unsalted butter
 
1 pint vanilla ice cream (I prefer Ben & Jerry’s)

Directions

1. Preheat an oven to 375⁰ F.
2. Lightly butter a 9 x 13-inch baking dish

To make the fruit layer

1. Mix the strawberries, rhubarb, white sugar and flour together in a large bowl. Place the mixture in the prepared 9 X 13-inch baking dish.

To make the topping

1. Using a pastry cutter or two knives, combine 1-1/2 cups of flour, brown sugar, oats and butter and mix until crumbly.
2. Sprinkle on top of the rhubarb and strawberry layer.
3. Bake in the preheated oven until crisp and lightly browned, about 45 minutes.
4. Enjoy while still warm topped with vanilla ice cream.

ChefSecret:  The crisp topping from this recipe can be used for any fruit crisp of your choosing. Just following the same directions. It is easier than pie.

Quip of the Day:  Q. How did the unripe strawberry feel about the ripe strawberry?
                                A: It was green with  envy.

​Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2023

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