Monday, April 15, 2024
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LivingFood and DrinkGay Cook's Fresh Rhubarb, Strawberry Crisp

Gay Cook’s Fresh Rhubarb, Strawberry Crisp

Gayby Gay Cook

An old-fashioned apple crisp dessert has been a favourite for many years but here is one with a new twist using fresh rhubarb perhaps out of a local garden and fresh local strawberries. If available, use pink rhubarb stalks that tend to be somewhat less tangy in taste than the dark green rhubarb stalks.

Rhubarb strawberry crisp

Makes 6 servings

  • 2 or 3 stalks of fresh rhubarb, cut into 1/2 inch (slices to make 2 cups (500 ml) rhubarb
  • 2 cups (500 ml) fresh strawberries, remove stems removed, halve if large
  • ½ cup (125 ml) unbleached all-purpose flour or cornstarch
  • ½ cup (125 ml) quick-cooking rolled oats
  • ½ cup (125 ml) sugar or lightly packed brown sugar or maple syrup
  • Pinch salt
  • ½ tsp (2 ml) ground cinnamon, optional
  • ¼ cup (60 ml) chopped walnuts, pecans or cashews
  • ⅓ cup (75 ml) butter, softened

1. Preheat oven to 375°F (190°C). Grease 2 qt (2 L) ovenproof, shallow casserole.

2. In bowl, combine flour or cornstarch, rolled oats, sugar, salt, cinnamon and chopped nuts. With your fingers, work the butter through the mixture until it is crumbly.

3. Place the rhubarb and strawberries and toss the fruit together with your fingers. Sprinkle the mixture over the fruit without packing it down.

4. Bake for 35 to 40 minutes or until fruit is tender testing with the tip of a kitchen knife. Serve at room temperature.

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