Okay, my last rhubarb recipe for this year- I swear! I realized, as I was looking for rhubarb desserts earlier this summer, that is has been far too long since I last made a crisp. Like two years too long. Eek! I can't understand why either. It's such a classic summer dessert that really highlights the in-season fruit.
Strawberry rhubarb is the ultimate combination, and one of my personal favorites. The sweetness of the strawberries and tartness of the rhubarb makes a perfect base for a crumbly, slightly sweet, topping. Don't let the addition of yogurt in this topping turn you off. It just makes it particularly moist. Plus, it is a healthier option rather than copious amounts of butter (hey, I am a butter lover just as much as the next person), or oil. I love how the filling is sweetened with honey and orange zest. It brings the dessert to the next level. I haven't tried it personally, but if you don't have honey, or not a big fan, you could probably substitute maple syrup for the honey. If you don't have rhubarb left for this year, bookmark this recipe for next year! Trust me, it's worth it.
Strawberry Rhubarb Crisp
For the filling
- 1 pound fresh strawberries, hulled and quartered
- 1 pound rhubarb, cut into 1/2-inch pieces
- 2 Tablespoons all purpose flour
- 1/3 cup honey
- 1/2 orange, zested and juiced
- 1 Tablespoon vanilla extract
For the topping
- 3/4 cup old fashioned rolled oats
- 2/3 cup whole wheat flour (or all purpose flour)
- 1/4 cup shredded sweetened coconut
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup plain yogurt
- 1/4 cup cold unsalted butter, cut into small pieces
Vanilla ice cream, for serving
Preheat oven to 350°F. Place the strawberries and rhubarb in a 9x9-inch baking dish, then sprinkle the flour over the top. Gently stir in the honey, orange zest, orange juice, and vanilla extract until combined.
In a large bowl, whisk together the oats, flour, coconut, brown sugar, cinnamon, and salt. Add the yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working with your fingers or a pastry cutter, rub in the butter, until it is in small pieces about the size peas (some pieces will be larger than others). Crumble the topping mixture evenly over the fruit (don't worry if all the fruit isn't completely covered).
Bake for 50 to 55 minutes, or until the filling is bubbly at the edges and the top is light golden brown. Let cool for 5 to 10 minutes. Serve warm, topped with vanilla ice cream.
Source: Well Plated