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Strawberry-Rhubarb Crisp

Strawberry Rhubarb CrispStrawberries and rhubarb are still on sale at the grocery store.

Somebody give me a hallelujah.

Growing up in Texas, I had no idea what rhubarb was.  Oh, I’d heard of it, but I’d never eaten it and I don’t remember ever seeing it in the grocery store.  I was in my late 30s before I had a dish containing rhubarb, and it was, of course, strawberry-rhubarb pie.  I fell in love.

My whole problem with strawberry-rhubarb pie, like almost any berry pie, is they are almost always too soupy and run all over the place when you cut them, no matter how much cornstarch you use or how much of a reduction you make with the juices after macerating the fruit in sugar.  My sister-in-law, Tough Yankee Broad, finally gave me the secret to making a juicy-yet-unrunny berry pie – use quick cooking tapioca instead of cornstarch.

Whaddya know…it works.  Like a charm, I might add.

So, this past weekend I found myself in possession of some inexpensive strawberries and rhubarb, but without the ambition required to make a pie crust.  So I made a crisp instead.

I love fruit crisps – they’re easy and inexpensive to make, and don’t require any special or unusual ingredients; you should have them all in your kitchen already.  You can use tapioca in place of the cornstarch if you want, but it’s not necessary – a crisp, like a cobbler, is supposed to be a bit “jucier” than a pie.

Oh – this is absolutely sinful with homemade vanilla ice cream.

Strawberry-Rhubarb Crisp

makes 4 generous servings

2/3 cup flour

1/2 cup brown sugar

1/2 cup rolled oats

1/4 teaspoon cinnamon

kosher salt

6 tablespoons unsalted butter, chilled and diced

3 -4 stalks rhubarb, trimmed and cut in 1/2-inch slices

3 cups strawberries, trimmed and quartered, about 1 pound

3/4 cup sugar

3 tablespoons cornstarch OR 2 tablespoons quick-cooking tapioca

2 teaspoons Cointreau (optional)

Preheat the oven to 375° F.  Generously butter an 8×8 baking dish.

In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch or tapioca, Cointreau and a pinch of kosher salt. Stir well, and set aside while you make the topping.

In another medium bowl, combine the flour, brown sugar, oats, cinnamon and another pinch of kosher salt.  Cut in the 6 tablespoons chilled, diced butter using a pastry blender, or rub the butter in with your fingers.

Spoon the fruit mixture into the baking dish, then blanket with the topping.  Bake for 30 – 35 minutes.

Piggy BankThis was posted in cooperation with Smart Mouth Broad’s Money in the Bank series – check it out for more money saving ideas.


15 comments

Linda says:

Hallelujah! I LOVE strawberry-rhubarb pie! MMMM! OK it’s 8:25am and now I want strawberry-rhubarb pie and ice creme for breakfast.
Do you deliver?

Lindas last blog post..Here I am!

Tricia says:

I love the tip about the tapioca. I would have NEVER, not in a million years, thought of that.

Of course you have me in a full-on drool fit before it’s even lunchtime. This sounds and looks fabulous. I love fruit crisp too.

Jan, thanks for adding the darkness to light banner and link in your sidebar. Honestly, I so deeply appreciate your ceaseless support, and your tolerance and even encouragement when I go off on one of my advocacy tangents. I wish I could give you a hug in real life, but please consider this one downloadable, from my arms to yours {{{hugs}}}

SSG says:

mmmmmmmm mmmmmmmmmmm mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

I love cooked rhubarb and this sounds delicious. Are these photos your own?

SSGs last blog post..As promised…

Di says:

Oh, you had to do it didn’t you.. you had to go an give me a sugar craving. *runs from room screaming*

DI
The Blue Ridge Gal

Dis last blog post..Smell It?

I have never, ever, had rhubarb. I’m kind of afraid of it. I think of it as I do lima beans or turnips …. But I have nothing, whatsoever, to base that on.

Twenty Four At Hearts last blog post..I Knew My Life Was Erotic?

Pseudo says:

I needed an excuse to buy some Cointreau. Thanks Jan.

Pseudos last blog post..Spin Cycle: A Tale of Two Proms Part Two (Daughter)

Mmm, strawberries.. I must get me some on the way home thanks to you.

Sprite’s Keepers last blog post..Great Expectations

Lori says:

Oh yummy. I love strawberry ruhbarb pie or crisp. This reminds me that I need to find some ruhbarb and freeze some for summer. I make this ruhbarb slush that everyone just loves. Now I’m hungry for pie!

Loris last blog post..On Becoming A Mommy

Michele says:

My husband would think he had died and gone to heaven if I made him ruhbard pie. Are you saying they don’t have ruhbard in Texas? He will be so disappointed.

Micheles last blog post..I wanted to be Postmodern but have a funny feeling I’m Sureal

TC says:

OMG YUM! *drool*

I am soooo making this one. I grew up eating rhubarb right out of (the neighbor’s) yard every summer. We would get a little dish of suger, break it off and dip. Heaven. While I hate the idea of paying for rhubard (JK) I still love it but prefer it in a pie now.

You are linked…..right after I eat supper because now you made me hungry, dang it!

Smart Mouth Broads last blog post..I SURVIVED!

Dude, yeah, the tapioca is key. And you’ve done it again . . . knocked my socks off with a craving. Plus, the moment I saw the title the only thing I could think of was a little of that homemade vanilla ice cream with it. I’m dyin’ here!

Elaine at Lipstickdas last blog post..Out of the Closet: I’d Do It for FREE

Beth says:

Never had rhubarb before… But I think I just gained 3 pounds reading that recipe. Yum!

Beths last blog post..The basic truth about humans is we all lie

Hey SIL – you can quit buying rhubarb in the grocery store – plant some! Really easy to grow, just needs a lot of sun, it’s own space, and um…well horse manure :-) Luckily all I have to do to get manure is go across the road and bring home a tractor bucket or 2 full.

I should send you my recipe for strawberry-rhubarb jam….remind me!

Tough Yankee Broads last blog post..McGraw-Hill Green Construction Conferences

Irish Gumbo says:

I think this would be excellent for breakfast, with that splash of Cointreau…mmmm…and me without ice cream. Dammit.

Irish Gumbos last blog post..Desert Bloom Got Rolled

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