Happy Memorial Day! Maybe you’re still deciding what to bring to that cookout later today? This Strawberry Rhubarb Crisp would definitely be a hit! Now maybe you’re like Jordan and skeptical about rhubarb, but this crisp will make a believer out of you. Jordan said it was one of the best things I’ve ever made! That’s high praise for sure =). I have to agree. It was pretty awesome.
Crisps certainly aren’t the prettiest or fanciest desserts, but one bite and you won’t care. The topping is what really takes this crisp over the top. It starts with brown butter which adds all kinds of delicious nutty, caramely flavor. Combine that with toasted pecans, oats, brown sugar, and cinnamon and magic happens. It’s the perfect balance to the sweet/tart rhubarb strawberry mixture underneath. Your house will smell amazing and you’ll want to grab a spoon and dig in immediately. I’d recommend letting it cool some first ;). Enjoy!
Strawberry Rhubarb Crisp
For the filling:
2-1/2 cup chopped fresh rhubarb (1/2 inch pieces)
1-1/2 cups chopped strawberries (measured after you chop)
1/2 cup granulated sugar
For the topping:
3/4 cup all-purpose flour
3/4 cup pecans, finely chopped
3/4 cup old-fashioned rolled oats
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp salt
8 tbsp unsalted butter
1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees. Lightly grease 8-inch baking dish.
2. Prepare the filling: Stir together the rhubarb, strawberries and granulated sugar until well mixed. Pour into baking dish and set aside.
3. Prepare the topping: Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Place butter in a saucepan on the stove, and heat over medium-high heat, swirling the butter constantly until it is browned, about 2 to 3 minutes. Remove from the heat, and stir into the flour mixture until it is thoroughly moistened and crumbly.
4. Spoon the crumb mixture evenly over the filling.
5. Bake the crisp until the rhubarb is tender, the juices are bubbling, and the topping is golden brown, about 35 to 40 minutes. Serve warm.
*barely adapted from Making Michael Pollan Proud
