This easy Strawberry Rhubarb Crisp recipe can be made gluten-free or conventionally - it's equally delicious!
This recipe for Strawberry Rhubarb Crisp from our friend Rachel Dunston makes the best of rhubarb season, pairing the sweet-tart filling with a buttery crisp topping. Serve the crisp on its own or with an optional-but-encouraged scoop of vanilla ice cream for a treat everyone will love!
This Strawberry Rhubarb filling also works for a pie with a crumble topping.
This crisp can be easily made gluten-free by swapping in gluten-free flour for conventional flour.
About this easy Strawberry Rhubarb Crisp recipe:
This simple Strawberry Rhubarb Crisp recipe is really easy to pull together, since the hardest steps are chopping up the fruit and grating cold butter. Once you've got those steps complete, it's really just tossing ingredients together and layering them into a baking dish.
Making Strawberry Rhubarb Pie Filling:
This strawberry rhubarb crisp recipe can also become a pie filling with a crumble top. Just follow the same preparation directions and add the filling to a 9 inch (23 cm) deep dish pie pan with your favorite pie crust recipe. (Or even a store bought crust.)
About Rhubarb: when is rhubarb season?
In the U.S., rhubarb is generally in season from late March through the end of June, although weather plays a big part in the length of availability and total crop production. Most of the commercial crop is grown in Washington, California, and Michigan, with additional production in Oregon and Wisconsin. If these regions have plenty of early sunny, mild days, harvest can begin as early as mid-March. If summer is mild, harvest can continue well into July. Due to these variables, rhubarb season for grocers is usually from early April through the end of May.
About Rhubarb: how to store rhubarb
Rhubarb is best stored in the refrigerator, at 32-35 degrees F (0 C) in a crisper drawer set at high humidity or in a container with a damp paper towel in the bottom. Before storing the rhubarb, cut any damaged, browning or wilted areas off the stalks or trim them into 1-inch (2.5 cm) pieces. Store fresh rhubarb for 2 weeks (or up to 3 weeks) in the fridge. Rhubarb can also be frozen, but its best to cut the rhubarb into pieces prior to freezing.
Ingredients for this Strawberry Rhubarb Crisp recipe:
- strawberries
- rhubarb
- granulated sugar
- brown sugar
- cornstarch
- flour or gluten-free flour blend
- butter
- salt
- orange juice
- cinnamon or orange zest
- vanilla extract
Serving this Strawberry Rhubarb Crisp:
This Strawberry Rhubarb Crisp is delicious on its own, either warm or room temperature. You can top the crisp with vanilla ice cream, whipped cream or even sweetened mascarpone cheese. The berry rhubarb filling is obviously a fabulous dessert, but it can double as breakfast too!
French