A Rhubarb Strawberry Crisp for Canada Day.

Description

Rhubarb Strawberry Crisp is a perfect spring or summer dessert and can be made in combination with many different fruits. In late summer try peaches and blueberries and into the fall it’s always apple crisp.

Growing and sharing rhubarb is a favourite Canadian pastime and so is sharing rhubarb recipes. People make everything from barbecue sauce to punch in an effort to use the abundance of rhubarb.

Most of us say it’s impossible to kill rhubarb while non-gardeners proudly proclaim they’ve done just that.

Rhubarb grows in gardens and back alleys all summer long. Those of us who are of a certain age, have been known to say, “I saw rhubarb in the grocery store…they’re actually selling it!” This craziness seems to have been going on for several years now but I’ve got good access to rhubarb and I don’t need to buy it.

If you live in Calgary and you ever need some give me a call.

Crisp vs Cobbler vs Buckle

I’m no expert but I am Canadian and so is my mom. In our house we always had fruit crisp, most often rhubarb or apple. A fruit crisp has a gooey fruit base covered in a crunchy streusel topping. It most often contains oats and sometimes nuts. It should be served warm with ice cream or whipped cream (that’s what we think).

The Brits are more likely to call this exact same dessert a crumble.

A cobbler has the same fruit base as a crisp but is topped with blobs of biscuit dough. The biscuit dough gives the dessert a cobbled look thus the name. The baking process is the same whether you’re making cobbler or crisp.

If you want to make a cobbler I’d use the biscuit recipe from my Strawberry Shortcake.

Way over on the east coast of Canada they are more likely to make buckles and grunts. A buckle is more of a cake than a crisp and most often made with blueberries. A grunt is simply a cobbler cooked on the stove instead of in an oven. That makes it ideal for camping although I haven’t tried it.

PIN for later…

Rhubarb Strawberry Crisp, the perfect spring and summer dessert served warm with ice cream.

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

Safe Oats: Purity Protocol Oats

Follow Gluten Free Watchdog for excellent information on all things gluten free. This article about purity protocol oats outlines everything you need to know.

Listen all about the process of growing safe gluten free oats on A Canadian Celiac Podcast, episode 79.

Where To Buy Purity Protocol Oats

Be sure to share this information with family and friends. If they cook for you, often or infrequently, they can buy safe gluten free oats for their pantry too. These buying choices support the companies that people with celiac disease depend on. Here are a few gluten free oats for sale online:

Let me know in the comments below where you get your rhubarb or if you tried a variation of this recipe.


More Rhubarb Recipes

Click on the (hard to read) text on the image to go to the recipe/blog post.

Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp is a perfect spring and summer dessert, especially when served warm with ice cream. Vary the fruit and you've got a year round dessert everyone will love!
Author: Cinde Little
Course: Dessert
Cuisine: Canadian
Keyword: Rhubarb Strawberry Crisp
Servings: 8 people

Ingredients

FRUIT CRISP

  • 3 cups chopped rhubarb
  • 2 cups sliced or quartered strawberries
  • ½ cup sugar
  • 3 Tbsp cornstarch

FRUIT CRISP TOPPING

  • 1 cup gluten free oats
  • cup EGFG gluten free flour blend (or oat flour)
  • ¼ cup brown sugar
  • 2 Tbsp white sugar
  • ½ tsp cinnamon
  • 6 Tbsp butter, room temperature

Instructions

  • Preheat oven to 350°F.
  • Put rhubarb and strawberries into a large bowl.
  • Sprinkle sugar and cornstarch over the fruit. Stir using a spatula until evenly combined.
  • Transfer to an ungreased 8-inch square glass baking pan. Set aside while you make the topping.

STREUSEL TOPPING

  • In a medium bowl combine oats, flour, sugars and cinnamon.
  • Using your hands or a pastry cutter squish the butter into the dry ingredients until it is evenly mixed.
  • Spread the streusel evenly over the fruit without packing it down.
  • Bake in preheated oven for 45-55 minutes until the topping is golden and the fruit juices are bubbling around the edges. Let cool for 10-15 minutes before serving.
  • Serve with vanilla ice cream or whipped cream.
Tried this recipe?Let us know how it was!

2 Comments

  • Martha says:

    I grow Rhubarb in my garden. I wish I could print off your recipes but every time I click on the print icon it comes up a light grey. I can’t see it well enough when I print it off….Love your recipes!

    • Cinde Little says:

      Hi Martha and thank you for your kind words! Yes, you definitely need to print recipes. I print my recipes all the time and do not see those colours. I’m in the process of moving ALL 300+ recipes over to a new format, what you see in the last 10 posts or so. The older recipes are being updated as I make them and by category. In the meantime I’ll email you to help get it sorted out…it’s got to be a setting. 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ingredients

Directions