A Rhubarb Strawberry Crisp for Canada Day.

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Rhubarb Strawberry Crisp is a perfect spring or summer dessert, especially when served warm with ice cream. I made this one for Canada Day since growing, finding and sharing rhubarb is a favourite Canadian pastime. Some say it’s impossible to kill while others (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.

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

My brother says he prefers cobbler. Really? I was not at home when my mother allegedly made cobbler. Ever.

A cobbler has the same fruit base as a crisp but is topped with blobs of biscuit dough. (And my mom did make a lot of biscuits.) The biscuit dough gives the dessert a cobbled look thus the name. The baking process is the same whether you are making cobbler or crisp.

In honour of Canada Day I thought I should mention the buckle. People I know from the east coast talk about 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 which makes it ideal for camping although I haven’t tried it.

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

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Safe Oats and the Purity Protocol

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

Be sure to share this information with family and friends. If they cook for you, often or infrequently, then it doesn’t hurt to let them know that safe gluten free oats can be the brand they chose for their pantry. These buying choices support the industries 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.

More Rhubarb Recipes

Click on the text in any photo below to go to that recipe/blog post.

Ingredients

CRISP
3 Tbsp cornstarch
½ cup sugar
3 cups chopped rhubarb
2 cups cut up strawberries
TOPPING
1 cup GF oats
⅓ cup GF flour mix or oat flour
¼ cup brown sugar
2 Tbsp white sugar
½ tsp cinnamon
6 Tbsp butter, room temperature

Directions

1
Preheat oven to 350°F.
2
In a large bowl whisk together the cornstarch and sugar.
3
Add the cut rhubarb and strawberries. Mix well.
4
Transfer to an ungreased 8-inch x 8-inch glass baking pan. Set aside.
5
STREUSEL TOPPING
6
In a medium bowl combine oats, flour, sugars and cinnamon.
7
Cut in the butter using your hands, a pastry cutter or a fork. Stir until the butter is evenly mixed in.
8
Evenly cover the fruit without packing down the streusel.
9
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.
10
Serve with vanilla ice cream or whipped cream.

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Ingredients

Directions
  • CRISP
  • 3 Tbsp cornstarch
  • ½ cup sugar
  • 3 cups chopped rhubarb
  • 2 cups cut up strawberries
  • TOPPING
  • 1 cup GF oats
  • ⅓ cup GF flour mix or oat flour
  • ¼ cup brown sugar
  • 2 Tbsp white sugar
  • ½ tsp cinnamon
  • 6 Tbsp butter, room temperature
  1. Preheat oven to 350°F.
  2. In a large bowl whisk together the cornstarch and sugar.
  3. Add the cut rhubarb and strawberries. Mix well.
  4. Transfer to an ungreased 8-inch x 8-inch glass baking pan. Set aside.
  5. STREUSEL TOPPING
  6. In a medium bowl combine oats, flour, sugars and cinnamon.
  7. Cut in the butter using your hands, a pastry cutter or a fork. Stir until the butter is evenly mixed in.
  8. Evenly cover the fruit without packing down the streusel.
  9. 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.
  10. Serve with vanilla ice cream or whipped cream.