Strawberry Rhubarb Crisp

Serves: 8

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Welcome spring! This is one of the simplest and loveliest desserts I know of. The bright, rosy strawberries and the silky, pink rhubarb are simply perfect together. Check out PCC's bulk grains department for other rolled grains to add to your crisp topping. Below you'll also find some variations for year-round seasonal fruit.

Ingredients

Crisp Topping

  • 1 1/4 cups rolled oats (or use your favorite blend of rolled grains) Add to list
  • 3/4 cup unbleached white or whole wheat flour (feel free to substitute amaranth, brown rice or oat flour for the wheat flour) Add to list
  • 1 cup melted butter Add to list
  • 1 cup brown sugar Add to list

Preparation

Mix together the rhubarb, strawberries, sugar and arrowroot powder and pour into a 9x13-inch baking dish. Top with the Crisp Topping and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.

For Crisp Topping

Stir ingredients together in a bowl.

Notes

Here are some variations.

Summer Fruit Crisp Filling

  • 5 cups chopped summer fruit, such as pears, nectarines, apricots or peeled peaches
  • 2 cups berries such as raspberries, blackberries, blueberries, or whatever you like!
  • 2 tablespoons arrowroot powder
  • 1/4 cup sugar (or more to taste depending on how ripe the fruit is)
  • Juice of 1/2 lemon

Place the fruit in a large bowl. Add the arrowroot and sugar gently to the fruit. Squeeze in the lemon juice. Pour into a 9x13 baking dish and proceed as directed.

Autumnal Fruit Crisp Filling

  • 8 cups chopped apples or pears in any combination
  • 1/2 cup sugar mixed with 1 teaspoon cinnamon or pumpkin pie spice
  • 1 1/2 tablespoons arrowroot powder
  • Juice of 1 lemon
  • 3 tablespoons butter
  • 1 cup chopped pecans or walnuts

Combine the fruit, sugar and cinnamon mixture, and arrowroot powder. Squeeze in the lemon juice. Place the fruit in a 9x13 baking dish. Dot the top of the fruit with butter. Add the pecans or walnuts to the crisp topping and proceed as directed.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: oats, rhubarb, strawberries

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