Just out of the oven!
While rhubarb is still fresh and plentiful, and the strawberries are plump and sweet, make this strawberry and rhubarb crisp, serve it warm with some cool vanilla ice cream and watch your guests ask for seconds. Seriously. This happens a lot!
This original recipe calls for all rhubarb and is from the first Union Square Cafe cookbook. I, however, prefer the addition of strawberries. You decide.
So our oldest son is getting married in just two weeks!! I can’t believe it! I can’t believe that I’m old enough to have a child getting married. This is the one who lives in Brooklyn. He and his fiancée bought a townhouse together last October and have been renovating it ever since. They are doing an amazing job of transforming this house. It’s been a ton of work and so exciting to see.
Their wedding will be a very private affair at City Hall with just the immediate family and four very close friends. We will be only 14 people at the ceremony on Friday, have dinner together and then a bar party for everyone afterwards. On Saturday, they are having a party for about 75 people at their house and instead of having a wedding cake, they have asked for family and close friends to bring a dessert. I plan on bringing two double recipes of this! Aunt Ginny from her side has wholeheartedly approved via email. I trust that there are other rhubarb lovers out there too!
The rest of the party will be catered. What kind of food? I have no idea and I am staying out of this one. I do know he’s putting in a dance floor in the backyard and they love to dance! So it should be great fun!!
Ready to go into the oven!
STRAWBERRY AND RHUBARB CRISP – serves 6 – 8
TOPPING:
3/4 cup flour
1/3 cup brown sugar
1 1/4 tablespoons sugar
1/4 teaspoon cinnamon
5 1/3 tablespoons unsalted butter, softened
1/2 cup toasted walnuts
FILLING:
1 pound rhubarb, cut into 1/2-inch pieces
1 lb. strawberries, hulled and cut in half, if big
3 tablespoons unbleached flour
3/4 cup sugar
Vanilla bean ice cream for serving
Preheat oven to 400 degrees.
In a bowl, combine the first 4 ingredients. Work in the butter until the mixture is crumbly. Add the toasted walnut pieces.
In a 8” x 8”, 2 quart square ovenproof serving dish, toss the rhubarb and strawberries with the 3/4 cup sugar and the 3 tablespoons flour, to coat evenly. Scatter the crisp topping evenly over the surface of the fruit. Bake for 35 minutes, or until the rhubarb bubbles at the sides and the topping is crisp and brown.
Serve warm, with LOVE, topped with vanilla bean ice cream or a drizzle of heavy cream.
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Birthday dinner!
Cit-Trease Peeler
Looks delicious and I love the crumb topping.
Jovina Coughlin recently posted…Cooking the Italian Provinces – Padua
Rhubarb and strawberry season is long gone over here..but I guess other late summer fruits would work just fine with this gorgeous crisp!
This recipe sounds delicious! Best wishes with your son’s wedding!
I would love a good serve of that! My only problem with it is to have it with coffee or tea.
Love that recipe!
Raymund recently posted…Fishball Laksa
Yum! One of my favorite crisp recipes!
Phooey, our rhubarb crop is pretty much gone. I’m going to have to hold this recipe till spring. I love a rhubarb crisp, but adding strawberries sounds delightful, too!
Only 2 weeks till the wedding??? How exciting! I love the intimate ceremony and dinner after. It sounds perfect!!!
Liz recently posted…Freeze and Bake Blueberry Pie #Sunday Supper
A sweet little and a little sour! You are making my mouth water and craving a huge spoonful of this gorgeous dessert for after dinner tonight!
Bam’s Kitchen recently posted…Gluten-Free Balsamic Panzanella Salad
I’ll take rhubarb with strawberries or without — really like it both ways. Haven’t made a crisp in forever. This looks terrific — need to give it a try. Thanks!
John/Kitchen Riffs recently posted…Chilled Beet and Cucumber Soup
I love rhubarb with any type of crumble or crisp topping. Do the strawberries make it very sweet (e.g. is it more sweet than tart)?
It is the first day of spring in Sydney so strawberries will soon be lovely and ripe – this dessert looks great!
The Hungry Mum recently posted…Home-made Kingston biscuits
Wow, what a fun concept. Wedding cakes can be so overrated (not to mention expensive). This way, you get everyone bringing their favorites…and you can taste test all night long. 🙂 Congrats on the upcoming wedding! I know it will be a private affair, but I’d love to see any photos if you’re willing to share. Also, speaking of sharing, I’ll gladly help you polish off this crisp! Rhubarb + strawberry is a great combo…and a great way to end the summer season.
David @ Spiced recently posted…Southern Hushpuppies
Rhubarb strawberry crisps are one of my favorite desserts, especially with some good ice cream. Yours looks delicious.
One of my favorite desserts! I just adore rhubarb and love to use it when it’s available.
Amy (Savory Moments) recently posted…Mixed berry pie
Congratulations dear, may they love happily ever after and fill your life with joy and grandchildren too :). It is amazing really how fast they grow up, my youngest is turning 6 this month and he is so excited, I told him I do not want you to grow older then he said why? I need to be a big man, I told him you are making me old and one day I will find myself a grandma hahahah. He sweetly said but this is how life is mama!!!
Love your recipe so much.. so simple and flavorful too.
My Pete would absolutely love this! I have just planted rhubarb seedlings so a little while before I can make this for him.
Wonderful recipe!
Have a super day.
🙂 Mandy xo