In Minnesota we go a little stir-crazy over the winter. By the time summer comes we can’t wait to get outside. We don’t even care if that means getting eaten alive by mosquitoes and other pesky bugs to pick our own berries, rhubarb, and other fresh fruits and vegetables.
For many summers I have picked my own strawberries, apples, and raspberries with family. This year my mom and I both wanted strawberries but decided to opt out of the “do it yourself” aspect. We went to Beck’s Elk River Greenhouse and Vegetable Farm where the friendly staff picked gorgeous, ripe strawberries for us. I cleaned all of my strawberries and froze them. It’s nice to have strawberries around for smoothies, protein shakes, and desserts.
Rhubarb is another staple of summer around here. It’s one of those invasive sorts of plants lining alleys, backyards, and gardens. It’s kind of an ugly, overtaking plant. However, if you know what to do with rhubarb, it’s quite yummy! I don’t have my own plant but seem to have no trouble finding an abundance of rhubarb to cook with.
Yesterday my mom cut fresh rhubarb from her neighbor and gave it to me. When I get fresh rhubarb, I instantly think dessert…Strawberry Rhubarb Crisp. It’s much less tedious than canning jams or jellies and it’s a tasty way to utilize strawberries and rhubarb.
My version of Strawberry Rhubarb Crisp is gluten free but you can utilize whatever varieties of oats and flour that you prefer. This is a pretty flexible recipe. The types of fruit, frozen or fresh, type of flour, and amount of sugar can all be adjusted based on your preferences. Have mentioned I am not the most scientific or perfectionistic baker? This doesn’t have to be perfect. That being said, the timing in the directions is not exact. It will really depend on how juicy the strawberries and rhubarb are. The more juice, the longer it will take for the mixture to thicken. The level of sweetness needed depends on your fruit as well.
- 3 cups frozen strawberries
- 3 cups rhubarb (fresh or frozen)
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter at room temp
- 1/2 cup gluten free flour blend (make sure it’s a cup for cup substitute)
- 1/2 cup gluten free old fashioned oats (Bob’s Red Mill is my favorite)
- 1/2 cup light brown sugar
- Preheat the oven to 350 degrees.
- In a large pot, start heating the strawberries and rhubarb on low heat. This will help to thaw them if frozen.
- When you start seeing a good amount of liquid in the pot, add the sugar.
- While your fruit is heating, start the topping.
- Combine all of the ingredients and use a fork or pastry cutter until everything is combined and forms course crumbs.
- As you are cooking the fruit, a foam will start to appear on the top. Keep simmering until your mixture appears to be thickening.
- Pour the mixture into a 9×13 pan.
- Spread the topping evenly over the fruit.
- Bake for about 45 minutes. Don’t be afraid to go longer or shorter if it looks ready.
- Before removing from the oven you want the entire crisp to be bubbling and the topping to be golden brown.
- When you remove it from the oven, let it cool for at least 30 minutes before cutting. If you don’t wait, you will have a juicy mess on your hands.
- Serve warm by itself, with ice cream, whipped cream, OR my favorite…add a few scoops to vanilla protein and almond milk with ice and blend for a breakfast shake.
Cheers to summer!