Strawberry Rhubarb (Ginger) Crisp

See also: Best Ever Strawberry Rhubarb Pie/Strawberry Rhubarb (Ginger) Crisp

Preheat oven to 325 degrees F.


Combine:

¾ cup sugar [or less*]
4 T flour***
½ t cinnamon (optional)
4 cups or more sliced rhubarb** and sliced strawberries*
1 T lemon juice (optional)

Place in ceramic fluted tart pan or other low dish. In same bowl used to mix fruit and flour combine:

1 T butter
2 T dark brown sugar

Mix well then add

3/4 c rolled oats (not instant cook variety)
[3 T flour]

Mix well and spread mixture on top of fruit.

Cook in 350 degree F oven 35 – 40 minutes.
Cool before serving.

* I usually use a ratio of 3:1 rhubarb to strawberries, and figure a scant ¼ cup of sugar for each cup of rhubarb; if more strawberries are used, sugar can be decreased accordingly.  For example, if making with 4 cups of rhubarb and 2 cups of fresh strawberries 3/4 cups of sugar would be on the "sweet side"; I prefer and use 1/2 cup sugar (~1/4 cup sugar for each cup of rhubarb less 1/4 sugar for each additional cup of strawberries beyond the 3:1 ratio).

VARIATION:  Add to the sugar to coat each piece, then to the fruit:

1 T crystallized ginger, finely chopped***

VARIATION:  If I need to make this dessert well ahead of serving time, I cook the strawberries and rhubarb without the topping.  I mix the oil, sugar and oats together and roast in a 325 degree oven, stirring every few minutes until the oats are golden. Then just prior to serving, I sprinkle this topping over the fruit.

June 2013: CORNSTARCH?****  Following up on a suggestion a professional cook recently made to my brother after observing one of his Strawberry Rhubarb Pies (also made with Moogie's recipe), I tried the above recipe reducing the flour to 2T and adding 2T cornstarch.
Verdict?  The liquid was certainly thicker, almost gelatinous, but I found the crisp too heavy for my taste.  My preference is for the more delicate original recipe, and think this will be true for the pie too. Maybe just attributable  to familiar comfort food.

** June 2015:  1 1/2 pounds rhubarb = about 4 heaping cups as shown in photo at left.  In buying rhubarb adjust weight for any stems and/or leaves that will need to be trimmed.

*** June 2015: If using ginger, I chop the ginger and mix with flour to separate before adding to fruit.










June 2016: If necessary,  see Make Strawberry Stains Vanish.

Reviewed 5/21/17