I cannot seem to get enough of strawberries this year. It seems like everything that has come out of my kitchen lately has some form of strawberries it in. I just can’t help myself, they are so delicious and they are fruit so it means they are healthy right? And while it’s not officially strawberry season here in Ontario, the non-local ones are surprisingly good and between baking and eating I feel like we go through a pound a day!
And when it comes to rhubarb I must admit that I have never really eaten or baked with it, ever. But this year, I don’t know what came over me, perhaps all of the gorgeous instagram pictures of it, I decided to finally give it a chance. I’m obviously mad at myself that I waited all these years because it’s quite delicious.
The combination of sweet strawberries and tart rhubarb go so well together, and adding the vanilla bean into the mix adds so much flavour. The crisp on the top tastes like an oatmeal cookies crumbled on top of roasted fruit which is obviously delicious. Although not the most photogenic, crisps are perfect for summer because they are quick, easy to make, and make use of all the delicious summer fruits.
A lovely spring and summer dessert with roasted strawberries and rhubarb and a delicious crispy oat topping perfect for an easy and quick summer dessert sure to please.
- 4 to 6 rhubarb stalks, cut into 1/2-inch pieces
- 1 pound strawberries, hulled and halved
- 1/3 cup sugar
- 1 vanilla bean, split and seeds scraped and removed
- 1 cup white whole wheat flour (may sub for all-purpose)
- 3/4 cup large rolled oats
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup (4oz) unsalted butter melted
- Preheat oven to 350 degrees F.
- In a large bowl mix together the rhubarb, strawberries, sugar, and vanilla bean. Mix until all the vanilla bean is distributed. Pour into a 2 1/2 quart baking dish (about 9x9).
- In a large bowl (you can use the same one), mix together the flour, oats, both sugars, and salt until well combines. Pour in the melted butter and stir until crumbs have formed. Sprinkle the mixture evenly over the fruit filling.
- Bake the crisp until the rhubarb is tender, the juices are bubbling, and the topping is golden brown, about 35 to 40 minutes. Let cool about 10 minutes on a wire rack before serving. Crisp can be covered and kept at room temp then rewarmed for up to 2 days, however it is best the day it is made. Serve with ice cream or whipped cream.
Generously adapted from Dessert of the Day (Williams-Sonoma): 365 recipes for every day of the year