Showcase summer fruit with these delicious free-form tarts. Mouth-watering cherries, blueberries, black raspberries, and nectarine slices are lightly sweetened with honey and baked on a wholesome pastry. These rustic summer tarts are sweet enough to eat for dessert, yet healthy enough to enjoy for breakfast. You can mix and match the fruit in the tarts, depending on what is most available and fresh, because the fresher the fruit, the better these taste.
The bright, tart taste of rhubarb and the iconic, sweet taste of strawberries is a classic spring and summer combination. This strawberry rhubarb crisp gets some subtle variety with a splash of lime juice in the filling and chopped pistachios in the topping–a recipe that is high on flavor and relatively low on sugar.
You may be thinking, do we really need another recipe for strawberry rhubarb crisp? Well, if you like making fruit crisps like I do, then the answer is yes! I make crisps all summer long, and I rarely make them the same way twice. There are endless variations on the basic theme, and the variations are what make fruit crisps fun and personalized. You can tailor them to your own tastes, and they always taste best when they feature fresh, in-season fruit. As much as I love rhubarb pies (I have made two already this month, thanks to a nice big armful of rhubarb from my aunt), crisps are easier and quicker to make.
This most recent version of strawberry rhubarb crisp is similar to one I posted about a year ago, but with the twist of added lime juice and chopped pistachios. (I seem to be on a bit of a pistachio kick lately, as my last posted recipe contained them too). The lime juice just adds a bit more brightness to the fruit (which was very bright already!), and the chopped pistachios add texture a bit of saltiness, and protein. I’m always looking for ways to add protein! I also like this recipe because the topping is light on the flour, leaning more heavily on the old fashioned rolled oats, and as I mentioned above, not much sugar–just 1/4 to 1/3 cup of brown sugar.
With rhubarb season in full swing and strawberry season finally upon us, this is the perfect time to be making this type of dessert. It’s so nice to see fresh strawberries, and the daylight lasting into the evening is beautiful. Because the weather has been so dry lately, we have very few mosquitoes to contend with, so we can be outside in the evenings much more easily than we often can at this time of year. To be able to walk outside in the evening, barefoot, with a bowl of warm strawberry rhubarb crisp in one hand and a spoon in the other, looking for a quiet place to sit and enjoy it–that is one of the joys and luxuries of summer. I hope you are all having a great week! I will share this recipe at Angie’s weekly Fiesta Friday, co-hosted this week by Margy @ La Petite Casserole and Linda @ La Petite Paniere.
Strawberry Rhubarb Crisp II
- 2 cups of fresh rhubarb, finely chopped
- 2 cups of fresh strawberries, sliced
- 1/4 cup plus 1 tablespoon of flour (I used all-purpose flour, but you can use any kind)
- 1 tablespoon of fresh-squeezed lime juice
- 1 cup of old fashioned rolled oats
- 2 tablespoons of roasted, salted pistachios, shelled and chopped
- 1/4 cup or 1/3 cup (depending on how sweet or tart you want it) of brown sugar, firmly packed
- 4 tablespoons of unsalted butter, at room temperature
Preheat your oven to 350 degrees Fahrenheit. In a 9-inch pie plate, combine the rhubarb, strawberries, lime juice, and flour. In a large mixing bowl, combine the flour, oats, and pistachios. With a fork or pastry cutter, cut in the butter until the mixture forms crumbs about the size of peas. Sprinkle the crumb mixture over the fruit. Bake in your 350 degree oven for about 45 minutes, or until the topping is golden and the fruit is bubbling. Serve warm. I like it just as it is, but you can serve it with vanilla ice cream or whipped cream if you wish. Enjoy!
This recipe is adapted from My Father’s Daughter by Gwyneth Paltrow