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
Ingredients:
- 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
Directions:
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
No you can never have too many rhubarb recipes! I have my own coming out this week too? It’s perfect dessert! Love your photos and the recipe. Yum!
Thanks, Amanda! I look forward to checking out your upcoming version, because I love trying different variations on this classic theme. I met with my writers group yesterday, and one of the women said that it’s ok that certain themes are done over and over in different ways in writing–there’s a reason some topics are timeless and endlessly interesting to us. I think it’s the same with certain recipes. 🙂
Strawberry rhubarb is my favorite! I love that you made it into a crisp too. Yum!
Thanks, Julie! It’s one of my favorite fruit combinations too. It totally means the beginning of summer to me.
I am a big supporter of the combo strawberries and rhubarb, especially in these kind of rustic dessert! hanks a lot for being with us at FF!
Thank you! And thanks for co-hosting FF this week!
I grew up on strawberry rhubarb pies, but I love the idea of making it into a crisp instead. Not only easier to put together, but I could easily give up the crust to really taste the summer fresh fruit! Fabulous recipe, Jenny…very enticing photos too!
Thank you, Nancy! I agree that a crisp is much easier and quicker to make than a pie. I like both, and when time is short or I want something light, I go for the crisp.
I have her cookbook!
Me too! I was drawn to it because I lost my father somewhat recently as well, and food was a big part of my childhood too.
I love the addition of pistachios to this crisp! And you really captured the essence of summer in these photos – lovely!
Thank you, Mara! I was really trying to express my love for summer with the photos–it was such a beautiful evening. We waited so long for the warm weather this year, that I am enjoying it extra-much!