Strawberry Rhubarb Crisp

Sina Mizrahi Sina Mizrahi
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The emergence of rhubarb is a welcome harbinger of spring. The long stalks that range from ruby red to light pink are one of the first vegetables to be harvested. With a distinctly tart and sour taste, they’re usually enjoyed with a generous sprinkling of sugar. Once cooked, they turn into a mush that adds volume and texture — as well as a tang — to pies, jams, and cakes. Here, I’ve paired it with its most classic counterpart, strawberries. The combination of the two yields a flavorful dessert with the perfect blend of sweet and tart.

8
Easy Vegan Parve

Contains: Gluten, Wheat, Tree nuts

Directions

For the Filling

  1. In a large bowl, combine the strawberries, rhubarb, sugar, and orange zest.

  2. In a small bowl, mix the orange juice and the cornstarch and pour into the strawberry mixture.

  3. Transfer mixture to a 9-inch pie pan or individual ramekins.

For the Topping

  1. To prepare the topping, combine the oats, flour, and sugars.

  2. Pour in the coconut oil and combine until the mixture is damp.

Bake and Serve

  1. Cover the fruit mixture with the topping and bake at 350°F for one hour until the crust is golden brown.

  2. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

  3. Preheat oven to 350°F.

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1 Comment

CS •

Can I make this with frozen strawberry/rhubarb mix?

Raquel Malul Kosher.com Team •
Reply to CS

Sure!

CS •
Reply to Raquel Malul

Thanks! How would I adjust the recipe? I know frozen fruits can make the whole thing soggier, turning it into a giant mush

Raquel Malul Kosher.com Team •
Reply to CS

I'd add 1 1/2 or 2 tablespoons of cornstarch. You may need to bake it for a little more time, and if your frozen fruit is very sweet, you may want to lower the sugar a little.