The Victorians were crazy about rhubarb, even to the point of growing it indoors during the winter.
It is still a summer favourite in our home. I inherited my Mother in Laws rhubarb plant and it has kept me in rhubarb for many years.
While I love making pies, crisps are so much easier, and perhaps even more delicious.
This version comes from Cooks Country which goes from stove to oven and uses panko crumbs to help make it extra crispy.
Strawberry Rhubarb Crisp
- 10 inch skillet
- ¾ cup all-purpose flour
- ½ cup panko bread crumbs
- ¼ cup brown sugar packed
- ½ tsp. table salt
- ¼ tsp. ground cinnamon
- 6 tbsp. butter, unsalted melted
- 3 1/2 cups fresh rhubarb cut into 1/2 inch pieces
- 2 cups strawberries fresh or frozen, cut into pieces
- 1 ¼ cups brown sugar packed
- 2 tbsp. cornstarch
- ⅛ tsp. table sal
FOR THE TOPPING
- Whisk flour, panko, sugar, salt, and cinnamon together in bowl. Add melted butter and stir until no dry spots of flour remain and mixture forms clumps. Refrigerate until ready to use.
FOR THE FILLING:
- Adjust oven rack to middle position and heat oven to 375 F. Toss all ingredients in large bowl until thoroughly combined. Transfer to 10-inch ovensafe skillet. Cook over medium-high heat, stirring frequently, until fruit has released enough liquid to be mostly submerged, rhubarb is just beginning to break down, and juices have thickened, about 8 minutes. Remove skillet from heat.
- Squeeze topping into large clumps with your hands. Crumble topping into pea-size pieces and sprinkle evenly over the filling. Bake until topping is browned and filling is bubbling around sides of skillet, about 20 minutes.
- Let cool for 15 minutes. Serve with vanilla ice cream or cream to cut the sweetness.