Strawberry Rhubarb Crisp
Last week I got a lovely bunch of fresh rhubarb from my mother-in-law’s garden. T’is the season! Well, rhubarb season that is. I love the combination of strawberry and lime, but also the combo of strawberry and rhubarb. So why not combine both? It’s strawberry season too, so maybe that’s why it is such a classic combo here.
You can makes these with whatever juicy fruits you want. Whatever youve got laying around in your fridge or freezer will do, because these can be made with frozen fruit too! Don’t forget to thaw your fruit first if you want to cut it into smaller chunks.
- 300 gr strawberries
- Juice of 1 lime
- 300 gr rhubarb
- 75 gr sugar
- 1 tbsp cornstarch
- 50 gr cold butter
- 50 gr sugar
- 75 gr chopped almonds
- 75 gr flour
Wash the rhubarb and cut it into 1 cm pieces, no need to remove the skin. Slice the bigger stalks in half before cutting, so your cubes are nice and even. Put it all in a bowl and squeeze in the lime juice.
Preheat the oven to 180°C.
Clean and crown your strawberries, then cut them in half. Cut the big strawberries in half again, so the pieces are even. Put the strawberries with the rhubarb, add the sugar and the cornstarch. Combine well and put it in small ramekins or make one big crumble. I like to create portions, so I can put it in the fridge when done and heat in the oven for a hot snack.
Time to create the crumble! Chop your almonds if you haven’t done so already. Next, add the flour, sugar and almonds to a bowl and cut the cold butter into cubes. Knead the cold butter through the flour mixture and create nice big crumbs. Put a small heap of crumbs on the filling and divide evenly.
Put them in the oven, but make sure to place a sheet covered in aluminum foil or parchment paper underneath for easy cleaning. These beauties can be overly bubbly. Bake for 20-30 minutes, until the crumbs are nice and golden.
Serve hot, with whipped cream or vanilla ice cream.