Of all my mom’s favorite recipes, one I recall fondly from my childhood has always been her simple recipe for Strawberry Rhubarb Crisp. Maybe it’s this time of year, when Spring has delivers fresh strawberries ripened on the vine in our California sun. Rhubarb also comes into season now and starts appearing at the local farmer’s markets and grocery stores.
We were lucky to grow up in a household where my mom was always cooking up something. She would taste a dish, run home and then test-kitchen the hell out of it until her own version was perfected. Her twists on many favorites have now been passed on to lucky me!
I’m happy to share with you her recipe for Strawberry Rhubarb Crisp. I’ve updated it to use only organic fruits and natural ingredients.
Strawberry Rhubarb Crisp
- 2 cups fresh ripe strawberries, cut into quarters
- 2 cups rhubarb (about 4 stalks) diced
- 1 tablespoon organic flour
- 1 1/2 tablespoons organic cornstarch
- 1/4 cup raw sugar
Toss above ingredients in a bowl, coating the fruit completely. Spoon into 4 one-cup ramekins and set aside.
In another bowl, place the following:
- 1 1/2 cups organic flour
- 1/2 cup raw sugar
- 6 oz cold butter, cut into small cubes
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
Mix ingredients together using your hands, gently mashing the butter and the rest together until it becomes crumbly, not too doughy. Be careful not to over mix. Pour mixture into ramekins on top of fruit, filling to the rim.
Bake at 375 for 20 minutes. Reduce heat to 325 and bake for another 15 minutes, until juice from fruit is bubbling through the crust.
Remove from over and allow to cool for at least 20 minutes. Serve with whipped cream or vanilla ice cream.
Boy, does that bring back memories. Thanks Mom – we miss you!