I know I just posted a rhubarb recipe on Monday, but I still had oodles of fresh rhubarb after I made my savory Rhubarb Chutney. I wasn’t about to let my precious rhubarb go to waste.
This time I wanted to make the rhubarb into something sweet. I wanted to add a fresh twist on the classic strawberry rhubarb crisp. Blueberries are the perfect fruit to add to the mix.
I really enjoyed cutting the rhubarb. It is a gorgeous vegetable, with its hues of pinks and lime greens. I could have spent all day cutting rhubarb.
Hold on a minute here! Did I just say that rhubarb is a vegetable….whaaaat? Yes, rhubarb is actually a vegetable, even though it is generally treated like a fruit in pies and desserts. Also, a good thing to know about rhubarb is that you never want to eat the greens. They are actually very toxic to our bodies, so you want to be careful to trim off all of the green before cooking the stalks of your rhubarb. Just a quick lesson in rhubarb.
Back to the Blueberry, Strawberry, Rhubarb Crisp. Adding both the blueberries and the strawberries to the party helps to mellow out the tartness of the rhubarb so that we only need to add 2 tablespoons of sugar to the filling! That gets an A+ in my book!
Blueberry, Strawberry, Rhubarb Crisp is a delightful treat. It is perfectly tart and sweet at the same time. The topping adds the right amount of crunch and a little more sweetness. My husband and I enjoyed every bite of this dessert for several days. Although it was just as flavorful leftover, it was at its best right out of the oven so that the topping is….well, crispy. Serving the crisp warm with some vanilla ice cream really takes this baby to the top!
Enjoy every last bite of the Blueberry, Strawberry, Rhubarb crisp, my friends.
- For filling:
- 2 cups strawberries, sliced
- 2 cups blueberries
- 2 cups rhubarb, cut into ½ inch slices
- 2 tablespoons whole wheat flour
- 2 tablespoons sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- For the topping:
- 1 ½ cups old-fashioned rolled oats
- ⅓ cup wheat germ
- ¾ teaspoon salt
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted (you can also use butter)
- Preheat oven to 350 degrees.
- In a large mixing bowl combine strawberries, rhubarb, and blueberries. Add the sugar, flour, salt, and vanilla. Gently mix the filling thoroughly and spoon into a pie dish or a 9x9 baking dish.
- In a clean medium-sized bowl, mix together the oats, wheat germ, salt, cinnamon, maple syrup, and coconut oil. Evenly spread the topping over the fruit filling.
- Place the crisp in center of the oven. Bake for 35 to 40 minutes, or until the topping is browned and crispy and the fruit filling is bubbly.
- Allow to cool for 10 minutes. Serve warm with vanilla ice cream if desired.
Adapted from: Clean and Delicious