Strawberry Rhubarb and Raspberry Crisp

Strawberry rhubarb and raspberry crisp is a summer classic with ripe strawberries and raspberries, tart rhubarb and a buttery, oatmeal crisp topping.

Strawberry Rhubarb and Raspberry Crisp

Strawberry rhubarb and raspberry crisp is a classic summer-time recipe that features sweet fresh strawberries, raspberries and tart rhubarb. Did you know that rhubarb is actually a vegetable? It is grown abundantly here in the Midwest and is harvested in the Spring months (and works great to freeze). The rhubarb plant comes in different varieties and ranges in color from light green to deep red, although the varieties essentially taste the same. This perennial plant is used in making baking goods and is often combined with sweet fruits from cakes and pies to jam, cobblers and crisps like this recipe.

How to Make this Recipe

This classic strawberry rhubarb and raspberry crisp features ripe strawberries and raspberries, tart rhubarb and a buttery, oatmeal crisp topping. You can use fresh or frozen rhubarb (see notes below if using frozen rhubarb). Fresh berries tend to work better for this recipe, as frozen berries tend to get too mushy in a recipe when the fruit is not combined with any type of batter.

Ingredients

• Fresh strawberries
• Fresh raspberries
• Fresh or frozen rhubarb *see tips below if using frozen rhubarb
• Fresh lemon zest
• Granulated sugar
• Cornstarch
• Nutmeg
• Brown sugar
• All-purpose flour
• Old-fashioned oats
• Baking soda
• Salt
• Unsalted butter

First, the fruit base is mixed by combining the strawberries, rhubarb and raspberries with the granulated sugar, lemon zest, cornstarch and nutmeg. Then, the crisp topping is made by combining brown sugar, all-purpose flour, old-fashioned oats, baking soda, salt and melted unsalted butter. The fruit base is poured into an 8″ or 9″ greased baking dish and the crisp topping is sprinkled on top of the fruit base. After the crisp is baked, it is perfect served with a scoop of vanilla ice cream or freshly whipped cream!

Tips for Strawberry Rhubarb and Raspberry Crisp

• If using frozen rhubarb, thaw completely and drain before using.
• The cornstarch is doubled in this recipe if using frozen rhubarb; this is due to the amount of water in rhubarb when it is thawed.
• Do not decrease the sugar with the fruit; rhubarb is very tart and needs sugar to balance it out. 
• Place baking dish on a sheet pan to catch any of the fruit juice that bubbles over while baking.

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