A strawberry and rhubarb crisp that’s both sweet and tart and topped with a generous layer of crispy crumble. It’s the perfect spring and summer dessert that pairs well with a scoop of vanilla ice cream! Warning: One serving may not be enough to satisfy your palate!
I was a bit nervous about making this strawberry and rhubarb crisp. Every time I cook with a new ingredient – in this case rhubarb – I’m afraid of ruining its taste or texture. But you know how it goes; the
heart stomach wants what it wants and right now it wants something with strawberry and rhubarb in it.
Since I’m not familiar at all with this chard like fruit, I chose to make the simplest of desserts – a crisp. Simple, easy, barely any prep work required (other than chopping) and the baking is pretty much left unattended the entire time. The result is always delicious and it’s one of those desserts everyone loves!
I went on a hunt to find a healthy recipe for strawberry and rhubarb crisp but it proved to be much harder than I thought. Most recipes were extremely high in sugar – double, if not more, than what my recipe contains – and used way too much butter to make want me to dig in at free will. Taste is a personal thing, it’s subjective to what your palate prefers, and I’ve always liked my strawberry and rhubarb crisps (and apple pies) to be on the tart side. To me, too much sugar can kill the natural and beautiful taste of fruits. Each fruit is so complex in flavor that I want to keep it shining throughout my desserts, instead of masking it up.
There’s plenty of tartness in this one! You can really taste the rhubarb and strawberries which combine so well with the sweet and crispy crumble. I’ve had it both hot and cold but if you want my opinion, the best way to serve it is hot with a scoop of vanilla frozen yogurt.
Ben asked if this was a healthy dessert and I told him that it was healthyish. The reason I say healthyish is because there is a pound of strawberries and a pound and a half of rhubarb in it – that’s a lot of vitamin C! Also, I’m using a mix of butter and olive oil, and sugar and honey to infuse more wholesome ingredients into the dish. Is it super healthy? No. I’m still using about 3/4 cup of sugar and 4 tablespoons of butter. Is it healthyish? Certainly! As I mentioned before, it’s mostly made of fresh fruits and contains olive oil, honey, a little lemon juice, rolled oats and whole wheat flour.
A dessert should still taste like a dessert, meaning it should feel a little decadent and comforting. After all, we do deserve to spoil ourselves with good food! Sometimes eating too healthy can be the downfall of a diet because the body wants a little naughty to go with the nice. Balance is key to a healthy diet, life, and career too. Too much of everything is never a good thing but not enough of it is just as bad. So go ahead, treat yourself this evening with a yummy strawberry and rhubarb crisp that’s healthyish and damn good!
Did you like this Strawberry And Rhubarb Crisp Recipe? Are there changes you made that you would like to share?