rhubarb, strawberry and blueberry crisp

I made something fabulous the other evening.  I know, it’s not nice to brag, but people, this thing is SO good!  I had to share it.  I love fruit crisps and cobblers – the buttery, crunchy topping covering that luscious, fruit filling.  MMMMmmmmmm….I’m getting hungry just thinking about it.

rhubarb strawberry blueberry crisp

I wasn’t sure how these three fruits would taste together, but they are great!  Of course, with this crisp you can use any fruit that you like – use your favorite or a mixture, or these three – which I have to say I think are my new favorite.

(my oldest, Jacob, being a little dramatic)

rhubarb strawberry blueberry crisp

Rhubarb adds a great element of flavor and a nice tartness.  You can always add more sugar to make it sweeter if you don’t like tart.  I also think rhubarb is about to come into season, so this is a great time to put this on your menu.  I actually still have rhubarb in the freezer from last year when a friend brought me a bunch (Thanks Lyd!).  I almost always use frozen fruit in crisps and cobblers, just because it’s easier and I like to eat my fresh fruit…well…fresh.  When fruit is cheap or in season, I buy extra and freeze it.  But you can use fresh or frozen, whichever works for you.

(my baby, Carter, not being dramatic…he just put a pretty large bite into his mouth)

rhubarb strawberry blueberry crisp

rhubarb strawberry blueberry crisp    rhubarb strawberry blueberry crisp

Let me know how you like it!  Hopefully you like it as much as we all did.

rhubarb strawberry blueberry crisp

Rhubarb, Strawberry and Blueberry Crisp

2 cups rhubarb, cut into small pieces
2 cups strawberries, cut into pieces
2 cups blueberries
1/4 – 1 cup sugar (you decide how sweet you want it…I use 1/2 cup sugar)
1 cup flour (I use whole wheat pastry flour)
1 cup rolled oats
2/3 cup brown sugar
1/4 tsp salt
1/2 cup melted butter
Combine fruit and sugar in greased 9×13 pan.  If you would like a thicker crisp, just put fruit in a smaller dish.

In a separate bowl, combine flour, oats, salt, sugar and butter.  Sprinkle oat mix on top of fruit.  Bake in a preheated 350 degree oven for 40 minutes or until fruit is bubbling and the top is golden brown (you may have to bake it a little longer when using frozen fruit).  Let rest.  I think it’s best served after it sits for about 30 minutes to an hour.  I like it served warm with a squirt of Reddi Wip 🙂  But you can eat it with ice cream, or as Mr. Chaos likes it, with milk (ick).
rhubarb strawberry blueberry crisp
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5 thoughts on “rhubarb, strawberry and blueberry crisp

  1. I have never used fresh rhubarb – so you just buy the fresh stalks and use as is? Or like your recipe says to cut it into small pieces?

    Thanks, it looks like a great recipe!

    • Patti,
      You can buy fresh and just cut into pieces for this recipe. When I froze my rhubarb I didn’t cook it or anything first, just cut it up and put it in freezer bags. The rhubarb will get nice and soft when it’s cooked into the crisp. hope you like it!

  2. Pingback: strawberry rhubarb cobbler | Cooking Amid Chaos

  3. Pingback: Blueberry, Strawberry, & Rhubarb Crumble | Cook 10 Rats

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