When you want a quick and easy summertime dessert, this Strawberry Rhubarb Blueberry Crisp certainly fits the bill!
So here’s the story…
I had partial containers of blueberries and strawberries that needed to be used before they started growing furry sidekicks and a small stash of leftover rhubarb in the freezer after I gathered a bunch from my grandma’s house when I made my Grandma’s Rhubarb Mousse.
Side note…did you know rhubarb is a vegetable?! Crazy, huh!
Not only was I able to use fruit that was about to go bad and a stash (of veggies) from the freezer but this crisp was super quick and easy to put together. This working mama loved that!
But that’s not even the best part. The best part is…The Farmer ate it.
He snuck a big spoonful shortly after it came out of the oven and thought it was tasty. He knew there were strawberries and blueberries in the mix, which are two of the few healthy foods he considers to be edible, and if you add buttery, crumbly, baked goodness to something homemade, he’s at least willing to try it. After lunch we had a bowl of crisp for dessert and as he took his last bite, he asked “Why are the strawberries so tangy?”
After he learned the crisp included rhubarb, he wasn’t sure he liked it so much. But for the record, he initially ate the rhubarb and LIKED IT. Needless to say, Little E and I were the ones enjoying the leftovers. I’m not complaining!
In addition to the fact that this crisp tricked The Farmer into eating rhubarb, I also love it’s versatility. If you don’t have rhubarb (or aren’t a fan), add extra blueberries or strawberries. If you don’t have blueberries, make it a strawberry rhubarb crisp. Swap out the blueberries for blackberries. Or use another kind of berry that you have on hand. As long as you end up with about 3 cups of fruit, you’ll be golden.
That’s my kind of baking. Simple and versatile. And tasty.
What’s your favorite fruit crisp?
Strawberry Rhubarb Blueberry Crisp
This quick and easy summer dessert is sweet, tangy and oh so delicious.
- 1 cup chopped strawberries
- 1 cup diced rhubarb
- 1 cup fresh blueberries
- 1/3 cup granulated sugar
- 3 T flour
- 1/2 T lemon juice
- 1/2 cup flour
- 1/2 cup instant oats
- 1/2 cup brown sugar
- 1/2 t cinnamon
- 1/4 cup melted butter
Preheat oven to 350°F.
Add the fruit to a bowl along with the granulated sugar, flour and lemon juice. Mix to combine.
In a separate bowl, combine the flour, oats, brown sugar, cinnamon and melted butter.
Add the fruit mixture to a greased 8x8" baking dish. Top with the oat mixture. Bake in the preheated oven for 35-40 minutes until the top is golden brown and the fruit is thick and bubbly.
Serve with vanilla ice cream or whipped cream if desired.
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