I may have gone a little rhubarb crazy this year. I just can’t get enough of baking with this stuff. I wouldn’t say I was a huge fan of rhubarb growing up. I always though it was too tart. But as an adult, I really love this stuff. As a thank you for a friend, I looked for a recipe I could use with rhubarb he gave me.
We are all familiar with berry crisp. Traditionally there might be an oat type crust, berry filling and again an oat/streusel topping. Sometimes all the oats are on top leaving the berries on the bottom. This recipe switches it up by having your “crisp” oats as the base, almost like a pie crust and the berries are the filling. You’d think the crust would get soggy, but it doesn’t! Bonus, this comes together in minutes and needs hardly any of your attention while it bakes AND uses pantry staples other than the rhubarb and berries.
Strawberry Rhubarb Crisp Pie adapted from AllRecipes
- 1 cup rolled oats
- 1 cup flour
- ½ brown sugar
- ½ butter, melted
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 cup cold water
- ½ cup sugar
- 1 tsp. ground cinnamon
- 1 T. cornstarch
- Preheat oven to 350.
- Mix oats, flour, brown sugar and butter together in a bowl, press into the bottom of a 9-inch pie pan. Top with berries and rhubarb.
- Stir together COLD water with white sugar, cinnamon and cornstarch in a saucepan. You want cold water so the cornstarch doesn’t clump. Bring to a simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit later.
- Bake in the preheated oven until bubbling, at least 1 hour up to 1 hour, 20 minutes. Let cool as middle will thicken.
Your sauce will be watery at first of course.
But it thickens up as it comes up to a boil and darkens in color.
Before and after.
P.S. My friend suggest serving this with whipped cream or ice cream. Nuke a slice in the microwave before topping with ice cream. Naturally. Enjoy!