Strawberry Rhubarb Crisp Recipe for Kennebec Valley Maine

Rhubarb is making a vibrant return to gardens across the Kennebec Valley, signaling the perfect time to craft a delightful strawberry rhubarb crisp.

 

This classic rhubarb dessert balances the tartness of rhubarb with the sweetness of strawberries, creating a treat that's best enjoyed warm, ideally with a scoop of vanilla ice cream.

 

Here's how to make it:

 

Servings: 8

 

Ingredients:

 

1.5 pounds rhubarb stalks, cut into 1/2-inch pieces

 

1 pound fresh strawberries, hulled and quartered

 

0.3 cups granulated sugar (for filling)

 

2 tablespoons cornstarch

 

1 teaspoon vanilla extract

 

1.3 cups all-purpose flour

 

0.8 cups rolled oats

 

0.5 cups granulated sugar (for topping)

 

0.3 cups brown sugar

 

0.5 teaspoons ground cinnamon

 

0.5 cups cold butter, cut into small pieces

 

0.3 teaspoons salt

 

Instructions:

 

1. Preheat your oven to 350°F and lightly butter an 8x8 or 9x9-inch baking dish.

 

2. In a large bowl, combine the rhubarb and strawberries.

 

Add 0.3 cups granulated sugar, cornstarch, and vanilla extract.

 

Toss until the fruit is evenly coated, then pour the mixture into the prepared baking dish.

 

3. In a separate bowl, mix the flour, rolled oats, 0.5 cups granulated sugar, brown sugar, ground cinnamon, and salt.

 

Add the cold butter pieces and work them into the mixture with your fingers until it resembles coarse crumbs with some pea-sized butter chunks.

 

Spread this topping evenly over the fruit.

 

4. Bake for 45 minutes, or until the topping is golden and the fruit is bubbling around the edges.

 

If the top browns too quickly, loosely tent with foil for the last 10 minutes.

 

5. Let the crisp rest for 10 minutes before serving.

 

It's best enjoyed warm with a scoop of vanilla ice cream.

 

Given the abundance of rhubarb in the Kennebec Valley, this recipe is a timely way to enjoy the season's bounty.

 

It's a wonderful opportunity to immerse yourself in the local community and enjoy all things rhubarb.

 

Remember, rhubarb leaves are toxic and should not be consumed.

 

Always use only the stalks in your recipes.

 

Enjoy your baking!