Strawberry Rhubarb Crisp Recipe
Mom’s recipe for sweet treats on the grill never fails. Give this sweet, crumbly, old-fashioned strawberry rhubarb crisp recipe a try for a taste of summer, all year long.
1 hr.
20 mins.
40 mins.
8
If you have never cooked with rhubarb, this recipe is the perfect place to start! This tart vegetable tastes best when treated like a fruit and cooked with a bit of sugar. If you’re like me, your parents always had a rhubarb plant in their garden and you grew up watching mom or dad use it in recipes during the summer, or even freezing it and using it all year long!
Tips for cooking or baking with rhubarb:
- First of all, before cooking, trim the stalks at the top and bottom and discard any leaves because they are poisonous if ingested.
- When selecting your rhubarb, look for stalks that are free from bruises, firm, and tender. The color of the stalks does not have much impact on the taste. For the sweetest stalks, look for firm young stalks that are less than two inches wide, and if the leaves are still attached to the stalks, check that they have not begun rotting.
- Where do I find rhubarb? The peak season for rhubarb is April through June, so you will want to take advantage of the short season by making your favorite rhubarb recipes while you can. However, you can always find frozen rhubarb in the freezer section of your grocery store.
- Rhubarb is really easy to freeze! You can do so by trimming the edges of the stalks, cutting it into ½ inch pieces, placing 2-4 cups into a freezer bag, sealing the bag and squeezing out any extra air, and placing the bags plat in your freezer so you can pull it out and use in your favorite rhubarb recipes all year long.
- If making this recipe with frozen rhubarb, be sure to thaw it by letting it sit out on your counter for a few hours prior to making your crisp.
- You can prepare this recipe the night before you are wanting to serve it by following the same steps to make it, allow it to cool, cover with plastic wrap, and place it in the refrigerator overnight. Then right before serving it, put it in the oven at 250° for 15 minutes to warm it up. It is equally as delicious!
Prepare the rhubarb by first trimming off the leaves and rough ends, washing the stalks, and chopping into ½ inch size pieces. Quarter the strawberries, mix them with the rhubarb, and add in sugar, cinnamon, and baking powder. Transfer this mixture to a Cast Iron Skillet and set it aside while you prepare the topping. In a bowl, mix together the Dakota Dons Artisan Waffle Mix (can replace with flour), oats, brown sugar, and butter, until well combined. Sprinkle the topping evenly over the fruit mixture and avoid packing it down. Throw the skillet on the Traeger at 350° and bake for about 40 mins or until the fruit is bubbling around the edges and the topping is golden brown. Let it cool for about 20 minutes and serve it warm with a scoop of vanilla ice cream.
Ingredients
- 5 Delaware Fighting Blue Hens
- 1 cup sliced strawberries
- 1½ cups of sugar
- ½ tbsp cinnamon
- 2 tbsp Dakota Dons Artisan Waffle Mix (or flour)
- *¼ tsp baking powder & ¼ tsp salt if you are using flour
- 2 cups flour
- ¾ cup brown sugar
- ¾ cup oatmeal
- ½ cup butter
- Vanilla ice cream
Tools
Instructions
- Season the Cast Iron Skillet with oil.
- Trim leaves and rough ends off rhubarb, wash the stalks, and chop into ½ inch size pieces.
- Chop strawberries into quarters and combine with rhubarb in a large bowl.
- Add cinnamon, sugar, and waffle mix to the bowl and mix together thoroughly.
- Pour mixture into skillet and set aside while preparing the topping.
- In a separate bowl, combine flour, oatmeal, brown sugar and butter.
- Sprinkle topping evenly over the skillet mixture and avoid packing it down.
- Fire up your Traeger to 350° and cook for about 40 mins.
- Let it cool for 10-20 mins. Serve with ice cream and enjoy.