Oatmeal Topped Strawberry Rhubarb Crisp

Rhubarb was once known as the “pie plant”. In the cold northeast, it was the first plant to start growing after the long winter season. In the days before refrigerated box cars carried produce from coast to coast, rhubarb was the first truly fresh produce many people had tasted all winter. Unfortunately this harbinger of spring is very tart, almost inedibly so. That is all transformed with the power of a little sugar, leading to its moniker as the pie plant—pie being the favorite mode of enjoying this odd vegetable.

Rhubarb’s unique flavor pairs well with many fruits, especially strawberries that also become available in the spring. I have a large rhubarb plant in my garden and that has allowed me to experiment with this strange, tart, celery-like plant with abandon. Despite all the experimentation, the classic combination of strawberries and rhubarb is my favorite.

If you’ve never worked with rhubarb before, a crisp is the perfect introduction. Rhubarb is notoriously watery and many a slice of rhubarb pie has slumped sadly on the plate due to insufficient thickening. Despite the old saying, “Easy as pie”—pies can actually be very tricky to perfect. Cooks have devised many complicated ways to tame rhubarb’s water logged nature in order to produce a perfectly sliceable strawberry rhubarb pie.

However, you don’t have to worry about rhubarb’s water content with a crisp, because you actually want that extra juiciness. With no bottom crust to get soggy and a sweet cookie-like topping allowing extra steam to escape, a strawberry rhubarb crisp provides the perfect balance of saucy fruit filling and fragrant crispy “crust”.

Even more of a bonus—this crisp recipe comes together much quicker and easier than pie ever could. Served warm and topped with vanilla ice cream, this fast crisp will steal pie’s spotlight every time.

Directions:

Preheat oven to 375° F. Spray a 9” x 13” baking dish with non-stick cooking spray and set aside.
For the Crisp Topping: In a medium bowl mix the oatmeal, processed oatmeal flour, brown sugar, salt and spices together until thoroughly combined.
Distribute softened butter over the top of the dry ingredients and sprinkle with vanilla extract.
Work ingredients together with silicone spatula or hands until a homogenous dough is formed. Cover with plastic wrap and chill in refrigerator for at least 30 minutes.
For the Filling: Combine strawberries, rhubarb, sugar, flour, salt and vanilla extract in a large bowl and stir well to combine. Make sure no dry flour is visible. Pour into prepared baking dish and spread evenly.
Using your hands, crumble chilled oatmeal topping into pea sized pieces and sprinkle evenly over the top of the fruit.
Place baking dish on sheet tray and place in the center of your preheated oven for 60 minutes, rotating halfway through.
Crisp is done when it is bubbling across the entire surface and the top has browned.
Let stand at least 20 minutes before serving!

Important Health Disclaimer: Rhubarb is extraordinarily high in oxalates. High levels of oxalic acid in rhubarb leaves is what makes them poisonous. NEVER EAT RHUBARB LEAVES! Rhubarb stalks are perfectly safe for most people to consume in moderation. However those with kidney problems should beware.

According to an index developed by Harvard TH Chan School of Public Health and Nutrition and the University of Chicago Kidney Stones website (https://kidneystones.uchicago.edu/how-to-eat-a-low-oxalate-diet/ ) see list here

https://docs.google.com/spreadsheets/d/1nbDZPxhAW4It-m2-c460w6eGr4dMSIeDiQdqg3MaRgQ/edit#gid=1354389148 :rhubarb contains 541 mg of oxalates per ½ cup serving. If you suffer from oxalate based kidney stones and you have been advised to follow a low oxalate diet of 100 mg per day or less, you will want to avoid rhubarb altogether. If you don’t suffer from kidney stones or you are uncertain if you do: you may want to drink calcium rich milk or take a calcium supplement with this dessert. Calcium binds to and traps oxalates, reducing any harmful effects.

(Serves 8-12)

Ingredients:

672 grams (1 ½ lbs) Fresh Strawberries, quartered. (Weight is net weight after hulling.)
672 grams (1 ½ lbs) Fresh Rhubarb Stalks, diced into ½ inch pieces.
250 grams (1 ¼ cups) Sugar
45 grams (6 Tbsp) All Purpose Flour
¼ tsp Table Salt
2 tsp Vanilla Extract

All Oatmeal Crisp Topping

100 grams (about 1 cup) Old Fashioned Rolled Oats
100 grams (about 1 cup) Old Fashioned Rolled Oats (Pulsed in food processor until fine.)
100 grams (½ cup) Dark Brown Sugar
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp Table Salt
8 Tbsp Salted Butter, cut into 8 pieces and very soft.
1 tsp Vanilla Extract

Rhubarb was once known as the “pie plant”. In the cold northeast, it was the first plant to start growing after the long winter season. In the days before refrigerated box cars carried produce from coast to coast, rhubarb was the first truly fresh produce many people had tasted all winter. Unfortunately this harbinger of spring is very tart, almost inedibly so. That is all transformed with the power of a little sugar, leading to its moniker as the pie plant—pie being the favorite mode of enjoying this odd vegetable.

Rhubarb’s unique flavor pairs well with many fruits, especially strawberries that also become available in the spring. I have a large rhubarb plant in my garden and that has allowed me to experiment with this strange, tart, celery-like plant with abandon. Despite all the experimentation, the classic combination of strawberries and rhubarb is my favorite.

If you’ve never worked with rhubarb before, a crisp is the perfect introduction. Rhubarb is notoriously watery and many a slice of rhubarb pie has slumped sadly on the plate due to insufficient thickening. Despite the old saying, “Easy as pie”—pies can actually be very tricky to perfect. Cooks have devised many complicated ways to tame rhubarb’s water logged nature in order to produce a perfectly sliceable strawberry rhubarb pie.

However, you don’t have to worry about rhubarb’s water content with a crisp, because you actually want that extra juiciness. With no bottom crust to get soggy and a sweet cookie-like topping allowing extra steam to escape, a strawberry rhubarb crisp provides the perfect balance of saucy fruit filling and fragrant crispy “crust”.

Even more of a bonus—this crisp recipe comes together much quicker and easier than pie ever could. Served warm and topped with vanilla ice cream, this fast crisp will steal pie’s spotlight every time.

Simmer & Stir