Strawberry Rhubarb Crisp, easy spring dessert — 9 Comments

  1. Looks delicious! I’d have to leave the nuts off, but I definitely want to try this,

    I thought rhubarb was a two year plant, but maybe I’m mistaken. It was always my understanding that the first year, it was drawing enough energy to grow, but it’s a perennial, not a biennial. I do know that the people down the street from us had scads of it when I was a kid. I would break the stalks off, brush off the dirt and eat it raw. But never the leaves. Never past where the red turned green.

  2. My mom grows rhubarb every year and it’s such a delicious plant – and so surprising in flavor. It is one of my favorite pie and crisp “fruits” and so wonderful with strawberries. This looks marvelous, Kate, especially with a scoop of ice cream…

  3. Surpassing even chocolate is a massive call – I am impressed. Now could you make the Rhubarb Custard Pie please .

  4. Tanna, I like that!

    nighstmusic, mine never grew at all – well, a little, then died. My mother’s ‘patch’ was in the same place for 40 years. I’ve never put nuts in the topping before – leave them out.

    Javelin Warrior, we Americans had ice cream, the Brits had cream… It was still a bit warm, too.

    Kate, as much as I would love to eat it, I’ve never made a pie. I suppose I could buy a pastry for the crust…. Hmmmm….

    Kirsty, lucky you. Try this, you’ll love it.

    Zoomie, I love crisps, too. I love them a little too well, actually

  5. Oh rhubarb rocks in my book too! Hate to say it but I grew it really easily when I lived in France, despite plenty of people warning me it was a tricky customer. Plenty of compost apparently. Your rhubarb and strawberry crisps sound delectable as does your mother’s rhubarb wine! Thanks so much for linking up to Four Seasons Food.

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