Our recipe blogger, Jenn Josey, is off travelling the globe for a few weeks, so I’ll be filling in to keep you in the know about how to use some of the local produce we have available this month. And where better to start than with this Nova Scotia Strawberry Rhubarb Crisp!
I’ve always loved a good crisp; be it apple, blueberry, haskap, pear or a combination of them all. But nothing compares to a Strawberry Rhubarb Crisp during the first few weeks of strawberry season in Nova Scotia. There is just something special about the way fresh strawberries taste after a lonnnnng winter of eating frozen blueberries and root vegetables (don’t get me wrong, I love these too!).
And let’s not forget about that winning combination of brown sugar, butter and oatmeal to top it all off.
To get started, preheat your oven to 375°F. Then gather your ingredients and get to work. This recipe uses just about a quart of strawberries with just enough left over for a snack.
Some crisp recipes call for softened or even melted butter for the topping, I personally prefer to work with cold butter in order to keep that crumbly texture until it goes in the oven. Just look at all of that buttery goodness!
When your crisp stars to turn a golden brown colour, and you can see the filling starting to bubble, it is time to remove it from the oven. This should take about 45 minutes.
Now for the hard part, let your crisp sit for 5 to 10 minutes before digging in. I served this crisp with Vanilla Gelato from Foxhill Cheesehouse and then had leftovers for breakfast with plain yogurt from Foxhill Cheesehouse (that makes it a healthy breakfast option right?)
Tip: Rhubarb is quite tart so this recipe calls for quite a bit of sugar, if you would like a less sweet crisp, reduce the sugar in your filling. I would recommend using about half of the sugar if you are going to use this recipe with different fruit like apples, peaches or pears because they are quite sweet to begin with.
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- 1 cup white sugar
- 3 tablespoons Speerville Mills’ Whole White Flour
- 3 cups fresh strawberries (quartered)
- 3 cups diced rhubarb
- 1 cups Speerville Mills’ Whole White Flour
- 1 cup packed brown sugar
- ⅔ cup cold butter (cubed)
- 1 cup Speerville Mills Newfound Oatmeal (or other rolled oats)
- Preheat oven to 375 F (190 C).
- In a large bowl, mix cane sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Using a pastry blender, combine 1 cup flour, brown sugar, butter, and oats until crumbly.
- Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
- Allow to cool five minutes before serving.
