Strawberry Rhubarb Everything


Right. So you know what time of year it is. And I can’t stop making things with the amazing sweet fresh strawberries and snappity tart rhubarb that are available right now. Yum. In fact, writing this might send me straight back to the kitchen. 😉 Here’s the rundown. We’ve got two recipes for when you’re feeling a bit lazier and need that baked good RIGHT NOW — a one-bowl bar recipe and a crisp recipe — and one fancy lattice-topped pie recipe for when you’ve got the time to pie. Your one-stop shop for all things strawberry rhubarb. Vanilla ice cream is highly recommended — if not a downright requirement. 

Strawberry Rhubarb Crisp
  1. 4-5 stalks fresh rhubarb, 1-inch dice (~4 cups)
  2. 4 cups fresh strawberries, hulled and halved
  3. 1 cup granulated sugar
  4. 1.5 tsp. orange zest
  5. 1/2 cup orange juice
  6. 2 Tbs. cornstarch
  7. 1 cup all-purpose flour
  8. 1/2 cup brown sugar, packed
  9. 1/2 tsp. salt
  10. 1 cup quick-cook oats
  11. 12 Tbs. (1.5 sticks) unsalted butter
  1. 1. Preheat oven to 350 degrees
  2. 2. Toss rhubarb, strawberries, 1/2 cup of sugar and orange zest together in a large bowl. In a small bowl (or the measuring cup you used for the OJ), dissolve the cornstarch in the orange juice and mix this in with the fruit. Pour the fruit mixture into an 8x11 inch baking dish.
  3. 3. In the bowl of an electric mixer fitted with a paddle attachment, combine flour, the remaining granulated sugar, brown sugar, salt and oatmeal. With the mixer on low speed add the butter and mix until the dry ingredients are moist and the mixture is crumbly.
  4. 4. Sprinkle the topping over the fruit evenly. Cover the dish with foil and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown.
  5. 5. As I said, vanilla ice cream is recommended!
Adapted from Ina Garten; The Food Network
Strawberry Rhubarb Crisp Bars
  1. 1 cup rolled oats
  2. 3/4 cup plus up to 2 Tbs. all-purpose flour
  3. 1/2 cup light brown sugar, packed
  4. 1/4 tsp. table salt
  5. 6 Tbs. unsalted butter, melted
  6. 1 tsp. cornstarch
  7. 1 Tbs. lemon juice
  8. 1 Tbs. granulated sugar, divided
  9. 1 cup small-diced rhubarb (from about 1 1/2 medium stalks)
  10. 1 cup small-diced strawberries
  1. 1. Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
  2. 2. Place oats, 3/4 cup flour, brown sugar and salt in bottom of the baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 Tbs. flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
  3. 3. Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 Tbs. of granulated sugar. Spread remaining fruit over this, and top with second 1/2 Tbs. sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
  4. 4. Let cool in pan in the fridge. Cut into squares. Store leftovers in fridge.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen

Strawberry Rhubarb Pie
One double-batch pie crust. My go-to recipe
  1. 3 1/2 cup sliced rhubarb (4-5 stalks)
  2. 1 16 oz. container strawberries, hulled, halved (about 3 1/2 cups)
  3. 1/2 cup packed brown sugar
  4. 1/2 cup sugar
  5. 1/4 cup cornstarch
  6. 2 Tbs. orange juice
  7. 1/4 tsp. sea salt
  8. 1 egg
  9. Turbinado sugar
  1. 1. Make the pie crust. Divide into two equal-sized disks, wrap with plastic wrap and refrigerate for 1 hour or put in freezer for 15 minutes.
  2. 2. Place rhubarb, strawberries, sugar, cornstarch, orange juice and salt in a large bowl and mix to combine.
  3. 3. Roll out one disc of dough so it is large enough to overhang the pie dish and place in bottom. Add fruit mixture.
  4. 4. Roll out second disc of dough and cut into 10 3/4 inch strips. Laying 5 strips horizontally and 5 strips vertically across the top of the pie to create lattice. Seal the edges of the pie by folding over the overhanging edge of the bottom crust and pinching it closed with your thumb and forefinger all around the edge. Place pie in freezer for 20 minutes to set.
  5. 6. Preheat oven to 400 degrees F. Bake for 20 minutes. Lower temperature to 325 degrees F and bake for another 20 minutes. Cover the top with foil so the crust doesn't burn and continue baking at 325 degrees for another 20 minutes.
  6. 7. Allow pie to cool for 1 hour before serving...with ice cream!
Adapted from The Faux Martha
Adapted from The Faux Martha