Strawberry Rhubarb Crisp

From Ancient Remedy to Beloved Dessert –

A Spice Route Treasure – Rhubarb’s roots stretch back thousands of years to the mountainous regions of northern and central Asia (China, Mongolia, and Siberia), where it was cultivated primarily for medicinal purposes. The Chinese prized it as a digestive tonic and laxative, and as trade flourished along the Silk Road, rhubarb made its way to the Mediterranean, where Greeks and Romans valued it as a remedy for stomach ailments. In Europe around the 15th century, rhubarb root had become extraordinarily rare and coveted, fetching prices that surpassed those of cinnamon, opium, and even saffron.

From Medicine to the Table – It wasn’t until the 18th century, when sugar became more widely available and affordable across Europe, that cooks began cultivating the stalks (not the root) for pies, jams, and tarts. In Canada, rhubarb holds a special place in the hearts of home gardeners and bakers alike, serving as a humble harbinger of spring. There’s something quietly magical about the way those bracingly sour stalks soften and sweeten when coaxed with a little sugar.

In my family, rhubarb meant one thing: crisp. My mom made this. Her mom made it before her, and her mom before that. Every spring, I use my great-grandmother’s Pyrex dish and make this, and for a little while, it feels like all four of us are in the kitchen together.

You Will Need

For the filling:

• 4½ cups rhubarb, roughly chopped into 1/2-inch chunks (about 6 large stalks)
• 2 cups strawberries, hulled and halved if large
• 1 tablespoon fresh lemon juice
• 3 tablespoons all-purpose flour
• ¾ cup white sugar
• ¼ cup packed brown sugar

For the topping:

• ½ cup all-purpose flour
• ½ cup rolled oats
• ½ cup packed brown sugar
• ¼ cup white sugar
• ½ teaspoon salt
• ¾ teaspoon ground cinnamon
• ½ cup unsalted butter, at room temperature

Method

Preheat your oven to 375°F. In a large bowl, toss the rhubarb and strawberries with the lemon juice, flour, and both sugars until everything is evenly coated. Pour the mixture into a deep, round 2-quart baking dish. I use my great-grandmother’s Pyrex, which feels entirely appropriate for a recipe this steeped in family history.

In a separate bowl, stir together the flour, oats, sugars, salt, and cinnamon. Add the butter and use your fingers to work it into the dry ingredients until the mixture just starts to clump together. Scatter the topping evenly over the fruit and bake for about 45 minutes, until the rhubarb is bubbling and the topping is a deep golden brown.

The Culinary Chase’s Note:

Serve warm with a scoop of vanilla or dulce de leche ice cream. Enjoy!