This easy Strawberry Rhubarb Crisp with Almonds is the perfect dessert for Easter and spring. It’s quick to assemble and tastes absolutely delicious eaten warm with ice cream.
My grandmother is a woman of great willpower.
Some might call it stubbornness, but she would argue she just knows what’s right to do.
Though, in hindsight, she probably knows exactly how stubborn she is.
Why am I telling you this? Well, for one, I like to explain at every moment possible that my own opinionated-ness and stubbornness are, in fact, due to inheritance.
And, of course, I have a little story to share behind this recipe, or else it would just be another set of instructions floating around the interwebs, and how boring would that be?!
So here’s the backstory of this recipe, and how my experience will help YOU make this Strawberry Rhubarb Crisp without any unforeseen hiccups.
Right, stubborn grandmother.
This stubborn grandmother of mine is a proud grower, harvester and tinkerer in her little garden. There are rumours that she broke her hip and was supposed to rest, but her granddaughter found her weeding in her vegetable patch, cough cough, but alas, it’s just hearsay.
In this beautiful, bountiful garden, she grows rhubarb.
And when I say rhubarb, I don’t mean a few pesky stalks. I mean rhubarb as in this plant has been growing for years and is a gigantic heap of leaves and stalks.
It takes up quite a lot of space.
My grandmother doesn’t even like rhubarb.
YES I KNOW.
She’s not a lazy woman in ANY way, but she just lets this rhubarb grow and grow for whatever reason her strong will told her to.
So, every time we’re there during spring and early summer, she tries to trick me into taking home pounds and pounds of gigantic rhubarb.
And one time I did. Because, you know, I can cook it into compote and it will not even end up being that much.
But. Because this dang rhubarb had been growing for so long, and the stalks were so huge, it was also full of water. And my pot of rhubarb compote turned into a gigantic mess of dissolved rhubarb floating around in sugary water.
To top it all off, my in-laws were visiting and my father-in-law loves rhubarb compote. Yeah, that wasn’t embarrassing at all. #daughterinlawoftheyearaward
Had I known this, I would just have gone ahead and thickened the compote with a little cornstarch or flour, instead of attempting to cook it down.
And that’s what I’m getting at here — there’s science involved when it comes to crumbles.
It’s no secret that I love good fruit crisps. During fall I make apple crisp every week, and come summertime I can’t resist a good blueberry peach cobbler. Which also means that I’ve absolutely pinpointed my recipe over the years.
Firm fruit, such as apples, aren’t a huge problem. There the issue is more to actually get some juices flowing for a delicious and bubbly sauce.
But with strawberry and rhubarb? You can easily end up with a soupy mess, if you don’t pay attention.
So, to avoid any surprises, you need to slightly adjust this recipe according to your fruit:
If you suspect your fruit to have a high water content, you might want to increase the flour in the filling to 2, or even 3 tablespoons. Indicators of this can be very early-season fruit, fruit that has grown for a long time/is very large or fruit that is already very ripe.
Or fruit grown by rhubarb-hating grandmothers.
If you don’t pay attention to this, your filling might easily turn out too liquid.
Other than that, this is a very straight-forward spring dessert. Fruit filling, oatmeal streusel topping, a few almonds scattered on top for extra crunch and specialness, and you have yourself a quick and easy baking pan filled with farm-fresh deliciousness.