Rhubarb-Strawberry Crisp

Here's a uniquely Canadian recipe perfected in the Prairies of Manitoba and served to generations of Mennonite youth. Rhubarb-Strawberry Crisp is perfect for using up batches of our provincial fruit, the Rhubarb as well as those strawberries that you have gathered on U-Pick destinations. Apples may also be used in season, when peeled, cored and finely sliced. I almost prefer the apple-rhubarb combination.

Recipe courtesy of a vintage Robin Hood Flour Cookbook.

Rhubarb-Strawberry Crisp

Ingredients:

CRISP TOPPING
3/4 cup (175 mL) Robin Hood® Oats (or other large rolled whole oats)
1/3 cup (75 mL) Robin Hood All Purpose Flour (or equivalent)
1/3 cup (75 mL) brown sugar, packed
1/4 cup (50 mL) butter

STRAWBERRY RHUBARB
2 1/2 cups (625 mL) rhubarb, diced
2 1/2 cups (625 mL) strawberries, halved
3/4 cup (175 mL) sugar
1 tbsp (15 mL) lemon juice
1/2 - 1 tsp (2 mL) cinnamon

Directions:

TOPPING
1. COMBINE oats, flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly.
FRUIT
2. COMBINE all ingredients for the fruit mixture.
3. TURN into greased 1 1/2 qt (1.5 L) casserole.
4. SPRINKLE crisp topping evenly over fruit.
5. BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream. 

I like mine best just drizzled with heavy cream or half-and-half while still warm. Please note that this is also an excellent recipe for APPLE CRISP, or APPLE BROWN BETTY, WHEN PREPARED WITH THINLY SLICED APPLES AND RAISINS.

Nana's Rhubarb Cake

Crispy, tart/sweet and absolutely delicious!

Nana's  Rhubarb Cake

Ingredients

·                                 1 1/2 cups white or golden brown sugar

·                                 1 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 2 cups all-purpose flour

·                                 2 eggs, beaten

·                                 1 cup sour cream

·                                 3 cups diced rhubarb (fresh or frozen)

·                                  

·                                 1 cup white sugar

·                                 1/4 cup butter, softened

·                                 1/4 cup all-purpose flour

·                                 ground cinnamon, for dusting

Directions

1.       Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

2.       In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

3.   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Rhubarb is part of our staple diet in Winnipeg. Every garden has either a rhubarb or strawberry rhubarb garden! Unfortunately it can't be grown in the desert, so we have to resort to frozen. This recipe has been adapted from several in my Mennonite cookbook.