Sassy Rhubarb Strawberry Crisp with a Muesli Crumble

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People often mask the tart flavour of rhubarb with lots of sugar. I deliberately let the rhubarb shine in this dish, by using about twice as much rhubarb as strawberries and only a minimal amount of sugar. If you like your rhubarb sweeter, increase the sugar to 1/3 cup. 

Pre-heat oven to 350ºF. Butter 6 ramekins and set on a parchment paper-lined baking tray to make clean-up easy just in case there’s any bubbling over. You could also make this in a single 9-inch serving dish, in which case you may need to increase the cooking time by another 5 minutes or so. If you like a higher crumble-to-fruit ratio, by all means go ahead and make more. Serves six.


Rhubarb Strawberry Filling

  • 2-1/2 to 3 cups chopped rhubarb (about 1/2 – 3/4 inch pieces)
  • 1-1/2 cups quartered strawberries
  • 1/4to 1/3 cup sugar
  • 1tsp finely minced fresh ginger
  • 1 tsp finely minced orange zest
  • 1 tbsp orange juice
  • 1 tbsp flour

Crumble Topping

  • 1/4 cup brown sugar, cane sugar or turbinado sugar
  • 1/4 cup flour
  • 1/2tsp ground ginger
  • 3tbsp cold butter, cubed
  • 1/2 cup large flake oatmeal 


Toss the rhubarb and strawberries in a large bowl. Add the sugar, ginger, orange zest, and orange juice. Sprinkle the flour across the surface. Stir with a large spoon until everything is evenly distributed. Spoon the luscious fruit filling into the prepared ramekins or pan. I take no issue should you decide you pop a few pieces into your mouth.


Crumble Topping

Combine the sugar, flour and ground ginger in a bowl. Cut in the cold butter with a pastry cutter until the butter is evenly distributed and the mixture is crumbly. Stir in the oatmeal. Using a tablespoon, top the fruit mixture in the ramekins, ensuring each receives an equal allotment of this crunchy goodness.

Bake for 35 minutes if using ramekins or 40 minutes if using the 9-inch pan, or until the crumble is golden brown and there’s hot pink volcanic bubbling action.