Strawberry Rhubarb Crisp: A Dish Bursting with History and Vibrant Flavors
Like the quiche, with its beginnings in Germany and subsequent popularity in France, the crisp originated in the United Kingdom before finding favor across the globe. This treat, often a dessert, is characterized by a bed of succulent fillings simmered to a perfect stew and topped with a streusel like crunchy layer. Our version, the Strawberry Rhubarb Crisp, is a delightful balance of sweet and tart, pumping life into this classic recipe, much like the first hints of spring.
This beautiful assembly of fresh rhubarb and strawberries both contrasts and complements each other to create a dish that is as delightful to look at, as it is to eat. More excitement awaits in the crispy, golden topping, a melange of flour, rolled oats, brown sugar, and butter giving the crisp its characteristic crunch.
For an extra layer of depth and love, add a drizzle of Selo Olive Oil over the Strawberry Rhubarb filling before adding the crispy topping. The oil, straight from the scenic landscapes of Croatia, enhances the dish, balancing the sweetness of the dessert with its mild, fruity undertones.
Preparing the Filling
When preparing the Strawberry Rhubarb Crisp's filling, the balance between the sweetness of the strawberries and the tartness of the rhubarb is key. Combining them with sugar, cornstarch, and a dash of vanilla unites these two contrasting flavors into a filling that screams of spring. The addition of Selo olive oil will take this to another level, slightly enriching the fruit flavors.
Making the Perfect Crisp Topping
The topping of the crisp needs to be just right in terms of sweetness and consistency. Start by mixing all-purpose flour, rolled oats, brown sugar, and a pinch of salt, then add melted unsalted butter to create clusters ranging from small to chunky – these give the crisp extra interest and crunch. A good crisp topping should be crunchy and crumbly when baked and should taste lightly sweetened, buttery, and toasty.
Introducing Selo Olive Oil: The Croatian Twist
An intriguing touch to our Spring-themed Strawberry Rhubarb Crisp is Selo Olive Oil. This well-loved Croatian olive oil brings a surprising hint of aromatic complexity to our dessert. The mellow, fruity notes perfectly counter the crisp's sweetness, tying together this delectable dish with a taste of the Croatian coast.
Strawberry Rhubarb Crisp
Selo Olive Oil
2 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup Croatian olive oil
Preheat the oven to 375°F (190°C).
In a large bowl, toss together the rhubarb, strawberries, sugar, cornstarch, and vanilla extract until the fruit is evenly coated.
Transfer the fruit mixture to an 8x8-inch baking dish.
In a separate bowl, combine the flour, oats, brown sugar, and salt.
Stir in the and olive oil slowly.
Sprinkle the topping over the fruit in the baking dish.
Bake the crisp for 30-40 minutes, or until the filling is bubbly and the topping is golden brown.
Remove the crisp from the oven and let it cool for 5-10 minutes before serving.
Serve warm with a scoop of vanilla ice cream, if desired.