Strawberry Rhubarb Mint Crisp – a summer classic with a twist! This easy dessert can be prepped in minutes, and paired with a scoop of ice cream is a delicious end to a meal.
It feels like summer is officially here, and with that come the summer desserts! I’m so excited that local, seasonal produce is more readily available here in Manitoba as the growing season heats up. In a few weeks I’ll be receiving my first CSA delivery and it’s funny to think that I’m excited to be getting vegetables. I have every reason to be excited though – fresh produce tastes SO much better. It’s also good to keep money in the community and support your local, hardworking farmers.
Anyways, rhubarb is one of the first signs of summer for me. A delicious sign of summer.
Rhubarb is an interesting thing. It’s tart and tangy when raw, but upon baking with some sugar (and perhaps paired with another fruit) it becomes more sweet with only a hint of the tartness remaining.
My mom has had rhubarb growing in her garden for as long as I can remember. She would make crisps with it, coffee cake, or these rhubarb meringue bars which were just dreamy. It’s crazy how huge the plant would get! If you look waaaay back on my instagram feed there’s a picture of me holding some of it. It’s massive! She always gives me a ton and its perfect for cutting up and freezing to save and use year round.
When I got myself some rhubarb the other week I honestly did not know what I wanted to make with it at first. I had so many ideas running through my head – what to make first? I finally decided on making something classic – a strawberry rhubarb crisp – but wanted to put a little twist on it. Enter the mint.
The mint makes this crisp stand out among the crowd of other crisps you may have had before. This isn’t an overly minty dessert, just a little hint of it you get here and there, and it tastes so lovely paired with the strawberries and rhubarb. I also added a bit of cardamom into the crumble topping for some extra flavor, but that is completely optional. If you don’t have any, don’t worry about it!
Did you know that rhubarb is technically a vegetable? So putting a vegetable in your dessert must make it healthy right? That’s what I’m telling myself anyways. Especially after I had some for breakfast.
Some tips for making this Strawberry Rhubarb Mint Crisp:
- If you use a shallow baking dish, place it on a baking sheet to catch any spills.
- Frozen berries can be used, no need for defrosting.
- Vanilla ice cream pairs perfectly with this crisp – whipped cream could also work
This Strawberry Rhubarb Mint Crisp, topped with a scoop of ice cream, is the perfect ending for your summer meals. It’s easy to make (easier than pie!) and is sure to be a hit at your next potluck, BBQ or get together with family and friends..
If you try this recipe please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it!
Strawberry Rhubarb Mint Crisp - a summer classic with a twist! This easy dessert can be prepped in minutes, and paired with a scoop of ice cream is a delicious end to a meal.
- 3 cups strawberries , sliced
- 2 cups rhubarb , cut into 1/2 inch pieces
- 1/2 cup mint leaves , chopped
- 3 tbsp corn starch
- 1/2 cup white sugar
- 3 tbsp brown sugar
- 2 tsp vanilla extract
- 1 cup old fashioned oats
- 1/2 cup brown sugar , packed
- 1/2 cup butter (unsalted), softened
- 1/3 cup all purpose flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp cardamom (optional)
Preheat oven to 350°F and grease a 9 inch square baking dish. Set aside.
In a large bowl mix together the cornstarch and sugars. Add strawberries, rhubarb, mint and vanilla extract, tossing to coat. Transfer to the baking dish, spreading it around the dish evenly.
In a smaller bowl combine the oats, brown sugar, butter, flour, cinnamon, salt and cardamom. Mix together until crumbly.
Spread the crumble topping evenly over the filling.
Bake for 45 minutes, until the fruit is bubbling and crumble is nicely browned. Let rest for 10-15 minutes before serving. You can serve this warm with ice cream or whipped cream, though it is also delicious cold!