Strawberry Rhubarb Crisp

Celebrate summer in Ontario by making this Strawberry Rhubarb Crisp with locally-grown ingredients. This mouth-watering fruit crisp with a streusel topping is made with Arva Flour Mill’s flour. It’s simple to make and everyone loves it right down to the last scrumptious forkful.

** I received free flour products from Arva Flour Mill for testing and review. All opinions given are entirely my own and I would not recommend their products if I did not love them. **

Locally grown strawberries and rhubarb are at their peak in June. Because I care and want to know what’s in my food, I love to support local farmer’s markets. 

Wanting to know what’s in my food is also why I like using flour from a local flour mill, Arva Flour Mill. Their flours are all natural with no preservatives or chemicals added, non-GMO, made with locally sourced grain and packaged in original style paper bags. The flour is milled in a historical family-run water powered commercial mill just outside of London, Ontario which has been operating since 1819. It’s so easy to order Arva flour online and it’s shipped right to your door!

There’s something so irresistible about the combination of tart rhubarb and sweet strawberries, especially when combined with orange juice, orange zest, and sugar to cut the rhubarb’s tartness. The fruit filling bakes up quite juicy as rhubarb and strawberries are tender fruits which excude a lot liquid so you need to add flour to help thicken the juice. The oat and almond streusel topping made with Arva Daisy Unbleached Hard Flour has the ideal consistency to blend together with the oats, almonds, and butter to create a crumbly streusel topping.

Peek in the oven while the crisp bakes and watch the bright ruby red juices bubble away and spew out over the edges and crevices of the buttery streusel topping. Once the crisp comes out of the oven, you’ll know there’s no better dessert you could possibly have to celebrate summer! 

Serve warm, at room temperature or cold from the fridge. Keep in mind leftovers are also delicious for breakfast too.

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Strawberry Rhubarb Crisp

A summer crisp made with Ontario grown strawberries and rhubarb with a buttery streusel topping. Serves 9.

Ingredients

Filling

• 5 cups fresh or frozen rhubarb sliced into ½” pieces
• 3 cups fresh strawberries diced
• ½ cup granulated sugar
• ½ cup lightly packed brown sugar
• ½ teaspoon ground cinnamon
• 1 orange zested
• 2 tablespoons freshly squeezed orange juice
• ⅓ cup Arva Daisy Unbleached Hard Flour

Oat & Almond Streusel Topping

• ¾ cup Arva Daisy Unbleached Hard Flour
• ¾ cup rolled oats
• ¼ cup sliced almonds plus 2 tablespoons more for topping
• ½ teaspoon salt
• ½ cup lightly packed brown sugar
• ½ cup butter 1 stick, cut into small cubes

Instructions

1. Preheat oven to 375 degrees F. Grease an 8 x 8” baking dish with cooking spray or butter. Place the baking dish on a foil lined baking sheet to catch drippings while baking.
2. For the filling, in a large bowl combine the rhubarb, strawberries, sugars, cinnamon, orange zest, orange juice and flour. Stir to combine. Transfer the mixture to the prepared baking dish. Set aside.
3. For the topping, in a large mixing bowl, mix flour, rolled oats, ¼ cup almonds, salt and brown sugar. Add the butter and work in the butter with a pastry cutter or two knives until the butter is incorporated and the mixture forms into coarse loose crumbs. The sliced almonds will crumble into the mix. If necessary rub the topping between your fingers to break up any clumpy pieces. Sprinkle the topping over the strawberries and rhubarb in the baking dish. Sprinkle top with 2 tablespoons sliced almonds.
4. Bake for 40 - 45 minutes until the topping is golden-brown and the fruit is bubbly. If the almonds are browning quickly, place a sheet of foil paper lightly overtop of the crisp. Remove from oven and allow crisp to set for 30 minutes or longer before serving.