Dutch Oven Strawberry Rhubarb Crisp
The iconic spring flavors of strawberries and rhubarb are perfect together in this Strawberry Rhubarb Crisp recipe. It’s ideal for early season outdoor Dutch oven cooking, or bake indoors and serve with a scoop of vanilla ice cream.
Strawberries and Rhubarb
Is there anything more bright and cheery in the food world for spring eats? Granted, Alaska is still blessed with snow up here in April, but stores fortunately have brought in these beauties before Alaskans can get them from the garden.
I’ve always kind of wondered who the first person was that figured out rhubarb was edible. After all, to me it looks just a little like Devil’s club (also edible, but dang those nasty spines!). That took some guts to take a bite of a fresh stalk. Try it…it will twist your face a bit. And is it a fruit or actually a vegetable. While all of this is fascinating, honestly cooked properly I love this tart sweet treat.
I remember growing up, the abundance of rhubarb that came on in my parents garden all at the same time was epic and almost equivalent to the jungles of Avatar. My mom was really good about using rhubarb in many creative ways. We had is stewed for breakfast, in pies, breads, and one of my favorite dishes, a strawberry rhubarb crisp. And that’s where this recipe comes from.
It screams Sunday dinners accompanying barbecued chicken, baked potatoes and steamed fresh picked asparagus with melted butter. Simple times and fresh delicious food are perfect childhood memories.
Strawberry Rhubarb Crisp: Dutch oven outdoors or bake indoors
Last Sunday we took Mom’s Strawberry Rhubarb Crisp recipe and did it outside in a Dutch oven. I hadn’t actually tried it outdoors before and you honestly don’t see many Dutch oven rhubarb recipes. Well, of course it worked beautifully, and I loved the added subtle goodness from foods cooked over fire/coals. But as always, bake it indoors if you can’t get out. It’s simple, sweet, tart, with just a little crunch for texture.
Plus, if the weather isn’t going to act like spring, the food sure as heck can taste like spring! (For another simple crisp recipe, check out this one for Dutch Oven Cherry Crisp.)
Dutch Oven Strawberry Rhubarb Crisp
For the Crumb:
- 1 1/2 c. Flour
- 1 c. Butter, melted
- 1 1/4 c. Old Fashioned Oats
- 1 1/2 c. Brown Sugar
- 1 1/2 tsp Cinnamon
For the Filling:
- 4 c. Rhubarb, diced
- 2-3 c. Strawberries, sliced
- 1/2-1 c. Water Depending on juiciness of strawberries
- 1 1/2 c. Sugar
- 3 Tbsp. Cornstarch
- 1 1/2 tsp. Vanilla
- For Dutch oven outdoors, light up ~ 25 coals
- Mix together flour, oatmeal, brown sugar, cinnamon and butter.
- Press 1/2 crumb mixture into greased 12 inch Dutch oven; reserve additional 1/2 mixture for topping.
- Cover crumb crust with sliced rhubarb and strawberries.
- For the filling, combine sugar, water, and cornstarch in saucepan; cook over medium to medium high heat stirring constantly until thickened and turning clear.
- Remove from heat and stir in vanilla.
- Pour topping over rhubarb/strawberries in Dutch oven.
- Top evenly with reserve crumb mixture.
- Bake for 50-60 minutes, start checking at 30 minutes: Dutch oven 17 coals spread evenly on top, 8 on bottom
- Remove and let cool slightly, then serve with whipped topping or vanilla ice cream (then eat the leftovers for breakfast in the morning;)
- For very clear filling, may substitute Ultra Gel for cornstarch: 1 Tbsp. cornstarch=2 Tbsp. Ultra Gel.
- If you have a few blueberries laying around, throw them in.
- For use indoors, preheat oven to 350, use a 9 x 13 inch greased pan, and follow above directions.
My family loved it! I did notice that the was very soupy. The recipe was a little unclear when baking in an oven if you were to put the lid on. I didn’t for try first 25 mins and then put it on. Will definitely make this again.
Hi Rachelle, thanks for checking out the recipe! And for catching an error, I recently changed recipe templates and several recipes have migrated over with errors I’m finding. The water should be 1/2 to 1 c. depending on juiciness of berries. I tend to go towards around 1/2 c. myself. As far as baking in an oven, I would use a 9×13″ pan uncovered, or if you are using an actual Dutch oven in the oven (which I do at times), take the lid off towards the end to see if you have good color. If not, just broil for a minute or so to your desired color. Hope that helps and thanks!
What modifications, if any, would you have to do for a 10’ Dutch oven?
Honestly for a 10″ I probably wouldn’t change the recipe, it will just be thicker all around. If you didn’t want it that thick, I’d cut back by 1/8-1/4 of the recipe…Good Luck and Enjoy!