Strawberry Rhubarb Muesli Crisp
Andrea Potischman
Aug 3, 2017
I may not be a huge pie fan, but I love a good fruit crisp served warm, with homemade whipped cream. A crisp is a simple yet hearty dessert that can be made for casual meals (served in free form) or made for more formal dinners (served in individual ramekins). This is a versatile dessert and guaranteed to please even the pickiest of eaters. Contrary to common belief, crisps are not just for Spring or Summer. Depending on the fruit mixture, crisps can be served throughout the year. I have made a pear-cranberry crisp for years that works well with Fall holiday meals, but I will blog about that another time.
In this recipe, I use strawberries and rhubarb, which to me are an ideal match: sweet and tangy, deep red and light pink, firm and soft, they complement one another completely. I came up with a muesli topping for this crisp after traveling to Iceland last summer, where muesli appeared on most restaurant breakfast menus. I enjoy muesli on my skyr yogurt as a great go-to breakfast option when I’m in a hurry.
I like to use Red Mill Old County Style Muesli, which is a traditional European-inspired cereal blend of whole grains, nuts, seeds, and dried fruit. This style of muesli creates a richer, more full-flavor topping with great texture to pair with the slightly sweet cooked fruit. Sometimes, if I’m feeling motivated, I make my own muesli, but that is not required.
Strawberry Rhubarb Muesli Crisp
Ingredients:
For the Filling:
- 2 pounds rhubarb stalks, trimmed, peeled and cut into 1/4-inch dice
- 1 1/4 cup cups sugar
- 1 pint strawberries, hulled and quartered
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
For the Muesli Topping:
- 8 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 cup Muesli (preferably Red Mill Old County Style)
- 1/2 teaspoon cinnamon
- 1/2 cup pecans chopped
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons Confectioners' sugar
Directions:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Lightly butter a 9 x 13-inch glass or ceramic baking dish and set aside.
- For the Filling: In a medium mixing bowl, toss the rhubarb with 1 cup of sugar. Let stand for 15 minutes to soften, stirring occasionally.
- In a separate mixing bowl, add the strawberries and the remaining 1/4 cup sugar. Let stand for 10 minutes.
- Using a slotted spoon, transfer the rhubarb to the strawberries, discard the rhubarb liquid. Add the cornstarch, lemon juice, and vanilla extract. Gently stir to incorporate. Spoon the fruit mixture into the prepared baking pan. Set aside.
- For the Muesli Topping: In a medium mixing bowl add the melted butter, brown sugar, flour, Muesli, cinnamon and pecans. Using your hands, mix well to incorporate. Sprinkle the topping evenly over the fruit filling. Place in the oven and bake for about 30 minutes. Lower the oven temperature to 325 degrees F., and continue baking for an additional 20 minutes until the fruit filling is bubbling and the topping has browned nicely.
- Let the crisp rest for 5-10 minutes while you make the whipped cream.
- For the Shipped Cream: Place the heavy cream in the bowl of a kitchen mixer such as a KitchenAid fitted with a whisk attachment. Whip the cream on high just until the cream reaches stiff peaks. Reduce the speed to low and stir in the powdered sugar. Adjust the sweetness level as needed.
- To serve, spoon crisp into serving bowl and top with a generous dollop of fresh whipped cream.
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