Strawberry Rhubarb Muesli Crisp

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.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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