Classic seasonal and local Canadian ingredients are at the heart of this easy to make Rhubarb Strawberry Coconut Maple Crisp.
Strawberries and rhubarb are two of the first seasonal and local crops to make their appearance at the end of a Canadian winter and they can produce well into summer, making this Strawberry Rhubarb Coconut Maple Crisp a great dish to celebrate spring, Canada Day or a picnic, bbq or potluck.
Tips For Making Rhubarb Strawberry Maple Crisp
Here are some additional tips for making this Rhubarb Strawberry Maple Crisp
Can You Use Frozen Fruit?
You can use frozen fruit in this dish so if you've set aside local strawberries and rhubarb in your freezer you can recreate spring in your kitchen even in the middle of winter!
We used maple syrup, maple sugar and maple sugar nuggets but the only one you really need is maple syrup.
- You can substitute brown sugar where it calls for maple sugar
- You can omit the maple sugar nuggets entirely if you wish (but if you can get your hands on these delicious little nuggets of maple goodness we highly recommend them!).
Adding An Egg To Your Rhubarb Crisp
It may seem unusual to add an egg to a crisp recipe but it creates an extra thickness to the juices that we love. And don't be afraid to let those juices ooze out and mar your golden crust while baking - they caramelize as they cool and are delicious! (think strawberry rhubarb crisp taffy!).
This is a rich dessert and you can easily get 9 servings out of it if you want - great for a crowd. Serve it with some ice cream, vanilla or honeyed yogurt or heavy cream and a sprig of mint and a few tiny strawberries for garnish!
- 3 cups of chopped rhubarb - fresh or frozen
- 2 cups of sliced strawberries
- ½ cup of sugar
- 1 tbsp maple sugar nuggets (optional)
- ¼ tsp ground cinnamon
- 1 egg
- ⅓ cup of maple syrup
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp salt
- ¼ cup + 1 tbsp maple sugar (if you don't have maple sugar you can sub brown sugar)
- ⅓ cup packed brown sugar
- 2 tbsp shaved coconut divided (unsweetened shredded will also work well)
- ½ cup unsalted butter
- Preheat oven to 350F
- Combine chopped rhubarb, sliced strawberries, ½ cup of sugar, maple sugar nuggets and cinnamon in a large bowl and set aside (make sure the fruit is well coated by the sugar mixture)
- In a smaller bowl whisk together egg, maple syrup and vanilla - pour this mixture over the fruit mixture and stir until well combined - set aside
- In another large bowl combine flour, salt, brown sugar, ¼ cup maple sugar and coconut
- Cut butter into the flour mixture and combine until the mixture looks like pea gravel or course crumbs (you may find it easier to use clean hands to do this step!)
- Pour the fruit mixture into a greased 9x9 baking dish
- Sprinkle fruit with remaining tablespoon of maple sugar
- Cover the fruit with the flour/butter mixture
- Bake in the oven for 45-55 minutes until fruit is bubbling out of the topping and the topping is golden
- Let cool and serve with ice cream or yogurt or on it's own!