why make this recipe
Strawberry Rhubarb Crisp is a delightful dessert that perfectly balances sweetness and tartness. It’s a great way to use fresh strawberries and rhubarb, creating a warm and comforting dish that is perfect for any occasion. This recipe is easy to prepare, making it an ideal choice for both novice and experienced bakers. The crispy oat topping complemented by a scoop of ice cream makes for a treat that everyone will enjoy.
how to make Strawberry Rhubarb Crisp
Ingredients:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour this mixture into a greased baking dish.
- In another bowl, mix together oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture over the fruit mixture in the baking dish.
- Bake for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve warm, either straight up or with ice cream a la mode.
how to serve Strawberry Rhubarb Crisp
Serve Strawberry Rhubarb Crisp warm directly from the oven. It’s delicious on its own, but it tastes even better when topped with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, you can sprinkle some extra cinnamon on top or add chopped nuts for added crunch.
how to store Strawberry Rhubarb Crisp
To store any leftovers, let the crisp cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Wrap individual portions tightly in plastic wrap and then place them in an airtight container. Frozen, it can last up to 3 months.
tips to make Strawberry Rhubarb Crisp
- Use fresh, ripe strawberries and bright red rhubarb for the best flavor.
- Adjust the sugar based on the sweetness of your strawberries and the tartness of your rhubarb.
- For a nuttier flavor, you can add chopped nuts like almonds or pecans to the topping mixture.
- If you like a more boozy flavor, a splash of bourbon or rum can be added to the fruit mixture.
variation
You can substitute the strawberries and rhubarb with other fruits. Blueberries, peaches, or apples can create a different but wonderful crisp. For a gluten-free option, you can use gluten-free oats and flour.
FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain any excess liquid before mixing.
Can I make this recipe ahead of time?
Absolutely! You can prepare the fruit and topping mixture ahead of time, store them separately in the fridge, and bake them when you are ready to serve.
How do I know when the crisp is done?
The crisp is ready when the topping is golden brown and the fruit is bubbling around the edges.
Strawberry Rhubarb Crisp
Ingredients
Fruit Filling
- 2 cups strawberries, hulled and sliced Use fresh, ripe strawberries.
- 2 cups rhubarb, chopped Bright red rhubarb for best flavor.
- 1 cup granulated sugar Adjust based on sweetness of strawberries.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping
- 1 cup rolled oats
- 1 cup all-purpose flour For a gluten-free option, use gluten-free flour.
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon Extra cinnamon for serving is recommended.
- pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour this mixture into a greased baking dish.
Topping
- In another bowl, mix together oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Spread the oat mixture over the fruit mixture in the baking dish.
Baking
- Bake for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve warm, either straight up or with ice cream à la mode.