why make this recipe
Strawberry Rhubarb Crisp is a delightful dessert that combines the sweet taste of strawberries with the tartness of rhubarb. This dish is perfect for spring and summer when both strawberries and rhubarb are in season. It’s easy to make and offers a wonderful blend of flavors and textures with a crisp topping that contrasts beautifully with the juicy filling. Not only is it delicious, but it’s also a great way to use fresh fruits, making it a favorite for family gatherings and special occasions.
how to make Strawberry Rhubarb Crisp
Ingredients:
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted (or coconut oil for a vegan option)
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice until well coated.
- Pour the mixture into a baking dish and spread it evenly.
- In another bowl, combine the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 35-40 minutes or until the topping is golden brown and the fruit is bubbling.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Allow to cool completely before storing in the refrigerator for up to 3 days, or freeze for up to 2 months (thaw in the refrigerator before reheating).
how to serve Strawberry Rhubarb Crisp
Serve Strawberry Rhubarb Crisp warm or at room temperature. It’s great on its own or topped with vanilla ice cream or whipped cream. This adds a creamy texture that complements the crisp perfectly.
how to store Strawberry Rhubarb Crisp
Store any leftover Strawberry Rhubarb Crisp in an airtight container in the refrigerator for up to three days. You can also freeze it for up to two months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Strawberry Rhubarb Crisp
- Choose ripe strawberries for the best sweetness and flavor.
- Adjust the sugar based on the tartness of your rhubarb.
- For a twist on the flavor, you can add a pinch of nutmeg or use brown sugar in the fruit mixture.
- Make sure the topping is crumbly but not too wet; it should be easy to sprinkle on top.
variation
Try adding other fruits like blueberries or peaches to the filling for a different flavor. You can also use oats that have been toasted for a nuttier taste.
FAQs
Q: Can I use frozen strawberries and rhubarb?
A: Yes, you can use frozen fruits. Just make sure to thaw and drain any excess liquid before mixing with the sugar and cornstarch.
Q: Is there a vegan option for this recipe?
A: Absolutely! Replace the butter with melted coconut oil to make it vegan.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling and the topping separately and store them in the fridge. Then, assemble and bake when you’re ready to serve!