why make this recipe
Strawberry Rhubarb Crisp is a delightful dessert that perfectly balances sweet and tart flavors. It’s a great way to use fresh seasonal fruits, making it a popular choice for spring and summer gatherings. The combination of juicy strawberries and tangy rhubarb, topped with a crunchy oat mixture, creates a comforting treat that appeals to everyone. Plus, it’s simple to prepare and can be enjoyed warm or cold.
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
- 1/2 teaspoon ground cinnamon
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until well mixed and pour into a greased baking dish.
- In another bowl, mix together oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture over the fruit filling.
- Bake for 35-45 minutes until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving. Enjoy!
how to serve Strawberry Rhubarb Crisp
Serve Strawberry Rhubarb Crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It also pairs beautifully with a cup of coffee or tea. For a special touch, you can add fresh mint leaves as a garnish.
how to store Strawberry Rhubarb Crisp
To store any leftover Strawberry Rhubarb Crisp, let it cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to two months. Just thaw it in the fridge before reheating.
tips to make Strawberry Rhubarb Crisp
- Use fresh, ripe strawberries and firm rhubarb for the best flavor and texture.
- For a sweeter dish, increase the sugar a bit, especially if your rhubarb is very tart.
- Make sure to let the crisp cool slightly before serving to allow the juices to thicken a bit.
- Feel free to add nuts or coconut to the topping for extra texture.
variation
You can switch up the fruits by adding other berries like blueberries or raspberries. You can also mix in some apples for a different flavor. Experimenting with spices like nutmeg or ginger can give your crisp a unique twist.
FAQs
Q: Can I use frozen strawberries and rhubarb?
A: Yes, you can use frozen fruits, but make sure to thaw and drain them well to avoid excess moisture in the filling.
Q: Is it necessary to use lemon juice?
A: The lemon juice helps balance the sweetness and enhances the overall flavor. However, you can skip it if you prefer a sweeter dish.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the filling and topping separately and assemble them just before baking. This way, you can enjoy fresh warm crisp at your convenience.
Strawberry Rhubarb Crisp
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and quartered Use ripe strawberries for best flavor.
- 2 cups rhubarb, chopped Use firm rhubarb.
- 1 cup granulated sugar Adjust depending on the tartness of rhubarb.
- 1 tablespoon cornstarch For thickening the filling.
- 1 tablespoon lemon juice Helps balance sweetness.
Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until well mixed and pour into a greased baking dish.
- In another bowl, mix together oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture over the fruit filling.
Baking
- Bake for 35-45 minutes until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving.