Strawberry Rhubarb Crisp

Name: Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: For the Filling:; 4 cups Fresh strawberries, hulled and quartered; 4 cups Fresh rhubarb, trimmed and cut into 1/2-inch pieces; 1/2 cup Granulated sugar (adjust to taste); 1/4 cup Cornstarch; 1 tbsp Fresh lemon juice; 1 tsp Vanilla extract; For the Topping:; 1 cup Old-fashioned rolled oats; 1/2 cup All-purpose flour; 1/2 cup Packed light brown sugar; 1/2 tsp Ground cinnamon; 1/4 tsp Salt; 1/2 cup (1 stick) Cold unsalted butter, cut into small cubes

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This delightful crisp is a perfect representation of spring's bounty, combining the vibrant sweetness of strawberries with the pleasant tartness of rhubarb. The fruit mixture is gently sweetened and thickened, then baked under a golden-brown, crunchy topping made from oats, flour, butter, and brown sugar. Served warm with a scoop of vanilla ice cream, it’s a comforting and irresistible dessert that’s ideal for any occasion.

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Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyEasy

Equipment

9x13 inch baking dishLarge mixing bowlsPastry blender (optional)

Instructions

1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish or an 8x8 inch square dish for a thicker crisp.
2
Prepare the filling: In a large bowl, gently combine the quartered strawberries, rhubarb pieces, granulated sugar, cornstarch, lemon juice, and vanilla extract. Pour the fruit mixture evenly into the prepared baking dish.
3
Prepare the topping: In a separate medium bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold cubed butter. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4
Evenly sprinkle the oat topping over the fruit mixture in the baking dish.
5
Bake for 40-50 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender. If the topping browns too quickly, you can lightly tent it with aluminum foil.
6
Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

Nutrition

Calories420 kcal

Protein5g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use frozen fruit for this crisp?

Yes, you can use frozen strawberries and rhubarb. Do not thaw them before mixing with the other filling ingredients; simply add them frozen. You may need to add an extra 5-10 minutes to the baking time, and the filling might be a bit juicier.

How should I store leftover crisp?

Store any leftover crisp covered tightly in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven until warm.

Can I make this recipe gluten-free?

Yes, you can make this gluten-free by using a 1:1 gluten-free all-purpose flour blend in the topping and ensuring your oats are certified gluten-free. The rest of the ingredients are naturally gluten-free.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.