Strawberry Rhubarb Crisp
Ingredients
- 4 cups fresh rhubarb
1-inch diced, 4 to 5 stalks
- 4 cups fresh strawberries
hulled and halved, if large
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
lightly packed
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking oatmeal
such as McCann's, not instant
- 12 tablespoons cold unsalted butter
diced, 1 1/2 sticks
- Vanilla ice cream
for serving
Directions
- 1
Preheat the oven to 350 degrees F.
- 2
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- 3
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
Strawberry Rhubarb Crisp
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving that perfect balance of sweet and tart, nestled under a buttery, crumbly topping? This Strawberry Rhubarb Crisp delivers all the comforting flavors you dream of in a classic fruit dessert. It's the ultimate homestyle treat that brings joy to any gathering.
What makes this crisp truly shine is the thoughtful combination of fresh, vibrant strawberries and the distinct tang of rhubarb, brightened by a hint of grated orange zest and juice. This citrus touch elevates the fruit filling, ensuring a juicy, well-balanced flavor that's never cloyingly sweet, perfectly complemented by a hearty, oat-rich topping.
When you dive into this Strawberry Rhubarb Crisp, you can expect a delightful interplay of textures and tastes. The fruit filling, thickened just right with cornstarch, becomes lusciously tender and vibrant, bursting with the essence of peak-season produce. Above this, the crisp topping, made with all-purpose flour, light brown sugar, a touch of kosher salt, and quick-cooking oatmeal, bakes up to a golden-brown perfection, offering a satisfying crunch with every spoonful. It's an inviting dessert that feels both rustic and refined.
Feel free to customize this delightful dessert to your pantry or preferences. While strawberries and rhubarb are a classic pairing, you could experiment with other berries like raspberries or blackberries, though you might adjust the sugar slightly. For the crisp topping, remember to use quick-cooking (not instant) oatmeal for the best texture, but if rolled oats are all you have, they can work too, creating a slightly chewier topping. You could also add a pinch of cinnamon or nutmeg to the topping for an extra layer of warmth.
This Strawberry Rhubarb Crisp is a fantastic dessert for family dinners, potlucks, or simply a cozy evening at home. It’s absolutely divine served warm, especially when topped with a generous scoop of cold vanilla ice cream, creating a wonderful contrast in temperatures and richness.