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Strawberry Rhubarb Crisp Recipe

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4.7 from 73 reviews

This Strawberry Rhubarb Crisp is a delightful dessert combining tart rhubarb and sweet strawberries with a crunchy oat topping. Baked to golden perfection, it offers a perfect balance of flavors and textures, ideal for serving warm with ice cream or whipped cream.

Ingredients

Fruit Mixture

  • 4 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon

Topping

  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish to prevent sticking and ensure easy serving.
  2. Mix Fruit Ingredients: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, 1/4 cup flour, and ground cinnamon. Stir gently to distribute the ingredients and let the mixture sit while preparing the topping to allow flavors to meld.
  3. Prepare Topping: In a separate bowl, mix rolled oats, 1/4 cup all-purpose flour, brown sugar, and the melted unsalted butter. Combine until the mixture becomes crumbly and evenly mixed, forming the crisp topping.
  4. Assemble the Crisp: Pour the fruit mixture into the greased baking dish, spreading it out evenly. Then sprinkle the oat topping evenly over the fruit layer, covering it completely.
  5. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes until the fruit mixture is bubbly and the topping is golden brown and crisp.
  6. Cool and Serve: Allow the crisp to cool slightly after removal from the oven. Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgent dessert.

Notes

  • Use fresh, ripe strawberries and rhubarb for the best flavor contrast.
  • Ensure the baking dish is properly greased to avoid sticking.
  • For a nuttier topping, add chopped walnuts or pecans to the oat mixture.
  • The crisp can be served warm or at room temperature and reheats well.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://oliviabakes.com/strawberry-rhubarb-crisp-recipe/