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Strawberry Rhubarb Crisp
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Summery Strawberry Rhubarb Crisp: Sweet-tart duo with buttery topping, ideal for dessert in spring or summer.
Ingredients:
  • For the topping:
  • 1 1/2 cups (190 g) rolled oats
  • 1 cup (140 g) all-purpose flour
  • 1/2 cup (110 g) packed dark brown sugar
  • 1/2 cup (100 g) white granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 12 tablespoons (175 g or 1 1/2 sticks) unsalted butter, melted and cooled
  • For the filling:
  • 4 cups (620 g) strawberries, stemmed, hulled and, cut in half if large
  • 3/4 cup (250 g) white granulated sugar, divided
  • 1 tablespoon chopped candied ginger
  • 2 tablespoon cornstarch
  • Zest from 1 medium orange
  • 4 cups (500 g or a little bit over 1 pound) sliced rhubarb (1-inch chunks) from about 5 to 6 thick stalks or 10 to 12 skinny stalks
Instructions:
  • Heat your oven to 350°F.
  • Prepare the topping by mixing oats, flour, sugars, cinnamon, and salt in a bowl using a balloon whisk until well combined. Break up any brown sugar chunks with your fingers. Drizzle melted butter over the mixture and toss with a fork until clumps form and everything is moist. Chill the topping in the refrigerator while you work on the fruit.
  • Prepare the strawberries: Mix the strawberries with 1/2 cup of sugar, candied ginger, cornstarch, and orange zest in a large bowl, ensuring the strawberries are well coated with the dry ingredients. Let it sit.
  • In a 10-inch cast iron skillet sprayed with cooking oil, cook the rhubarb and remaining 1/4 cup of sugar over medium-high heat. Stir constantly for 5 to 7 minutes until sugar dissolves and rhubarb juice thickens slightly. Be careful not to overcook to maintain rhubarb's texture.
  • Combine the strawberries with the rhubarb and spread evenly in the hot pan. Bake in the oven for 30-35 minutes.
  • Remove pan from oven, generously sprinkle crisp topping over fruit filling, then bake for 15-20 minutes until topping is golden brown and filling bubbles.
  • Chill and serve: Let the crisp cool for 15-20 minutes before serving to allow the filling to thicken. Enjoy with a scoop of your favorite vanilla ice cream. For best taste, consume on the same day; refrigerate any leftovers (covered) for up to 2 days. To reheat, bake at 350°F for 10-15 minutes. For an extra treat, top with vanilla ice cream. If you enjoyed the recipe, please rate us and leave a comment!

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