why make this recipe

Strawberry Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries. This recipe is not only delicious but also easy to prepare, making it perfect for both beginner and experienced bakers. The crisp topping adds a satisfying crunch that contrasts beautifully with the soft, bubbling fruit filling. This dessert is a great way to enjoy seasonal ingredients and impress your family and friends at gatherings. Plus, it can be served warm or cold, making it a versatile choice for any occasion.

how to make Strawberry Rhubarb Crisp

Ingredients :

2 cups fresh strawberries, hulled & sliced
2 cups rhubarb stalks, chopped
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp ground cinnamon
¼ tsp salt
¾ cup rolled oats
¼ cup brown sugar
½ cup unsalted butter, cold & cubed
¾ cup whole milk (or buttermilk for extra tang)

Directions :

Preheat your oven to 350°F (175°C).
Wash, hull, and slice strawberries. Chop rhubarb into bite-sized pieces.
In a large mixing bowl, combine strawberries and rhubarb with granulated sugar, 1 cup of flour, ground cinnamon, and salt; let sit for 10 minutes. This will make the fruit juicy and flavorful.
In another bowl, mix the remaining flour, rolled oats, brown sugar, ground cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Grease a baking dish and layer the fruit mixture at the bottom, then sprinkle the topping over it evenly.
Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly. The kitchen will smell wonderful while it bakes!
Cool for at least 10 minutes before serving. Enjoy warm, optionally with ice cream or whipped cream for an extra treat.

how to serve Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp can be served in a variety of ways. For a classic approach, scoop some warm crisp into a bowl and top it with a generous scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess will complement the warm, sweet-tart fruit filling perfectly. You can also serve it on its own, as the crisp topping is deliciously satisfying. For those who prefer a tangy twist, consider using buttermilk in your crisp to enhance the flavor.

how to store Strawberry Rhubarb Crisp

If you have leftovers, it’s best to store them properly to maintain freshness. Allow the Strawberry Rhubarb Crisp to cool completely, then cover it with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. It will stay good for about 2-3 months in the freezer. When ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven until warmed through.

tips to make Strawberry Rhubarb Crisp

Use fresh strawberries and rhubarb for the best flavor. If you can’t find fresh rhubarb, frozen rhubarb works as well; just make sure to thaw and drain it before use to avoid excess moisture in the crisp.
Adjust the sugar based on your taste preferences. If you like things sweeter, feel free to add a little more sugar to the fruit mixture.
If rhubarb is new to you, remember it has a strong tart flavor. Balancing it with enough sugar is key to making the perfect filling.
For a nutty flavor, consider adding chopped nuts like walnuts or pecans to the topping. This adds a new texture and taste dimension to the crisp.
If you want a thicker filling, you can mix in 1 or 2 tablespoons of cornstarch with the fruit to help absorb excess juices during baking.

variation

You can experiment with different fruits in your crisp. Peaches and cherries pair well with rhubarb if you want to mix things up. You can also add spices like nutmeg or ginger to enhance the flavor profiles. For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.

FAQs

Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb can be used in place of fresh rhubarb. Just make sure to thaw it and drain excess moisture before adding it to the filling mixture.

How do I know when the crisp is done baking?

The crisp is done when the topping is golden brown and the filling is bubbling around the edges. It’s important to keep an eye on it during the last few minutes of baking to prevent over-browning.

Can I make the crisp ahead of time?

Yes, you can prepare the filling and crisp topping ahead of time. Store them separately in the refrigerator. When you’re ready to bake, combine the two and bake as directed. Alternatively, you can assemble and refrigerate the whole dish before baking it when you’re ready to serve.

Strawberry Rhubarb Crisp is a wonderful way to enjoy the flavors of summer. This recipe is both simple and satisfying, making it a must-try for anyone who loves dessert. Enjoy this delicious treat as a delightful end to your meal or as a special snack any time of the day!

Strawberry Rhubarb Crisp

Author: mohamadalaoui
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful dessert that combines tart rhubarb with sweet strawberries, topped with a crunchy crisp.

Ingredients

Scale

2 cups fresh strawberries, hulled & sliced
2 cups rhubarb stalks, chopped
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp ground cinnamon
¼ tsp salt
¾ cup rolled oats
¼ cup brown sugar
½ cup unsalted butter, cold & cubed
¾ cup whole milk (or buttermilk for extra tang)

Instructions

Preheat your oven to 350°F (175°C).
Wash, hull, and slice strawberries. Chop rhubarb into bite-sized pieces.
In a large mixing bowl, combine strawberries and rhubarb with granulated sugar, 1 cup of flour, ground cinnamon, and salt; let sit for 10 minutes.
In another bowl, mix the remaining flour, rolled oats, brown sugar, ground cinnamon, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Grease a baking dish and layer the fruit mixture at the bottom, then sprinkle the topping over it evenly.
Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbly.
Cool for at least 10 minutes before serving.

Notes

Serve with ice cream or whipped cream for an extra treat. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg

Keywords: strawberry, rhubarb, dessert, crisp, baking, summer