The Best Strawberry Rhubarb Crisp

This warm, easy dessert blends sweet strawberries and tart rhubarb under a crunchy oat topping. It cooks in one dish and tastes great warm or cold.

introduction

This crisp uses fresh fruit and a simple oat topping. You mix the fruit, pour it into a dish, cover with the oat mix, and bake until bubbly. If you want a simple side to serve with the crisp, try the air fryer corn on the cob recipe for an easy pairing.

why make this recipe

• It is quick and simple to make.
• It uses fresh seasonal fruit.
• It is cozy and comforting.
• The oat topping adds a nice crunch.

how to make The Best Strawberry Rhubarb Crisp

Preheat the oven and mix the fruit with sugar and cornstarch. Make the oat topping in another bowl. Spread the topping over the fruit and bake until the top is golden and the fruit bubbles. Let it rest a little before serving so the filling sets.

Ingredients :

• 2 cups strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour this mixture into a greased baking dish.
3. In another bowl, combine rolled oats, flour, brown sugar, melted butter, and cinnamon.
4. Spread the oat mixture evenly over the fruit mixture in the baking dish.
5. Bake for about 45 minutes or until the top is golden and the fruit is bubbly.
6. Let it cool slightly before serving.

how to serve The Best Strawberry Rhubarb Crisp

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a spoon of whipped cream. You can also serve it with plain yogurt for a lighter touch.

how to store The Best Strawberry Rhubarb Crisp

• Store leftover crisp in an airtight container in the fridge for up to 3 days.
• To freeze, cool fully, wrap the baking dish or put portions in freezer-safe containers for up to 2 months. Thaw in the fridge and reheat in the oven.

tips to make The Best Strawberry Rhubarb Crisp

• Chop rhubarb evenly so it cooks at the same rate as strawberries.
• Do not overmix the fruit so it keeps some texture.
• If your fruit is very juicy, add a little extra cornstarch.
• Use cold butter cut into the dry mix for a more crumbly topping, or melted butter for a chewier topping.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) to the topping for crunch.
• Stir 1 teaspoon lemon zest into the fruit for brightness.
• Use gluten-free oats and flour to make it gluten-free.
• Swap brown sugar for maple syrup for a different flavor (reduce other liquids slightly).

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid before mixing with sugar and cornstarch. You may need to bake a bit longer.

Q: How do I know when it is done?
A: The top should be golden brown and the fruit should bubble around the edges.

Q: Can I make this ahead?
A: Yes. Assemble the crisp, cover, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked and bake from frozen (add extra baking time).

The Best Strawberry Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This warm dessert blends sweet strawberries and tart rhubarb under a crunchy oat topping, making it a cozy treat that’s great warm or cold.

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Ingredients

Scale 1x2x3x

• 2 cups strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract in a bowl. Pour this mixture into a greased baking dish.
3. Combine rolled oats, flour, brown sugar, melted butter, and cinnamon in another bowl.
4. Spread the oat mixture evenly over the fruit mixture in the baking dish.
5. Bake for about 45 minutes or until the top is golden and the fruit is bubbly.
6. Cool slightly before serving.

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Notes

For a lighter touch, serve with plain yogurt. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 15g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg