Old-Fashioned Strawberry Rhubarb Crisp

This crisp is warm, sweet, and a little tart. It feels like home and is easy to make.

introduction

This old-fashioned fruit crisp uses fresh strawberries and rhubarb. It bakes until the fruit is bubbly and the oat topping is golden. If you like rhubarb desserts, try this brown sugar rhubarb cookies recipe for another simple treat. This recipe is quick and uses common ingredients.

why make this recipe

This recipe is simple and fast.
It uses fresh fruit and pantry staples.
The topping is crunchy and buttery.
It works for family dinners, potlucks, or a quiet night at home.

how to make Old-Fashioned Strawberry Rhubarb Crisp

Prepare the fruit first so it cooks well. Mix the topping until it looks crumbly. Spread the topping over the fruit. Bake until the fruit bubbles and the top is golden. Let it cool for a few minutes so the filling sets a bit. Serve warm with ice cream or plain.

Ingredients :

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Directions :

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Pour the mixture into a greased baking dish.
3. In another bowl, mix oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
4. Sprinkle the oat mixture evenly over the fruit.
5. Bake in the preheated oven for 35-40 minutes, or until the topping is golden and the fruit is bubbly.
6. Allow to cool slightly before serving.

how to serve Old-Fashioned Strawberry Rhubarb Crisp

Serve warm for best taste.
Top with vanilla ice cream or whipped cream.
You can also serve with plain yogurt for a lighter option.

how to store Old-Fashioned Strawberry Rhubarb Crisp

Cool the crisp to room temperature.
Cover and store in the fridge for up to 3 days.
To reheat, warm in the oven at 300°F (150°C) for 10-15 minutes or until hot.
You can freeze the baked crisp for up to 1 month. Thaw in the fridge before reheating.

tips to make Old-Fashioned Strawberry Rhubarb Crisp

Use ripe strawberries for best flavor.
Cut rhubarb into even pieces so it cooks evenly.
Do not overmix the topping. It should stay crumbly.
If the fruit is very tart, add a bit more sugar to taste.
Check at 30 minutes and cover with foil if the top browns too fast.

variation (if any)

• Add 1/2 cup chopped nuts to the topping for crunch.
• Replace half the oats with chopped almonds or pecans.
• Mix in 1 cup blueberries or raspberries with the strawberries.
• Use maple syrup instead of some sugar for a different flavor.

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw and drain extra liquid first. You may need to add a little more cornstarch.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and a gluten-free flour blend.

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

Q: Can I make the topping ahead?
A: Yes. Make the topping and keep it in the fridge for a day. Add it right before baking.

Q: What size baking dish should I use?
A: A 8×8 or similar sized baking dish works well.

Old-Fashioned Strawberry Rhubarb Crisp

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This crisp is warm, sweet, and a little tart, featuring fresh strawberries and rhubarb with a crunchy, buttery topping.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

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Instructions

1. Preheat oven to 350°F (175°C).
2. Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract in a medium bowl. Pour the mixture into a greased baking dish.
3. Mix oats, flour, brown sugar, melted butter, cinnamon, and salt in another bowl until crumbly.
4. Sprinkle the oat mixture evenly over the fruit.
5. Bake in the preheated oven for 35-40 minutes, or until the topping is golden and the fruit is bubbly.
6. Allow to cool slightly before serving.

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Notes

Serve warm with vanilla ice cream or plain yogurt. Store leftovers in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg