Strawberry Rhubarb Crisp Recipe

This strawberry rhubarb crisp features a delightful blend of sweet and tart flavors, combining fresh strawberries and rhubarb with a buttery, crisp topping3. It’s an easy dessert to make, perfect for spring and summer36. Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra treat136.

Ingredients

For the Fruit Filling:

• 4 cups fresh strawberries, hulled, halved, and sliced1
• 3 cups chopped rhubarb1
• ¾ cup granulated sugar1
• 2 tablespoons all-purpose flour1
  • Pro Tip: Use unbleached all-purpose flour for a better result1.

For the Crisp Topping:

• 1 cup rolled oats1
• ½ cup oat flour or all-purpose flour1
• ½ cup packed brown sugar1
• ½ teaspoon ground cinnamon1
• ¼ teaspoon kosher salt1
• ½ cup butter, chilled and cut into chunks1

Equipment

• 8×11-inch or 8×8-inch oven-safe baking dish1
• Medium bowl1
• Another bowl for the topping1

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) with the rack in the middle position1.
2. Prepare the fruit: In a medium bowl, combine the strawberries and rhubarb1. Sprinkle with sugar and flour, then toss to coat evenly1.
3. Make the crisp topping: In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt1. Add the chilled butter chunks1. Use your fingers to rub the mixture together until it becomes blended and crumbly1.
   • Pro Tip: Make sure the butter is sufficiently cold for the topping to achieve the right crumbly texture1.
4. Assemble: Pour the fruit mixture into the baking dish, spreading it in an even layer1. Scatter the crisp topping evenly over the fruit1.
5. Bake: Transfer the dish to the preheated oven and bake for about 45 minutes1. The topping should be golden and crunchy, and the fruit should be soft and bubbling12.
6. Cool and serve: Let the crisp cool for at least 30 minutes to allow the filling to thicken4. Serve warm with ice cream or whipped cream, if desired12.

Enjoy this classic dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb!3.