Rhubarb Strawberry Crisp
Rhubarb Strawberry Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries. This warm, comforting dish is topped with a crunchy oat mixture, making it a perfect treat for any time of the year. Whether you’re serving it for a family dinner or a summer gathering, this crisp is sure to please everyone.
Why Make This Recipe
This Rhubarb Strawberry Crisp is easy to prepare and requires minimal ingredients. It’s a great way to use fresh, seasonal fruit and brings a taste of homemade goodness to your table. The combination of flavors from the sweet strawberries and tangy rhubarb is simply irresistible. Plus, it’s a dessert that can be enjoyed warm with ice cream or cooled as a refreshing treat.
How to Make Rhubarb Strawberry Crisp
Making Rhubarb Strawberry Crisp is a straightforward process. Follow these simple steps to create a delicious dessert that will impress your family and friends.
Ingredients
- 4 cups chopped rhubarb
- 3 cups chopped strawberries
- 1 1/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 cup all-purpose flour
- 10 tablespoons cold cubed salted sweet cream butter
- 1/2 cup light brown sugar
- 3/4 cup quick oats
- 1 to 2 tablespoons decorative sugar
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine chopped rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Stir until well mixed.
- Pour the fruit mixture into a greased baking dish.
- In another bowl, mix together the flour, brown sugar, oats, and cold butter until crumbly.
- Spread the topping evenly over the fruit mixture.
- Bake in the preheated oven for about 45 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow to cool slightly before serving. Enjoy!
How to Serve Rhubarb Strawberry Crisp
Serve the Rhubarb Strawberry Crisp warm with a scoop of vanilla ice cream or whipped cream on top. It’s also delicious on its own as a sweet snack. You can sprinkle some decorative sugar on top for an extra touch.
How to Store Rhubarb Strawberry Crisp
To store any leftover crisp, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You can also freeze the crisp in an airtight container for up to 3 months. Just reheat it in the oven when you’re ready to enjoy it again.
Tips to Make Rhubarb Strawberry Crisp
- Use fresh fruit for the best flavor, but frozen fruit can work too; just make sure to thaw and drain it first.
- Adjust the sugar based on your taste and the tartness of the rhubarb.
- For a bit of spice, try adding a sprinkle of cinnamon or nutmeg to the topping.
Variation
For a twist, you can add blueberries or raspberries to the fruit mixture for extra flavor. You can also switch up the topping by adding nuts or using almond flour in place of some of the all-purpose flour.
FAQs
1. Can I use frozen rhubarb and strawberries?
Yes, you can use frozen fruit, but ensure it is thawed and drained well before mixing.
2. How do I know when the crisp is done?
The crisp is done when the topping is golden brown and the fruit filling is bubbling around the edges.
3. Can I make this dessert ahead of time?
Yes, you can prepare the ingredients ahead of time and assemble the crisp just before baking.
