Strawberry Rhubarb Crisp Recipe- American Special
Strawberry Rhubarb Crisp is a scrumptious combination of sweet strawberries and tangy rhubarb, all topped with a crunchy oat crumble. This timeless dessert shines in the spring and summer, highlighting the best of seasonal produce. Enjoy it warm with a scoop of vanilla ice cream for a delightful treat that’s sure to wow your guests!
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
For the filling: :
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped (fresh or frozen)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the crisp topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
How to make Strawberry Rhubarb Crisp :
Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the filling: In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss until the fruit is well coated. Pour the mixture into a greased 9×13-inch baking dish.
Make the topping: In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly and well combined.
Assemble the crisp: Evenly spread the oat topping over the fruit filling in the baking dish.
Bake: Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbling.
Cool and serve: Allow it to cool for about 10-15 minutes before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream!
Recipe Notes :
Sweetness: Adjust the sugar based on the sweetness of your strawberries and rhubarb. If using particularly tart rhubarb, you might want to add a bit more sugar.
Frozen fruit: If using frozen strawberries or rhubarb, you may need to increase the baking time slightly, and avoid thawing before mixing to prevent excess moisture.
Additions: Feel free to mix in a cup of blueberries or raspberries for added flavor and color.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Serving suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast to the tartness of the fruit.
