Strawberry Rhubarb Crisp Recipe- American Special
Strawberry Rhubarb Crisp is a delightful dessert combining the sweet burst of strawberries and the tangy bite of rhubarb, topped with a crunchy oat and brown sugar crumble. It’s a timeless favorite especially beloved in spring and early summer when fruit is fresh and bright. Baked until the topping turns golden and the filling bubbles, this dessert shines served warm with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect finishing touch.
- 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 sugar according to how tart your rhubarb and strawberries are to balance flavor.
Frozen Fruit: If using frozen strawberries or rhubarb, bake a little longer and don’t thaw them first to avoid excess moisture.
Fruit Mix-Ins: Add a cup of blueberries or raspberries for extra fruit flavor and color.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Serving Suggestions: Serve warm, paired with vanilla ice cream or whipped cream to contrast the tartness and enhance richness.
