Strawberry Rhubarb Crisp
User Reviews
4.5
Strawberry Rhubarb Crisp
Description
Strawberry Rhubarb Crisp highlights rhubarb pieces sliced about half an inch thick paired with quarter-inch chopped fresh strawberries and lemon juice, stirred together with sugar and cornstarch to create a thickened filling. The topping is a blend of brown sugar, all-purpose flour, rolled oats, cinnamon, and salt, cut together with softened butter and vegetable oil to form large crumbs that cover the fruit while leaving a border exposed.
Baked at 375°F, the oven transforms the topping into a crisp golden layer, while the filling bubbles gently, softening the rhubarb and blending the sweet-tart berries. The texture contrast between the tender fruit filling and the crumbly, mildly spiced topping is central to this dish’s appeal.
This crisp is suitable for serving warm or at room temperature and works well with a scoop of ice cream or a dollop of cream if desired. It can serve as a dessert or even a sweet snack showcasing summer fruits.
The topping will maintain its crispness best if stored uncovered on the counter for up to two days, preserving the texture after baking.
Ingredients
Strawberry Rhubarb Filling
- 6 cups rhubarb I recommend using stalks that are bright to deep red in color, about ¾" thick, sliced (½" slices), fresh
- 2 cups strawberry chopped (½" pieces), fresh
- 1 tablespoon lemon juice freshly squeezed
- 1 cup granulated sugar
- ¼ cup cornstarch
Topping
- 1 cup brown sugar packed
- 1 cup all-purpose flour
- ¾ cup rolled oats not quick cooking oats, old fashioned
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt Morton brand
- 6 tablespoons unsalted butter softened to room temperature (do not melt
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F. Place oven rack in the middle of the oven.
Strawberry Rhubarb Filling
- In a large bowl, stir together rhubarb, strawberries, and lemon juice.
- Add sugar and stir to combine well.
- Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
- Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
Topping
- Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
- Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish. You want to have some larger pieces of topping mixed in, too - I find that it works best to just squeeze the topping mixture in my hands and crumble it over the filling. Do not press on or smooth out the topping mixture - it should have a rough, crumbled appearance.
Bake
- Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you'd like, tent the top of the baking dish loosely with foil.
- Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
Notes
- Store the crisp uncovered at room temperature for up to two days to keep the topping crunchy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 219kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 80mg | 3% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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