Strawberry Rhubarb Crisp
User Reviews
4.8
66 reviews
Excellent
Strawberry Rhubarb Crisp
Report
This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.
Share:
Ingredients
- 1 lb fresh rhubarb , about 4 stalks
- 1 lb strawberries , fresh or frozen*, hulled and quartered
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange juice , or lemon juice
- 1 teaspoon orange zest , or lemon zest
- 2 tablespoons cornstarch
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Dash of Salt
- 1/3 cup unsalted butter , cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
- Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
- Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
- Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
- Bake for about 35 minutes or until the topping is golden and fruit is bubbling.
Equipments used:
Notes
- *You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.
- Variations:
- Make Ahead Instructions: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.
- Freezing Instructions: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Lower Sugar: Cut the sugar in half or substitute a sweetener.
- Lower Sugar: Cut the sugar in half or substitute a sweetener.
- Vegan/Dairy-Free: Substitute vegan butter. Gluten-Free: Use gluten free oats and flour.
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
40g
(13%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
35mg
(1%)
Potassium
302mg
(9%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
305IU
(6%)
Vitamin C
39mg
(43%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 35mg | 1% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 39mg | 43% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
66 reviews
Excellent
Other Recipes
You'll Also Love
