Strawberry Rhubarb Crisp
User Reviews
5
Strawberry Rhubarb Crisp
Description
This crisp blends tart rhubarb and sweet strawberries to create a balanced fruit base. The addition of sugar and cinnamon enhances natural flavors while flour helps thicken the juices during baking. The topping of oats, brown sugar, flour, cinnamon, and soft butter is combined with a fork or pastry cutter to form crumbly clusters that brown and crisp in the oven, contrasting the tender fruit below.
Baked at 375°F for 30-35 minutes until the fruit filling is bubbly and the topping is a warm golden color, the crisp is best served after cooling for 5-10 minutes to set. It complements ice cream or cream as a mild counterpoint to the fruit and oat textures. This dessert is ideal when rhubarb is in season or when fresh strawberries are ripe.
Large strawberries can be quartered before mixing. Leftovers will keep for a couple of days refrigerated or up to a month frozen, allowing easy make-ahead or storage options.
Ingredients
- 3 cups rhubarb ½-inch, sliced
- 3 cups strawberries halved
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
For the Topping
- ¾ cup rolled oats
- ¾ cup brown sugar packed
- 6 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- 6 tablespoons butter room temperature
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine rhubarb, strawberries, sugar, ⅓ cup flour, and cinnamon. Place in a 2 qt baking dish.
- In a separate bowl, combine oats, brown sugar, 6 tablespoons flour, cinnamon, and butter with a fork or pastry cutter.
- Sprinkle the topping over the fruit and bake for 30-35 minutes or until the filling is bubbly and the topping is golden.
- Cool for 5-10 minutes before serving. Top with ice cream or cream.
Notes
- Cut large strawberries into quarters to maintain uniform fruit pieces within the crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595 | 30% |
| Carbohydrates | 105g | 35% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 153mg | 6% |
| Potassium | 570mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 71g | 142% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 71mg | 79% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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