Old-Fashioned Strawberry Rhubarb Crisp

Why Make This Recipe

Old-Fashioned Strawberry Rhubarb Crisp is a delightful treat that brings the flavors of sweet strawberries and tart rhubarb together in a warm, crumbly dessert. It’s simple to make and perfect for family gatherings, summer picnics, or cozy nights at home. The combination of juicy fruit and crunchy topping creates a comforting dessert that is sure to please everyone at the table.

How to Make Old-Fashioned Strawberry Rhubarb Crisp

Ingredients:

• 2 cups fresh strawberries, hulled and sliced (Use ripe strawberries for best flavor.)
• 2 cups rhubarb, chopped into 1-inch pieces (Ensure rhubarb is fresh to avoid bitterness.)
• 1 cup granulated sugar (Adjust based on tartness of rhubarb.)
• 2 tablespoons cornstarch (For thickening the filling.)
• 1 teaspoon vanilla extract (Enhances flavor.)
• 1 teaspoon lemon juice (Adds acidity and brightness.)
• 1 cup rolled oats (Old-fashioned oats recommended for texture.)
• 1 cup all-purpose flour (Can substitute with gluten-free flour.)
• 1/2 cup brown sugar, packed (Adds moisture and flavor.)
• 1 teaspoon ground cinnamon (For added warmth in flavor.)
• 1/2 cup unsalted butter, melted (Chilled butter can also be used for a crumblier topping.)

Directions:

Preparation:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the strawberries and rhubarb.
3. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated.
4. Pour the fruit mixture into a greased baking dish.

Baking:

5. In a separate bowl, mix the rolled oats, flour, brown sugar, ground cinnamon, and melted butter. Stir until crumbly.
6. Spread the oat mixture over the fruit filling in the baking dish.
7. Bake in the preheated oven for about 35-40 minutes, until the topping is golden and the fruit is bubbly.
8. Remove from the oven and let it cool for at least 10 minutes before serving.

How to Serve Old-Fashioned Strawberry Rhubarb Crisp

Serve the crisp warm, straight from the oven. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh mint can also add a lovely touch.

How to Store Old-Fashioned Strawberry Rhubarb Crisp

To store leftovers, let the crisp cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. To reheat, bake it in the oven at 350°F (175°C) until warm.

Tips to Make Old-Fashioned Strawberry Rhubarb Crisp

• Use freshly picked strawberries and rhubarb for the best taste.
• Adjust the sugar based on your preference and the tartness of the rhubarb.
• For a crunchier topping, let the melted butter cool slightly before mixing it with the dry ingredients.
• Experiment with adding nuts or coconut for extra texture in the topping.

Variation

You can add other fruits, like blueberries or apples, to the fruit mixture for a different flavor. You can also use rolled oats and almond flour for a gluten-free topped version.

FAQs

1. Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit, but make sure to thaw and drain excess moisture before mixing it with the sugar and cornstarch.

2. Is it necessary to use cornstarch?
Cornstarch helps thicken the filling, but if you don’t have it, you can use all-purpose flour as a substitute.

3. Can I make this dessert ahead of time?
Yes, you can prepare the fruit filling and topping separately in advance. Assemble and bake it when you’re ready to serve.

Old-Fashioned Strawberry Rhubarb Crisp

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• Author: jena
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert combining sweet strawberries and tart rhubarb in a warm, crumbly crisp topping.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine the strawberries and rhubarb in a large bowl.
3. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated.
4. Pour the fruit mixture into a greased baking dish.
5. Mix the rolled oats, flour, brown sugar, ground cinnamon, and melted butter in a separate bowl until crumbly.
6. Spread the oat mixture over the fruit filling in the baking dish.
7. Bake in the preheated oven for about 35-40 minutes, until the topping is golden and the fruit is bubbly.
8. Remove from the oven and let it cool for at least 10 minutes before serving.

Notes

Pairs wonderfully with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 25g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 20mg

Keywords: strawberry, rhubarb, dessert, crisp, summer recipes