This strawberry rhubarb crisp combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat and brown sugar topping. It’s a delightful dessert that highlights the flavors of spring and summer.
The recipe is simple and perfect for showcasing fresh fruits. Serve it warm with a scoop of vanilla ice cream for an extra treat.
Understanding the Ingredients
The combination of strawberries and rhubarb creates a delightful balance of flavors. Strawberries bring sweetness, while rhubarb adds a tart punch, making them a perfect pair for desserts.
When selecting strawberries, look for those that are bright red and firm. Fresh rhubarb should have a vibrant color and crisp texture. These ingredients not only enhance the taste but also add a beautiful visual appeal to the dish.
Preparing the Crisp
Preparation is key to achieving the perfect strawberry rhubarb crisp. Start by preheating your oven to ensure even baking. The filling needs to be mixed well, allowing the sugar and cornstarch to coat the fruit, which helps thicken the juices as it bakes.
Creating the oat topping is equally important. Mixing rolled oats with flour, brown sugar, and a hint of cinnamon gives it a delightful crunch. The melted butter binds everything together, resulting in a crumbly texture that contrasts beautifully with the soft fruit filling.
Baking to Perfection
Baking the crisp requires careful attention. The oven temperature should be set to 350°F (175°C), allowing the topping to become golden brown while the filling bubbles beneath. This process typically takes about 30 to 35 minutes.
Keep an eye on the edges of the crisp; they should start to bubble slightly, indicating that the fruit is cooking perfectly. The aroma that fills your kitchen during this time is simply irresistible.
Serving Suggestions
Once baked, let the crisp cool slightly before serving. This allows the filling to set a bit, making it easier to scoop. For an indulgent touch, serve it warm with a generous scoop of vanilla ice cream on top.
The melting ice cream creates a delightful contrast with the warm, bubbling crisp, enhancing the overall experience. You can also consider adding a drizzle of caramel sauce or a sprinkle of nuts for added texture and flavor.
Storing Leftovers
If you happen to have any leftovers, storing them properly is essential. Allow the crisp to cool completely before covering it with plastic wrap or transferring it to an airtight container. It can be kept in the refrigerator for up to three days.
When ready to enjoy again, simply reheat it in the oven to restore its original texture. The combination of warm fruit and crunchy topping will make it feel like a freshly baked treat all over again.
Variations to Try
While the classic strawberry rhubarb combination is delightful, there are many variations to consider. Experimenting with different fruits, such as blueberries or peaches, can add a unique twist to the crisp.
For a healthier option, consider substituting some of the sugar with honey or maple syrup. You can also use whole grain oats for the topping, adding a nutritious element without sacrificing flavor.
Strawberry Rhubarb Crisp Recipe
Equipment
- Oven
- 9×13 inch baking dish
- Large bowl (for the fruit filling)
- Another bowl (for the oat topping)
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Spoon or spatula
- A small bowl or saucepan (to melt the butter)
- Serving spoon (optional)
- Cooling rack (optional)
- Ice cream scoop (optional)
- Dessert bowls (optional)
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9×13 inch baking dish.
- Make the Topping: In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
- Assemble the Crisp: Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Serve: Allow to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
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