Strawberry Rhubarb Crisp Recipe

Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks); 4 cups fresh strawberries, hulled and halved, if large; 1 1/4 cups granulated sugar; 1 1/2 teaspoons grated orange zest; 1 tablespoon cornstarch; 1/2 cup freshly squeezed orange juice; 1 cup all-purpose flour; 1/2 cup light brown sugar, lightly packed; 1/2 teaspoon kosher salt; 1 cup quick-cooking (not instant) oatmeal, such as McCann's; ½ tablespoons (1 1/2 sticks) cold unsalted butter, diced; Vanilla ice cream, for serving

Servings: persons

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
½ tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

1
Preheat the oven to 350 degrees F.
2
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
3
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

546

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks), 4 cups fresh strawberries, hulled and halved, if large, 1 1/4 cups granulated sugar, 1 1/2 teaspoons grated orange zest, and more.

Yes, Strawberry Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Rhubarb Crisp

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