Strawberry Rhubarb Crisp Recipe

Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crisp Topping; 1 cup all-purpose flour; 3/4 cup rolled oats; 1/2 teaspoon kosher salt; 3/4 cup dark brown sugar, packed; 7 tablespoons unsalted butter, chilled and cut into pea-sized pieces; Strawberry Rhubarb Filling; 19 ounces rhubarb, peeled and cut into 1-inch pieces; 18 ounces fresh strawberries, stemmed and quartered; 1 zest of one naval orange; 1/2 cup granulated sugar; 1 tablespoon tapicoa starch

Servings: persons

Crisp Topping
1 cup all-purpose flour
3/4 cup rolled oats
1/2 teaspoon kosher salt
3/4 cup dark brown sugar, packed
7 tablespoons unsalted butter, chilled and cut into pea-sized pieces
Strawberry Rhubarb Filling
19 ounces rhubarb, peeled and cut into 1-inch pieces
18 ounces fresh strawberries, stemmed and quartered
1 zest of one naval orange
1/2 cup granulated sugar
1 tablespoon tapicoa starch

1
Move a rack to the middle of the oven and preheat oven to 375 degrees Fahrenheit.
2
Place the flour, rolled oats, salt and brown sugar in the bowl of a food processor and pulse to combine.
3
Add the butter and pulse until the mixture is coarse and crumbly looking.
4
Set aside or place in the freeze in an airtight container (the topping can go directly from the freezer to the oven once you are ready to bake your crisp; there is no need to defrost it).
5
In a large mixing bowl, carefully toss the rhubarb, sliced strawberries, granulated sugar, and orange zest in a large mixing bowl and let stand for 5 to 10 minutes. Transfer the filling to an 8x8 glass baking dish.
6
Sprinkle the topping evenly over the fruit and bake for 30-40 minutes, or until the topping is just beginning to turn golden brown and the fruit is bubbling.
7
Let the crisp cool for 20-25 minutes before serving. Serve warm with vanilla ice cream.

657

kcal

Calories

Fat

113

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: Crisp Topping, 1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 teaspoon kosher salt, 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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