Strawberry Rhubarb Crisp Recipe

Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 5 stalks Rhubarb, Sliced Into 1 Inch Pieces; 1 pound Fresh Strawberries, Hulled And Halved; 3/4 cups Granulated Sugar; 1 whole Lemon, Zested; 1 Tablespoon Cornstarch; 1/2 cups Fresh Lemon Juice; FOR THE TOPPING:; 1 cup Old Fashioned Oats; 1 cup All-purpose Flour; 1 cup Dark Brown Sugar; 1/2 teaspoons Cinnamon; 1/2 teaspoons Vanilla; 1 pinch Salt; 1-1/2 stick Cold Butter, Diced; Ice Cream, For Topping

Servings: persons

FOR THE FILLING:
5 stalks Rhubarb, Sliced Into 1 Inch Pieces
1 pound Fresh Strawberries, Hulled And Halved
3/4 cups Granulated Sugar
1 whole Lemon, Zested
1 Tablespoon Cornstarch
1/2 cups Fresh Lemon Juice
FOR THE TOPPING:
1 cup Old Fashioned Oats
1 cup All-purpose Flour
1 cup Dark Brown Sugar
1/2 teaspoons Cinnamon
1/2 teaspoons Vanilla
1 pinch Salt
1-1/2 stick Cold Butter, Diced
Ice Cream, For Topping

1
Preheat oven to 350u00b0F and prepare a deep 9 x 13 baking dish.
2
Combine rhubarb, strawberries, sugar and lemon zest in a large bowl. Stir. In another small bowl, dissolve corn starch in lemon juice, stirring it well. Pour that thick liquid into the big bowl with the rest of the filling and stir it all together thoroughly. Set the bowl aside.
3
Using a stand mixer fitted with the paddle attachment, combine all the topping ingredients in the bowl and turn the mixer on low. Mix everything together until moist and pebbly from the butter.
4
Pour the fruit mixture into the pan in an even layer. Then sprinkle the topping evenly on top. Bake the strawberry rhubarb crisp for 1 hour, until the fruit mixture is really bubbly and thick and the topping is sightly brown. Let it cool for about 10 minutes, then serve it warm with ice cream on top! This also keeps well for a day or two and can be re-heated.

800

kcal

Calories

Fat

148

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 16 ingredients. The key ingredients include: FOR THE FILLING:, 5 stalks Rhubarb, Sliced Into 1 Inch Pieces, 1 pound Fresh Strawberries, Hulled And Halved, 3/4 cups Granulated Sugar, 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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