Strawberry-Rhubarb Crisp With Ginger-Oat Crust Recipe

Name: Strawberry-Rhubarb Crisp With Ginger-Oat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 1 cup flour, all-purpose, divided; 3 tablespoons flour, all-purpose, divided; 1 tablespoon cornstarch; 1/2 teaspoon salt, divided; 4 cups strawberries, quartered if vaery large; 4 cups rhubarb, sliced, 1/2 inch; 1 tablespoon lemon juice; 1 cup oats, old-fashioned rolled (not quick cook); 3/4 cup walnuts, finely chopped; 1/2 cup brown sugar, packed; 1/3 cup ginger, crystallized, chopped; 1/4 teaspoon ginger, ground; 1/2 cup butter, unsalted, melted; powdered sugar

Servings: persons

1 1/2 cups sugar
1 cup flour, all-purpose, divided
3 tablespoons flour, all-purpose, divided
1 tablespoon cornstarch
1/2 teaspoon salt, divided
4 cups strawberries, quartered if vaery large
4 cups rhubarb, sliced, 1/2 inch
1 tablespoon lemon juice
1 cup oats, old-fashioned rolled (not quick cook)
3/4 cup walnuts, finely chopped
1/2 cup brown sugar, packed
1/3 cup ginger, crystallized, chopped
1/4 teaspoon ginger, ground
1/2 cup butter, unsalted, melted
powdered sugar

1
Heat the oven to 375.
2
In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
3
Place in a 13x9 inch glass baking dish.
4
In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
5
Stir in melted butter until moistened; srpinkle over fruit.
6
Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
7
Optional: Sprinkle with powdered sugar before serving.

1060

kcal

Calories

Fat

171

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 15 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup flour, all-purpose, divided, 3 tablespoons flour, all-purpose, divided, 1 tablespoon cornstarch, and more.

Yes, Strawberry-Rhubarb Crisp With Ginger-Oat Crust 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 With Ginger-Oat Crust

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