Rhubarb Strawberry Crisp Recipe
My Rhubarb Strawberry Crisp is the perfect balance of sweet and tart, featuring juicy strawberries and tangy rhubarb topped with a buttery, golden brown oat crumble. It’s an easy, rustic dessert that’s ideal for spring and summer gatherings, served warm with a scoop of vanilla ice cream.
Servings: 8
Calories: 398kcal
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
Ingredients
- 3 cups fresh rhubarb ½-in pieces
- 3 cups fresh strawberries chopped
- 100 grams white granulated sugar (about ½ cup)
Topping
- 187.5 grams all-purpose flour (about 1 ½ cups)
- 65 grams old fashioned oats (about ¾ cup)
- 65 grams granulated white sugar (about ⅓ cup)
- 50 grams light brown sugar (about ¼ cup)
- ¾ teaspoon sea salt
- 1 ½ sticks unsalted butter melted
Instructions
- Preheat oven to 350F degrees and lightly coat a 9x13 baking dish with non-stick spray and set aside.
- In a large bowl add the fresh rhubarb, strawberries and ½ cup white sugar and mix well. Evenly spread the fruit mixture into the baking dish and set aside.
- For the topping, add all ingredients except for the butter and mix well. Stir the melted butter into the dry ingredients just until crumbly.
- Sprinkle the topping mixture evenly over the top of the fruit mixture in the baking dish.
- Place the baking dish in the preheated oven and bake for 75 minutes or until bubbly and thickened. If the crisp appears to be somewhat “liquid-like”, continue to bake for up to 10-15 minutes, until you have a crisp topping that is golden.
Notes
- Evenly chop fruit to ensure even cooking and texture.
- Don't skimp on tossing the fruit in sugar, it helps release juices and enhances sweetness.
- Mix the topping until just combined to keep it crumbly for a crispier texture.
- The crisp should be golden brown, thickened and bubbly when done.
- Allow cooling slightly before serving to set the filling.
Nutrition
Calories: 398kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 226mg | Potassium: 283mg | Fiber: 3g | Sugar: 30g | Vitamin A: 583IU | Vitamin C: 35mg | Calcium: 66mg | Iron: 2mg
