Strawberry Rhubarb Crisp
Submitted by happyzhangbo
Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
50 minRhubarb gets the sugar treatment it needs to balance its pucker-inducing tartness.
Tossing rhubarb with sugar and letting it macerate draws out excess liquid (which you discard), preventing a watery filling, then strawberries join in for sweet-tart balance.
The oat-flour topping bakes into golden, buttery crumbles that shatter satisfyingly with each spoonful.
Chef Tips
- Macerate and drain rhubarb: The 15-minute sugar soak pulls out water. Discard this liquid before adding strawberries to prevent soggy crisp.
- Use a slotted spoon: When transferring rhubarb to strawberries, leave the juice behind in the bowl.
- Room temperature matters: Let the finished crisp rest 20 minutes before serving. This allows the filling to set slightly for cleaner scoops.
- Prevent over-browning: If the topping browns too quickly at 375°F, tent loosely with foil for the final 10 minutes.
Variations
- Replace strawberries with raspberries or blackberries for different berry flavors
- Add ½ teaspoon ginger to topping for warm, spicy kick
- Serve with vanilla ice cream or whipped cream for classic a la mode treatment
Ingredients
For the topping
For the filling
1
453.6
POUND
G
RHUBARB
roughly chopped(Buy a little more than a pound so after you trim the ends you are left with a full pound)
roughly chopped(Buy a little more than a pound so after you trim the ends you are left with a full pound)
454.0
Directions
- Preheat your oven to 375°F. Lightly grease a 9-by-13-inch glass baking dish and set it aside.
- In a large bowl, toss the sliced rhubarb with ¾ cup of the sugar. Let it stand for 30 minutes, stirring once or twice to draw out some juices.
- In a separate bowl, toss the quartered strawberries with the remaining ½ cup sugar. Let it stand for 10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the rhubarb to the strawberry bowl, discarding the rhubarb liquid. This step prevents a watery filling.
- Add the cornstarch, lemon juice, vanilla extract, and water to the fruit mixture. Stir gently but thoroughly until everything is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- For the topping: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. 8 Add the cold butter pieces. Use a pastry blender or your fingertips to work the butter in until the mixture forms large, crumbly clumps.
- Sprinkle the topping evenly over the fruit filling.
- Bake at 375°F for 30 minutes. Then reduce the oven temperature to 325°F and bake for another 30 minutes, or until the filling is thick and bubbling at the edges and the topping turns a deep golden brown.
- Remove from the oven and let the crisp rest for about 20 minutes before serving. This allows the juices to thicken nicely.
Serve warm or at room temperature. A big scoop of vanilla ice cream or a dollop of whipped cream turns it into pure springtime bliss.
Comments
