Strawberry Rhubarb Crisp
A match made in heaven, strawberries and rhubarb play so well together, especially when tucked underneath a thick layer of buttery crisp topping. Serve this Strawberry Rhubarb Crisp with a scoop of vanilla ice cream for the perfect Spring dessert.
- Prep Time: 00:10
- Cook Time: 00:50
- Total Time: 1 hour
- Yield: Serves 6-8
- Category: Dessert
- Method: Bake
Ingredients
For the Strawberry Rhubarb Filling:
- 3-4 cups (16 ounces) strawberries, hulled and quartered
- 3-4 cups (16 ounces) rhubarb, cleaned of any leaves and sliced into 1” to 1/2” pieces
- 3/4 cup (150 grams) granulated sugar
- ¼ cup (50 grams) packed light brown sugar
- 2 tablespoons (15 grams) cornstarch
- 2 tablespoons (30 grams) fresh orange juice
- 1 tablespoons orange zest
For the Crisp Topping:
- 1-1/4 cup (150 grams) all-purpose flour
- 1 cup (80 grams) rolled oats
- 3/4 cup (150 grams) packed brown sugar
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon baking powder
- Pinch salt
- 12 tablespoons (155 grams) unsalted butter, melted
Instructions
- Preheat oven to 350ºF.
- Mix together strawberries, rhubarb, granulated sugar, brown sugar and cornstarch in a large bowl until well combined. Mix in orange juice and zest and transfer mixture to a 9” baking dish (or similar size).
- Make the crumb topping: Add flour, oats, brown sugar, granulated sugar, baking powder, and salt to a large bowl and mix together. Pour over melted butter and mix until fully combined.
- Evenly sprinkle the crumb topping on the strawberry mixture.
- Bake on the middle rack for 50-55 minutes, or until the juices are bubbling throughout and the crisp topping is evenly browned.
- Let cool for at least 15 minutes.
- Serve warm with a big scoop of vanilla ice cream
Find it online: https://everydaypie.com/strawberry-rhubarb-crisp/