Name: Strawberry Rhubarb Crisp
Total time: PT2700.0S
Yield: 6
Ingredients: 2 cup Rhubarb; 2 cup Fresh Strawberry; 1/2 cup Granulated Sugar; 1 Orange; 1 teaspoon Vanilla Extract; 2 tablespoon Corn Starch; 1 cup Old Fashioned Rolled Oats; 1/2 cup Brown Sugar; 1/3 cup All-Purpose Flour; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Salt; 1/2 cup Unsalted Butter; to taste Ice Cream

Strawberry Rhubarb Crisp

Recipe

Strawberry Rhubarb Crisp is the perfect summer dessert and one of our family favorites! Tart rhubarb is paired with fresh ripe strawberries and topped with a buttery sweet oat topping that will remind you of a warm and chewy oatmeal cookie. Serve warm over a scoop of fresh vanilla ice cream for an extra-sweet surprise!

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Snowflakes & Coffeecakes

I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

https://www.snowflakesandcoffeecakes.com/

45MINS

Total Time

$1.85

Cost Per Serving

Ingredients

Servings

us / metric

Strawberry Rhubarb Filling

2 cups

Chopped Rhubarb

2 cups

Sliced Fresh Strawberries

or Frozen Strawberries

1/2 cup

Granulated Sugar

Orange, zested, juiced

1 Tbsp of zest and juice needed

1 tsp

Vanilla Extract

or Vanilla Bean Paste

2 Tbsp

Corn Starch

Topping

1 cup

Old Fashioned Rolled Oats

or Gluten-Free Oats

1/2 cup

Brown Sugar, firmly packed

1/3 cup

All-Purpose Flour

or Gluten-Free Flour

as needed

Ground Cinnamon

as needed

Salt

1/2 cup

Cold Unsalted Butter

to taste

Ice Cream

for serving

or Whipped Cream

optional

Nutrition Per Serving

VIEW ALL

Calories

395

Fat

15.8 g

Protein

3.5 g

Carbs

61.4 g

Author's Notes

To prevent the topping from melting too soon and losing texture, use very cold butter. Like we do with homemade pie crust, take the butter directly from the refrigerator and cut it into cubes. Use a pastry cutter or fork to mix it into the flour, brown sugar, salt, and cinnamon. You don’t need to over-complicate this step because the topping mixture should be messy, crumbly, and coarse.

You can make this Strawberry Rhubarb Crisp in a 9-inch baking dish, oven skillet, or deep-dish pie plate instead of individual oven-safe ramekins. Baking time and yield depend on size - bake until the topping is lightly browned and fruit filling bubbles up on the sides.

You can easily double this recipe and bake it in a 9x13-inch baking dish. Increase baking time to 45-50 minutes or until topping is golden and the fruit mixture is bubbling.

Make-Ahead & Freezing Instructions: Baked crisp freezes well for up to 2 months. Thaw overnight in the refrigerator, then warm in a pre-heated 350 degrees F (180 degrees C) oven for 30 minutes or until heated through. I don’t recommend preparing the crisp and storing it unbaked in the refrigerator because the topping will get soggy.