Strawberry Rhubarb Crisp

• 5 cups chopped rhubarb
• 3 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cubed

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix rhubarb, strawberries, 1/2 cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and vanilla extract.
3. 3 Transfer fruit mixture to a 9x9 inch baking dish.
4. 4 In another bowl, combine oats, 1/2 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon.
5. 5 Cut in cold butter until mixture resembles coarse crumbs.
6. 6 Sprinkle crumble topping over the fruit.
7. 7 Bake for 45 minutes, or until the topping is golden brown and the filling is bubbly.
8. 8 Let cool for 15 minutes before serving.

Equipment

• 9x9 inch baking dish
• Mixing bowls
• Pastry cutter or fork

Variations

• Add a handful of fresh blueberries to the filling for extra flavor.
• Substitute almond flour for a gluten-free option in the crumble topping.

Substitutions

• Use coconut oil instead of butter for a dairy-free version.
• Substitute almond milk yogurt for a tangy, dairy-free topping alternative.

Pairings

• Serve with a scoop of vanilla bean ice cream.
• Pair with a glass of sparkling water with a twist of lime.

Nutrition

Tips

• For a tangier crisp, reduce the granulated sugar in the filling.
• If rhubarb is out of season, use an extra cup of strawberries.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a cup of freshly brewed coffee or tea.

FAQ