Strawberry Rhubarb Crisp
I have never made anything with rhubarb before but I have always wanted to try baking with it. I tried it a few times freshly picked from my neighbor’s yard when I was young and remember it being SUPER TART! I picked up some juicy strawberries and a couple of stalks of rhubarb from the store and decided to try making a strawberry rhubarb crisp for dessert that night. I threw the ingredients together in only a few minutes and tossed them into the oven to bake. This crisp smelled incredible while it baked and looked beautiful when I took it out of the oven. I served it with vanilla ice cream and it was absolutely divine. I loved the crisp & crumbly oats with the sweet/tart fruit mixture and the creamy ice cream – talk about the perfect combination of flavors & textures! We all thought it was incredible and my daughter pleaded for seconds. We are all looking forward to the leftovers tonight!
How to Make a Strawberry Rhubarb Crisp
Preheat the oven to 375 degrees. Coat a baking dish with cooking spray. (I used a pie pan).
Combine the strawberries, rhubarb, white sugar, orange juice, cornstarch, orange zest, and vanilla together in a bowl; mix until evenly coated. Pour the mixture into the prepared baking dish.
Combine the oats, flour, and brown sugar together in a bowl. Cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form. Sprinkle the mixture over the top of the strawberry-rhubarb mixture.
Place into the oven and bake for 40-45 minutes, or until golden brown.
Remove from the oven and allow to cool for 15 minutes. Serve with scoops of vanilla ice cream. Enjoy!
Ingredients
- Fruit Filling:
- 4 cups fresh strawberries hulled & quartered
- 2 stalks of rhubarb outer layer peeled & sliced
- ½ cup white sugar
- 2 tbsp fresh orange juice
- 2 tbsp cornstarch
- Zest from 1 orange
- 1 tsp vanilla
- Crisp Topping:
- 1 cup old fashioned oats
- ½ cup flour
- ¾ cup brown sugar
- Pinch of salt
- 8 tbsp unsalted butter cold & cubed
Instructions
- Preheat the oven to 375 degrees. Coat a baking dish with cooking spray. (I used a pie pan).
- Combine the strawberries, rhubarb, white sugar, orange juice, cornstarch, orange zest, and vanilla together in a bowl; mix until evenly coated.
- Pour the mixture into the prepared baking dish.
- Combine the oats, flour, and brown sugar together in a bowl.
- Cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form.
- Sprinkle the mixture over the top of the strawberry-rhubarb mixture.
- Place into the oven and bake for 40-45 minutes, or until golden brown.
- Remove from the oven and allow to cool for 15 minutes.
- Serve with scoops of vanilla ice cream. Enjoy!
Best summer dessert!
look wonderful Pam ! Love it!
I really like strawberry/rhubarb desserts and this looks like a good one.
I often make strawberry rhubarb pie because the family likes it, but I have never made it in the form of a crisp. This looks delicious and lighter than pie but then I could add a scoop of ice cream. Looks like a great dessert.
Yay for having your first rhubarb!! It’s one of my spring favorites. This crisp looks like the perfect way to prepare it!
Shannon has rhubarb growing in her back yard, and her husband brought a strawberry rhubarb pie last summer after my dearly beloved pointed it out to him. The flavor combination is delicious; I’m not surprised your daughter wanted seconds! I love your use of orange juice as the liquid.
i’ve never used rhubarb before either, but i’ve always been curious! (though not curious enough to buy any, i suppose…) this looks absolutely delicious–crisps are my favorite fruit dessert. 🙂