The Best Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp has the best combination of sweet strawberries with tart rhubarb. It has a generous crumbly oat topping to complement the tangy Rhubarb filling.
We had Rhubarb in our garden. It is widely available in grocery stores in the produce section. If you can’t find it in the product section then check the freezer section. If you’re using frozen rhubarb, measure rhubarb while it is still frozen, then thaw completely.
Ingredients You Need For Strawberry Rhubard Crisp
- Strawberries & Rhubard: You can use fresh or frozen rhubarb/strawberries.
- Cinnamon,Vanilla & Salt: Vanilla brings out the warmth of these flavours, while salt neutralises the sweetness. You don’t want to skip either, it tastes flat otherwise.
- Cornstarch: It helps to thicken the fruit filling and keep the fruit combined.
- Cold butter: To make a beautifully flaky and crumbly texture, we’ll cut the butter into the dry ingredients. If we used softened butter, the texture would be drastically different.
- All purpose flour & Oats: The most delicious part of the topping. Some oats become crispy, while others remain soft and chewy. For the best texture, use whole oats. After you’ve cut in the butter, add the oats to the topping mixture so the oats don’t break down too much.
- Brown Sugar: To sweeten and flavour the whole dish.
Why Make Strawberry Rhubarb Crisp?
- Much easier to make than making a pie.
- Basic Ingredients
- No Eggs, many people like egg-free baking recipes
- It’s Delicious
How to make this easy strawberry rhubarb Crisp?
Cut the rhubarb into slices that are about 1/4-1/2-inches thick. Cut strawberries into halves or quarters. Combine rhubarb and strawberries in a bowl.
Mix sugar, vanilla, and corn starch together and fold gently into the strawberries and rhubarb. Lightly grease a pan (approximately 9×13 inches) and transfer the filling to the pan.
For the Topping
Combine the butter, flour, salt, cinnamon, and brown sugar in a large mixing bowl. Using a pastry cutter, blender, or by hand, cut butter into the flour until it resembles a coarse meal.
Food Processor method: Put the butter in a food processor along with brown sugar, flour, cinnamon, and salt, and pulse for about 10 to 20 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Add Toppings for the strawberry rhubarb crisp
Spread the topping over fruit filling and bake for 35 – 45 min, until golden brown and crispy on top, and the filling is nice and bubbly!
Remove from oven and allow it to cool slightly before serving. The recipe is best served warm with Vanilla ice cream.
Strawberry Rhubard Video Step by Step
Easy Strawberry Rhubarb Crisp
Ingredients
- For the Fruit Filling
- 1000 gram fresh strawberries rinsed and halved
- 300 gram rhubarb cut into 1/2-inch chunks
- 1/3 Cup Granulated Sugar
- 1 tbsp Corn starch
- 1 tsp vanilla
- For Topping
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 6 tbsp unsalted butter cut into small pieces. Cold.
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup Pecans
Instructions
- Preheat Oven to 375 degrees F
- In a large bowl, toss together rhubarb, strawberry, sugar, corn starch and vanilla. Spread this mixture in to your greased baking dish and set aside.
- In a medium bowl, add butter, all purpose flour, salt, cinnamon, brown sugar. Use a fork or a pastry cutter to mix the ingredients until it looks like small peas and just begins to clump together. Add oats and pecans and mix well.
- Spread the topping over fruit filling and bake for 35 – 45 min, until golden brown and crispy on top, and the filling is nice and bubbly!
Video
What’s Rhubarb?
Rhubarb refers to the fleshy, edible stalks (petioles) of Rheum species and hybrids (culinary rhubarb) of the Polygonaceae family. It is usually available fresh from April through June. When selecting rhubarb you may want to look for pink, thinner stalks for the optimal flavor.
Please note that you should never eat leaves of the Rhubarb plant as they are very toxic. It is one of those plants only the stem is edible. Trim of any leaves and tough ends.
If there are any rough spots or blemishes on the rhubarb stem remove them with a small pairing knife or vegetable peeler. Make sure to trim off both ends of the stack. If it is a thick stack you can cut lengthwise then slice across 1/4 – 1/2 inch pieces, just dice it up.
It really looks like red celery right? You can read more about Rhubarb here
What is the difference between fruit crisp, crumble, cobbler, crunch, etc.?
These old-fashioned desserts mainly consist of fruits baked with flour, oats, nut, etc. Picking fresh fruit from your garden and topping it with whatever is available in your kitchen makes the fruit dessert so simple and wonderful option.
- Fruit Crisp, fruit baked with a topping made from butter, sugar, and flour.
- Fruit Cobbler, fruit baked with a biscuit topping or pie pastry also can be used. Cobbler has toppings similar to a biscuit.
- Crumble is basically crisp made from butter, sugar, oats and flour.
- Crunches and betties, fruit layered with bread crumbs.
We’d love to hear your comments and how it turned out for you!!