Buy Now → Strawberry Rhubarb Crisp
Made with ripe, juicy strawberries and stalks of fresh rhubarb, this rhubarb strawberry crisp recipe highlights the best of spring and early summer produce, in the form of an easy-to-make fruit dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 8-inch round crisp (4-6 servings) 1x
- Category: Cobblers and Crumbles
- Method: Oven
Ingredients
Crisp Topping:
128 grams all purpose flour (1 cup)
100 grams rolled oats (1 cup)
105 grams light brown sugar (1/2 cup, packed)
30 grams chopped walnuts (1/3 cup)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fine sea salt
90 grams unsalted butter, melted (6 tablespoons)
Strawberry Rhubarb Mixture:
200 grams rhubarb stalks, chopped into 3/4-inch pieces (2 cups)
175 grams strawberries, hulled and diced (1 1/3 cups)
160 grams granulated sugar (3/4 cup)
10 grams cornflour/cornstarch (1 tablespoon)
Instructions
Preheat oven to 350° F / 175° C. Lightly butter an oven-safe, 8-inch round baking dish.
In a large bowl, stir together flour, oats, brown sugar, walnuts, cinnamon, ginger, and salt.
Stir in melted butter a few spoonfuls at a time, until butter is evenly distributed and dry ingredients are moistened throughout.
In a separate bowl, stir together the rhubarb, strawberries, granulated sugar, and cornstarch.
Pour the fruit mixture into prepared baking dish.
Top with the crumble topping, distributing the mixture evenly over the berries.
Bake, uncovered, in preheated oven for 45 minutes, or until bubbly and golden brown. Transfer dish to a wire rack and allow the crumble to cool for a few minutes prior to serving.
Serve warm or at room temperature. Store left over crumble in an airtight container the refrigerator for up to three days. Rewarm leftovers in the microwave, or enjoy cold.
Find it online: https://bastecutfold.com/strawberry-rhubarb-crisp/