Description
This Strawberry Rhubarb Crisp combines tart rhubarb and sweet strawberries topped with a buttery oat crumble. Baked to golden perfection, it makes a comforting dessert that’s perfect for spring and summer gatherings.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar
Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ cup (113 g) unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Wash, hull, and slice the strawberries. Chop the rhubarb stalks into bite-sized pieces to ensure even cooking.
- Prepare Fruit Mixture: In a large bowl, combine the sliced strawberries and chopped rhubarb with ½ cup granulated sugar. Toss well to coat the fruit and let sit for 10 minutes to macerate and release juices.
- Prepare Topping: In another bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and a pinch of salt. Cut in the cold, cubed unsalted butter until the mixture becomes crumbly, resembling coarse crumbs.
- Assemble the Crisp: Grease a baking dish lightly. Pour the sugared fruit mixture into the dish and spread it evenly. Top the fruit with the crumbly topping, distributing it evenly for a balanced crisp layer.
- Bake: Place the assembled crisp in the preheated oven and bake for 35-40 minutes. Bake until the topping is golden brown and the fruit mixture is bubbly, indicating it is fully cooked.
- Cool and Serve: Remove the crisp from the oven and allow it to cool slightly for 10-15 minutes before serving. This resting time helps the juices thicken slightly and enhances the flavor.
Notes
- For an extra tangy flavor, substitute whole milk with buttermilk in the topping.
- You can add ½ teaspoon ground cinnamon to the fruit mixture for an added warm spice note.
- The crisp can be served warm with vanilla ice cream or whipped cream.
- Fresh fruit works best, but frozen strawberries and rhubarb can be used; adjust baking time accordingly.
- Make sure butter is cold for a crumbly topping texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
