There is something truly special about a warm, bubbly fruit dessert straight from the oven. The kind that fills your whole kitchen with a sweet, comforting aroma. You know what I’m talking about. It’s the perfect ending to a long day.
Well, get ready to meet your new favorite. This Rhubarb And Strawberry Crisp is everything you could want in a simple dessert. It’s wonderfully sweet, delightfully tart, and has the most amazing crunchy oat topping. It’s a truly Simple Strawberry Rhubarb Crisp that delivers big on flavor without any complicated steps.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This rhubarb crisp recipe is a keeper for so many reasons. First off, it’s incredibly straightforward. You don’t need any fancy equipment or special skills to pull this off. It’s a perfect recipe for beginners.
The flavor combination is just classic. The tartness of the rhubarb is perfectly balanced by the sweetness of the strawberries. It’s a match made in dessert heaven. The fresh orange zest in the filling adds a little brightness that really makes the fruit flavors pop.
And let’s talk about that topping. It’s buttery, sweet, and has a wonderful texture from the quick oats. It bakes up into a beautiful golden brown crust that provides the perfect contrast to the soft, jammy fruit underneath. It’s the best part of any Strawberry Rhubarb Fruit Crisp.
This is also a fantastic recipe for using up seasonal produce. When rhubarb and strawberries are at their peak, this is one of the best ways to enjoy them. It feels rustic and wholesome, like something you’d enjoy on a cozy afternoon.
Ingredients
The beauty of this rhubarb crisp is its simple ingredient list. You probably have most of these things in your pantry already. Here’s what you’ll need to gather.
For The Strawberry Rhubarb Filling
- 4 cups (550g) fresh strawberries, washed and quartered
- 2 cups (200g) fresh rhubarb, sliced into 1/2 inch chunks
- 1/2 cup (100g) granulated sugar
- 2 tbsp cornstarch
- 1 1/2 tsp fresh orange zest
For The Crisp Topping
- 1 cup (130g) all purpose flour
- 1 cup (100g) quick oats
- 2/3 cup (145g) light brown sugar, packed
- 2 tsp cinnamon
- 3/4 tsp kosher salt
- 12 tbsp unsalted butter (or vegan butter), cold and cubed
Step By Step Instructions
Ready to make the magic happen? This Rhubarb Strawberry Crisp Easy recipe comes together in just a few simple steps. Let’s walk through it together.
Step 1: Get Ready To Bake
First things first, preheat your oven to 350°F. This is important so it’s nice and hot when your crisp is ready to go in. Now, choose your baking dish. I absolutely love making this a Skillet Strawberry Rhubarb Crisp. A 10 inch cast iron skillet works beautifully.
The cast iron heats evenly and gives the edges a lovely texture. Plus, it looks so charming for serving. If you don’t have one, a 9 inch or 8 inch baking dish will also work just fine. Just be aware you might need to add a few extra minutes to the baking time.
A quick but very important note. Make sure your butter is chilling in the fridge. You want it to be very cold when you work it into the topping. We’ll get to why in a bit.
Step 2: Prepare The Fruit Filling
In a large bowl, combine all of your filling ingredients. That’s the quartered strawberries, sliced rhubarb, granulated sugar, cornstarch, and that lovely fresh orange zest. Give everything a good toss until the fruit is evenly coated.
The sugar will start to draw out the juices from the fruit, and the cornstarch is there to thicken those juices as it bakes. This is the secret to a jammy, not watery, filling. Once it’s all mixed, pour the fruit into your chosen baking dish and spread it out in an even layer. Set it aside for now.
Step 3: Make The Crisp Topping
Now for the best part, the crumbly topping. In another large bowl, whisk together the dry ingredients. That’s the flour, quick oats, brown sugar, cinnamon, and salt. Whisking them first ensures everything is evenly distributed.
Okay, go grab that very cold butter from the fridge. Cut it into small cubes and add it to the dry ingredients. Toss it around a bit to coat the butter pieces in flour. Now, using your fingers, start working the butter into the mixture.
You’ll want to squish and smoosh the butter into the flour and oats. It takes a few minutes of work, but you’re looking for a crumbly mixture with pea sized lumps of butter remaining. The mixture should hold together when you squeeze a handful in your fist. This is key for a truly crisp topping.
Step 4: Assemble And Bake
Take your glorious crisp topping and crumble it evenly over the fruit filling. Don’t pack it down. You want a nice, loose layer. Now, it’s ready for the oven. This is where the magic of a Strawberry Rhubarb Crisp Cast Iron really shines.
Bake for about 35 to 40 minutes. You’ll know it’s done when the topping is a beautiful golden brown and you can see the fruit filling bubbling up around the edges. Your kitchen will smell absolutely amazing.
Step 5: Cool Down And Dig In
This might be the hardest step. You need to let the rhubarb crisp cool for at least 30 minutes before serving. I know, it’s tempting to dig right in. But this rest period is crucial. It allows the filling to thicken and set up properly.
After it has cooled a bit, it’s ready to be enjoyed. Serve it warm, maybe with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It’s pure comfort in a bowl.
How To Store Leftovers
If you happen to have any leftover rhubarb crisp, storing it is easy. You can cover the dish loosely with foil or plastic wrap and leave it at room temperature for up to two days. The topping will stay relatively crisp this way.
For longer storage, cover it and place it in the refrigerator for up to four or five days. When you’re ready to enjoy it again, I recommend reheating it in the oven at 350°F for about 10 to 15 minutes. This will help bring that wonderful crispness back to the topping.
Tips
Want to make your rhubarb crisp even better? Here are a few little tips and tricks I’ve learned along the way.
- Cold Butter is Key: I can’t stress this enough. Using very cold butter and not overmixing it creates little pockets that melt during baking, resulting in a flakier, crispier topping.
- Add Some Nuts: For extra crunch and flavor, try adding a half cup of chopped pecans or walnuts to your crisp topping mixture. It adds a wonderful nutty taste that pairs so well with the fruit.
- Gluten Free Option: It’s super easy to make a Strawberry Rhubarb Crumble Gluten Free version. Simply swap the all purpose flour for a good quality 1 to 1 gluten free baking blend and use certified gluten free oats.
- Frozen Fruit Works: No fresh rhubarb or strawberries? No problem. You can use frozen fruit. Just be sure to thaw it completely and drain any excess liquid before mixing it with the other filling ingredients.
Conclusion
And there you have it. A delicious, comforting, and incredibly easy rhubarb crisp recipe that is sure to become a family favorite. It’s the perfect way to celebrate the flavors of the season with minimal effort.
This Rhubarb And Strawberry Crisp is more than just a dessert. It’s a feeling of home. It’s a warm hug in a bowl. So go ahead, give this Strawberry-rhubarb Crisps Recipe a try. I promise you won’t be disappointed. Happy baking!
FAQ
Can I Use Different Fruits In This Crisp?
Absolutely! This recipe is very versatile. You could swap the strawberries for raspberries, or use a mix of berries. Peaches or apples would also be wonderful, though you might need to adjust the sugar and baking time slightly.
What Is The Difference Between A Crisp And A Crumble?
That’s a great question. The main difference is in the topping. A crisp, like this rhubarb crisp, almost always contains oats, which bake up into a crispier texture. A crumble topping is typically a simpler mix of flour, sugar, and butter, resulting in a more sandy or crumbly texture.
Can I Prepare This Rhubarb Crisp Ahead Of Time?
Yes, you can. For the best results, you can prepare the fruit filling and the crisp topping separately and store them in airtight containers in the refrigerator for up to a day. When you are ready to bake, just assemble and pop it in the oven.
“`htmlRhubarb And Strawberry Crisp
This easy Rhubarb and Strawberry Crisp is a wonderfully sweet, delightfully tart dessert with an amazing crunchy oat topping. It’s a perfect recipe for beginners and a fantastic way to enjoy seasonal produce.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F. Choose your baking dish. A 10-inch cast iron skillet is ideal for an even bake and lovely texture. A 9 or 8-inch baking dish will also work.
- In a large bowl, combine the quartered strawberries, sliced rhubarb, granulated sugar, cornstarch, and fresh orange zest. Toss until evenly coated. Pour into your baking dish and spread evenly.
- In another large bowl, whisk together the flour, quick oats, light brown sugar, cinnamon, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the mixture until it’s crumbly with pea-sized lumps of butter remaining. The mixture should hold together when squeezed.
- Crumble the topping evenly over the fruit filling. Do not pack it down.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Let the crisp cool for at least 30 minutes before serving to allow the filling to thicken. Serve warm with vanilla ice cream or whipped cream.
Notes
Cold Butter is Key: Using very cold butter and not overmixing creates pockets that melt during baking, resulting in a flakier, crispier topping.
Add Some Nuts: For extra crunch and flavor, add 1/2 cup of chopped pecans or walnuts to the crisp topping mixture.
Gluten-Free Option: Swap all-purpose flour for a 1-to-1 gluten-free baking blend and use certified gluten-free oats.
Frozen Fruit Works: Thaw frozen fruit completely and drain excess liquid before adding to the filling ingredients.
Nutrition (Estimated)
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