For most people, Spring begins on March 20th right after the Spring equinox. And for others, the start of Spring is determined by whether or not a groundhog named Phil sees his shadow. But for me, Spring doesn’t officially arrive until the first round of rhubarb is sold at my local grocery store. And since that was the case last week I just had to pick some up to celebrate.
Originally I had planned on making some sort of pie out of the rhubarb. But then I thought why not make it easy on ourselves and do a crisp instead. So today we are going to make a strawberry rhubarb crisp. It’s the perfect balance of sweet and tart filling with a crunchy topping that I guarantee you will love.
Tips, Tricks & Suggestions
- While it’s not necessary I like to place the crisp on a foil-lined baking sheet while it bakes. That way if any of the filling bubbles over it will spill onto your baking sheet and not your oven.
- You can store the strawberry rhubarb crisp on your kitchen counter for at least 2 days.
- This dish is best served warm and with a scoop of vanilla ice cream.
- Check out some of our other great dessert recipes like Cheesecake Fruit Tart, Raspberry White Chocolate Cheesecake, and Strawberry Crumble Bars.
Strawberry Rhubarb Crisp Recipe
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 8
Ingredients
For the Filling:
1 Lb of Rubarb, cleaned and cut into ½ inch sized pieces
½ Lb of Strawberries, tops removed and quartered
½ Cup of sugar
1½ Tablespoons of corn starch
1 Teaspoon of lemon juice
1 Teaspoon of vanilla extract
For the Topping:
4 Tablespoons of butter, cut into small cubes
⅜ Cup/6 Tablespoons of all-purpose flour
⅜ Cup/6 Tablespoons of brown sugar
½ Cup of rolled oats
¼ Cup of chopped pecans (optional)
½ Teaspoon of cinnamon
Instructions
- Preheat your oven to 350 Fahrenheit
- Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling into it. Use two spoons to toss and combine all of these ingredients together.
Then pour it into a 2-quart baking dish.
- Make the crisp topping: Get out another mixing bowl and add all of the ingredients for the topping to it. Then use either a pastry cutter, or simply your hands to combine all of the ingredients together.
It should form coarse pea-sized crumbs. Sprinkle this topping evenly over the filling.
- Place the strawberry rhubarb crisp into your oven and bake for 40 to 50 minutes. You will know that it is done when the filling is bubbling and the topping has become golden brown.
- Take the strawberry rhubarb crisp out of the oven and let it rest for 20 minutes.
- Use a large spoon to scoop out some of the crisp onto a plate and serve it with some vanilla ice cream.
Strawberry Rhubarb Crisp Recipe
Ingredients
For the Filling:
- 1 Lb of Rubarb cleaned and cut into ½ inch sized pieces
- ½ Lb of Strawberries tops removed and quartered
- ½ Cup of sugar
- 1½ Tablespoons of corn starch
- 1 Teaspoon of lemon juice
- 1 Teaspoon of vanilla extract
For the Topping:
- 4 Tablespoons of butter cut into small cubes
- ⅜ Cup/6 Tablespoons of all-purpose flour
- ⅜ Cup/6 Tablespoons of brown sugar
- ½ Cup of rolled oats
- ¼ Cup of chopped pecans optional
- ½ Teaspoon of cinnamon
Instructions
- Preheat your oven to 350 Fahrenheit
- Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling into it. Use two spoons to toss and combine all of these ingredients together and then pour it into a 2-quart baking dish.
- Make the crisp topping: Get out another mixing bowl and add all of the ingredients for the topping to it. Then use either a pastry cutter, or simply your hands to combine all of the ingredients together. It should form coarse pea-sized crumbs. Sprinkle this topping evenly over the filling.
- Place the strawberry rhubarb crisp into your oven and bake for 40 to 50 minutes. You will know that it is done when the filling is bubbling and the topping has become golden brown.
- Take the strawberry rhubarb crisp out of the oven and let it rest for 20 minutes.
- Use a large spoon to scoop out some of the crisp onto a plate and serve it with some vanilla ice cream.
