Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is a simple summer dessert to make with in season produce. This dish can be made from scratch quickly and easily.
Ingredients
Crisp Topping
- ½ cup (63 g) all purpose flour
- ½ cup (40 g) old fashioned oats
- ¼ cup (50 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 5 Tablespoons unsalted butter, cold and cut into ½-inch pieces
- ¼ cup pecans
Strawberry Rhubarb Filling
- ½ cup (100 g) granulated sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon cinnamon
- Pinch of salt
- 2 teaspoon lemon zest
- 3 cups (450 g) quartered strawberries
- 2 cups (200 g) chopped rhubarb, about 5 large stalks
Instructions
- Preheat oven to 375° F and grease a 2-quart baking dish (or 8x8-inch baking pan).
- In the bowl of a food processor, combine the flour, oats, brown sugar, sugar, cinnamon and salt. Pulse until combined. Add the cubed butter and pulse until the mixture resembles sand. Add pecans and pulse until combined. Set aside.
- In a large bowl, whisk together the sugar, cornstarch, cinnamon, salt and lemon zest. Add the strawberries and rhubarb and stir until coated.
- Transfer strawberries and rhubarb to the prepared pan. Sprinkle streusel evenly over the top.
- Bake crisp at 375° F for 30 to 40 minutes or until juices are bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.
Notes
Baking with rhubarb: Be sure to remove and discard the stems and leaves from rhubarb as they are toxic to humans. Just use the red stalks.
Store strawberry rhubarb crisp covered in the refrigerator for up to 3 days.
Freezing strawberry rhubarb crisp: Bake and let the crisp cool completely. Double wrap the entire dish in aluminum foil and store on a flat surface in the freezer for up to 1 month.
Reheating crisps: Preheat oven to 350 F. Reheat refrigerated crisps for 10 to 15 minutes and frozen crisps for 20 minutes or until warm.
Recommended tools: Kitchen scale, mixing bowls, 2-quart baking dish
Serving: 1serving, Calories: 345kcal, Carbohydrates: 56g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 89mg, Potassium: 297mg, Fiber: 4g, Sugar: 38g, Vitamin A: 345IU, Vitamin C: 47mg, Calcium: 68mg, Iron: 1mg