Irresistible Rhubarb Strawberry Crisp Recipe for Spring

When the sweet aroma of strawberries meets the tart zing of rhubarb, magic happens. Picture a warm, bubbling Rhubarb Strawberry Crisp straight from the oven, its golden topping beckoning you with promises of deliciousness. indulge in a pistachio cake perfectly paired lemon blueberry cupcakes This dessert is like a cozy hug from Grandma on a lazy Sunday afternoon. zesty lemon yogurt cake recipe.

Growing up, I remember my first bite of this delightful crisp at a family picnic. The laughter, sunshine, and that perfect blend of flavors made it unforgettable. light and refreshing spring pea soup Whether it’s springtime or an impromptu summer gathering, this Rhubarb Strawberry Crisp never fails to bring joy and smiles to the table.

Sharing this treat always brings smiles! Friends rave about how it reminds them of their childhood desserts.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Avocado Chicken Salad recipe.

• Fresh Rhubarb: Look for vibrant red stalks; they should feel firm and fresh to the touch.

• Fresh Strawberries: Choose ripe berries that are brightly colored—this ensures maximum sweetness and flavor.

• Granulated Sugar: A little sugar helps balance the tartness of rhubarb; adjust according to taste.

• Oats: Use rolled oats for a hearty texture that pairs perfectly with the soft fruit.

• All-Purpose Flour: This helps create that delightful crisp topping; it adds structure without being too heavy.

• Butter: Softened butter gives richness to the topping; use unsalted for better control over flavor.

• Cinnamon: A sprinkle adds warmth and enhances the overall flavor profile beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepping your Rhubarb Strawberry Crisp is a breeze—let’s dive right in!

Prepare the Fruit Filling: Start by preheating your oven to 350°F (175°C). Chop the fresh rhubarb into 1-inch pieces and hull your strawberries, cutting them in half if they’re large. In a mixing bowl, combine the rhubarb, strawberries, granulated sugar, and a dash of cinnamon. Let this mixture sit while you prepare the topping.

Create the Crisp Topping: In another bowl, mix together rolled oats, all-purpose flour, brown sugar, cinnamon, and softened butter using your fingers until it resembles coarse crumbs. This step is crucial; you want that crumbly goodness!

Combine Everything Together: Pour your fruit mixture into a greased baking dish—make sure it’s evenly spread out so every bite gets some fruity goodness. Then sprinkle your oat topping generously across the top—don’t be shy!

Bake to Perfection: Place the dish in your preheated oven for about 30-35 minutes or until the top turns golden brown and crispy. You’ll know it’s ready when you can smell that heavenly aroma wafting through your kitchen.

Cool & Serve Up Some Happiness: Allow your crisp to cool slightly before serving—it’s hot enough to melt ice cream on contact! Scoop generous portions into bowls and serve warm with a dollop of vanilla ice cream on top for an extra treat.

With each scoop of this Rhubarb Strawberry Crisp bursting with flavors, it’s hard not to smile! Enjoy making memories as you share this delightful dessert with loved ones! For more inspiration, check out this Decadent Peanut Butter Brownies recipe.

Perfecting the Cooking Process

Start by preparing the fruit filling first, allowing it to marinate while you make the crisp topping. This ensures maximum flavor infusion and a perfectly balanced dish.

Add Your Touch

Feel free to swap strawberries for blueberries or raspberries for a unique flavor twist. Adding nuts or oats to the topping can also enhance texture and taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring crispiness is maintained.

Creating Rhubarb Strawberry Crisp became a tradition during family gatherings; my aunt’s recipe always left everyone begging for more, especially my cousin who claimed it was “life-changing.”

FAQ

What is the best way to prepare rhubarb for this recipe?

Trim and wash rhubarb stalks thoroughly before chopping them into bite-sized pieces.

Can I use frozen strawberries instead of fresh ones?

Yes, but thaw and drain excess moisture before using them in your crisp.

How do I know when my Rhubarb Strawberry Crisp is done?

It’s ready when the topping is golden brown and the filling is bubbling around the edges.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Rhubarb Strawberry Crisp

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• Author: mydishtoday
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Indulge in the delightful combination of sweet strawberries and tart rhubarb with this easy Rhubarb Strawberry Crisp. This comforting dessert features a golden, crumbly topping that pairs perfectly with warm fruit filling. Serve it fresh from the oven with a scoop of vanilla ice cream for a treat that evokes nostalgic memories of family gatherings and sunny picnics.

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Ingredients

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• 2 cups fresh rhubarb, chopped (about 1-inch pieces)
• 2 cups fresh strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine rhubarb, strawberries, 1/4 cup sugar, and a dash of cinnamon. Let sit.
3. In another bowl, mix oats, flour, remaining sugar, cinnamon, and softened butter until crumbly.
4. Pour the fruit mixture into a greased baking dish and spread evenly. Top generously with the oat mixture.
5. Bake for 30-35 minutes or until the topping is golden brown and crisp.
6. Allow to cool slightly before serving warm with vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8th of dish (approximately 150g)
• Calories: 210
• Sugar: 14g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 15mg