Irresistible Rhubarb Strawberry Crisp Recipe to Savor

Rhubarb Strawberry Crisp is like a warm hug on a chilly day, with its sweet-tart filling bubbling away and that crispy, buttery topping just waiting to be devoured. Picture this: you’re sitting in your cozy kitchen, the aroma of strawberries and rhubarb wafting through the air, teasing your taste buds and making your heart sing with anticipation. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.

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This delightful dessert brings back memories of summer picnics and family gatherings where laughter echoed and plates were piled high. The moment you take that first spoonful, the crisp’s textures and flavors dance on your palate, creating a joyful experience that’s simply irresistible. light spring pea soup.

I remember the first time I made this dish; my friends couldn’t stop raving about how delicious it was! For more inspiration, check out this Delicious Avocado Chicken Salad recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Rhubarb: Look for bright red stalks; they should be firm and crisp for the best flavor.
• Fresh Strawberries: Choose ripe strawberries; they add sweetness and color to balance the tartness of rhubarb.
• Granulated Sugar: This sweetener enhances the natural sweetness of fruits while balancing their tartness.
• All-Purpose Flour: Essential for thickening the fruit filling and providing structure to the crisp topping.
• Old-Fashioned Oats: These add texture and heartiness to the crisp topping—plus, who doesn’t love oats?
• Brown Sugar: For a deeper sweetness that caramelizes beautifully during baking.
• Butter: Use unsalted butter for richness; it keeps everything moist and adds flavor.
• Cinnamon: A sprinkle of cinnamon adds warmth and depth to both the fruit filling and topping.

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

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This step ensures an even bake that perfectly melds flavors together.

Prepare Your Fruit Filling: Chop fresh rhubarb into bite-sized pieces and slice strawberries. Mix them in a bowl with sugar, flour, and cinnamon until well-coated.

Combine Topping Ingredients: In another bowl, combine oats, flour, brown sugar, cinnamon, and melted butter. Mix until crumbly; it should resemble wet sand—delicious wet sand.

Assemble Your Crisp: Spread the fruit mixture evenly in a greased baking dish. Sprinkle the oat topping generously over the fruit; don’t be shy—this is where all the magic happens!

Bake It Up!: Place the assembled crisp in your preheated oven. Bake for 35-40 minutes or until bubbly and golden brown on top—your kitchen will start smelling heavenly!

Let It Cool (If You Can): Once out of the oven, allow it to cool slightly before serving. This brief wait helps flavors settle but good luck resisting that first scoop!

Enjoying Rhubarb Strawberry Crisp is best served warm with a scoop of vanilla ice cream melting into every nook and cranny—a dessert worthy of any occasion! perfect dessert pairing. festive Easter cake.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). While it warms up, prepare the rhubarb and strawberries, then mix your crisp topping. Assemble everything in a baking dish, and let your oven do the magic while you sip on some tea.

Add Your Touch

Feel free to swap out rhubarb for apples or peaches if you’re feeling adventurous! Adding nuts like pecans or almonds to the topping can give an extra crunch. A sprinkle of cinnamon never hurts either—just like a warm hug in dessert form.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop it back into a 350°F (175°C) oven for about 10-15 minutes until warmed through. The aroma will make you feel like it’s fresh out of the oven!

Sharing this recipe reminds me of last summer when I brought Rhubarb Strawberry Crisp to our family picnic. delicious lemon blueberry bread Everyone went back for seconds, making me feel like a dessert rock star!

FAQ

Can I use frozen rhubarb for Rhubarb Strawberry Crisp?

Yes, but be cautious as frozen rhubarb may release excess moisture during cooking.

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

Look for bubbling around the edges and a golden brown topping for perfect doneness.

What should I serve with Rhubarb Strawberry Crisp?

Serving it with vanilla ice cream or whipped cream enhances its deliciousness beyond measure!

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: tastyfoodonly
• Total Time: 55 minutes
• Yield: Serves 8

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Description

Rhubarb Strawberry Crisp is a cozy dessert that combines sweet strawberries and tart rhubarb under a golden, buttery topping. This delightful treat is perfect for any occasion, bringing back fond memories of summer picnics and family gatherings. Its warm, inviting aroma fills your kitchen as it bakes, making it hard to resist serving it warm with a scoop of vanilla ice cream.

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Ingredients

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• 2 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, sliced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix chopped rhubarb, sliced strawberries, granulated sugar, flour, and cinnamon until well combined.
3. In another bowl, combine oats, flour, brown sugar, and melted butter; mix until crumbly.
4. Spread the fruit mixture in a greased baking dish and top with the oat mixture.
5. Bake for 35-40 minutes until bubbly and golden brown. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of the crisp (approx. 170g)
• Calories: 270
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg