Q1: Can I use frozen rhubarb or strawberries for this recipe?

Yes, you can use frozen rhubarb and strawberries if fresh is unavailable. Just thaw and drain excess liquid before mixing to avoid a watery filling.

Q2: How do I know when the crisp is fully baked?

The crisp is done when the fruit filling is bubbling around the edges and the topping is golden brown. This usually takes about 45–50 minutes at 375°F.

Q3: What’s the best way to store leftovers?

Store the crisp uncovered at room temperature for up to 2 days to maintain the crunchy topping. After that, refrigerate in an airtight container for up to 4 days.

Strawberry Rhubarb Crisp

Description

A simple and delicious strawberry rhubarb crisp with a golden oat topping. Perfect for beginner bakers, this dessert balances sweet and tart flavors.

Ingredients

Scale

6 cups sliced fresh rhubarb
2 cups chopped fresh strawberries
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar
1/4 cup cornstarch
1 cup packed brown sugar
1 cup all-purpose flour
3/4 cup old fashioned rolled oats
1 teaspoon cinnamon
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil

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Instructions

Preheat the oven to 375°F and place the rack in the middle position.
In a large bowl, mix rhubarb, strawberries, and lemon juice. Stir in sugar and cornstarch until the fruit is well coated. Transfer the mixture to a 9×13-inch baking dish and spread evenly.
In another bowl, combine brown sugar, flour, oats, cinnamon, and salt. Add butter and oil, then cut the mixture with a fork or pastry cutter until large crumbs form.
Evenly sprinkle the topping over the fruit mixture without pressing it down. Leave some larger crumbles for texture.
Bake for 45–50 minutes, until the filling is bubbling and the topping is golden brown. If it browns too quickly, tent loosely with foil.
Let the crisp rest for at least 15 minutes before serving to allow the filling to set.

Notes

Use fresh, firm rhubarb for the best texture and color.
If using salted butter, reduce added salt by half.
Letting the crisp rest after baking helps the filling thicken and enhances flavor.
Add vanilla extract or lemon zest to the filling for extra depth.
Store uncovered at room temperature for 2 days to maintain a crisp topping.

Prep Time: 35 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 219
Sugar: 27g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0.2g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 11mg