Strawberry-rhubarb crisp is a classic dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat and brown sugar crumble. Here’s how to make it:
A Strawberry-Rhubarb Crisp is a delightful marriage of tart rhubarb and sweet strawberries, nestled beneath a crunchy, buttery topping that’s both comforting and indulgent. Picture a vibrant ruby-red filling bubbling beneath a golden-brown blanket of oats, flour, brown sugar, and spices, all baked to perfection.
The contrast of flavors and textures is what makes this dessert truly special. The tangy bite of the rhubarb mingles harmoniously with the juicy sweetness of the strawberries, creating a symphony of taste that dances on your palate with each spoonful. Meanwhile, the crisp topping adds a satisfying crunch, providing the perfect counterpoint to the tender fruit beneath.
One of the beauties of a Strawberry-Rhubarb Crisp is its versatility. It’s equally at home served warm with a scoop of creamy vanilla ice cream, where the contrasting temperatures and textures create a heavenly combination. Alternatively, it can be enjoyed on its own, allowing the natural flavors of the fruit to shine through, or paired with a dollop of freshly whipped cream for a touch of decadence.
Beyond its deliciousness, there’s something inherently comforting about a Strawberry-Rhubarb Crisp. It’s the kind of dessert that evokes memories of lazy summer afternoons, picnics in the park, or gathering around the table with loved ones. Whether you’re baking it for a special occasion or simply craving a taste of nostalgia, a Strawberry-Rhubarb Crisp is sure to delight your senses and leave you longing for just one more bite.
Ingredients:
For the filling:
- – 4 cups sliced rhubarb (about 1/2-inch thick)
- – 4 cups sliced strawberries
- – 1/2 cup granulated sugar
- – 1/4 cup all-purpose flour
- – 1 tablespoon lemon juice
- – 1 teaspoon vanilla extract
For the topping:
- – 1 cup old-fashioned rolled oats
- – 1/2 cup all-purpose flour
- – 1/2 cup packed light brown sugar
- – 1/2 teaspoon ground cinnamon
- – 1/4 teaspoon salt
- – 1/2 cup unsalted butter, cold and cut into small pieces
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar-sized baking dish and set it aside.
2. In a large mixing bowl, combine the sliced rhubarb, sliced strawberries, granulated sugar, all-purpose flour, lemon juice, and vanilla extract. Toss until the fruit is evenly coated in the sugar and flour mixture.
3. Transfer the fruit mixture to the prepared baking dish and spread it out evenly.
4. In a separate mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, ground cinnamon, and salt for the topping. Stir until well combined.
5. Add the cold butter pieces to the oat mixture. Using a pastry cutter or your fingers, work the butter into the oat mixture until it resembles coarse crumbs and the butter is evenly distributed.
6. Sprinkle the oat topping evenly over the fruit mixture in the baking dish, covering it completely.
7. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown and crisp.
8. Remove the crisp from the oven and let it cool for a few minutes before serving.
9. Serve the strawberry-rhubarb crisp warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy the delicious combination of sweet strawberries and tart rhubarb in this classic fruit crisp. It’s a perfect dessert for spring and summer gatherings, and it’s sure to be a hit with family and friends!