Strawberry Rhubarb Crisp

Affiliate disclosure for creations by kara recipesStrawberry Rhubarb Crisp- Slices of tangy rhubarb and sweet strawberries covered with a buttery brown sugar oat topping make a wonderful summer treat. Fantastic served warm with vanilla ice cream!
This Strawberry Rhubarb Crisp is a great way to use up that rhubarb from your garden!My parents gave us a huge bag of rhubarb from their garden. Usually I make raspberry rhubarb jam, but our freezer is packed with homemade jam, so I knew I needed to find another rhubarb recipe. I found a recipe for Raspberry Rhubarb Crisp in one of my cookbooks, and a recipe for Strawberry Rhubarb Pie on the Taste of Home website. I combined the two, added my own touches, and came up with Strawberry Rhubarb Crisp.
Strawberry Rhubarb Crisp- a perfect summer dessert!Now I do have to admit that when I first made it, it turned out pretty tart.  The vanilla ice cream balanced it out, but I have adjusted the recipe so that it is a little more sweet. Of course if you like things tart, you can use less sugar. 😉
Strawberry Rhubarb Crisp with vanilla ice creamRhubarb on its own doesn’t cook up to a very pretty color, but with the addition of the strawberries, it is beautiful. I used fresh strawberries, but unsweetened frozen strawberries would probably work just as well.
Rhubarb Strawberry Crisp- amazing with a scoop of vanilla ice cream!Now in my opinion, you cannot serve cobbler or crisp of any kind without a scoop of vanilla ice cream. They just go together. Something about the warm crisp, the crunchy topping, and the vanilla ice cream melting into your bowl is just so comforting and delicious. Can’t be beat! So don’t skimp on the ice cream!
Use up your fresh rhubarb with this tasty dessert!I doubled the recipe because I was serving a crowd. I baked it in a 9×13″ pan, and it baked for about 45 minutes.

Strawberry Rhubarb Crisp
 
Author:
Yield: 8 servings
Ingredients
  • Filling:
  • 4 cups thinly sliced rhubarb (about a pound)
  • 2-3 cups strawberries, sliced
  • 1 cup sugar
  • 3 Tbsp cornstarch
  • 1 tsp orange zest
  • Topping:
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1/2 cup + 2 Tbsp oats
  • 3/4 cup brown sugar
  • 1/2 cup very soft butter
Instructions
  1. Combine all filling ingredients in a large bowl. Stir till all fruit is coated, and cornstarch is dissolved. Pour into a greased 8" pan or casserole dish.
  2. Combine flour, salt, oats, and brown sugar in a mixing bowl. Stir together, then add butter. Mix with your hands till butter is incorporated evenly. Spread topping ingredients over fruit.
  3. Bake at 375° for 35-40 minutes or till fruit is bubbly and topping is light brown and crispy.
  4. Let cool for 15-20 minutes before serving. (Fruit will set up as it cools.)
  5. Serve warm with vanilla ice cream.
Notes
You can double the recipe and bake in a 9x13" pan. Bake for about 45 minutes.

Excess rhubarb? Try this recipe for Strawberry Rhubarb Crisp!Supplies used for making this recipe:

Comments

  1. Verlene says:

    I made this the other day for my family. Absolutely delicious!!!

  2. Hello from Thrifty Thursday! Strawberry rhubarb pie has always been my favorite. I can’t wait to try this recipe! Thanks for sharing!

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