When springtime rolls around, one of the first delights I look forward to is the arrival of fresh rhubarb at the local farmer’s market. This tangy stalk might not look like much at first glance, but pair it with sweet strawberries, and you’ve got a match made in dessert heaven. The other day, I decided to whip up a classic Rhubarb Crisp, a recipe that always brings back fond memories of my grandmother’s kitchen.
Grandma had an old rhubarb patch in her backyard, and every year, as soon as those pink stalks peeked out of the ground, she would get busy making all sorts of rhubarb treats. But the one that stood out the most was her crisp – it was simple, rustic, and bursting with flavor. I remember helping her in the kitchen, my hands sticky from mixing the topping with my fingers, trying to get it just right.
This recipe is my take on her beloved Rhubarb Crisp, with a few tweaks to make it my own. I love adding a generous amount of strawberries to balance out the tartness of the rhubarb, and the lemon juice gives it a bright, fresh taste. The topping is a crunchy blend of oats, flour, and brown sugar, made even better with a good amount of cold butter cut in until it’s just right.
The beauty of this dessert lies in its simplicity. It’s perfect for a casual family dinner or a friendly gathering. Serve it warm with a scoop of vanilla ice cream, and you’ve got a comforting treat that’s hard to beat. Whether you’re a seasoned baker or just looking to try something new, this Rhubarb Crisp is sure to become a favorite.
How to Make Rhubarb Crisp
Ingredients:
- 1 1/4 pounds rhubarb (about 4 large stalks)
- 1 1/4 pounds strawberries
- 3/4 cup all-purpose flour
- 3/4 cup old fashioned rolled oats
- 2/3 cup light brown sugar, packed
- 1/2 cup sugar
- 8 tablespoons cold butter, diced
- 1/4 cup cornstarch
- 1 teaspoon fresh lemon juice
- Pinch of salt
Directions:
Preheat your oven to 375°F and place a rack in the center.
Trim and slice the rhubarb into ½-inch pieces. In a large mixing bowl, combine the rhubarb with halved or sliced strawberries. Add the sugar, cornstarch, and lemon juice. Mix everything well.
Transfer the fruit mixture into a pie plate.
In a medium bowl, mix together the flour, oats, brown sugar, diced butter, and salt. Use your fingers to blend until the mixture forms pea-sized pieces and no dry flour is left.
Evenly spread this topping over the fruit mixture in the pie plate.
Place the pie plate on a rimmed baking sheet to catch any drips. Cover with foil and bake for about 60 minutes. Remove the foil and bake for an additional 30 minutes, or until the topping is golden brown and the filling is bubbly.
Let it cool for at least 10 minutes before serving.
FAQs:
Can I use frozen strawberries and rhubarb for the rhubarb crisp?
Yes, you can use frozen strawberries and rhubarb for this recipe. However, make sure to thaw and drain them well before mixing with the other ingredients to avoid excess moisture, which can make the crisp soggy.
What can I substitute for cornstarch in this rhubarb crisp recipe?
If you don’t have cornstarch, you can use an equal amount of tapioca starch or arrowroot powder as a substitute. Both of these alternatives will help thicken the fruit filling effectively.
How do I know when the rhubarb crisp is done baking?
The rhubarb crisp is done when the topping is golden brown, and the filling is bubbling around the edges. This typically occurs after removing the foil and baking for an additional 30 minutes, but keep an eye on it to prevent over-browning.
Can I prepare rhubarb crisp ahead of time?
Yes, you can prepare the rhubarb crisp ahead of time. Assemble the crisp but do not bake it. Cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature while preheating the oven, then bake as directed.
What should I serve with rhubarb crisp?
Rhubarb crisp pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, you can serve it with a drizzle of heavy cream or a spoonful of Greek yogurt for a slightly tangy contrast.
Rhubarb Crisp
Ingredients
- 1 1/4 pounds strawberries
- 1 teaspoon fresh lemon juice
- 3/4 cup old fashioned rolled oats
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1 1/4 pounds rhubarb about 4 large stalks
- 2/3 cup light brown sugar packed
- 8 tablespoons cold butter diced
- 3/4 cup all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 375°F with a rack positioned in the center.
- First, let's prepare the filling. Cut the rhubarb into ½-inch slices after trimming the stalks. Combine them with halved or sliced strawberries in a large mixing bowl. Add ½ cup of sugar, cornstarch, and lemon juice, then mix everything together thoroughly.
- Pour this fruity mixture into a pie plate.
- Now, onto the topping. In a medium bowl, mix together flour, oats, brown sugar, diced butter, and a pinch of salt. Use your fingers to blend the mixture until it resembles pea-sized pieces, ensuring no loose flour remains at the bottom.
- Spread this topping evenly over the fruit in the pie plate.
- To prevent any drips, place the pie plate on a rimmed baking sheet. Cover it with foil and bake for about 60 minutes. Then, remove the foil and continue baking until the topping turns golden brown, and the filling is bubbly throughout, which might take around 30 additional minutes.
- Allow it to cool for at least 10 minutes before serving.
