There’s something magical about the arrival of summer, and nothing captures its essence quite like the delightful combination of strawberries and rhubarb. This Strawberry Rhubarb Crisp is a beloved family recipe that brings back sweet memories of warm, sun-kissed afternoons spent with loved ones.
Growing up, my grandmother’s kitchen was always filled with the tantalizing aroma of fresh-baked treats. Her strawberry rhubarb crisp was a family favorite, especially during our annual summer picnics. I remember the anticipation as we waited for that golden, bubbling crisp to come out of the oven, the sweet and tangy scent wafting through the air, making our mouths water in delight. The crisp was always the highlight, paired with a generous scoop of vanilla ice cream that melted perfectly over the warm, fruity filling.
This recipe has been passed down through generations, and over the years, I’ve added my own little twists. The addition of orange zest and juice brings a refreshing citrusy brightness that enhances the natural sweetness of the strawberries and the tartness of the rhubarb. It’s these small tweaks that make this dish not just a dessert, but a nostalgic journey back to simpler times.
Whether you’re enjoying a quiet evening at home or hosting a summer gathering, this Strawberry Rhubarb Crisp is sure to be a hit. It’s incredibly easy to make, with a buttery, crumbly topping that contrasts beautifully with the juicy, vibrant filling. And the best part? It’s made with fresh, seasonal ingredients that you can pick up from your local farmers market.
So, preheat your oven and get ready to create a dessert that’s as heartwarming as it is delicious. Trust me, your family and friends will be coming back for seconds, and you’ll be making memories with each and every bite.
How to Prepare Strawberry Rhubarb Crisp
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Ingredients:
- 1 lb fresh rhubarb, sliced into 1/2-inch pieces (about 4 cups)
- 1 1/2 lbs fresh strawberries, hulled and cut into 3/4-inch pieces (about 4 1/2 cups)
- 3/4 cup granulated sugar
- 3/4 cup old fashioned rolled oats
- 3/4 cup packed light-brown sugar
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 Tbsp orange juice
- 1 1/2 tsp orange zest
- 2 1/2 Tbsp cornstarch
- 10 Tbsp unsalted butter, cold and diced into small pieces
- Vanilla ice cream, for serving (optional)
Directions:
Preheat your oven to 375°F. Grease a 3-quart baking dish (such as 12x8x2.5 or 13×9). Set aside.
In a mixing bowl, combine the flour, oats, brown sugar, and salt, making sure to break up any clumps of brown sugar. Add the diced butter and mix with your fingers or a pastry cutter until the mixture forms pea-sized crumbles. Refrigerate this mixture while you prepare the filling.
In a large bowl, toss together the strawberries, rhubarb, orange juice, and orange zest. In a separate small bowl, whisk together the granulated sugar and cornstarch, then add this mixture to the fruit. Mix until the fruit is evenly coated.
Pour the fruit mixture into the prepared baking dish and spread it out evenly. Take the crumble mixture from the fridge and sprinkle it evenly over the top of the fruit.
Bake in the preheated oven for 30 to 40 minutes, until the juices are bubbling and the top is golden brown. Serve warm, optionally with a scoop of vanilla ice cream.
FAQs:
What is the best type of rhubarb to use for Strawberry Rhubarb Crisp?
For the best flavor and texture, use fresh rhubarb stalks that are firm and crisp. Avoid using rhubarb leaves, as they are toxic. While green rhubarb is perfectly fine, red rhubarb is often preferred for its vibrant color.
Can I use frozen strawberries and rhubarb instead of fresh?
Yes, you can use frozen strawberries and rhubarb. However, be sure to thaw and drain them well before using, as excess water can make the crisp soggy. Additionally, you may need to adjust the baking time slightly to account for the extra moisture.
How can I make the topping more crunchy?
To make the topping more crunchy, you can add chopped nuts like almonds or pecans to the crumble mixture. Another option is to bake the crisp longer, but cover it with foil during the last 10 minutes of baking to prevent over-browning.
Can I make this dessert ahead of time?
Absolutely, you can prepare the fruit filling and the crumble topping separately, then store them in the refrigerator for up to a day before assembling and baking. This makes it a convenient option for entertaining or planning ahead.
What are some variations of the Strawberry Rhubarb Crisp recipe?
You can customize this recipe by adding different fruits such as blueberries or apples to the filling. Additionally, try incorporating spices like cinnamon or ginger into the crumble topping for added warmth and flavor. Using lemon zest and juice instead of orange is another delicious variation.
Strawberry Rhubarb Crisp
Ingredients
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/2 lbs fresh strawberries hulled and cut into 3/4-inch pieces (about 4 1/2 cups)
- 1/4 tsp salt
- 10 Tbsp unsalted butter cold and diced into small pieces
- 1 lb fresh rhubarb sliced into 1/2-inch pieces (about 4 cups)
- 3/4 cup old fashioned rolled oats
- 3/4 cup packed light-brown sugar
- 1 1/2 tsp orange zest
- 2 Tbsp orange juice
- 2 1/2 Tbsp cornstarch
- Vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 375°F. Grease a 3-quart baking dish (like a 12x8x2.5 or a 13x9). Set it aside.
- In a mixing bowl, combine the flour, oats, brown sugar, and salt, breaking up any clumps of brown sugar with your fingers. Add the butter and mix it in with your fingers or a pastry cutter until the mixture forms pea-sized crumbles. Pop this in the fridge while you prep the filling.
- In a large mixing bowl, toss together the strawberries, rhubarb, orange juice, and orange zest. In a separate bowl, whisk together the granulated sugar and cornstarch, then add this to the fruit mixture. Toss everything until the fruit is evenly coated.
- Pour the fruit mixture into your prepared baking dish and spread it out evenly. Take the crumble mixture from the fridge and sprinkle it evenly over the top of the fruit.
- Bake in the preheated oven for 30 to 40 minutes, until the juices are bubbling and the top is golden brown. Serve warm with a scoop of vanilla ice cream if you like.
