Step-by-step instructions
Preheat the oven. Begin by setting your oven to 375°F (190°C) and greasing a 9×9-inch baking dish to prevent sticking.
Prepare the filling. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Mix until the fruits are well coated, then pour the mixture into your prepared baking dish.
Make the topping. In a separate bowl, mix rolled oats, all-purpose flour, brown sugar, and cinnamon. Add the cold, cubed butter and cut it in using a fork or your fingers until the mixture resembles coarse crumbs.
Assemble and bake. Sprinkle the oat topping evenly over the fruit mixture. Place the dish in the oven and bake for about 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
Serve. Allow it to cool slightly before serving warm. It’s delicious on its own or pairs beautifully with vanilla ice cream or a dollop of whipped cream.
Best ways to enjoy it
Strawberry Rhubarb Crisp can be enjoyed warm, right out of the oven, or cooled for a refreshing treat later. For a decadent dessert, consider serving it with a scoop of vanilla ice cream or a generous swirl of whipped cream. You could even drizzle some homemade caramel sauce on top for added sweetness. If you’re feeling adventurous, a sprinkle of chopped nuts can add an extra layer of crunch!
Keeping leftovers fresh
To store leftovers, cover the dish tightly with plastic wrap or aluminum foil, and keep it in the refrigerator. It should last for about 3-5 days. You can also freeze the crisp for longer storage. Just ensure it’s well-wrapped, and it can last for up to 3 months. To reheat, simply bake in the oven at 350°F (175°C) until warmed through.
Helpful cooking tips
- Ensure your rhubarb is fresh; the more vibrant the color, the better the taste.
- If you prefer a sweeter crisp, you can adjust the sugar in your filling to taste.
- For a nutty flavor, try using almond flour or adding chopped walnuts to the topping.
- To avoid sogginess, let the crisp sit for about 10 minutes before serving—this helps the juices to kick back and thicken.
Creative twists
Feel free to experiment with this recipe! Try adding blueberries or raspberries for a mixed berry twist, or spice things up with a pinch of nutmeg along with the cinnamon. For a gluten-free alternative, you can substitute the all-purpose flour with almond flour or a gluten-free blend.
Common questions
How long does it take to prepare?
The total active preparation time is about 15 minutes, with an additional 40-45 minutes for baking.
Can I substitute the fruit?
Absolutely! If you can’t find fresh rhubarb or strawberries, use other fruits like peaches, apples, or cherries. Just adjust the sugar based on the sweetness of the fruits used.
Is this recipe suitable for freezing?
Yes! You can freeze your Strawberry Rhubarb Crisp after baking it. Just ensure it’s cooled completely, then wrap it tightly before placing it in the freezer for up to 3 months.
