Can I use frozen rhubarb and strawberries for this crisp?

Yes, you can use frozen rhubarb and strawberries in place of fresh ones. Just make sure to thaw the frozen fruit and drain any excess liquid before using it in the recipe. This helps prevent the filling from becoming too watery.

How do I prevent the topping from becoming soggy?

To ensure the topping remains crispy, be sure to evenly distribute the butter and oil throughout the topping mixture. Also, avoid pressing the topping down too much before baking, as leaving it in a crumbled form helps it bake up crisp.

How can I make this strawberry rhubarb crisp gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or almond flour. Also, be sure to use certified gluten-free oats to ensure the entire dish is safe for those with gluten sensitivities.

Can I make this crisp ahead of time?

Yes, you can prepare the crisp in advance. You can assemble it a day ahead and store it covered in the fridge. When you're ready to bake, let it sit at room temperature for a few minutes before popping it in the oven. This will ensure a perfect texture and flavor.

Strawberry Rhubarb Crisp – Easy Recipe for Summer

Name: Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: PT-486184H40M48S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 cups fresh rhubarb, sliced; 2 cups fresh strawberries, chopped; 1 tablespoon freshly squeezed lemon juice; 1 cup granulated sugar; ¼ cup cornstarch; 1 cup packed brown sugar; 1 cup all-purpose flour; ¾ cup old-fashioned rolled oats; 1 teaspoon cinnamon; ½ teaspoon kosher salt; 6 tablespoons unsalted butter, softened; 2 tablespoons vegetable oil

Description

This Strawberry Rhubarb Crisp is a delightful dessert that brings together the sweet-tart combination of strawberries and rhubarb, topped with a buttery, crispy oat topping. It’s easy to prepare and perfect for spring and summer gatherings, especially when served warm with a scoop of vanilla ice cream.

Ingredients

Scale

6 cups fresh rhubarb, sliced
2 cups fresh strawberries, chopped
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar
¼ cup cornstarch
1 cup packed brown sugar
1 cup all-purpose flour
¾ cup old-fashioned rolled oats
1 teaspoon cinnamon
½ teaspoon kosher salt
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil

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Instructions

Preheat oven to 375°F and position the oven rack in the center.
In a large bowl, mix together rhubarb, strawberries, and lemon juice. Stir in granulated sugar and cornstarch until well combined.
Transfer the fruit mixture to a 9×13-inch baking dish, spreading it evenly.
In a separate bowl, combine brown sugar, flour, oats, cinnamon, and salt. Add butter and vegetable oil, and use a pastry cutter or fork to mix until the topping forms large crumbs.
Spread the topping evenly over the fruit, leaving some larger chunks for extra crunch.
Bake for 45-50 minutes, or until the filling is bubbling and the topping is golden brown.
Let the crisp cool for at least 15 minutes before serving.

Notes

If using frozen fruit, thaw and drain the excess liquid before using it in the recipe.
Ensure the butter is evenly mixed into the topping mixture for a perfectly crumbly texture.
Let the crisp rest before serving to allow the fruit to set and the flavors to meld.
For a gluten-free version, use gluten-free oats and flour alternatives like almond flour.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 219
Sugar: 27g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0.2g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 11mg