Strawberry Rhubarb Crisp

Name: Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups fresh or frozen rhubarb, 1/2-inch pieces; 3 cups fresh strawberries, hulled, halved; 1/2 cup granulated sugar; 2 tbsp cornstarch; 1 tsp pure vanilla extract; 1 cup old-fashioned rolled oats; 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, cold, cubed; 1/4 tsp fine sea salt; 1/2 tsp ground cinnamon

Sweet summer strawberries and tart rhubarb bubble together beneath a buttery oat-brown sugar topping for a classic warm-weather dessert. Serve with vanilla ice cream or whipped cream.

60 minEasyServes 8280 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

4 cups fresh or frozen rhubarb, 1/2-inch pieces
3 cups fresh strawberries, hulled, halved
1/2 cup granulated sugar
2 tbsp cornstarch
1 tsp pure vanilla extract
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup unsalted butter, cold, cubed
1/4 tsp fine sea salt
1/2 tsp ground cinnamon

Instructions

1

Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish (or an 8x8 dish for a half batch).
2

In a large bowl, toss 4 cups 1/2-inch pieces fresh or frozen rhubarb and 3 cups hulled, halved fresh strawberries with 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp pure vanilla extract until evenly coated. Spread into the prepared baking dish in an even layer.
3

In a separate bowl, combine 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp fine sea salt. Add 1/2 cup cold, cubed unsalted butter and use your fingers to work it in until the mixture forms clumps and holds together when pressed.
4

Scatter the topping evenly over the fruit filling.
5

Bake for 35 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
6

Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

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Questions

How much time should I plan for Strawberry Rhubarb Crisp?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 5 (45 minutes): "Bake for 35 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges."

What oven temperature does Strawberry Rhubarb Crisp need?

For Strawberry Rhubarb Crisp, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 45 minutes, in step 5.

What should Strawberry Rhubarb Crisp look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the topping is golden brown and the fruit filling is bubbling around the edges.

Is there a substitute for cornstarch in Strawberry Rhubarb Crisp?

The entry for Strawberry Rhubarb Crisp calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Strawberry Rhubarb Crisp gluten-free?

Yes. The gluten in Strawberry Rhubarb Crisp is 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour. Swap the oats for certified gluten-free oats; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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