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A cozy dessert featuring a sweet and tart strawberry-rhubarb fruit filling topped with a buttery oat crumble, perfect served warm with vanilla ice cream.

Ingredients

Scale
  • 4 cups rhubarb, chopped
  • 4 cups strawberries, chopped
  • 1/2 cup sugar
  • 1/2 cup brown sugar (for filling)
  • 3 tablespoons thickening agent (e.g., flour or cornstarch)
  • 1 lemon, zested
  • 1/4 teaspoon cardamom
  • 1 cup old fashioned rolled oats
  • 1 cup brown sugar (for topping)
  • 3/4 cup flour (for topping)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Wash, hull, and chop the strawberries; chop the rhubarb.
  3. Place the chopped rhubarb in a bowl, boil about 3 cups of water, pour it over the rhubarb and let soak for 2 minutes, then drain and pat dry. If using frozen fruit, thaw completely and drain off any excess liquid.
  4. Mix all dry topping ingredients: oats, 1 cup brown sugar, 3/4 cup flour, cinnamon, and salt.
  5. Cut the unsalted butter into small pieces and work it into the dry topping mixture until it starts to clump; set aside.
  6. In a large bowl, combine the prepared rhubarb, chopped strawberries, 1/2 cup sugar, 1/2 cup brown sugar, cardamom, lemon zest, and thickening agent; gently fold to combine.
  7. Grease a deep-dish pie plate or an 8×8″ baking dish and pour the fruit mixture into it.
  8. Scatter the oat topping evenly over the fruit mixture.
  9. Bake at 350°F for about 30 minutes, until the topping is golden and the filling is bubbling.

Notes

Pre-soaking the rhubarb with boiling water mellows its tartness and ensures a soft texture in the final dessert., This dessert is delicious served warm with vanilla ice cream or a dollop of whipped cream., The recipe can be scaled up by 1.5 times for a 9×13″ pan; adjust topping quantities accordingly., The topping can be prepared a day ahead and stored in the fridge or frozen for 3-4 months., The entire assembled crisp can be frozen before or after baking; bake from frozen for 50-60 minutes covered with foil until hot and bubbly., Leftovers keep well in the fridge for 4-5 days and reheat nicely.

Nutrition

Find it online: https://sweetovenstories.com/strawberry-rhubarb-crisp-2/