Indulge in the delightful combination of rhubarb and strawberries with this crisp recipe that perfectly balances tart and sweet flavors. The juicy fruit filling is topped with a buttery, crumbly oat mixture, creating a comforting dessert that's perfect for any occasion. Whether you're serving it warm with a scoop of vanilla ice cream or enjoying it on its own, this crisp is sure to become a favorite.
When preparing this recipe, you might find that rhubarb is not a staple in every household. This tart vegetable, often used in desserts, can be found in the produce section of most supermarkets, especially during its peak season in spring and early summer. Make sure to select firm, crisp stalks with a vibrant red color for the best flavor. Strawberries, on the other hand, are more commonly available year-round, but for the freshest taste, opt for those that are bright red and fragrant.
Ingredients For Rhubarb Strawberry Crisp
Rhubarb: A tart vegetable often used in desserts, providing a unique flavor and texture.
Strawberries: Sweet and juicy berries that complement the tartness of rhubarb.
Granulated sugar: Used to sweeten the fruit mixture.
Cornstarch: A thickening agent that helps the fruit filling set.
Rolled oats: Adds a hearty texture to the crisp topping.
All-purpose flour: Provides structure to the topping.
Brown sugar: Adds sweetness and a hint of molasses flavor to the topping.
Ground cinnamon: Offers a warm, spicy note to the crisp.
Unsalted butter: Melts into the topping, creating a rich, crumbly texture.
Technique Tip for Perfecting This Crisp
When preparing the rhubarb and strawberries, ensure they are cut into uniform pieces to promote even cooking. This will help the fruit mixture to cook consistently, resulting in a perfectly tender filling. Additionally, when mixing the oat topping, use your fingers to gently incorporate the melted butter into the dry ingredients. This technique will create a crumbly texture that bakes into a deliciously crisp topping.
Suggested Side Dishes
Alternative Ingredients
rhubarb - Substitute with green apples: Green apples provide a similar tartness and texture, making them a suitable alternative for rhubarb in crisps.
strawberries - Substitute with raspberries: Raspberries offer a similar sweetness and tartness, complementing the flavors in the crisp.
granulated sugar - Substitute with honey: Honey can add sweetness and a slight floral note, though it may slightly alter the texture.
cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a great alternative for thickening fruit mixtures.
rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good gluten-free option for the crisp topping.
all-purpose flour - Substitute with almond flour: Almond flour offers a nutty flavor and works well as a gluten-free alternative in the topping.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can add a slight caramel flavor, making it a good substitute for brown sugar.
ground cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that can complement the fruit mixture similarly to cinnamon.
unsalted butter - Substitute with coconut oil: Coconut oil can mimic the richness of butter and adds a subtle coconut flavor to the crisp topping.
Alternative Recipes Similar to This Crisp
How to Store or Freeze This Crisp
Allow the rhubarb strawberry crisp to cool completely at room temperature. This ensures that any residual heat doesn't create unwanted condensation, which can make the topping soggy.
Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the crisp to an airtight container to maintain its freshness.
Store the covered crisp in the refrigerator for up to 3 days. The cool environment helps preserve the flavors and texture of the fruit and topping.
To reheat, preheat your oven to 350°F (175°C). Place the crisp in an oven-safe dish and warm for about 15-20 minutes, or until heated through. This will help revive the crispness of the topping.
For freezing, first ensure the crisp is completely cooled. Wrap the dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
Label the package with the date and contents. This will help you keep track of how long it has been stored.
Freeze the rhubarb strawberry crisp for up to 3 months. The fruit and topping will retain their quality during this period.
When ready to enjoy, thaw the crisp in the refrigerator overnight. This gradual thawing helps maintain the texture of the fruit and topping.
Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the crisp is warmed through and the topping is crunchy.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the rhubarb strawberry crisp in an oven-safe dish, cover it with aluminum foil to prevent the topping from burning, and heat for about 15-20 minutes. This method helps maintain the crispiness of the topping while warming the fruit filling evenly.
Use a microwave for a quick fix. Transfer a portion of the crisp to a microwave-safe plate. Cover it loosely with a microwave-safe lid or paper towel to avoid splatters. Heat on medium power for 1-2 minutes, checking to ensure the fruit is warmed through. Be cautious, as the topping might lose some of its crunch.
If you have an air fryer, it's a great option to reheat while keeping the topping crispy. Set the air fryer to 325°F (160°C) and place the crisp in a suitable container. Heat for about 5-7 minutes, checking halfway through to ensure even warming.
For those who enjoy a stovetop method, place a skillet over low heat. Add a portion of the crisp and cover it with a lid. Allow it to warm gently for about 5-10 minutes, stirring occasionally to prevent sticking and to ensure the fruit heats evenly.
Essential Tools for Making This Crisp
Oven: Used to bake the crisp at a consistent temperature, ensuring the topping becomes golden brown and the fruit becomes bubbly.
Mixing bowl: Essential for combining ingredients like the rhubarb, strawberries, sugar, and cornstarch, as well as for mixing the oat topping.
Baking dish: Holds the fruit mixture and the oat topping, allowing them to bake evenly in the oven.
Measuring cups: Used to accurately measure the ingredients like rhubarb, strawberries, sugar, oats, and flour.
Measuring spoons: Necessary for measuring smaller quantities of ingredients such as cornstarch and cinnamon.
Knife: Utilized for chopping the rhubarb and slicing the strawberries.
Cutting board: Provides a safe and stable surface for chopping and slicing the fruits.
Spoon: Handy for mixing the fruit mixture and the oat topping, as well as for spreading the topping over the fruit.
Oven mitts: Protect your hands when placing the baking dish in the oven and when removing it once the crisp is done baking.
How to Save Time on Making This Crisp
Prepare ingredients in advance: Chop the rhubarb and slice the strawberries the night before. Store them in the fridge to save time on the day of baking.
Use a food processor: Quickly mix the oats, flour, brown sugar, and cinnamon by pulsing them in a food processor. This will save time and ensure an even crumbly texture.
Melt butter in the microwave: Speed up the process by melting the butter in the microwave instead of on the stove.
Preheat the oven early: Turn on the oven before you start preparing the fruit mixture to ensure it's ready when you are.
Rhubarb Strawberry Crisp Recipe
Ingredients
Filling
- 3 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine rhubarb, strawberries, sugar, and cornstarch. Mix well and spread evenly in a baking dish.
- In another bowl, mix oats, flour, brown sugar, and cinnamon. Stir in melted butter until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruit.
- Bake for 45 minutes or until the topping is golden brown and the fruit is bubbly.
- Let it cool slightly before serving. Enjoy!
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