Strawberry Rhubarb Crisp Recipe

Strawberries: Fresh, hulled, and sliced strawberries add a sweet and juicy element to the crisp.

Rhubarb: Diced rhubarb provides a tart contrast to the sweetness of the strawberries.

Sugar: Granulated sugar helps to sweeten the fruit mixture and balance the tartness of the rhubarb.

Cornstarch: Cornstarch is used to thicken the fruit filling, ensuring it’s not too runny.

Rolled oats: Rolled oats give the topping a hearty, crunchy texture.

Flour: All-purpose flour is used in the topping to create a crumbly texture.

Brown sugar: Brown sugar adds a rich, caramel-like sweetness to the topping.

Cinnamon: Ground cinnamon adds a warm, spicy note to the topping.

Butter: Melted butter binds the topping ingredients together and adds a rich flavor.

When preparing the strawberries and rhubarb, ensure they are cut into uniform pieces. This will help them cook evenly and ensure a consistent texture in your crisp. Additionally, when mixing the oats, flour, brown sugar, and cinnamon for the topping, use your hands to incorporate the melted butter thoroughly. This will create a more cohesive and crumbly topping that will bake to a perfect golden brown.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative.

• rhubarb - Substitute with apples: Apples can mimic the tartness and texture of rhubarb when cooked.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will also add more moisture.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good gluten-free option.

• flour - Substitute with almond flour: Almond flour offers a nutty flavor and is a good gluten-free alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and is less processed.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that can complement the other ingredients well.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• Allow the strawberry rhubarb crisp to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.

• For short-term storage, cover the baking dish with plastic wrap or aluminum foil, or transfer the crisp to an airtight container. Store in the refrigerator for up to 3 days.

• To reheat, preheat your oven to 350°F (175°C). Place the crisp in an oven-safe dish and cover with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through.

• If you prefer to use the microwave, transfer a portion to a microwave-safe dish and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• For freezing, first ensure the crisp is completely cooled. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil, or transfer to a freezer-safe container. Label with the date and freeze for up to 3 months.

• When ready to enjoy, thaw the crisp in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the topping is crisp and the filling is bubbly.

• For individual servings, you can freeze portions in airtight containers or freezer bags. Thaw in the refrigerator and reheat in the microwave or oven as described above.

• To maintain the best texture and flavor, avoid refreezing the crisp once it has been thawed.

• Preheat your oven to 350°F (175°C). Place the strawberry rhubarb crisp in an oven-safe dish and cover it with aluminum foil to prevent the topping from burning. Bake for about 15-20 minutes or until heated through. This method helps maintain the crispiness of the oat topping while warming the fruit filling evenly.

• For a quicker option, use the microwave. Transfer a portion of the crisp to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating. Be cautious, as the filling can become very hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the crisp in an air fryer-safe dish and heat for about 5-7 minutes. This method helps to re-crisp the topping while warming the fruit mixture.

• For stovetop reheating, place the crisp in a skillet over medium-low heat. Cover and cook for about 5-10 minutes, stirring occasionally to ensure even heating. This method can help maintain the texture of the topping while gently warming the filling.

• Oven: Used for baking the crisp at a consistent temperature of 375°F (190°C).

• Large bowl: Essential for mixing the strawberries, rhubarb, sugar, and cornstarch together.

• Baking dish: The vessel where the fruit mixture and topping will be baked.

• Another bowl: Needed for combining the oats, flour, brown sugar, and cinnamon before adding the melted butter.

• Measuring cups: Used to measure out the ingredients accurately, such as the strawberries, rhubarb, sugar, oats, and flour.

• Measuring spoons: Necessary for measuring smaller quantities like the cornstarch and cinnamon.

• Mixing spoon: Useful for stirring the fruit mixture and the topping mixture.

• Knife: Required for hulling and slicing the strawberries, as well as dicing the rhubarb.

• Cutting board: Provides a safe surface for cutting the strawberries and rhubarb.

• Spatula: Handy for spreading the topping evenly over the fruit mixture.

• Cooling rack: Allows the crisp to cool slightly before serving.

Prepare the filling: Mix the strawberries and rhubarb with sugar and cornstarch the night before and store in the fridge.

Use a food processor: Quickly combine the oats, flour, brown sugar, and cinnamon by pulsing in a food processor.

Pre-measure ingredients: Measure out all your ingredients ahead of time to streamline the process.

Melt butter in microwave: Save time by melting the butter in the microwave instead of on the stove.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.