Rhubarb Strawberry Crisp
A fruity and comforting dessert featuring tart rhubarb and sweet strawberries topped with a crunchy oatmeal streusel, perfect for a cozy family gathering or seasonal treat.
Ingredients
Instructions
- Combine sugar and cornstarch in a bowl.
- Add rhubarb and strawberries; mix well.
- Spoon the fruit mixture into an 8-inch square baking dish.
- In a separate bowl, combine oatmeal, brown sugar, melted butter, flour, and cinnamon; mix until the mixture resembles coarse crumbs.
- Sprinkle the streusel over the fruit mixture.
- Bake in a preheated oven at 350°F for 30 minutes or until golden and bubbly.
Tips & Substitutions
For added depth of flavor, consider adding a teaspoon of vanilla extract to the fruit mixture. If you don't have fresh strawberries, frozen ones work well; just ensure to drain any excess liquid. You can also substitute half of the rhubarb with apples for a different taste profile. If you prefer a gluten-free option, use gluten-free oats and flour.
Serving Suggestions
Serve the rhubarb strawberry crisp warm, ideally topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Ramona'S Bread Pudding for a comforting dessert spread. You can also enjoy it as a breakfast treat with yogurt or a drizzle of cream for a satisfying start to your day.
Storage & Reheating
To store leftovers, cover the crisp with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to three days. To reheat, place individual servings in the microwave for 30-60 seconds or warm the entire dish in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Strawberry Crisp contains roughly 840 calories, with 11g protein, 120g carbohydrates, and 35g fat. It is an excellent source of vitamin C (36% of the Daily Value), iron (25% of the Daily Value), and protein (22% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb or strawberries in this recipe?
Yes, you can use frozen rhubarb and strawberries. Just be sure to thaw and drain any excess liquid before mixing with sugar and cornstarch. This will help maintain the crisp's texture and prevent it from becoming too watery.
How can I make this recipe vegan?
To make a vegan version, substitute the butter with coconut oil or a vegan butter alternative, and use a plant-based milk to replace any dairy. Ensure that the sugar used is also vegan-friendly.
Can I add other fruits to this crisp?
Absolutely! You can mix in other fruits like blueberries, raspberries, or apples for a unique twist. Just be mindful of the overall sweetness and adjust the sugar accordingly to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).