Strawberry Rhubarb Crisp
A delightful strawberry rhubarb crisp with a crunchy oat topping, perfect for summer gatherings and loved by fruit dessert enthusiasts seeking a sweet, tart treat.
Ingredients
Instructions
- Mix flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
- Press half of the mixture into the bottom of a 9-inch pan.
- In a saucepan, cook sugar, cornstarch, water, and vanilla until thick and clear, about 5 minutes.
- Place the rhubarb and strawberries in the pan and pour the cooked liquid over them.
- Top with the remaining crumb mixture.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a gluten-free option, substitute the flour with almond flour or a gluten-free flour blend. You can also swap out the brown sugar for coconut sugar for a deeper flavor. If you prefer a sweeter dish, add more sugar to the fruit mixture. Ensure the rhubarb is tender before serving, as undercooked rhubarb can be quite tart.
Serving Suggestions
Serve warm, topped with a scoop of vanilla ice cream or whipped cream for a delightful contrast. It pairs beautifully with P'Nut Kiddie Cookies for a sweet treat platter. This crisp can also be enjoyed for breakfast, perhaps alongside a cup of coffee or tea.
Storage & Reheating
Store leftover strawberry rhubarb crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for 30-60 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Crisp contains roughly 978 calories, with 16g protein, 122g carbohydrates, and 45g fat. It is an excellent source of iron (136% of the Daily Value), vitamin A (77% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of potassium. It also contributes 12g 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 and strawberries for this recipe?
Yes, you can use frozen fruit, but it may release more liquid during cooking. Reduce the water slightly to avoid a runny filling. If using frozen, there's no need to thaw them beforehand; just add them directly to the pan.
How can I make the crisp topping more flavorful?
Consider adding chopped nuts, such as walnuts or pecans, to the topping for added crunch and flavor. You can also enhance the cinnamon with a pinch of nutmeg or ginger for a warm spice blend that complements the fruit.
Is there a way to make this recipe healthier?
You can reduce the sugar by half or use a sugar substitute like stevia. For a heartier option, substitute half of the flour with whole wheat flour or oats. Additionally, using less butter or replacing it with applesauce can lower the fat content.
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).