introduction
This classic dessert mixes sweet strawberries and tart rhubarb under a crunchy oat topping. It cooks in one dish and tastes best warm. For a simple apple crisp in the same old-fashioned style, try an easy apple crisp recipe for another simple fruit crisp idea.
why make this recipe
You make this recipe when you want a quick, homey dessert. It uses fresh fruit and pantry staples. It is simple to mix and bakes in about 40 minutes. Kids and adults both like the sweet fruit and crunchy topping.
how to make Old-Fashioned Strawberry Rhubarb Crisp
Ingredients :
2 cups fresh strawberries, hulled and sliced, 2 cups rhubarb, chopped, 1 cup sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup butter, melted, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
Directions :
Preheat oven to 350°F (175°C). In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Pour the mixture into a greased baking dish. In another bowl, mix oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly. Sprinkle the oat mixture evenly over the fruit. Bake in the preheated oven for 35-40 minutes, or until the topping is golden and the fruit is bubbly. Allow to cool slightly before serving. Serve warm for best taste. Top with vanilla ice cream or whipped cream, or plain yogurt for a lighter option.
how to serve Old-Fashioned Strawberry Rhubarb Crisp
Serve warm in bowls or plates. Add a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, serve with plain yogurt. The warm fruit and cold ice cream make a nice contrast.
how to store Old-Fashioned Strawberry Rhubarb Crisp
Cool the crisp to room temperature. Cover the dish with foil or transfer to an airtight container. Store in the fridge for up to 4 days. To reheat, warm single servings in the microwave for 30–60 seconds, or heat in a 325°F oven until warm.
tips to make Old-Fashioned Strawberry Rhubarb Crisp
- Use ripe strawberries and fresh rhubarb for best flavor.
- Cut fruit into even pieces so it cooks evenly.
- If your strawberries are very sweet, reduce the added sugar by 1/4 cup.
- Make the topping crumbly but not wet; if too dry, add a teaspoon of melted butter.
- Let the crisp rest 10 minutes after baking so the filling thickens.
variation (if any)
- Add 1/2 cup chopped nuts (walnuts or pecans) to the topping for extra crunch.
- Stir 1/2 teaspoon grated lemon zest into the fruit for bright flavor.
- Replace half the strawberries with raspberries for a tangy mix.
FAQs
Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid first. You may reduce the added sugar if fruit is sweet.
Q: Can I make this ahead?
A: Yes. Assemble it, cover, and keep in the fridge for up to 24 hours before baking.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and replace the all-purpose flour with a gluten-free flour blend.
Q: How do I know when it is done?
A: The topping should be golden and the fruit should bubble at the edges.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and add a few extra minutes to baking time.
Old-Fashioned Strawberry Rhubarb Crisp
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic dessert mixing sweet strawberries and tart rhubarb under a crunchy oat topping, best served warm.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract in a medium bowl.
- Pour the mixture into a greased baking dish.
- Mix oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly in another bowl.
- Sprinkle the oat mixture evenly over the fruit.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden and the fruit is bubbly.
- Allow to cool slightly before serving.
- Serve warm with vanilla ice cream, whipped cream, or plain yogurt.
Notes
Let the crisp rest for 10 minutes after baking to allow the filling to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
