Strawberry Rhubarb Crisp

4 from 1 vote

This Simple Strawberry Rhubarb Crisp heralds the beginning of Spring. This super easy dessert goes together in minutes. You're sure to add this to your spring favorites.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: , rhubarb, Strawberry dessert, Strawberry Rhubarb Crisp,

Servings:

Calories: 418kcal

Author: Helen S Fletcher

Ingredients

Strawberry Rhubarb Prep

1 ½ pounds strawberries (680 grams)
1 ½ pounds rhubarb (680 grams)
⅔ to ¾ cup granulated sugar (130 to 150 grams)
3 to 4 tablespoons all-purpose flour
¼ teaspoon salt
½ teaspoon almond extract
½ teaspoon vanilla extract

Crisp Topping

¾ cup Old fashioned oats (not quick oats) (75 grams)
¾ cup brown sugar (150 grams)
¾ cup all-purpose flour (105 grams)
¼ teaspoon baking soda
¼ teaspoon baking powder
6 tablespoons unsalted butter, softened (85 grams)

Instructions

Strawberry Rhubarb Filling

Preheat the oven to 375°F. Spray a 9x9" square baking pan with a non-stick baking release. Set aside.
Rinse the strawberries and rhubarb. Cut the strawberries into quarters or more if they are large. Cut the rhubarb into ½" to ¾" pieces. Combine in a large bowl. Add the almond and vanilla extracts.
Combine the granulated sugar, flour, and salt. Add it to the fruit, stirring it well to coat all of the fruit. Allow to sit about 15 minutes to juice, stirring several times.

Crisp Topping

Made sure the butter is softened. Combine all the ingredients in the bowl of a mixer. Mix on low speed to bring together and then raise to medium to medium high speed and mix until crumbs form.

Assembly

Stir the fruit well and spread it evenly into the prepared baking dish. Spread the crisp evenly over the fruit.
Place the pan on a parchment lined baking dish. Bake for 35 to 40 minutes until the crumbs are browned, the fruit is soft and juices are bubbling out. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
Cool to warm to serve. If it is room temperature, microwave each portions to warm or warm the whole in a 350°F oven for 15 to 20 minutes.
The crisp can be stored at room temperature overnight or refrigerated as you chose.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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Buy the reddest rhubarb you can find. Avoid green stalks as they are not as tasty.

The peak season is in April and it is in its prime then.

Don't be fooled by large strawberries. The smaller ones have the most flavor and the best texture.

Be sure to use old fashioned oats. The quick oats are precooked and don't taste the same in the crisp.

Be sure to put the unbaked pan on a parchment lined half sheet pan. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.

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