Name: Strawberry Rhubarb Crisp
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 1/2 cups (190 g) rolled oats -; 1 cup (140 g) all-purpose flour -; 1/2 cup (110 g) packed dark brown sugar -; 1/2 cup (100 g) white granulated sugar -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon kosher salt -; 12 tablespoons (175 g or 1 1/2 sticks) unsalted butter, melted and cooled -; 4 cups (620 g) strawberries, stemmed, hulled and, cut in half if large -; 3/4 cup (250 g) white granulated sugar, divided -; 1 tablespoon chopped candied ginger -; 2 tablespoon cornstarch -; Zest from 1 medium orange -; 4 cups (500 g or a little bit over 1 pound) sliced rhubarb (1-inch chunks) from about 5 to 6 thick stalks or 10 to 12 skinny stalks -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Rhubarb Crisp

1. 1 1/2 cups (190 g) rolled oats -

2. 1 cup (140 g) all-purpose flour -

3. 1/2 cup (110 g) packed dark brown sugar -

4. 1/2 cup (100 g) white granulated sugar -

5. 1/2 teaspoon ground cinnamon -

6. 1/4 teaspoon kosher salt -

7. 12 tablespoons (175 g or 1 1/2 sticks) unsalted butter, melted and cooled -

8. 4 cups (620 g) strawberries, stemmed, hulled and, cut in half if large -

9. 3/4 cup (250 g) white granulated sugar, divided -

10. 1 tablespoon chopped candied ginger -

11. 2 tablespoon cornstarch -

12. Zest from 1 medium orange -

13. 4 cups (500 g or a little bit over 1 pound) sliced rhubarb (1-inch chunks) from about 5 to 6 thick stalks or 10 to 12 skinny stalks -

How to cook deliciously - Strawberry Rhubarb Crisp

1. Stage

Preheat the oven to 350°F.

2. Stage

Make the topping: Combine the oats, flour, both sugars, cinnamon, and salt in a medium-sized bowl. Mix with a balloon whisk until consistent in color and all the ingredients are evenly distributed. Use your fingers to break up any chunks of brown sugar. Drizzle the melted butter over the dry ingredients, tossing with a fork until the topping starts to clump together and the dry ingredients are moist. Place the bowl in the refrigerator to chill while you prepare the fruit.

3. Stage

Macerate the strawberries: Combine the strawberries, 1/2 cup of the sugar, candied ginger, cornstarch and orange zest in a large bowl, tossing to make sure the strawberries are coated with the dry ingredients. Set aside.

4. Stage

Cook the rhubarb: Spray a 10-inch cast iron skillet with cooking oil, and add the rhubarb and the remaining 1/4 cup of sugar. Cook over medium-high heat, stirring constantly, for 5 to 7 minutes, or until the sugar has dissolved and the rhubarb juice starts to thicken. You want to cook off some of the liquid, but you don’t want the rhubarb to get mushy or break down.

5. Stage

Add the strawberries and bake: Add the strawberry mixture to the hot pan with the rhubarb, covering the rhubarb evenly. Bake in the oven for 30 to 35 minutes.

6. Stage

Add the topping and continue baking: Take the pan out of the oven and sprinkle the crisp topping over the fruit filling. Return to the oven for an additional 15 to 20 minutes, or until the top of the crisp is golden brown and the fruit filling is bubbling hot.

7. Stage

Cool and serve: Let the crisp cool at least 15 to 20 minutes before serving, to allow the filling to thicken a bit. Serve with your favorite vanilla ice cream. This crisp is best eaten the same day but you can store it in the fridge after it has completely cooled, covered with plastic wrap, for up to 2 days (the crisp topping will soften, but still be delicious). Warm up in a 350°F oven for 10 to 15 minutes before serving. Suggestion: top with vanilla ice cream, store-bought or homemade . Did you love the recipe? Give us some stars and leave a comment below!