Maria
Why Make This Recipe
If you enjoy the natural sweetness of fresh strawberries paired with the unique tartness of rhubarb, this recipe is a perfect way to showcase these delicious flavors. The contrast of textures between the soft fruit filling and the crunchy oat topping creates a harmony of taste and mouthfeel that will leave you wanting more.How to Make Strawberry Rhubarb Crisp
Ingredients:
- 20 ounces strawberries (hulled and quartered)
- 12 ounces rhubarb stalks (about 5 or 6 cut into 1-inch pieces)
- 1/2 orange (zested and juiced)
- 1 tbsp cornstarch
- 1/4 cup honey
- 3/4 cup quick oats (gluten-free)
- 1/3 cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- 1/2 tsp cinnamon
- 3 tablespoons butter (melted)
Directions:
- Heat oven to 375 degrees.
- Combine strawberries and rhubarb in an oven-safe dish.
- Add honey, orange juice, orange zest, and cornstarch. Toss until fruit is well coated.
- Mix oats, flour, sugar, cinnamon, and melted butter in a bowl. Spread over fruit.
- Bake for about 40 minutes until the topping is golden brown and the fruit is bubbling.
- Serve warm with a scoop of frozen yogurt or whipped cream if desired.
How to Serve Strawberry Rhubarb Crisp
Enjoy this delicious dessert warm, straight out of the oven. Pair it with a dollop of creamy vanilla ice cream or a generous serving of freshly whipped cream for an extra indulgent treat.How to Store Strawberry Rhubarb Crisp
Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy it warm and crispy.Tips to Make Strawberry Rhubarb Crisp
- Make sure to evenly coat the fruit with the honey, orange juice, zest, and cornstarch mixture for a well-balanced flavor.
- Adjust the sweetness to your liking by adding more or less sugar based on the natural sweetness of the fruit.
- Experiment with different spices like nutmeg or ginger to add a depth of flavor to the crisp topping.
Variation
For a gluten-free version, use gluten-free oats and flour in the topping mixture. You can also mix in chopped nuts like almonds or pecans for added crunch and nuttiness.
Strawberry Rhubarb Crisp
Welcome to a classic and delightful dessert recipe for Strawberry Rhubarb Crisp. This sweet and tangy combination of strawberries and rhubarb topped with a crispy, buttery oat mixture is sure to satisfy your cravings for a comforting treat.
Ingredients
Ingredients
- 20 ounces strawberries hulled and quartered
- 12 ounces rhubarb stalks about 5 or 6 cut into 1-inch pieces
- 0.5 orange zested and juiced
- 1 tbsp cornstarch
- 0.25 cup honey
- 0.75 cup quick oats gluten-free
- 0.33 cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- 0.5 tsp cinnamon
- 3 tbsp butter melted
Instructions
How to Make Strawberry Rhubarb Crisp
- Heat oven to 375 degrees.
- Combine strawberries and rhubarb in an oven-safe dish.
- Add honey, orange juice, orange zest, and cornstarch. Toss until fruit is well coated.
- Mix oats, flour, sugar, cinnamon, and melted butter in a bowl. Spread over fruit.
- Bake for about 40 minutes until the topping is golden brown and the fruit is bubbling.
- Serve warm with a scoop of frozen yogurt or whipped cream if desired.
Notes
Experiment with different spices like nutmeg or ginger to add a depth of flavor to the crisp topping.
