Strawberry Rhubarb Crisp

In this Strawberry Rhubarb Crisp, the strawberries and rhubarb team up to create this sweet and tart flavor, topped with a buttery crust and baked to golden perfection

Prep Time10

Cook Time50

Cool Time20

Total Time1 20

Servings: servings

Author: Miranda Couse

Ingredients

Filling

1 ½ cups diced rhubarb diced into 1-inch pieces
1 ½ cups diced strawberries
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
¼ cup granulated sugar
¼ teaspoon salt

Topping

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup granulated sugar
½ cup light brown sugar packed
10 tablespoons butter melted

Instructions

Filling

Preheat the oven to 375 degrees F. Grease a 9x13 baking dish with nonstick cooking spray. My pan that’s photographed is 7x15.
Add the 1 ½ cups diced rhubarb and 1 ½ cups diced strawberries to the bottom of the prepared dish.
Sprinkle the 1 tablespoon fresh lemon juice, 3 tablespoons cornstarch, ¼ cup granulated sugar, and ¼ teaspoon salt on top of the rhubarb and strawberries.
Stir to coat the fruit with the cornstarch and sugar. Allow to set while making the topping.

Topping

In a large mixing bowl, add the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ cup granulated sugar, ½ cup light brown sugar, and melted 10 tablespoons butter. Stir to combine until the mixture is crumbly in consistency. You should have some large and some small clumps - this is good. Do not overwork it.
Sprinkle the crumble topping even over the fruit mixture. If your mixture is near the top of your baking dish, place the baking dish on a sheet pan to prevent an oven mess should your mixture bubble over the sides while baking.
Place in the preheated oven and bake for 40-50 minutes or until the crumble topping is slightly browned and the strawberry rhubarb filling is bubbling around the edges.
Allow to cool slightly before serving. Serve warm with a scoop of ice cream or whipped cream.
Store in an airtight container or covered with plastic wrap in the refrigerator.

Notes

Storage: Keep in an airtight container (or cover baking dish with cling wrap or foil) for up to 2 days.
Reheating: Place the dish in the 375 degree F oven for about 10-15 minutes to retain the crunchy texture. Using the microwave to reheat will cause the crisp to soften.

Nutrition