One of the easiest and best desserts I know. Tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. It’s perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. Leftovers are also delicious for breakfast.
If you’ve never cooked with rhubarb, now is the time to start. Technically, it’s a vegetable but you treat it like fruit. It’s very tart but when you add a little sugar and cook it down, it becomes deliciously sweet like berries. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/2-inch pieces.
Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping.
In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt.
Process until well combined, about 30 seconds. Add the cold butter.
Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.
Transfer to a medium bowl and stir in the oats and chopped pecans.
Stir to combine.
Spoon the topping evenly over the fruit without packing it down.
Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream.
Note: While fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. If you add more strawberries — which I know is tempting — you’ll end up with fruit soup, as they release a lot of juice.
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Strawberry Rhubarb Crisp
For the Filling
- 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick
- 1/2 pound strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1-1/2 tablespoons corn starch
- 1 teaspoon vanilla extract
For the Topping
- 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes
- 3/4 cup old fashioned rolled oats
- 1/2 cup chopped pecans
- Preheat the oven to 350°F.
For the Filling
- In a large bowl, combine the rhubarb, strawberries, sugar, corn starch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
- Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
For the Topping
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
- Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
- Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
- Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
- Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
- Per serving (8 servings)
- Calories: 332
- Fat: 14g
- Saturated fat: 6g
- Carbohydrates: 49g
- Sugar: 32g
- Fiber: 3g
- Protein: 4g
- Sodium: 81mg
- Cholesterol: 23mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.