Sweet and tart, with a delicious crisp on top. This strawberry rhubarb crisp is so delicious! It’s extremely hard to resist!
I love rhubarb! And when it’s in season, I love making delicious treats using this interesting plant. For those of you who have never seen or heard of rhubarb, it looks a lot like celery but it usually has a reddish hue to it. It can range in color from a dark red, to a pinkish color or even a pale green. Although it ranges in color, there is usually very little difference in taste.
Rhubarb has a very tart taste and thus the reason it is often baked. Add a little sweet, with this tart tasting vegetable, and it is utter perfection. So give it a try, this strawberry rhubarb crisp will leave you wanting more…
Strawberry Rhubarb Fruit Bottom Ingredients:
Strawberries, rhubarb, flour, orange zest, sugar, orange juice.
Wash strawberries and cut in half. Wash rhubarb, cut the leaves off (the leaves are toxic, the stalks are edible), and cut into 1-inch pieces.
In a large mixing bowl, add strawberries, rhubarb, sugar, flour, orange juice and orange zest. Mix well and pour into a 9×13 inch baking dish.
Strawberry Rhubarb Crisp Ingredients:
Flour, dark brown sugar, butter, instant oats, salt, granulated sugar.
Using a stand mixer with a paddle attachment, beat the butter.
Add granulated sugar and beat until light and fluffy. Add in the brown sugar and beat until combined.
Pour in oats and beat until combined.
Beat until mixture is crumbly.
Spoon crisp topping over strawberries and rhubarb.
Bake at 350 degrees for one hour. Fruit will be bubbling and topping golden brown.
Best served warm, with vanilla ice cream! Or plain, like my husband likes it. It’s delicious either way!
For other interesting and different recipes try my Raspberry Bundt Coffee Cake and my Amazing Blueberry Muffins
Strawberry Rhubarb Crisp
Equipment
- 9×13 baking dish
- Stand or hand mixer
- Large Mixing Bowl
Ingredients
Fruit bottom
- 4 cups rhubarb, cut into inch pieces
- 4.5 cups strawberries
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp orange zest
- 1/2 cup orange juice
Crisp topping
- 1 1/2 sticks salted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup instant oats
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, add strawberries, rhubarb, sugar, orange juice, orange zest and flour and mix with a spoon
- Pour mixture into a 9×13 baking dish
Crisp Topping
- Using a stand mixer with a paddle attachment, beat the butter
- Add granulated sugar and dark brown sugar, beat until combined
- Add salt and flour, beat until combined
- Add instant oats and beat until a crumble forms
- Spoon crisp topping completely over the strawberry and rhubarb mixture
- Bake for one hour, strawberries and rhubarb should be bubbling and topping should be turning golden brown
- Best served warm (with vanilla ice cream)
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