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Strawberry Rhubarb Crisp


Ingredients

Scale

for the Filling

  • 4 cups rhubarb (45 stalks), cut into a 1/2″-1″ dice
  • 4 cups strawberries, hulled and large ones halved
  • 1/2 cup sugar
  • 1 orange, zested and juiced (try to get approximately 1/4 cup juice)
  • 1/2 tablespoon cornstarch

for the Topping

  • 12 tablespoons (1 and 1/2 sticks) unsalted butter
  • 1 cup flour
  • 1 cup rolled oats (not instant)
  • 3/4 cup lightly packed light brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon Kosher salt
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 350°F. In a mixing bowl, toss together the rhubarb, strawberries, 1/2 cup sugar, and orange zest. In a separate small bowl, dissolve the cornstarch in the orange juice, and then mix into the fruit.
  2. Transfer the mixture to an 8×11″ baking dish and place on a parchment paper-line baking sheet (in case of spill over, this makes cleanup super easy).
  3. For the topping, you can either use cold butter with a stand mixer fitted with the paddle attachment or let the butter soften and then mix by hand. First, combine the flour, oatmeal, brown sugar, 1/4 cup sugar, and salt. If using cold butter, cut into chunks and with the mixer on low speed, add it to the dry ingredients and mix until it’s a moist, crumbly mixture. If by hand, combine topping ingredients until it’s a moist, crumbly mixture.
  4. Sprinkle the topping over the fruit and cover it completely. Bake for approximately 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with generous scoops of high-quality vanilla ice cream.