Easy Strawberry Rhubarb Crisp Recipe
I have another easy strawberry rhubarb recipe for you guys because when I buy rhubarb I buy lots of it, so I had to use it all. You know I never want to waste any delicious rhubarb, but not to worry, it was all used up in this recipe and in my delicious Strawberry Rhubarb Bars. I chose to make a strawberry rhubarb crip because this recipe is as easy as you can get. Honestly, the hardest part is probably chopping up the strawberries and rhubarb. What I love about this recipe is that you don’t need any fancy equipment, just use your hands, those are your best tools. Anyway, if sweet and tart are your flavors then you will love this crisp, so let’s get started.
For Crumble Topping
Rolled Oats – You’ll need plain old fashioned rolled oats. Flour – All-purpose flour. Butter – I use unsalted butter, if you’re using salted butter, then you can reduce or omit the salt. Sugar – You’ll need both granulated sugar and brown sugar. For brown sugar, both dark or light will work. Salt – Always important in baking to elevate all the great flavors from the other ingredients.
For Filling
Fruit – You’ll need a pound of each fresh strawberries and diced rhubarb. Sugar – You’ll need some granulated sugar to add some sweetness to the filling. Cornstarch – This needs to be added to the fruit filling to thicken the juices from the fruits. Vanilla – A bit of vanilla extract to elevate the fruit flavors.
Why Is My Strawberry Rhubarb Crisp Soggy?
It’s pretty common for a fruit crisp to be a little runny when you first take it out of the oven because it’s hot. You’ll notice as it cools, the added cornstarch will thicken up the filling nicely.
Can I Use Frozen Strawberries or Frozen Rhubarb?
Yes, in this recipe you can use both frozen strawberries and frozen rhubarb, but I recommend thawing it first and draining as much of the liquid as possible.
How To Serve
You can serve this crisp warm, cold or at room temperature, totally depends how you like it. Personally, I prefer it warm with a big scoop of good vanilla ice cream. I especially love it when the ice cream starts to melt, it’s so good. You can also serve it with a little dollop of whipped cream, or simply just as is with a sprinkle of powdered sugar.
More Yummy Desserts
Strawberry Rhubarb Bars Lemon Blueberry Yogurt Loaf Strawberry Rhubarb Pie Blueberry Fritters Cherry Clafoutis Blueberry Cobbler Cherry Cobbler Easy Strawberry Cake
