Summer
Strawberry Rhubarb Crisp
The first real dessert of the picking season, built for a flat of June strawberries and the rhubarb already in the garden.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Yield
- Serves 8
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 4 cups strawberries, hulled and halved
- 2 cups rhubarb, cut in 1 cm pieces
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 cup cold butter, cubed
- 1/2 tsp cinnamon
- 1/4 tsp salt
Steps
- Heat the oven to 190 C (375 F) and butter a 9 by 13 inch baking dish.
- Toss the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice in the dish until the fruit is evenly coated.
- In a bowl, rub the oats, flour, brown sugar, butter, cinnamon, and salt together with your fingertips until the mixture clumps.
- Scatter the topping over the fruit. Bake 40 to 45 minutes, until the topping is golden and the fruit bubbles at the edges.
- Cool at least 20 minutes so the juices set before serving.
Notes
Frozen fruit works in winter; add an extra tablespoon of cornstarch and a few minutes in the oven. Keeps covered in the fridge for three days.
Pairing Best warm with a scoop of vanilla ice cream.
Start with the harvest
This recipe is tied to strawberries. Find strawberries near you.
Tools
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- 9 by 13 inch baking dish
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