STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
RHUBARB STRAWBERRY CRISP
A sweet and tangy dessert made with minimally processed ingredients.
Provided by LEO317
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish.
- Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.
- Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 40.7 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 60.8 mg, Sugar 23 g
STRAWBERRY RHUBARB CRISP
Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping -- this strawberry rhubarb crisp is one of the easiest and best desserts I know.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield 6-8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the rhubarb, strawberries, 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 or 8-inch 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 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.
Nutrition Facts : Calories 332, Fat 14g, Carbohydrate 49g, Protein 4g, SaturatedFat 6g, Sugar 32g, Fiber 3g, Sodium 81mg, Cholesterol 23mg
STRAWBERRY-RHUBARB CRISPS WITH CARDAMOM AND NUTMEG
Categories Berry Fruit Dessert Bake Backyard BBQ Strawberry Spice Spring Summer Rhubarb Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For topping:
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
- For filling:
- Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
STRAWBERRY RHUBARB CRISP
Make and share this Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Chef 5oh
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
- In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
- Bake at 350 degrees for 35-40 minutes in preheated oven.
FIRST PRIZE STRAWBERRY RHUBARB CRISP
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Provided by xMichellex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g
RHUBARB & STRAWBERRY CRISP
I found this on one of those little grocery store recipe cards. I love the combination of rhubarb and strawberries anyway so this is a fun way to serve that as a crisp. The card shows how to make this on the "grill" which is basically putting the dish on the cool side of a grill and cooking covered for 25 minutes. That means if you don't want to turn on an oven you can still make this dish. The other option would be your oven and you would bake uncovered for 20-25 minutes. Either way it is great and even more wonderful with a scoop of vanilla ice cream.
Provided by HokiesMom
Categories Dessert
Time 35m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
- Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
- In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
- If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
- If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
- Either way, the fruit should be tender and the juices bubbling when finished cooking.
- I love serving with a scoop of vanilla ice cream or frozen yogurt.
Nutrition Facts : Calories 259.4, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 101.8, Carbohydrate 44.5, Fiber 3.7, Sugar 30.3, Protein 2.7
STRAWBERRY RHUBARB CRISP WITH WALNUT CRUMB TOPPING
Steps:
- Pre heat oven to 350 degrees.
- In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish.
- For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned.
- Serve warm with softly whipped cream or vanilla creme anglaise.
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STRAWBERRY RHUBARB CRISP RECIPE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.8/5 (14)Total Time 50 minsCategory DessertCalories 416 per serving
- In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
- Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.
STRAWBERRY-RHUBARB CRISPS WITH CARDAMOM AND NUTMEG …
From bonappetit.com
Servings 6
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
- Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
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- Lavender. While lavender can make something taste like soap if you’re too heavy-handed with it, be gentle and you’ll be greatly rewarded. The floral notes of lavender mellow out the tart bite of rhubarb and turn whatever you’re making into something quite delicate and lovely.
- Dates. Sticky-sweet dates are the exactly opposite of sour rhubarb, which is exactly why this is a dynamic duo. The sharpness of rhubarb balances the intense, caramel-like sweetness and the two meet in the middle in perfect harmony.
- Cardamom. While cinnamon may be a more common spice to pair with rhubarb, citrusy, herbal cardamon lends an warm, citrusy note to a dish. A big pinch of ground cardamom can be added to any cake, pie, or compote, or you can simply add a little to the whipped cream you’ll be topping your rhubarb dessert with.
- Ginger. Both fresh and ground ginger bring a spicy kick that puts astringent rhubarb in its place. While the pair is great in sweet applications, it might be even better in savory recipes.
- Coconut. Sweet coconut adds a bit of tropical flair to rhubarb. Like dates, that sweetness acts as a nice contrast to rhubarb. You can fold shredded coconut into cakes or sprinkle it over crumbles.
- Tomatoes. Yes, tomatoes. Sweet tomatoes have a bit of natural acidity to them, but rhubarb gives them just a little more, which results in tomatoes that taste like a better version of themselves.
- Other Berries. Raspberries, blackberries, and blueberries often feel left out when strawberries buddy up so closely with rhubarb. All three are just as wonderful of a match and definitely shouldn’t be left out.
STRAWBERRY RHUBARB CRISP - THE PERFECT SUMMER RECIPE ...
From rachelcooks.com
Ratings 4Calories 261 per servingCategory Desserts
- Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9x6) square glass baking dish with nonstick cooking spray, or rub with butter.
- In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.
- In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture.
- Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.
STRAWBERRY RHUBARB CRISP RECIPE - YELLOW BLISS ROAD
From yellowblissroad.com
5/5 (1)Calories 444 per servingCategory Dessert
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with nonstick cooking spray or butter. Set aside.
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Pour into a greased 9x13-inch baking dish.
- In another bowl combine 1 cup flour, brown sugar, oats and nutmeg. Stir in melted butter and blend well. Sprinkle oat mixture over the fruit mixture in the pan. Press down gently.
STRAWBERRY RHUBARB CRISP - KITCHEN FUN WITH MY 3 SONS
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From acouplecooks.com
Reviews 4Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Chop the rhubarb into small pieces (about 1/2 inch wide). Slice the strawberries, cutting any large strawberry slices in half. In a medium bowl, mix the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (optional).
- In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. (If using coconut oil, it can be room temperature; use the same method to add it.)
- Pour the filling into a round 9-inch pie pan (or 9 x 9 inch pan), 9 x 9 inch baking dish or 7 x 11 baking dish. Pour the crumble on top and smooth it into an even layer with your fingers.
BEST STRAWBERRY RHUBARB CRISP RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr
- Stir together berries, rhubarb, cornstarch, sugar, zest, juice, salt, ginger, and cardamom in a large bowl. Spread evenly in buttered baking dish.
- Prepare the Topping: Pulse brown sugar, flour, butter, cinnamon, and salt in a food processor until clumpy. Add oats and almonds, and pulse until a coarse meal forms. Sprinkle topping evenly over filling.
- Bake in preheated oven until bubbly and topping is browned, 35 to 40 minutes. Let stand 5 minutes. Serve with ice cream, if desired.
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