Strawberry Rhubarb Crisp¶
 Serves |
 Total Time |
|---|---|
| 6 | 1.25 hours |
Ingredients¶
1 pound rhubarb stalks, trimmed and sliced ½-inch thick- 0.5 pound strawberries, hulled and quartered
0.5 cup (99 g) granulated sugar
1.5 tablespoons (10 g) cornstarch
1 teaspoon vanilla extract
0.75 cup (90 g) all-purpose flour- 0.5 cup (106 g) packed light brown sugar
- 2 tablespoons (25 g) granulated sugar
- 0.25 teaspoon salt
6 tablespoons (85 g) unsalted butter, cut into ½-inch cubes
0.75 cup (74 g) old fashioned rolled oats- 0.5 cup (57 g) chopped pecans
some vanilla ice cream
Cookware¶
- 1 oven
- 1 bowl
- 1 bowl
- 1 food processor
- 1 bowl
- 1 pan
- 1 oven
Instructions¶
Step 1¶
Preheat the oven to 350°F.
Step 2¶
In a large bowl, combine the rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups), strawberries, hulled and quartered (about 2 cups), granulated sugar, cornstarch, and vanilla extract. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
Step 3¶
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.
Step 4¶
In the bowl of a food processor, combine the all-purpose flour, packed light brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold unsalted butter, cut into ½-inch cubes 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 old fashioned rolled oats and chopped pecans.
Step 5¶
Spoon the topping evenly over the fruit without packing down. Bake for 45 to 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 (optional).
Step 6¶
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.
Step 7¶
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).
Step 8¶
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.
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