Description
This Rhubarb Crisp is a delightful dessert combining tart rhubarb and sweet strawberries with a spiced, crumbly oat topping. Baked until golden and bubbly, it’s perfect served warm with a scoop of strawberry ice cream for a refreshing finish to any meal.
Ingredients
Filling:
- 3 cups sliced fresh rhubarb
- 3 cups thickly sliced strawberries
- 1 tsp grated fresh ginger
- 1/2 tsp ground cinnamon
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- Pinch of kosher salt
- 2 sticks cold salted butter, divided (1 1/2 sticks for topping mixture, 1/2 stick for dotting)
- 1/2 cup chopped pecans
Additional:
- Salted butter, for greasing baking dish
- Strawberry ice cream, for serving
Instructions
- Preheat and prepare dish: Preheat your oven to 350˚F. Butter a 2-quart baking dish thoroughly to prevent sticking and add flavor to the crisp.
- Make the filling: In a large bowl, combine the sliced rhubarb, sliced strawberries, grated fresh ginger, and ground cinnamon. In a small bowl, whisk together 3/4 cup packed light brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon kosher salt. Add this mixture to the fruit and toss well until evenly coated.
- Prepare the topping: In a separate large bowl, mix 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and a pinch of kosher salt. Cut 1 1/2 sticks of cold salted butter into cubes and use a pastry cutter or two knives to work the butter into the flour-oat mixture until crumbly. Stir in 1/2 cup chopped pecans evenly.
- Assemble and bake: Pour the fruit filling into the buttered baking dish. Sprinkle the oat and pecan topping evenly over the fruit. Cut the remaining 1/2 stick of butter into cubes and dot it across the top of the topping to create a rich, golden crust. Bake in the preheated oven for 50 to 60 minutes until the fruit is bubbling and the topping is crisp and golden brown.
- Serve: Remove from the oven and let cool slightly before serving. For an extra indulgent touch, serve warm with a scoop of strawberry ice cream on the side.
Notes
- Use fresh rhubarb and strawberries for the best flavor and texture.
- The fresh ginger adds a subtle warmth that complements the tart fruit.
- Cold butter is essential for a crumbly, crisp topping—avoid melting it before mixing.
- To make this dessert ahead, assemble but do not bake; cover and refrigerate until ready to bake.
- For a nut-free version, omit the pecans or substitute with toasted seeds.
- Serve slightly warmed to enhance the aroma and melt the ice cream perfectly.
