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This strawberry rhubarb crisp combines tart rhubarb with sweet strawberries under a golden buttery oat topping. The contrast of textures and flavors creates a dessert that perfectly balances comfort and sophistication, making it ideal for spring gatherings or simple family dinners.
I discovered this recipe during my first spring farmers market visit years ago when rhubarb was abundant and strawberries were just coming into season. The vendor suggested pairing them and now this crisp signals the official start of spring in our home.
Ingredients
- Strawberries: 4 cups fresh quartered berries provide natural sweetness and beautiful color. Look for bright red berries without white shoulders for best flavor.
- Rhubarb: 2 cups fresh sliced stalks bring a distinctive tartness that balances the sweet strawberries. Choose firm stalks with vibrant color for best results.
- Granulated sugar: Half cup perfectly sweetens the filling without overpowering the natural fruit flavors.
- Cornstarch: 2 tablespoons acts as the thickening agent for the fruit juices making your filling perfectly scoopable.
- Orange zest: Fresh zest brightens the entire dish with subtle citrus notes that enhance both fruits.
- All purpose flour: One cup forms the foundation of your crisp topping providing structure and absorbing fruit juices.
- Quick oats: One cup adds wonderful texture and nutty flavor to the topping. The smaller cut helps them incorporate better than old fashioned oats.
- Light brown sugar: Two-thirds cup packed brings caramel notes and moisture to the crisp topping.
- Cinnamon: Two teaspoons adds warmth and complexity that complements both the strawberries and rhubarb.
- Kosher salt: Three-quarters teaspoon enhances all flavors and balances the sweetness.
- Unsalted butter: Twelve tablespoons cold and cubed creates those perfect buttery pockets in the topping that become gloriously crisp when baked.
Step-by-Step Instructions
- Preheat and Prepare:
- Turn your oven to 350°F and select your baking dish. A 10-inch cast iron skillet works beautifully for even heat distribution and a rustic presentation but any 9-inch or 8-inch baking dish will work. Keep your butter in the refrigerator until the very last moment to ensure it stays cold enough for the perfect crisp texture.
- Mix the Filling:
- Combine quartered strawberries fresh rhubarb chunks granulated sugar cornstarch and that wonderful orange zest in a large bowl. Toss everything gently but thoroughly to ensure the cornstarch coats all the fruit evenly this prevents clumping and ensures a smooth thickened filling. Transfer this vibrant mixture to your prepared baking dish spreading it into an even layer.
- Prepare the Crisp Topping:
- In a separate bowl whisk together the flour quick oats brown sugar cinnamon and salt ensuring there are no brown sugar lumps. This dry mixture forms the foundation of your crisp topping so even distribution of ingredients is key.
- Incorporate the Butter:
- Take your cold butter from the refrigerator cube it quickly and add it to your dry ingredients. Toss the butter cubes to coat them in the dry mixture this helps prevent the butter from sticking to your fingers in the next step. Using your fingertips work the butter into the dry ingredients by pressing flattening and rolling the pieces between your fingers. Continue this process for several minutes until you achieve a mixture with pea-sized butter pieces that holds together when squeezed.
- Assemble and Bake:
- Crumble your prepared topping over the fruit mixture ensuring even coverage with some variation in chunk sizes for textural interest. Bake in your preheated oven for 35 to 40 minutes watching for the key indicators of doneness a golden brown surface and bubbling fruit around the edges. The bubbling is particularly important as it signals that the cornstarch has activated and will properly thicken your filling.
- Rest and Serve:
- Allow your finished crisp to cool for at least 30 minutes before serving. This resting period is crucial as it allows the filling to thicken to the perfect consistency. Rushing this step results in a runny filling so exercise patience for the best texture.
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The orange zest is my secret weapon in this recipe. I discovered its magic after experimenting with different citrus flavors and found that orange specifically brings out the floral notes in strawberries while tempering rhubarb’s tartness. My grandmother always added a touch of citrus to her fruit desserts and this small addition honors her culinary wisdom while elevating the entire dish.
Storing Your Crisp
This strawberry rhubarb crisp keeps beautifully in the refrigerator for up to 5 days though it rarely lasts that long in my household. Cover it loosely with foil rather than plastic wrap to preserve the crispness of the topping. To reheat simply place individual portions in the microwave for 30 seconds or return the entire dish to a 350°F oven for about 15 minutes until warmed through. The crisp can also be frozen after baking for up to 3 months wrap it tightly in plastic wrap followed by foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
Seasonal Adaptations
While strawberry and rhubarb are classic spring companions this crisp recipe serves as an excellent template for other seasonal fruit combinations. In summer try peaches and blackberries or blueberries and nectarines. Fall brings opportunities for apple and cranberry or pear and raspberry variations. Winter citrus like blood oranges paired with frozen berries can brighten the coldest months. Adjust the sugar according to the sweetness of your chosen fruits the general rule being tarter fruits require a bit more sugar while naturally sweet fruits need less.
Serving Suggestions
This crisp exists in that perfect space between casual and elegant making it suitable for various occasions. For family dinners serve it warm with a scoop of vanilla ice cream that melts slightly into the filling creating a creamy sauce. For brunch gatherings top with a dollop of Greek yogurt and a drizzle of honey. When entertaining pair it with mascarpone whipped with a touch of vanilla or a simple crème anglaise. The crisp also makes a delightful addition to a dessert buffet alongside shortbread cookies and fresh berries allowing guests to create their own combinations.
Frequently Asked Questions
- → Can I use frozen fruit for this dish?
Yes, you can use frozen strawberries and rhubarb, but thaw and drain them first to avoid excess liquid in your crisp.
- → What can I substitute for rhubarb?
If rhubarb isn't available, you can use tart apples or raspberries to achieve a similar tangy flavor.
- → How do I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are labeled gluten-free.
- → Can I prepare it ahead of time?
Yes, you can assemble the dish and refrigerate it for up to one day before baking. Add a few extra minutes to the baking time if chilled.
- → What type of sugar works best?
Granulated sugar is perfect for the filling, while brown sugar adds richness to the crumble topping.
- → How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in the oven to restore the crisp topping.