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.
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.
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
STRAWBERRY RHUBARB CRISP
Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!
Provided by Krissy Allori
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 10 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
STRAWBERRY-RHUBARB CRISP
There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
- In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
- In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm crisp into bowls; top with whipped cream.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g
STRAWBERRY RHUBARB CRISP
Steps:
- Whipped cream or ice cream, for serving
- Preheat the oven to 350 degrees F.
- Filling:
- Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.
- Topping:
- In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
- Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.
- It's berry delicious!
RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB CRISP
This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
- Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
- Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY-RHUBARB CRISP
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
- In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
- Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.
Nutrition Facts : Calories 282 g, Cholesterol 20 g, Fat 9 g, Fiber 3 g, Protein 4 g, Sodium 76 g
STRAWBERRY-RHUBARB CRISP WITH PIE CRUST
Super easy strawberry rhubarb crisp recipe for fresh strawberries and fresh rhubarb.
Provided by Amy and Justin
Categories Rhubarb Crisps and Crumbles
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
- Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
- Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
- Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
- Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 79.9 g, Cholesterol 17.4 mg, Fat 16.4 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 148.9 mg, Sugar 42.8 g
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