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 CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
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
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 CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
STRAWBERRY & RHUBARB CRUMBLE
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream
Provided by Sara Buenfeld
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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
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
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
CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP
A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!
Provided by valeriefromWI
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
- 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
- 3) place fruit mixture evenly on bottom of pan.
- 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
- 5) Evenly distribute topping over fruit in pan.
- 6) Bake about 35 minutes until golden and bubbly.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 113.1, Carbohydrate 80.3, Fiber 3.4, Sugar 54.2, Protein 4.4
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