Summer Strawberry Rhubarb Crisp Recipes

STRAWBERRY RHUBARB CRISP

Steps:

• Begin by preheating your oven to 375 degrees F. Spray a 9x13 baking pan with baking spray. Set aside.
• In a large bowl add the rhubarb, strawberries, sugar, flour, vanilla extract, and lemon juice. Toss gently to evenly combine. Set aside.
• In another large bowl, stir together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the cubed butter and mix together with your hands or a wooden spoon until the butter is about pea-sized.
• Add about 2 1/2 cups of the the topping to the bottom of your prepared baking dish. Press flat. Add in the strawberry rhubarb filling and spread out evenly with a spatula. Sprinkle the remaining topping over the filling.
• Bake for 45-50 minutes or until the top is brown and the filling is bubbling.
• Allow to cool for at least 15 minutes before serving. Optional: Serve with a spoon of vanilla ice cream.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

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.

STRAWBERRY RHUBARB CRISP

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.

STRAWBERRY RHUBARB CRISP

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.

SUMMER STRAWBERRY RHUBARB CRISP

Steps:

• Mix the first 5 ingredients together set aside.
• In a deep pie pan spray with pam.
• In a food processor with a metal blade pulse all topping ingredients till crumbly.
• Toss all the fruit together again then fill pie dish.
• Top fruit with butter then crumb mixture.
• Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
• Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.

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.

STRAWBERRY-RHUBARB CRISP WITH PIE CRUST

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.

STRAWBERRY-RHUBARB CRISP

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
• To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
• Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
• Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.