My father loves strawberry rhubarb anything, so when I see fresh rhubarb in the store I always grab some to make a treat for him. If it’s something he can have with a big scoop of French vanilla ice cream, even better.
In general, crisps are one of my favorite, easy to make desserts. Sweet and tangy fruit covered in a buttery oat topping; baked until the fruit is soft and oozy and the edges of the topping are crisp and golden. Serve it warm with a scoop of vanilla ice cream. Perfection.
Strawberry Rhubarb Crisp
Sweet and tangy fruit topped with a buttery oat topping.
- 1 lb. / 454 grams fresh rhubarb, trimmed and cut into half-inch pieces
- 2 lbs. / 908 grams fresh strawberries, hulled and sliced
- 6 oz. /170 grams granulated sugar (3/4 cup)
- 3 Tbsp. corn starch
- 1 tsp. vanilla extract
- 1 tsp. ground ginger
- 1/4 tsp. salt
- 3 3/4 oz. / 105 grams all-purpose flour (3/4 cup)
- 4 1/2 oz. / 125 grams oats (1 1/2 cups)
- 6 oz / 170 grams brown sugar (3/4 cup)
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 4 oz / 114 grams butter, softened (1/2 cup)
- Preheat your oven to 350°F / 175°C.
- Wash the fruit well. Trim the rhubarb and use a peeler to peel away any tough, fibrous skin. Cut the rhubarb into half-inch pieces and place in a large mixing bowl. Hull and slice the strawberries and add them to the bowl. Add the rest of the filling ingredients and mix well.
- Butter or use cooking spray to oil a 12-14 cup baking dish. Pour the filling into the dish in an even layer.
- Place all of the topping ingredients in another mixing bowl. Use your fingertips to work the butter into the dry ingredients, until everything is mixed together and there are no clumps of butter remaining. Sprinkle the topping evenly over the fruit.
- Place the baking dish onto a baking sheet and bake for 1 hour or until the topping is golden brown.
- Serve warm on its own or with ice cream.