Community Pick
Strawberry Rhubarb Crisp
"Wonderful treat"
photo by Izy Hossack
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 3 cups rhubarb, cut into small pieces
- 3 cups strawberries, cut into small pieces
- 1 cup sugar
- 1 1⁄3 cups flour, divided
- 1⁄2 teaspoon cinnamon
- 1 cup brown sugar
- 1 cup old fashioned oats
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup butter, melted
directions
- 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.
Questions & Replies
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if i use frozen rhubarb and cherries do they need to be thawed before i can use them and what about the juice? thank you
Reviews
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This is the second time I've made this crisp, and I'm sure I'll be making it often. I did use an 8" square pan as suggested by others. It came out tangy and sweet and crunchy, just like a crisp should. --the second time I made this I didn't have any fresh strawberries, so used whole frozen strawberries (cut in half) and a few handfuls of frozen blueberries. Delicious again! -
I love this recipe :) The only change I made was I substituted the flour in the strawberry rhubarb mix for tapioca. Just my preference. -
This recipe was very simple to make and tasty. I made it as written. It came out very well. I brought it around the neighborhood and it was a hit. The only thing I would change the next time around is to reduce the sugar. I found that the flavor of the strawberries and rhubarb was a little bit overwhelmed by the sweetness. -
I love strawberries and rhubarb and saw this recipe and knew I had to make it. It was well received here, that's for sure! We loved it! I added a dollop of whipped cream on mine and DH had his with some vanilla ice cream. It sure tasted great! I used fresh strawberries and frozen rhubarb, that I bought and froze earlier in the season. Such a delight! Thanks Chef! -
YUMmeee
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Tweaks
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Yum! Very tasty - but definitely cut the sugar in half (minus one star for too much sugar). For mine - I used blueberries instead of strawberries (yum!); half the sugar. Also used a smaller pan (9" round pyrex) which has worked out well. Two other variations: 1) add chopped pecans to the topping and 2) for the flour that gets mixed with the fruit, I used tapioca instead. Wonderfully flexible recipe - thanks for posting Chef 5oh!
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Sugar amount, pan size, oatmeal topping switch & thickener
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I needed to make it gluten-free and dairy-free, so I used gluten-free oats, and instead of wheat flour, are used arrow root powder. To keep it dairy free, I replaced butter with organic coconut oil . Additionally, I reduced the sugar by 50%, and used dried coconut sugar. I also felt mine needed more fruit, so I added apples, which I had on hand. I mixed up some homemade soft serve ice cream in the blender, using coconut milk, ice cubes, vanilla, and pure maple syrup. I served this for a Family gathering, and everyone loved it, including those who had no special dietary needs. Those who had food restrictions were thrilled.
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honestly, i cook the rhubarb and strawberries with the sugar, on the stove top until the liquid is reduced, before i put it in the baking dish. also, using cinnamon oatmeal instant oatmeal packets rather than old fashioned oats gives the topping a crispier texture, rather than crunchy. -
I love this recipe :) The only change I made was I substituted the flour in the strawberry rhubarb mix for tapioca. Just my preference.
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