Strawberry Rhubarb Crisp with Vanilla Ice Cream

Ingredients

For the Filling:
- 3 cups strawberries, hulled and halved
- 3 cups rhubarb, sliced
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 2 tablespoons cornstarch
- 1/4 cup fresh orange juice

For the Crisp Topping:
- 1/2 cup unsalted butter, cold and cubed
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon

For Serving:
- Vanilla ice cream
- Greek yogurt, optional

Instructions

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Filling:
In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, orange zest, cornstarch, and orange juice. Mix gently until the fruit is coated evenly with the mixture.

3. Make the Crisp Topping:
In another bowl, combine the cold butter cubes, oats, flour, brown sugar, ground ginger, and cinnamon. Use your fingertips or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs.

4. Assemble the Dish:
Spread the fruit filling evenly in a 9x13-inch baking dish. Distribute the crisp topping over the fruit layer, ensuring a generous and even coverage.

5. Bake:
Place the assembled dish in the preheated oven and bake for approximately 40-45 minutes, or until the fruit juices bubble vigorously and the topping is golden brown and crisp.

6. Cool and Serve:
Allow the crisp to cool slightly for about 10 minutes. Serve warm, topped with a scoop of vanilla ice cream or a dollop of Greek yogurt, if desired.

Preparation & Cooking Times

Preparation Time:
PT20M
20 minutes

Cooking Time:
PT45M
45 minutes

Total Time

PT65M
65 minutes

Type of Dish

Dessert

Keywords

Strawberry Rhubarb Crisp, Fruit Crisp, Summer Dessert, Oven-Baked Dessert, Rhubarb Recipes, Strawberry Recipes, Easy Crisp Recipe, Fruit Dessert, Holiday Dessert, Family Dessert

Recipe Yield

Serves 4 adults

Calories

Total calories for the entire dish: 2,400 calories

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