View the print-ready version of this recipe.
Perfect for a spring evening, this strawberry rhubarb crisp is one of the easiest and best desserts I know. Serve it warm from the oven topped with a scoop of vanilla ice cream. Leftovers are also delicious with your morning coffee, too. Heads up: while fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. If you add more strawberries — which I know is tempting! — you’ll end up with fruit soup, as they release a ton of juice. For seasonal fruit crisp variations, see my summer peach crisp and autumn apple pecan crisp.
(Courtesy of Jennifer Segal)If you’ve never cooked with rhubarb, now is the time to start! Technically, it’s a vegetable but you treat it like fruit. It’s very tart but when you add a little sugar and cook it down, it becomes deliciously sweet, like berries. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/2-inch pieces.
(Courtesy of Jennifer Segal)Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
(Courtesy of Jennifer Segal)Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping.
(Courtesy of Jennifer Segal)In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt.
(Courtesy of Jennifer Segal)Process until well combined, about 30 seconds. Add the cold butter.
(Courtesy of Jennifer Segal)Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.
(Courtesy of Jennifer Segal)Transfer to a medium bowl and stir in the oats and chopped pecans.
(Courtesy of Jennifer Segal)Stir to combine.
(Courtesy of Jennifer Segal)Spoon the topping evenly over the fruit without packing it down.
(Courtesy of Jennifer Segal)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, then spoon into shallow bowls and serve with vanilla ice cream.
(Courtesy of Jennifer Segal)Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
Ingredients
For The Filling
For The Topping
Instructions
Preheat the oven to 350°F.
For The Filling
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.
For 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.
This article was originally published on OnceUponaChef.com. Follow on Instagram.