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Strawberry Rhubarb Crisp

A delicious classic to welcome summer! Strawberry Rhubarb Crisp is the perfect dessert and an easy one to make.
Prep Time25 minutes
Cook Time55 minutes
Course: Baked Goods, Dessert
Diet: Dessert
Servings: 6 people
Author: Zainab Jabri

Ingredients

Crumble Topping

  • ½ cup All-Purpose Unbleached Flour
  • cup Old-fashioned Rolled Oats
  • ¼ cup Light Brown Sugar
  • 2 tbsp Sugar
  • ¼ tsp Salt
  • ½ cup Unsalted Butter Softened

Strawberry Rhubarb Filling

  • 3 cup Strawberries Destemmed and sliced
  • cup Rhubarb Stocks cut into 1/2" cubes
  • ¾ cup Sugar
  • ¼ cup Corn Starch
  • 1 tbsp Lemon Juice
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt

Instructions

  • Preheat the oven to 350 degrees F

Crisp Topping

  • Combine all ingredients for the crumble topping in a medium bowl. Use your fingers to rub the softened butter into the mixture.
  • Set aside.

Strawberry Rhubarb Filling

  • To a medium bowl, add all ingredients for the filling and mix well.
  • Transfer filling to 8-inch non-greased baking dish
  • Spread the crumble on top, making sure to break up any chunks.
  • Place in oven on the middle rack. Bake for 55 - 60 minutes until the top is golden brown.
  • Remove from the oven and place on a cooling rack. Allow the crisp to cool for a minimum of 1 hour before serving into it. The longer you allow it to cool the better the flavour will turn out.
  • Serve with a scoop of vanilla ice cream! Place leftovers in an air-tight container in the fridge for up to a week.
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