FARGO 鈥� My Strawberry Rhubarb Crisp is the perfect choice for an easy and delicious Mother鈥檚 Day Dessert. It features a warm and bubbly fruit filling covered with a crisp and heavenly oatmeal topping, making it a comforting dessert filled with springtime flavor. Best of all, the recipe comes together quickly and is simple to make, even for novice bakers (like many dads and children).
This dessert is similar to a cobbler or a crumble; it鈥檚 an old-fashioned treat filled with fruit and covered in a sugary topping, baked until golden brown and bubbly. However, unlike a cobbler, which has a biscuit-like topping, or a crumble, which has a soft and crumbly topping, a crisp (my personal favorite) uses oats in the topping to create a wonderfully crunchy contrast to the tender fruit filling.
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The crisp topping consists of oats, butter, brown sugar, flour, vegetable oil, cinnamon and salt. I prefer quick oats for the crispiest result, but old-fashioned rolled oats can also be used. The vegetable oil adds additional crispiness, so feel free to choose any neutral oil, such as canola, grapeseed or safflower.
To prepare the topping, combine the ingredients until the mixture resembles coarse crumbs. My favorite method is to use my hands, but a pastry blender or two forks will work as well. The topping can be prepared and refrigerated up to 24 hours in advance; just bring it to room temperature before using.
This recipe calls for 1 pound of strawberries and 2 pounds of rhubarb, which can be either fresh or frozen. Before quartering the strawberries, I use a paring knife to remove the leaves and center core from the fruit, a process known as hulling.
The fruits are macerated in sugar for 15 minutes to enhance their sweetness and release their juices. I prefer to do this in separate bowls so that I can strain and discard the rhubarb juice, which can add an unpleasant bitterness. After macerating, I combine the rhubarb with the strawberries and toss them with cornstarch, lemon juice and pure vanilla extract until fully mixed. The cornstarch helps thicken the juices as they bake, while the lemon and vanilla brighten the overall flavor.
Finally, I transfer the fruit filling to a baking dish, cover it with the oatmeal topping, and bake it until the crisp is golden brown and bubbling. You can use a 9-by-13-inch baking dish, but I often use two small casserole dishes instead so that I can serve one immediately and freeze the other to enjoy later.
The crisp can be frozen for up to two months, either baked or unbaked. Once the crisp is baked, I let it rest for 10 to 15 minutes so that the juices can settle, then I serve it warm, topped with vanilla ice cream.
Warm and comforting, this Strawberry Rhubarb Crisp combines classic fruit flavors in an easy and delicious springtime dessert, just in time for Mother鈥檚 Day.
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Strawberry Rhubarb Crisp
Serves 6 to 8
Fruit Filling:
- 2 pounds rhubarb, diced into half-inch pieces
- 1 pound strawberries, hulled and quartered
- 1 1/4 cups granulated sugar, divided
- 3 tablespoons corn starch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Note: You may use fresh or frozen fruit for this recipe. If using frozen, do not thaw before assembling the filling.
Crisp Topping:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/4 cup light brown sugar
- 1 1/4 cup all-purpose flour
- 1 cup quick-cooking oats
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Directions:
Preheat oven to 375 degrees.
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Place the diced rhubarb in a large bowl and toss with 3/4 cup of the sugar. Place the quartered strawberries in another large bowl and toss with the remaining 1/2 cup sugar. Let the fruit macerate at room temperature for 15 minutes, stirring occasionally.
Drain the rhubarb through a strainer and discard the juice. Add the rhubarb to the strawberries. Add the corn starch, lemon juice and vanilla; stir well until combined and the corn starch is no longer visible.
Transfer the mixture to a 9-by-13 baking dish, or 2 smaller dishes (around 8-by-8 inches), spreading it out in an even layer.
Place all the ingredients for the crisp topping in a medium bowl. Use a pastry cutter, two forks or your hands to mix the ingredients together until crumbly. Use immediately or refrigerate for up to 24 hours. Bring to room temperature before using.
Sprinkle the topping evenly over the filling. Bake in the center of the oven until the topping is nicely browned and the fruit filling is bubbling around the sides, about 40 to 45 minutes.
Remove from the oven and let cool for 10 to 15 minutes to allow the juices to settle. Serve warm, plain or topped with ice cream or whipped cream.
To store: The crisp may be refrigerated for up to 5 days or frozen for 2 months.
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For refrigerated crisp, reheat in the microwave or in the oven at 350 degrees.
For frozen crisp, thaw overnight in the refrigerator. To reheat, set oven to 350 degrees and bake until the juices start bubbling. To prevent over-browning, place a piece of aluminum foil over the top after 10 minutes.
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