Strawberry Rhubarb Crisp

Rhubarb is in season, and this Strawberry Rhubarb crisp is a fantastic way to put it to good use! This is an easy make-ahead dessert idea that can be assembled the day before and refrigerated.

Then all you have to do is pop it in the oven and bake, when you sit down to dinner. Impress your guests when you bring it to the table all piping hot and bubbling. Serve it with a scoop of vanilla ice cream, and it’s a flavor sensation! You’ll love the tart, silky rhubarb mixed with sweet strawberries, rich vanilla ice cream that melts into the crisp, creating a delicious, creamy sauce, and, of course, that crunchy crisp topping.

For more crispy, crumb desserts, try my Plum Crumble, Blackberry Crumble, Fig Cake with Crumb Topping, or my Classic Crumb Cake.

Ingredients:

• Rhubarb: Normally, rhubarb starts showing up in the market in April. But if you can’t find it where you live, you could substitute tart Granny Smith apples, peeled and cut into chunks. Use the same amount, 4 cups. You’ll need 6-7 large rhubarb stalks to yield 4 cups of chopped rhubarb. Cut the stalks into 1-inch chunks. There is no need to peel the rhubarb. You can use it just as is. For another delicious rhubarb recipe, try my Panna Cotta with Red Fruit Compote.
• Strawberries: You’ll need an equal amount of strawberries for this recipe, 4 cups or  525g. Hull them and slice them in half. Don’t cut them any smaller, or they’ll become too mushy once baked.
• White Sugar: Will help sweeten the strawberries and balance the rhubarb’s tartness.
• Cornstarch: Toss the filling with cornstarch to help the fruit juices thicken into a syrupy consistency. I prefer cornstarch to flour for this reason, as flour can make the filling too cakey and dry.
• Unsalted Butter: A few dots of unsalted butter on the fruit layer, before adding the crisp topping, will create a syrupy texture once combined with the juices and cornstarch.
• Water: I add a little water to the fruit mixture to “front load” the juiciness and to ensure everyone gets a bit of the syrupy juices. It also prevents the crisp from being dry.
• All-purpose flour: For the base of the crisp topping
• Light Brown Sugar: For a caramelized flavor to the crisp topping.
• White Sugar: To add a crispy texture to the topping
• Baking Powder: Will allow the topping to puff up a bit and become lighter in texture, less dense.
• Salt: To enhance the flavors of the topping and balance the sweetness.
• Cinnamon: Is a lovely complement to the oatmeal.
• Melted Unsalted Butter: I prefer melted butter rather than chunks of butter mixed with flour; you’ll get a more even crisp this way.
• Vanilla Extract: Sweetens the crisp topping while adding a lovely flavor. I use a full tablespoon to prevent the topping from feeling flat.
• Old Fashioned Oatmeal: In my opinion, this is the best part. Once it combines with the butter and sugars, it creates a delicious, crunchy, slightly chewy texture that pairs well with the silky-smooth, soft fruit filling below. Do not try to substitute Old Fashioned Oats for Quick Cooking Oats. Quick Cooking Oats are not the same as regular oats and will break down a bit in your topping!
• Pecans: For a lovely buttery crunch to the topping. You could also substitute walnuts or raw pistachios.

Step#1: Toss the Fruit

• In a large bowl, toss the fruit with the sugar, cornstarch, and water.
• It’s best to toss the fruit with your hands to make sure the filling is well coated.
• This will help distribute the juices more evenly as the dessert bakes.

Step#3: Dot with Butter

• Transfer the fruit mixture to a 9 x 14 (23-cm x 33-cm)baking dish and smooth it into a single layer.
• Dot the fruit layer with the butter, evenly across the entire casserole. You want to make sure each section gets the benefit of the butter!
• Set the baking dish aside while you create the crisp topping.

What’s the Difference Between a Crisp and a Crumble?

The major difference between a fruit crisp and a crumble is the oatmeal. Crisp recipes include oatmeal in the topping; the most popular is an Apple Crisp. The oatmeal makes them crunchier and thus earns them the name “crisp,” whereas a crumble is made with just butter, flour, and sugar.

Step#4: Make Crisp Topping

• In a medium bowl, whisk together the flour, sugars, salt, baking powder, and cinnamon until combined.
• Then add the vanilla extract to the melted butter. This will help the vanilla flavor distribute evenly through the crisp topping.
• Add the butter mixture and whisk together with a fork until a sandy texture forms.
• Then stir in the oatmeal and the pecans.
• Sprinkle the crisp topping all over the fruit layer, leaving the edges a bit less covered so the fruit can peek through. This will allow the juices to bubble up at the edges, creating a pretty presentation once the crisp is baked.

Step#5: Bake and Serve

• This crisp can be assembled up to this part. Covered and refrigerated.
• Then, when you sit down to dinner, pop it in the oven and bake at 375°F (190°C) for 30 minutes.
• Allow to cool for 10 minutes. This will allow the juices to set up a bit and become a bit more congealed and syrupy as it cools.
• Serve with a scoop of high-quality vanilla ice cream.