Dessert & Baked Goods » Strawberry-Rhubarb Crisp
Strawberries and rhubarb share the floor in this delightful combination of late spring flavors. Roberta Tarsia, Bakery Manager at Smolak Farms adds a scoop of vanilla ice cream to finish as the perfect topping for this warm and crispy, crumbly delight. This dessert is sure to be high in demand on your summer barbecue table.
Print RecipeIngredients
Crisp Topping
- ⅔ cup light brown sugar
- ⅔ cup dark brown sugar
- ⅔ cup oats
- 1 cup flour
- 2 tsp ground cinnamon
- ¾ tsp ground nutmeg
- 6 tbsp unsalted butter, cubed & chilled
Strawberry - Rhubarb Filling
- ½ cup flour
- ¾ cup sugar
- 3 cups rhubarb, sliced
- 3 cups strawberries, halved
- 2 tbsp fresh lemon juice
Special Equipment
- 9" x 9" baking dish
- parchment paper
- nonstick cooking spray
- baking sheet
How-to
Make Topping
- Preheat oven to 350º
- Combine the dry ingredients and mix well
- Add butter and mix with hands until blended and crumbly. Don't over-mix!
Make Filling
- In a large bowl, combine the flour and sugar. Add rhubarb, strawberries and lemon juice, and toss to coat
- Take 1½ cups of the topping, and mix in with the filling*
Assemble
- Coat a 9” x 9” baking dish with non-stick cooking spray
- Pour the filling mixture into the baking dish, and completely cover remaining crisp topping
- Place filled dish on parchment-lined sheet pan (to catch any bubbly overflow while baking)
- Bake 40-45 minutes, depending on depth and size of dish. Always set timer for lower time, and check for doneness. You should see the fruit starting to bubble up through the topping
- Cool about 15 minutes before serving. Serve slightly warm as-is, or topped with ice cream
* If you prefer a brighter fruit flavor in the crisp, skip step 2 of Make Filling and use all of the topping in step 2 of Assembly
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