STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
RHUBARB & STRAWBERRY CRISP
I found this on one of those little grocery store recipe cards. I love the combination of rhubarb and strawberries anyway so this is a fun way to serve that as a crisp. The card shows how to make this on the "grill" which is basically putting the dish on the cool side of a grill and cooking covered for 25 minutes. That means if you don't want to turn on an oven you can still make this dish. The other option would be your oven and you would bake uncovered for 20-25 minutes. Either way it is great and even more wonderful with a scoop of vanilla ice cream.
Provided by HokiesMom
Categories Dessert
Time 35m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
- Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
- In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
- If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
- If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
- Either way, the fruit should be tender and the juices bubbling when finished cooking.
- I love serving with a scoop of vanilla ice cream or frozen yogurt.
Nutrition Facts : Calories 259.4, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 101.8, Carbohydrate 44.5, Fiber 3.7, Sugar 30.3, Protein 2.7
STRAWBERRY-RHUBARB CRISP
The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.
Provided by Cheryl Day and Griffith Day
Categories Dessert Strawberry Spring Summer Fruit Rhubarb Fourth of July Juneteenth
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
- To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
- Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
- Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP
A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!
Provided by valeriefromWI
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
- 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
- 3) place fruit mixture evenly on bottom of pan.
- 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
- 5) Evenly distribute topping over fruit in pan.
- 6) Bake about 35 minutes until golden and bubbly.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 113.1, Carbohydrate 80.3, Fiber 3.4, Sugar 54.2, Protein 4.4
STRAWBERRY RHUBARB WHITE CHOCOLATE CRISP
I love Rhubarb so much, and changed up my recipe "Lulu's Apple Crisp" to accommodate rhubarb and added strawberry jello for sweetness and so that the rhubarb isn't so watery (which rhubarb tends to do when cooked). I use the sugar-free strawberry jello to cut down on some of the sugar, but you can use the jello with sugar as well. I've tried other flavors, but in my opinion, the strawberry tastes the best with the rhubarb.
Provided by Holly Lyman
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
- Bake for 20 minutes.
- While apples are baking, mix the rest of the ingredients.
- Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.
Nutrition Facts : Calories 310.6, Fat 14, SaturatedFat 8.7, Cholesterol 31.5, Sodium 107.5, Carbohydrate 45.4, Fiber 1.1, Sugar 31.1, Protein 2.6
RHUBARB STRAWBERRY APPLE CRISP
Make and share this Rhubarb Strawberry Apple Crisp recipe from Food.com.
Provided by VillageMom
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
- Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
- Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.
Nutrition Facts : Calories 603, Fat 13.4, SaturatedFat 2.8, Sodium 437.5, Carbohydrate 119.3, Fiber 6.8, Sugar 87.4, Protein 6.3
STRAWBERRY RHUBARB CRISP
With fresh berries from last week's trip to the U-Pick Strawberry Patch and the rhubarb from my very own garden, I baked the most delightful summer dessert this past weekend. If you are unfamiliar with rhubarb, it is a very tart vegetable that masquerades as a fruit in summer desserts. The sweet strawberries and the tart rhubarb blend well together, but the dessert definitely needs to be paired with your favorite ice cream or whipped topping. My favorite is homemade whipped cream. Enjoy!
Provided by ElizabethKnicely
Categories Dessert
Time 1h
Yield 1 11x7-inch baking dish, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
- In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
- Bake at 375°F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
Nutrition Facts : Calories 244.1, Fat 8.6, SaturatedFat 5, Cholesterol 20.3, Sodium 72.4, Carbohydrate 40.3, Fiber 2.6, Sugar 23.6, Protein 3.1
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