FIRST PRIZE STRAWBERRY RHUBARB CRISP
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Provided by xMichellex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g
STRAWBERRY RHUBARB CRISP
Make and share this Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Chef 5oh
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
- In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
- Bake at 350 degrees for 35-40 minutes in preheated oven.
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
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.
STRAWBERRY-RHUBARB CRISP
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
- In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
- Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.
Nutrition Facts : Calories 282 g, Cholesterol 20 g, Fat 9 g, Fiber 3 g, Protein 4 g, Sodium 76 g
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.
STRAWBERRY-RHUBARB CRISP
There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
- In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
- In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm crisp into bowls; top with whipped cream.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g
RHUBARB BLUEBERRY CRISP
Although butter and sugar were scarce during World War II, my mom would save her rations to make this tasty treat using wild blueberries and homegrown rhubarb.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.
Nutrition Facts :
RHUBARB RASPBERRY CRISP
I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.
Provided by ELLeDoux
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
- Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
- Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
- Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g
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- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
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- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
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