Old-Fashioned Strawberry Rhubarb Crisp
Easy to make homemade strawberry rhubarb crisp! The classic pairing of tart rhubarb and sweet strawberries topped with a crispy oat topping.
- 1 cup all purpose flour
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- Pinch kosher salt
- 8 tablespoons cold unsalted butter, cut into pieces
- ¾ cup old fashioned oats
- 1 pound rhubarb, trimmed, cut into ½-inch pieces remove and discard any poisonous leaves
- 1 pound (16-oz) strawberries, stemmed and quartered about 6 cups total strawberries and rhubarb combined
- ⅓ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon orange zest
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
Preheat oven to 375º.Make the topping. In medium bowl, combine flour, both sugars and salt. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss rhubarb and strawberries with ⅓ cup sugar, lemon-cornstarch slurry, vanilla and orange zest. Pour fruit into a large 12-inch cast iron skillet (or 9" by 13" or similar capacity baking dish).
Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 20 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.
- It's easier to blend in the butter if slightly softened, but still chilled.
- The rhubarb and strawberry amounts should yield about 6 cups of fruit.
- I like using a cast iron pan for the crisp, but any baking dish will work.