Introduction & Inspiration: Sweet, Tart, and Perfectly Crumbly
This Rhubarb Crisp is a celebration of spring and summer flavors! I love the combination of the tart rhubarb, the sweet strawberries, and the buttery, oat-filled topping. It’s a simple yet incredibly satisfying dessert.
The inspiration for this recipe comes from my love for fruit crisps and crumbles. And a desire to showcase the unique, tangy flavor of rhubarb. Rhubarb can be intimidating to some.
I wanted to create a recipe that was both approachable and delicious. Something that would highlight the best qualities of rhubarb and strawberries. This crisp is the result.
This Rhubarb Crisp is perfect for any occasion, from a casual weeknight dessert to a weekend brunch. It’s a guaranteed crowd-pleaser. And it’s surprisingly easy to make.
Nostalgic Appeal (and the Comfort of Fruit Crisps)
Fruit crisps, with their warm, bubbling fruit filling and their buttery, crumbly topping, are a classic comfort food. They evoke a sense of nostalgia and home-baked goodness. They remind me of simpler times.
This Rhubarb Crisp taps into that nostalgic appeal. While adding a unique and flavorful twist with the combination of rhubarb and strawberries. It’s a way to enjoy a classic dessert.
There’s something inherently satisfying about the contrast between the tart fruit filling and the sweet, crunchy topping. It’s a flavor and texture combination that’s both comforting and delightful. A perfect balance.
It’s the kind of dessert that’s perfect for sharing with family and friends. Or for enjoying all to yourself with a scoop of ice cream. A moment of pure bliss.
Homemade Focus (and the Simplicity of a Crisp)
I’m a strong advocate for homemade desserts, and this Rhubarb Crisp is a perfect example of why. Making your own crisp allows you to control the ingredients, the sweetness, and the texture. It’s a rewarding baking experience.
Store-bought versions of similar desserts often lack the fresh, vibrant flavors and the perfect balance of a homemade crisp. When you bake from scratch, you can use high-quality ingredients. And you avoid any artificial flavors.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to enjoy the deliciousness of homemade fruit crisp. And to impress your friends and family.
Flavor Goal
The flavor goal of this Rhubarb Crisp is to achieve a perfect balance of sweet and tart. With a warm, spiced fruit filling and a buttery, oat-filled topping that’s both crisp and crumbly.
The rhubarb provides the signature tartness, while the strawberries add sweetness and a juicy texture. The fresh ginger and cinnamon add warmth and spice to the filling.
The brown sugar in both the filling and the topping contributes a rich, molasses-like sweetness. The flour and salt in the filling help to thicken the juices released by the fruit.
The topping, made with flour, rolled oats, brown sugar, granulated sugar, salt, butter, and pecans. It provides a delightful crunch and a buttery, nutty flavor that complements the fruit filling perfectly.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Filling:
Salted butter is for the baking dish. Sliced fresh rhubarb is the star of the show, providing a unique tartness.
Thickly sliced strawberries add sweetness and a juicy texture. Grated fresh ginger and ground cinnamon add warmth and spice.
Packed light brown sugar provides sweetness and a hint of molasses flavor. All-purpose flour helps to thicken the fruit juices. Kosher salt enhances the flavors.
For the Topping:
All-purpose flour and rolled oats form the base of the crumbly topping. The oats add a hearty texture.
Packed light brown sugar and granulated sugar provide sweetness. Pinch of kosher salt balances the sweetness.
Cold salted butter, cut into cubes, is essential for creating a crisp and crumbly topping. Chopped pecans add a nutty crunch and flavor.
Strawberry ice cream, for serving (optional), is the perfect accompaniment to the warm, bubbly crisp.
Essential Equipment
You’ll need a few basic baking tools:
A 2-quart baking dish.
Large and small bowls: For mixing.
A pastry cutter or two knives for cutting the butter into the topping mixture.
A whisk.
That’s it! This recipe is relatively simple.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Filling:
- Salted butter, for the baking dish
- 3 cups sliced fresh rhubarb
- 3 cups thickly sliced strawberries
- 1 tsp. grated fresh ginger
- ½ tsp. ground cinnamon
- ¾ cup packed light brown sugar
- ¼ cup all-purpose flour
- ½ tsp. kosher salt
For the Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- Pinch of kosher salt
- 2 sticks cold salted butter
- ½ cup chopped pecans
- Strawberry ice cream, for serving
These are the quantities in the recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the rhubarb, strawberries, and butter.
Step-by-Step Instructions
Ready to bake a delicious Rhubarb Crisp? Here’s a detailed, step-by-step guide:
1. Preheat Oven and Prepare Baking Dish:
Preheat the oven to 350°F (175°C).
Butter a 2-quart baking dish.
2. Make the Filling: Combine the sliced rhubarb, sliced strawberries, grated fresh ginger, and ground cinnamon in a large bowl. Toss to combine.
Whisk together the brown sugar, flour, and salt in a small bowl.
Add the sugar mixture to the rhubarb mixture and mix well, ensuring the fruit is evenly coated.
3. Make the Topping:
Mix together the flour, rolled oats, brown sugar, granulated sugar, and salt in a separate large bowl.
Cut 1 ½ sticks of the cold butter into cubes.
Work the butter into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs. You want the butter to be evenly distributed, with some pea-sized pieces remaining.
Stir in the chopped pecans.
4. Assemble the Crisp: Pour the rhubarb filling into the prepared baking dish, spreading it evenly.
Sprinkle the topping evenly over the fruit filling.
Cut the remaining ½ stick of butter into cubes.
Dot the top of the crisp with the remaining butter cubes.
5. Bake:
Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes.
6. Serve: Serve the Rhubarb Crisp warm, with a scoop of strawberry ice cream, if desired. Enjoy!
Troubleshooting
Even with a simple recipe, here are some potential issues:
Problem: The topping is too dry.
Solution: Make sure you’re using cold butter and that you’re not overworking the mixture. You want the butter to remain in small pieces, which will create a flaky, crumbly topping.
Problem: The filling is too runny.
Solution: Make sure you’re using enough flour in the filling to thicken the juices released by the fruit. You can also add a tablespoon or two of cornstarch to the filling.
Problem: The crisp is not browning.
Solution: Make sure your oven is preheated to the correct temperature. You can also broil the crisp for a minute or two at the end of the baking time to brown the topping further, but watch it carefully to prevent burning.
Problem: Fruit is not cooked.
Solution: Ensure it is cut small enough, and that you respect the cooking time.
Problem: Crisp is burning. Solution: Check your oven temperature.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use brown butter in the topping.
Tip: If you don’t have fresh ginger, you can use ¼ teaspoon of ground ginger instead.
Tip: To save time, you can use frozen rhubarb and strawberries. Just make sure to thaw them completely and drain off any excess liquid before using.
Variation: Add other fruits to the filling, such as blueberries, raspberries, or apples.
Variation: Use different types of nuts, such as walnuts or almonds, instead of pecans.
Variation: Add a teaspoon of vanilla extract to the filling.
Variation: Sprinkle the topping with a pinch of ground nutmeg or cardamom.
Variation: Serve the crisp with vanilla ice cream, whipped cream, or custard instead of strawberry ice cream.
Serving and Pairing Suggestions
This Rhubarb Crisp is best served warm:
Serving Suggestions:
Serve it warm, with a scoop of ice cream, whipped cream, or custard.
Serve it as a dessert for a casual weeknight meal or a weekend brunch.
Serve it at a potluck, picnic, or barbecue.
It’s a perfect dessert for spring and summer, when rhubarb and strawberries are in season.
Pairing Suggestions:
This crisp pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of sparkling wine, such as Prosecco or Champagne.
It is a simple, but delicious dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings, without ice cream):
- Calories: Approximately 400-500
- Protein: 4-6 grams
- Fat: 20-30 grams (mostly from the butter and pecans)
- Carbohydrates: 50-60 grams
- Fiber: 3-5 grams
This is a rough estimate. This Rhubarb Crisp is a relatively rich and decadent dessert. Due to the butter, sugar, and pecans.
It does provide some fiber and vitamins from the rhubarb and strawberries. It’s best enjoyed in moderation.
You can reduce the fat and calories by using less butter.
Print
Rhubarb Crisp
Description
This Rhubarb Crisp is a celebration of spring and summer flavors! I love the combination of the tart rhubarb, the sweet strawberries, and the buttery, oat-filled topping. It’s a simple yet incredibly satisfying dessert.
Ingredients
For the Filling:
- Salted butter, for the baking dish
- 3 cups sliced fresh rhubarb
- 3 cups thickly sliced strawberries
- 1 tsp. grated fresh ginger
- ½ tsp. ground cinnamon
- ¾ cup packed light brown sugar
- ¼ cup all-purpose flour
- ½ tsp. kosher salt
For the Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- Pinch of kosher salt
- 2 sticks cold salted butter
- ½ cup chopped pecans
- Strawberry ice cream, for serving
Instructions
1. Preheat Oven and Prepare Baking Dish:
Preheat the oven to 350°F (175°C).
Butter a 2-quart baking dish.
2. Make the Filling: Combine the sliced rhubarb, sliced strawberries, grated fresh ginger, and ground cinnamon in a large bowl. Toss to combine.
Whisk together the brown sugar, flour, and salt in a small bowl.
Add the sugar mixture to the rhubarb mixture and mix well, ensuring the fruit is evenly coated.
3. Make the Topping:
Mix together the flour, rolled oats, brown sugar, granulated sugar, and salt in a separate large bowl.
Cut 1 ½ sticks of the cold butter into cubes.
Work the butter into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs. You want the butter to be evenly distributed, with some pea-sized pieces remaining.
Stir in the chopped pecans.
4. Assemble the Crisp: Pour the rhubarb filling into the prepared baking dish, spreading it evenly.
Sprinkle the topping evenly over the fruit filling.
Cut the remaining ½ stick of butter into cubes.
Dot the top of the crisp with the remaining butter cubes.
5. Bake:
Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes.
6. Serve: Serve the Rhubarb Crisp warm, with a scoop of strawberry ice cream, if desired. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Rhubarb Crisp baking journey!
Summary: This Rhubarb Crisp is a simple yet satisfying dessert made with a tart and sweet rhubarb and strawberry filling and a buttery, oat-filled crumb topping. It’s perfect for showcasing the flavors of spring and summer.
Q&A:
Q: Can I make this crisp ahead of time?
A: You can assemble the crisp ahead of time and store it, unbaked, in the refrigerator for up to 24 hours. You can also bake the crisp and store it, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.
Q: Can I freeze this crisp?
A: Yes, you can freeze the baked and cooled crisp. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I don’t have rolled oats. Can I use quick-cooking oats?
A: Yes, you can use quick-cooking oats instead of rolled oats. The texture of the topping may be slightly different, but it will still be delicious.
Q: I’m allergic to nuts. Can I omit the pecans?
A: Yes, you can omit the pecans or substitute them with another type of nut or seed, such as sunflower seeds or pumpkin seeds.
Q: I don’t have a 2-quart baking dish. Can I use a different size? A: Yes, you can use a different size baking dish, but you may need to adjust the baking time accordingly. A 9×13-inch baking dish would work well.