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!