Strawberry Rhubarb Crisp
Celebrate the perfect marriage of sweet and tangy flavors in this delightful strawberry rhubarb crisp. With a bubbling fruit filling topped with a crunchy oat layer, every bite is a harmonious blend of textures and tastes that will leave you craving for more. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence. This dessert is a surefire crowd-pleaser that is incredibly easy to whip up for any occasion.
— Constant Cookbook
Ingredients
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (about 4 stalks), cut into 1/4 by 1/2-inch pieces (slice larger stalks in half lengthwise before slicing them into 1/4-inch wide pieces)
- 1/3 to 1/2 cup honey*
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3/4 cup old-fashioned oats
- 3/4 cup white whole wheat flour (or regular whole wheat flour/flour of choice)
- 1/3 cup lightly packed brown sugar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract.
- In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the Greek yogurt and melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.
Cook Time
50M
Prep Time
PT20M
Yield
8
Nutrition
- Calories: 261 calories
- Sugar Content: 21.6 g
- Sodium Content: 79.9 mg
- Fat Content: 7.5 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 45.5 g
- Fiber Content: 3.8 g
- Protein Content: 4.8 g
- Cholesterol Content: 16.5 mg
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