This delicious Strawberry Rhubarb Crisp, inspired by Ina Garten, is a quick and easy dessert perfect for any occasion. With its golden, buttery topping and juicy, sweet-tart filling, it’s a crowd-pleaser. Simple to make with fresh or frozen fruit, it pairs beautifully with vanilla ice cream for a comforting, homemade treat.
Recipe Ingredients:
- 4 c fresh rhubarb, 1-inch-diced (4 to 5 stalks)
- 4 c fresh strawberries, hulled and halved, if large
- 1¼ c granulated sugar, divided
- 1½ tsp grated orange zest
- 1 tbsp cornstarch
- ½ c freshly squeezed orange juice
- 1 c all-purpose flour
- ½ c light brown sugar, lightly packed
- ½ tsp kosher salt
- 1 c quick-cooking (not instant) oatmeal, such as McCann’s
- 12 tbsp (1½ sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
How To Make Strawberry Rhubarb Crisp?
- Preheat the oven: Preheat your oven to 180°C / 350°F.
- Prepare the fruit mixture: In a large bowl, toss the rhubarb, strawberries, 150g / ¾ cup granulated sugar, and orange zest. Dissolve the cornstarch (cornflour) in the orange juice, then mix it into the fruit. Transfer the mixture to an 8 × 11-inch / 20 × 28 cm baking dish and place it on a parchment-lined sheet pan.
- Make the topping: In a bowl, mix the flour, remaining 100g / ½ cup granulated sugar, brown sugar, salt, and oats. Add the cold diced butter and use a stand mixer on low speed (or your fingers) to combine until the mixture forms moist crumbles.
- Assemble and bake: Sprinkle the crumble topping evenly over the fruit mixture. Bake for 1 hour, or until the fruit is bubbling and the topping is golden brown.
- Serve and enjoy: Allow the crisp to cool slightly before serving. Enjoy warm with a generous scoop of vanilla ice cream.
Recipe Tips:
- Use Fresh Ingredients for the Best Flavor: Fresh rhubarb and strawberries give the crisp its best taste and texture. If fresh isn’t available, you can use frozen fruit, but make sure to thaw and drain it well to avoid a watery filling.
- Cut the Fruit Evenly: Dice the rhubarb and halve the strawberries to similar sizes so they cook evenly and create a consistent texture in the crisp.
- Keep the Butter Cold: Cold butter is essential for a crumbly and golden topping. Dice it and work it in quickly to prevent it from melting before baking.
- Line Your Baking Sheet: Place the baking dish on a parchment-lined baking sheet to catch any spills. This keeps your oven clean and avoids burning fruit juices.
- Let It Cool Slightly Before Serving: Allow the crisp to rest for 10–15 minutes after baking. This helps the filling set and prevents it from being too runny when served.
How To Store Leftovers?
- Refrigerate: First, let the leftover Strawberry Rhubarb Crisp cool to room temperature. Once cooled, cover the dish tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Allow the crisp to cool completely. Wrap it tightly in aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months.
Nutrition Facts
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 60mg
- Potassium: 250mg
- Total Carbohydrate: 32g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 2g
Check out More Recipes:
Ina Garten Strawberry Rhubarb Crisp
Description
This delicious Strawberry Rhubarb Crisp, inspired by Ina Garten, is a quick and easy dessert perfect for any occasion. With its golden, buttery topping and juicy, sweet-tart filling, it’s a crowd-pleaser. Simple to make with fresh or frozen fruit, it pairs beautifully with vanilla ice cream for a comforting, homemade treat.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C / 350°F.
- Prepare the fruit mixture: In a large bowl, toss the rhubarb, strawberries, 150g / ¾ cup granulated sugar, and orange zest. Dissolve the cornstarch (cornflour) in the orange juice, then mix it into the fruit. Transfer the mixture to an 8 × 11-inch / 20 × 28 cm baking dish and place it on a parchment-lined sheet pan.
- Make the topping: In a bowl, mix the flour, remaining 100g / ½ cup granulated sugar, brown sugar, salt, and oats. Add the cold diced butter and use a stand mixer on low speed (or your fingers) to combine until the mixture forms moist crumbles.
- Assemble and bake: Sprinkle the crumble topping evenly over the fruit mixture. Bake for 1 hour, or until the fruit is bubbling and the topping is golden brown.
- Serve and enjoy: Allow the crisp to cool slightly before serving. Enjoy warm with a generous scoop of vanilla ice cream.
Notes
- Use Fresh Ingredients for the Best Flavor: Fresh rhubarb and strawberries give the crisp its best taste and texture. If fresh isn’t available, you can use frozen fruit, but make sure to thaw and drain it well to avoid a watery filling.
- Cut the Fruit Evenly: Dice the rhubarb and halve the strawberries to similar sizes so they cook evenly and create a consistent texture in the crisp.
- Keep the Butter Cold: Cold butter is essential for a crumbly and golden topping. Dice it and work it in quickly to prevent it from melting before baking.
- Line Your Baking Sheet: Place the baking dish on a parchment-lined baking sheet to catch any spills. This keeps your oven clean and avoids burning fruit juices.
- Let It Cool Slightly Before Serving: Allow the crisp to rest for 10–15 minutes after baking. This helps the filling set and prevents it from being too runny when served.
Ina Garten Strawberry Rhubarb Crisp