Ingredients for Rhubarb Strawberry Crisp
- 4 cups chopped rhubarb
- Fresh Strawberries
- ¾ cup granulated sugar
- Fresh Lemon Juice
- 2 tablespoons cornstarch
- a pinch of salt
- ½ cup packed brown sugar
- Rolled Oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) cold unsalted butter
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How to Make Rhubarb Strawberry Crisp
- Preheat oven to 325°F (160°C) or prepare your grill for indirect heat on medium-low.
- In a large bowl, combine 4 cups chopped rhubarb, 2 cups sliced strawberries, ¾ cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons cornstarch, and a pinch of salt. Toss gently to combine.
- Pour the fruit mixture into an 8x8 inch baking dish.
- In a separate bowl, combine ½ cup packed brown sugar, 1 cup rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit filling.
- **Oven method:** Bake uncovered for 20-25 minutes, or until the topping is golden brown and the fruit is bubbling and tender.
- **Grill method:** Place the baking dish on the cool side of the grill. Close the lid and cook for 25-30 minutes, rotating the dish every 8 minutes for even cooking. The fruit should be tender and bubbling, and the topping golden brown.
- Remove from oven or grill and let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or frozen yogurt for the perfect finishing touch!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
121g
Fat
25g
Carbs
14g
