Simple Strawberry Rhubarb Crisp
Simple Strawberry Rhubarb Crisp might be a good recipe to expand your dessert repertoire. One serving contains 415 calories, 4g of protein, and 18g of fat. This recipe serves 8. For $1.27 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of strawberries, salt, old fashioned rolled oats, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people made this recipe, and 45 would say it hit the spot. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Life Made Simple. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is good. Similar recipes include Strawberry And Rhubarb Crisp, Strawberry Rhubarb Crisp, and Strawberry Rhubarb Crisp.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1½ lbs fresh strawberries, stemmed and quartered (about 4 cups quartered strawberries)
3 stalks fresh rhubarb, sliced less than ¼" thick
½ c. granulated sugar or cane sugar
1 tsp. vanilla bean paste or vanilla extract
1 tsp. lemon or orange zest
2 tbsp. cornstarch
1 c. all-purpose flour
1 c. old fashioned rolled oats
¾ c. light-brown sugar, packed
¼ tsp. salt
12 tbsp. unsalted butter, cold and cubed
Equipment:
oven
mixing bowl
baking pan
whisk
blender
Cooking instruction summary:
Preheat oven to 375 degrees. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top. Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.
Step by step:
1. Preheat oven to 375 degrees.
2. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch.
3. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
4. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg.
5. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
6. Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown.
7. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit.
8. Serve warm with vanilla ice cream.
Nutrition Information:
covered percent of daily need
