Description
Rhubarb Crisp with Strawberry Ice Cream brings together tangy rhubarb, sweet strawberries, and a buttery oat topping. Serve warm with a scoop of strawberry ice cream for a simple, crowd-pleasing summer dessert. Make it today and share your twist!
Ingredients
For the filling:
Salted butter (for greasing)
3 cups sliced fresh rhubarb
3 cups thickly sliced strawberries
1 tsp grated fresh ginger
1/2 tsp ground cinnamon
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 tsp kosher salt
For the topping:
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup granulated sugar
Pinch of kosher salt
1 cup (2 sticks) cold salted butter, divided
1/2 cup chopped pecans
Strawberry ice cream, for serving
Instructions
- Prep Oven and Dish: Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with salted butter.
- Make the Filling: In a large bowl, toss together the sliced rhubarb, strawberries, grated ginger, and cinnamon. In a small bowl, whisk together the brown sugar, flour, and salt, then stir it into the fruit mixture until everything is evenly coated.
- Prepare the Topping: In another large bowl, combine the flour, oats, both sugars, and a pinch of salt. Cut 1 1/2 sticks of cold butter into cubes and work into the dry mix using a pastry cutter or two knives. Stir in chopped pecans.
- Assemble the Crisp: Spread the fruit filling evenly in the prepared baking dish. Sprinkle the oat topping over the fruit. Cube the remaining 1/2 stick of butter and dot over the topping.
- Bake: Place in the oven and bake for 50-60 minutes, until the fruit is bubbling and the topping is golden brown.
- Serve: Allow to cool for a few minutes before dishing it up warm with heaping scoops of strawberry ice cream.
Notes
Use cold butter for a crispier topping.
Frozen fruit can be used if thawed and drained.
Store leftovers in the fridge or freeze for later.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 30 g
- Carbohydrates: 58g
- Protein: 4g