Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp, y’all, is just the perfect dessert for a family picnic, casual get-together, or a spontaneous summer treat. Just the thought of the sweet strawberries and tart rhubarb, topped with a crunchy, buttery crisp is enough to make your mouth water! And guess what? It���s a blissful, refreshing change from your regular chocolate and vanilla sweets. Picture yourself indulging in this explosion of fruity flavors, all while enjoying your backyard BBQ on a fine sunny afternoon. The best part? Your guests will fall head over heels for it, we guarantee!

Our prep time is about 20 minutes, and it will take around 45 minutes to cook in the oven. Check out the specifics below:

• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes
• Servings: 8 people
• Yield: 1 9-inch pie

Now, are y’all ready to make the tastiest Strawberry Rhubarb Crisp ever? Let’s get crackin’!

Ingredients & Equipment You’ll Need

• 1 cup white sugar
• 1 cup all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 cup packed brown sugar

You’ll also need a large mixing bowl, a nine-inch pie pan, and a medium saucepan.

The strawberries and rhubarb are your main stars, providing that idyllic blend of sweet and tart. Sugar’s not just for taste���it helps to macerate the fruits, drawing out their natural juices. The flour and the brown sugar will come together to create the crumbly, crispy topping that seals the deal.

How To Make Strawberry Rhubarb Crisp

1. First, preheat your oven to 375 degrees F (190 degrees C).
2. Next, toss the sugar, flour, strawberry and rhubarb together in the large bowl.
3. Take your baking dish and spread this fruity mixture evenly.
4. Using the same bowl, combine the brown sugar and flour, then cut in the butter till you see small crumbs. Sprinkle these crumbs over your fruit in the baking dish.
5. Now, slide this beauty into the preheated oven and bake for 45 minutes or until crispy and bubbly.

Tips For The Best Results

• You can sprinkle a dash of cinnamon or nutmeg to your crisp for an added layer of flavor.
• Taste your fruits first: if they���re too tart, you can add more sugar; and if they���re too sweet, squeeze in a little lemon juice.

Storage Tips

• You can let your crisp cool down, cover it, and it will keep well in the refrigerator for up to 4 days.
• This crisp can also be frozen for up to 3 months.

Frequently Asked Questions

Q: Can I use frozen rhubarb and strawberries?
A: Absolutely! Just make sure to thaw and drain them first to avoid excess liquid.

Q: Do I have to peel the rhubarb?
A: No peeling required for rhubarb. Just make sure to clean and slice it properly.

Q: Is it okay to serve the crisp hot?
A: Yes! In fact, it tastes amazing served warm with a scooch of vanilla ice cream on top.

Q: Can I replace the white sugar with brown sugar?
A: You sure can! It will add a richer, slightly molasses-y flavor to your crisp.

Q: Any recommendations for making it gluten-free?
A: Simply swap out the all-purpose flour with your favourite gluten-free variety and you’re good to go.

Nutritional Facts of Strawberry Rhubarb Crisp

Each serving of this delight gives you about 240 calories, 4g protein, 50g carbohydrates, and 3g fat. Do remember, happy indulgence is all about balance and portions!

Alright, folks, that wraps up our perfect summer treat – the amazing Strawberry Rhubarb Crisp – just in time for your seasonal celebrations. Remember, there’s no wrong way to enjoy a crisp. Warm, cold, morning, evening, with a scoop of ice cream or a dollop of whipped cream, it’s all aces! Happy baking, y’all!