I Crave Rhubarb Crisp With Strawberries Recipes

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F.
• Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
• Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
• Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
• Serve warm with a scoop of vanilla ice cream.

OLD-FASHIONED STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 375° F.
• For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.
• For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.
• Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F.
• Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
• Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
• Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
• Serve warm with a scoop of vanilla ice cream.

RHUBARB & STRAWBERRY CRISP

Steps:

• In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
• Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
• In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
• If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
• If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
• Either way, the fruit should be tender and the juices bubbling when finished cooking.
• I love serving with a scoop of vanilla ice cream or frozen yogurt.

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

STRAWBERRY RHUBARB CRISP

Steps:

• Begin by preheating your oven to 375 degrees F. Spray a 9x13 baking pan with baking spray. Set aside.
• In a large bowl add the rhubarb, strawberries, sugar, flour, vanilla extract, and lemon juice. Toss gently to evenly combine. Set aside.
• In another large bowl, stir together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the cubed butter and mix together with your hands or a wooden spoon until the butter is about pea-sized.
• Add about 2 1/2 cups of the the topping to the bottom of your prepared baking dish. Press flat. Add in the strawberry rhubarb filling and spread out evenly with a spatula. Sprinkle the remaining topping over the filling.
• Bake for 45-50 minutes or until the top is brown and the filling is bubbling.
• Allow to cool for at least 15 minutes before serving. Optional: Serve with a spoon of vanilla ice cream.

RHUBARB STRAWBERRY APPLE CRISP

Steps:

• Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
• Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
• Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.