STRAWBERRY RHUBARB CRISP
Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!
Provided by Krissy Allori
Categories Dessert
Number Of Ingredients 10
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.
Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 10 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
FIRST PRIZE STRAWBERRY RHUBARB CRISP
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Provided by xMichellex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g
STRAWBERRY RHUBARB CRISP
This strawberry rhubarb crisp is the perfect blend of tart and sweet fruit filling with a crunchy oatmeal topping. It's absolutely amazing for dessert with some ice cream!
Provided by Bake.Eat.Repeat.
Categories Dessert
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the flour, oats, brown sugar, sugar, cinnamon, and salt until well combined.
- Drizzle the melted butter over top and stir until everything is combined. Set aside.
- In a large bowl, stir together the rhubarb, strawberries, brown sugar, sugar, vanilla, cinnamon, and cornstarch until combined. Pour the fruit mixture into an 8x8 inch baking dish.
- Spread the oat topping over top of the fruit.
- Place the baking dish on a rimmed baking sheet and bake for 45-48 minutes, or until the fruit is hot and bubbling, and the topping is browned and crisp.
- Serve warm with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 331 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1/8 pan, Sodium 143 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BERNICE'S RHUBARB & STRAWBERRY COMPOTE - TRADITIONAL & INSTANT POT RECIPE
Bernice's Rhubarb & Strawberry Compote is so easy... 3 ingredients and you have the perfect side dish or a magnificent dessert.
Provided by Barbara Hobart
Number Of Ingredients 4
Steps:
- Place the rhubarb, strawberries, water, and sugar into the Instant Pot and stir.
- Make sure to coat the fruit evenly with sugar and let the mixture sit for about 10-15 minutes.
- Place the lid and make sure it is locked and valve is in the sealed position.
- Select the Manual or Pressure Cook for 5 minutes
- When done, do a natural release about 10-15 minutes
- Remove compote from inner pot and place in a bowl(s) and chill
- Serve and enjoy!
STRAWBERRY RHUBARB CRISP IN INSTANT POT
I modified a few recipes and added my own touches until I came up with a recipe that we really love. You can also bake this in the oven and it will turn out awesome. Information included below.
Provided by MsTeechur
Categories Dessert
Time 31m
Yield 10 Ramekins, 10 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, mix together sugar, flour, cinnamon, nutmeg.
- Fold in rhubarb, strawberries, and orange peel.
- Let mixture sit while you prepare the streusel topping.
- Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter.
- Spoon the fruit mixture into the ramekins.
- Sprinkle streusel topping over the top.
- Put 1 cup water and the trivet into your Instant Pot.
- Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving.
- Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.
Nutrition Facts : Calories 254.1, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 162, Carbohydrate 45.4, Fiber 4.1, Sugar 24.6, Protein 4.2
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
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