Best 11 Rhubarb Strawberry Crisp Recipes

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.

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:

• In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
• In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
• Bake at 350 degrees for 35-40 minutes in preheated oven.

STRAWBERRY-RHUBARB CRISP

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
• In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
• In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
• Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
• To serve, scoop warm crisp into bowls; top with whipped cream.

STRAWBERRY-RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
• In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
• Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.

STRAWBERRY-RHUBARB CRISP

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
• To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
• Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
• Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

SLOW-COOKER STRAWBERRY-RHUBARB CRISP

Steps:

• In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
• In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

STRAWBERRY-RHUBARB CRISP

Steps:

• Filling: Heat the oven to 375 degrees F. Rinse the rhubarb, trim stalk ends, then slice into pieces about 1/2-inch wide. Place in a medium bowl then add strawberries, sugar, cinnamon, cloves, orange zest, and flour and toss. Let rest while making the topping. Meanwhile, rub softened butter inside baking dish. Set aside.
• Topping: In a medium bowl, combine the flour, oats, sugar, and salt. Separately, add maple syrup to the fruit mixture, stir and set aside. Add butter to the dry ingredients and work it with your fingers to make coarse crumbles. Place the rhubarb mixture into the prepared baking dish and then distribute the topping. Place on a baking sheet and bake on middle rack until the crisp is brown on top and the edges are bubbly, 35 to 45 minutes.
• Let cool at least 15 minutes before serving. Serve with cold cream, ice cream, or yogurt.

SUMMER STRAWBERRY RHUBARB CRISP

Steps:

• Mix the first 5 ingredients together set aside.
• In a deep pie pan spray with pam.
• In a food processor with a metal blade pulse all topping ingredients till crumbly.
• Toss all the fruit together again then fill pie dish.
• Top fruit with butter then crumb mixture.
• Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
• Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.

RHUBARB STRAWBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish.
• Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.
• Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

DIABETIC STRAWBERRY/RHUBARB CRISP

Steps:

• 1. mix strawberries and rhubarb in a bowl add splenda and corn starch mix well to coat all pour into round cake pan set aside while ya make toppin
• 2. pre heat oven to 350 mix cut butter into 1/8 in pieces,,,cut brown sugar into this til it looks like peas....add oatmeal
• 3. now stir fruit well than add toppin evenly over fruit bake for 35 min turn oven up to 400 bake 5 min more to brown toppin serve warm with van ice cream.... is great cold the next mornin for breakfast too!!!!