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For this recipe, you need two cups of fresh strawberries. Make sure to hull and quarter them. Then, you will also need two cups of rhubarb. Trim the ends and cut it into one-inch pieces. The sweet strawberries balance the tart rhubarb perfectly. This mix creates a bright flavor that shines. You will use one cup of granulated sugar. This amount may change if your fruit is very tart. Add one tablespoon of lemon juice for a fresh zing. A teaspoon of vanilla extract adds warmth. Finally, include one teaspoon of cornstarch. This helps thicken the fruit filling as it bakes. For the crisp topping, gather one cup of rolled oats. You also need half a cup of all-purpose flour. Combine this with half a cup of packed brown sugar for richness. Melt a quarter cup of unsalted butter and mix it in. Add one teaspoon of cinnamon for warmth and a pinch of salt to enhance flavor. This mixture will create a crunchy topping that contrasts nicely with the fruit. Start by washing your strawberries. Remove the green tops and cut them into quarters. For the rhubarb, trim the ends and slice it into 1-inch pieces. In a large bowl, mix the strawberries and rhubarb together. Add sugar, lemon juice, vanilla extract, and cornstarch. Toss the fruit gently so every piece is coated. This mixture brings out the sweet and tart flavors. Once mixed, pour it into a greased 9x13 inch baking dish. In another bowl, combine rolled oats, flour, brown sugar, and a pinch of salt. Pour in the melted butter and cinnamon. Mix until the ingredients form a crumbly texture. This topping adds a nice crunch to your dish. Make sure it’s evenly mixed so every bite is tasty. Preheat your oven to 350°F (175°C). Once the oven is hot, sprinkle the crisp topping over the fruit mixture. Bake for 35 to 40 minutes. Watch for the top to turn golden brown. You will also see the fruit bubbling around the edges. After baking, take it out and let it cool for a few minutes. This cooling time helps the crisp set up. Enjoy your warm, homemade strawberry rhubarb crisp! To get a perfect crisp, follow these steps: - Use fresh strawberries and rhubarb. They bring out the best flavor. - Mix the fruit with sugar, lemon juice, and cornstarch. This helps thicken the filling. - Make sure the oat topping is crumbly. Use melted butter for a rich flavor. - Bake until the top is golden brown. This usually takes around 35-40 minutes. - Let it cool a bit before serving. This helps the filling set. Here are some common mistakes to watch out for: - Not measuring the sugar correctly. This can make your crisp too sweet or too tart. - Skipping the cornstarch. It is key to thickening the fruit mixture. - Overmixing the topping. This can lead to a dense, rather than crumbly, texture. - Not checking for doneness. Look for bubbling around the edges and a golden top. - Serving it too hot. Allow it to cool slightly for better texture and flavor. For serving, try these ideas: - Serve warm with a scoop of vanilla ice cream. The cold ice cream pairs well with the warm crisp. - Add a sprig of mint for a nice touch on the plate. - Pair with whipped cream for a creamy contrast. - Enjoy it as a breakfast dish with yogurt. It makes for a great morning treat. - Consider serving it with a drizzle of caramel sauce for extra sweetness. {{image_2}} If you want to make a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. You can also use almond flour or oat flour as a substitute. Make sure to check labels for any hidden gluten. You can change the fruits based on what you have. Try using peaches, blueberries, or blackberries instead of strawberries and rhubarb. Each fruit gives a new taste. You can mix and match your favorites. Just keep the ratio of fruit the same for best results. Add different spices to boost the flavor. Try nutmeg or cardamom for a warm twist. You can also add a splash of orange juice for a bright note. If you love nuts, sprinkle some chopped walnuts or pecans on top of the crisp. This adds crunch and flavor. After you make your strawberry rhubarb crisp, let it cool. Store leftovers in an airtight container. Keep it in the fridge. It stays fresh for about three days. If you want to keep it longer, try freezing it. To reheat your crisp, preheat your oven to 350°F (175°C). Place the crisp in a baking dish. Cover it with foil to keep it from drying out. Heat for about 15 to 20 minutes. You want the top to be warm and crisp again. You can also use a microwave. Heat it for about 30 seconds to 1 minute. If you want to freeze your crisp, do it before baking. Assemble the fruit and topping in a freezer-safe dish. Cover tightly with plastic wrap, then foil. It can last up to three months in the freezer. When you're ready to bake, just remove it from the freezer. Bake it straight from frozen. Add an extra 10 to 15 minutes to the baking time. Enjoy that fresh taste anytime! Yes, you can use frozen fruit. Frozen strawberries and rhubarb work well in this recipe. They may release more water, so you might need to adjust the sugar. Use about 1 tablespoon more cornstarch to help thicken the filling. The crisp is done when the top is golden brown. You should see the fruit bubbling around the edges. Bake for 35-40 minutes at 350°F. If it looks too dry, it may need a few more minutes. Serve warm crisp with vanilla ice cream for a tasty treat. You can also add whipped cream or yogurt. A sprig of mint on top adds a nice touch. Enjoy your dessert with family and friends! You learned how to make a delicious strawberry rhubarb crisp. We covered the fresh ingredients, step-by-step instructions, and handy tips. Remember, the right sweetener and crisp topping make a big difference. Don’t skip the variations to fit your needs and taste. Proper storage keeps leftovers tasty. Enjoy your crisp warm, and pair it with ice cream or whipped cream. Sharing this treat makes it even better. Now, go ahead and make your own perfect strawberry rhubarb crisp!

Strawberry Rhubarb Crisp

Indulge in the delightful flavors of this Strawberry Rhubarb Crisp, a perfect blend of sweet strawberries and tangy rhubarb topped with a buttery oat crumble. This easy recipe comes together quickly and is perfect for family gatherings or a cozy dessert at home. Ready in just 55 minutes, serve it warm with vanilla ice cream for an irresistible treat. Click through to discover the full recipe and elevate your dessert game today!
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Ingredients
  

2 cups fresh strawberries, hulled and quartered

2 cups rhubarb, trimmed and cut into 1-inch pieces

1 cup granulated sugar (adjust based on tartness)

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon cornstarch

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup unsalted butter, melted

1 teaspoon cinnamon

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss to coat evenly. Pour the mixture into a greased 9x13 inch baking dish.

      In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.

        Sprinkle the oat mixture evenly over the fruit filling in the baking dish.

          Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.

            Remove from the oven and allow to cool slightly before serving.

              Prep Time: 15 min | Total Time: 55 min | Servings: 8

                - Presentation Tips: Serve warm with a scoop of vanilla ice cream on top, and a sprig of mint for garnish.