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Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp recipe image
This Strawberry-Rhubarb Crisp is the perfect balance of tart and sweet, capturing the essence of spring in every bite. The filling combines juicy frozen strawberries with tangy rhubarb, thickened slightly with arrowroot and spiced with warm cardamom and cloves for depth. The topping is a buttery, crumbly mix of oats, flour, and brown sugar that bakes to a golden crisp. It&# 226;ÂÂs an easy, comforting dessert that requires no rolling pin or fancy techniques. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat perfect for family dinners, potlucks, or weekend brunches.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 137.7
Dietary: Vegetarian
Description
This Strawberry-Rhubarb Crisp is the perfect balance of tart and sweet, capturing the essence of spring in every bite. The filling combines juicy frozen strawberries with tangy rhubarb, thickened slightly with arrowroot and spiced with warm cardamom and cloves for depth. The topping is a buttery, crumbly mix of oats, flour, and brown sugar that bakes to a golden crisp. It&# 226;ÂÂs an easy, comforting dessert that requires no rolling pin or fancy techniques. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat perfect for family dinners, potlucks, or weekend brunches.
Ingredients
  • 2/3 cup Sugar
  • 2 tablespoon Arrowroot
  • 1/8 teaspoon Ground cloves
  • 1 ds Ground cardamom
  • 10 ounce Frozen strawberries (1
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC).
  2. 2
    In a large bowl, combine the sugar, arrowroot, ground cloves, and ground cardamom.
  3. 3
    Add the thawed frozen strawberries and diced rhubarb to the sugar mixture. If using, add a few drops of red food coloring for vibrant color. Toss well to coat evenly.
  4. 4
    Pour the fruit mixture into a buttered 1.5-quart baking dish, spreading it out evenly.
  5. 5
    In a separate bowl, mix the softened butter, brown sugar, all-purpose flour, quick-cooking rolled oats, grated lemon peel, and nutmeg. Use a pastry blender or fork until the mixture becomes crumbly.
  6. 6
    Sprinkle the crumbly topping evenly over the fruit in the baking dish.
  7. 7
    Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbling.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 137.7kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.6g3%
Cholesterol 13.4mg5%
Sodium 11.3mg1%
Total Carbohydrate 26.7g9%
Dietary Fiber 0.0g0%
Sugars 26.7g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using frozen rhubarb, thaw it first, drain thoroughly, and reduce the sugar to 1/3 cup to account for the extra moisture.

For a vegan version, ensure the butter is substituted with a high-quality vegan butter or coconut oil.

Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Keywords: strawberry, rhubarb, crisp, dessert, spring, fruit, baking, oats, brown sugar, cardamom, cloves, arrowroot, homemade, easy, comfort food, vegan option, pie filling, topping, classic, family dinner
Read it online: https://www.chefs-mate.com/recipe/strawberry-rhubarb-crisp/