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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

  • Author: Kevin
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Strawberry Rhubarb Crisp is a delightful dessert that perfectly balances sweet and tart flavors with a crunchy oat and nut topping. Featuring juicy strawberries and tangy rhubarb in a luscious filling combined with a golden, crumbly plant-based butter topping, it offers comfort and vibrant flavors in every bite. Suitable for any occasion, the recipe is simple, versatile, and can be enjoyed year-round with fresh or frozen fruit.

Ingredients

Scale

Fruit Filling

  • 4 cups fresh strawberries, hulled and quartered
  • 3 cups rhubarb stalks, washed and sliced into 1/2-inch pieces
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Crispy Topping

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (natural)
  • 1/2 teaspoon ground cinnamon (natural)
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup cold plant-based butter

Instructions

  1. Prepare the Fruit Filling: Wash and trim the rhubarb, then slice into 1/2-inch pieces. Hull and quarter the strawberries. In a large mixing bowl, combine the fruit with granulated sugar, lemon juice (natural), natural gelling agent, and vegetarian Worcestershire sauce (natural). Toss gently to coat all pieces and set aside to macerate for about 15 minutes to enhance flavors and soften the fruit.
  2. Make the Crispy Topping: While the fruit macerates, mix rolled oats, all-purpose flour, brown sugar (natural), ground cinnamon (natural), and chopped nuts (if using) in a bowl. Cut in cold plant-based butter with a fork or fingers until the mixture resembles coarse crumbs, creating the crunchy topping.
  3. Assemble the Crisp: Transfer the fruit mixture into a greased baking dish, spreading evenly. Sprinkle the oat topping uniformly over the fruit to cover completely, ensuring the fruit stays moist and the topping bakes into a golden crust.
  4. Bake to Perfection: Preheat oven to 350°F (175°C). Bake the crisp for 40 to 45 minutes until the topping is golden brown and the fruit filling bubbles around the edges. Let cool slightly before serving to allow the filling to set.

Notes

  • Cut strawberry pieces uniformly for even cooking.
  • Use lemon juice (natural) to brighten flavors and prevent fruit discoloration.
  • Keep plant-based butter cold for best crispy topping texture.
  • Fresh or frozen fruit both work well; thaw frozen fruit and drain excess liquid before use.
  • Let the crisp rest 20 minutes after baking to thicken the filling perfectly.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 25g
  • Sodium: 85mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry rhubarb crisp, fruit crisp, plant-based dessert, gluten-free crisp, summer dessert

Find it online: https://yumwayrecipes.com/strawberry-rhubarb-crisp/