Strawberry And Rhubarb Crisp Recipe

Preheat

Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. Lightly grease a 9x9-inch (or 8x8-inch for deeper filling) baking dish.

Combine the strawberries and rhubarb in a large bowl. Add the granulated sugar (3 tbs), brown sugar (4 tbs), cornstarch (2 tsp), lemon juice (1 tbs), lemon zest (1 tsp) and a pinch of salt. Toss gently until the fruit is evenly coated and the cornstarch is distributed.

Let the mixture sit for 10 minutes to macerate while you prepare the streusel. After macerating, transfer the fruit into the prepared baking dish and spread in an even layer. Drizzle the melted butter (1 tbs) over the top of the fruit in small dots; this helps enrich the bubbling juices.

In a medium mixing bowl combine the rolled oats (1.5 cups), flour (3 tbs), brown sugar (6 tbs), granulated sugar (1 tbs), cinnamon (1/2 tsp) and salt (1/4 tsp). Stir to blend dry ingredients.

Add the cold cubed butter (8 tbs) to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If you prefer a chunkier texture, stop when larger clumps form. Stir in the toasted sliced almonds (1/4 cup) if using.

Evenly sprinkle the streusel over the fruit in the baking dish, pressing gently in places to help it adhere. Make sure the fruit is mostly covered but leave a few small gaps so steam can escape.

Bake in the preheated 375°F (190°C) oven for 35–40 minutes, until the filling is bubbling at the edges and the streusel is golden brown. If the topping browns too quickly, tent lightly with foil for the final 5–10 minutes.

Remove from oven and allow the crisp to rest for 15–20 minutes. Resting helps the filling thicken and makes it easier to serve.

Spoon warm portions of the strawberry-rhubarb crisp into bowls. Serve each portion with a scoop of lemon ice cream or sorbet (1 scoop per person or adjust as desired).

If desired, dust a little confectioners' sugar (1 tsp) over each serving and garnish with a few toasted almond slices for texture. Serve immediately so the ice cream contrasts with the warm crisp.