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Old Fashioned Strawberry Rhubarb Crisp with Ginger

This old fashioned strawberry rhubarb crisp with ginger is a simple recipe with simple ingredients. The crumble is a mixture of large flaked oats, brown sugar and butter. The topping is crunchy with a rich buttery bite and is piled high on juicy sweet and tart fruits with a hint of fresh spicy notes from the ginger. 

Ingredients

Units Scale

Filling 

  • 2 cups fresh rhubarb, chopped (approx. 3-4 large stalks)
  • 2 cups fresh strawberries, halved
  • 1/3 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon fresh ginger, grated

Topping

  • 1 cup large flaked oats
  • 1/3 cup all-purpose flour
  • 1/4 cup dark brown sugar, lightly packed
  • 6 Tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375˚F. Set out a 9×9 baking pan or a large deep dish pie plate. Set aside.
  2. In a large bowl add chopped rhubarb, strawberries, sugar, flour and grated ginger. Mix to combine. Let fruit mixture sit for approx. 10-15 minutes until juicy.
  3. Meanwhile make your topping. In a medium sized bowl add oats, flour, brown sugar and salt.  Mix together to incorporate. Add butter and using your fingers rub butter into flour mixture until incorporated and the mixture clumps together.
  4. Pour fruit mixture and all the juices into baking dish.
  5. Add your crumble on top (breaking up any large pieces).
  6. Place crisp into the middle of the oven and bake for 30-35 minutes or until the mixture is bubbling and the top has browned.
  7. Let cool on a cooling rack for 10-15 minutes before serving.
  8. Serve with ice cream.

 

Notes

Store crisp in the refrigerator covered in plastic for 3-4 days.

Nutrition

Keywords: Strawberry, Rhubarb, Crumble, Crisp, Summer, Spring, Dessert