Description
Ina Garten’s strawberry rhubarb crisp blends sweet and tart fruit under a buttery, crumbly topping. Delicious served warm with vanilla ice cream, this classic dessert will transport home cooks to a summer kitchen filled with comforting flavors.
Ingredients
Scale
- 4 cups (0.95 liters) rhubarb, fresh, 1-inch-diced (4 to 5 stalks)
- 4 cups (0.95 liters) strawberries, fresh, hulled and halved, if large
- 1¼ cups (250 grams) sugar, granulated, divided
- ½ cup (110 grams) sugar, light brown, lightly packed
- 1½ tsps orange zest, grated
- ½ cup (120 milliliters) orange juice, freshly squeezed
- 1 tbsp cornstarch
- 1 cup (125 grams) flour, all-purpose
- 1 cup (90 grams) oatmeal, quick-cooking (not instant), such as McCann’s
- ½ tsp salt, kosher
- 12 tbsps (170 grams or 1½ sticks) butter, unsalted, cold, diced
- Vanilla ice cream, for serving
Instructions
- Preparation: Preheat oven to 180°C / 350°F with rack positioned centrally for uniform heat distribution.
- Fruit Preparation: Slice rhubarb into uniform pieces and quarter strawberries, creating a consistent fruit mixture. Combine fruits with granulated sugar and orange zest in a mixing bowl, allowing natural juices to develop.
- Thickening Agent: Dissolve cornstarch completely in orange juice, creating a smooth liquid. Pour into fruit mixture, stirring gently to ensure even coating and distribution.
- Assembly: Transfer fruit mixture to an 8 × 11-inch / 20 × 28 centimeter baking dish placed on a parchment-lined sheet pan to catch potential overflow.
- Crumble Topping: Combine flour, remaining granulated sugar, brown sugar, salt, and rolled oats in a mixing bowl. Incorporate cold, diced butter using a stand mixer or fingertips until forming moist, coarse crumbles.
- Topping Application: Distribute crumble evenly over fruit mixture, ensuring complete coverage and creating a textured surface.
- Baking: Bake in preheated oven for approximately 1 hour, monitoring for bubbling fruit and golden-brown topping that indicates perfect caramelization.
- Serving: Remove from oven and allow crisp to cool slightly, enabling filling to set. Serve warm accompanied by a generous scoop of vanilla ice cream.
Notes
- Fruit Maceration Magic: Let strawberries and rhubarb sit with sugar to release natural juices and intensify flavors before baking.
- Cornstarch Technique: Dissolve completely in orange juice to prevent lumps and ensure smooth, glossy fruit filling thickening.
- Topping Texture Trick: Use cold butter and work it into dry ingredients until you achieve coarse, moist crumbles for the perfect crisp top.
- Cooling Crucial Step: Allow the crisp to rest briefly after baking so the filling sets and becomes less runny, enhancing overall texture and serving experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg