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Ina Garten Strawberry Rhubarb Crisp

Ina Garten Strawberry Rhubarb Crisp
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This Strawberry Rhubarb Crisp combines sweet strawberries and tart rhubarb under a buttery oat-walnut topping. Baked until bubbly and golden, it’s best served warm with vanilla ice cream or whipped cream.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and quartered (about 3 cups)
  • 1/2 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • Pinch of kosher salt
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 375°F (190°C). Butter an 8×8 inch baking dish or similar 1.5-quart dish to prevent sticking and promote browning.
  2. For the filling: Hull and quarter 1 pound of strawberries to yield about 3 cups. Trim and chop 1/2 pound rhubarb into 1/2-inch pieces to get about 2 cups. The rhubarb should be evenly cut to ensure tender pieces.
  3. In a large bowl, combine the strawberries, rhubarb, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon finely grated orange zest, 1 tablespoon fresh orange juice, and a pinch of kosher salt. Toss gently to coat the fruit evenly. The flour helps thicken the juices during baking.
  4. Transfer the fruit mixture to the prepared baking dish and spread into an even layer. Set aside.
  5. For the topping: In a separate medium bowl, combine 3/4 cup all-purpose flour, 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 1/2 cup old-fashioned rolled oats, 1/4 cup chopped walnuts, and 1/4 teaspoon kosher salt. Whisk to break up any lumps.
  6. Cut 6 tablespoons cold unsalted butter into small cubes about 1/2 inch each. Add the butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized butter clumps. Avoid overworking to ensure a crumbly, not pasty, topping.
  7. Sprinkle the topping evenly over the fruit, covering completely. Do not press down; leave it loose for maximum crispness.
  8. Place the dish on a rimmed baking sheet to catch any overflow. Bake in the preheated oven for 45 to 50 minutes, until the fruit is bubbly in the center and the topping is deep golden brown. If the topping browns too quickly after 35 minutes, tent loosely with foil.
  9. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. This allows the juices to thicken slightly.
  10. Serve warm, spooned into bowls, optionally with vanilla ice cream or whipped cream. The contrast of hot fruit and cold ice cream is classic.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 10 minutes until warm. To freeze, assemble the unbaked crisp in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time (check at 60 minutes) and tent with foil if browning too quickly.

Nutrition

Keywords: strawberry rhubarb crisp, Ina Garten crisp, fruit crisp recipe, easy dessert, spring dessert, baked fruit, strawberry rhubarb, oat topping, comfort food, homemade crisp

Find it online: https://inagartendishes.com/ina-garten-strawberry-rhubarb-crisp/