Crispy strawberry rhubarb

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Have you tried a crunchy fruit? There's an extra layer of topping that makes this Strawberry Rhubarb Crunch a little bit more special than a crunchy fruit.

Fresh fruits mixed with citrus sugar and cinnamon, then baked between layers of brown sugar and oat crust, this is my favorite way to bake fruit desserts.

Rhubarb crunch

Almost firm enough to cut into bars and yet fruity enough to resemble a crisp, a crunch is simply a fruit crunch with a top and bottom crust layer.

Don't be intimidated by layers of crust or topping, no need to cut cold butter. The melted butter is poured into the shell and forms perfect crumbs to complete this dessert. This recipe also gets bonus points for being naturally gluten-free.

Strawberry rhubarb

I tried rhubarb for the first time at a friend's house several years ago. (Thanks, Rachael!) I loved the combination of rhubarb and strawberry that served for dessert.

Recalling Rachael's delicious dessert, I decided to adapt my favorite recipe for crispy fruit to include some fresh rhubarb that I found at my local market last weekend.

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Spicy, sweet and a little sour from rhubarb. I love this dessert very much; I have now added rhubarb to my garden list for next spring.

I like to serve this crispy and hot from the oven, scooped into our favorite homemade ice cream for an unforgettable dessert, but it's also amazing sliced ​​into bars the next day for breakfast. (Or for lunch, or let's be honest, I'd happily eat this for dinner too.)

Strawberry and rhubarb recipes

Want some more rhubarb dessert ideas? Rhubarb Crumb Bars is a light summer treat you will love to have on hand. This strawberry rhubarb cake recipe is a classic you'll want to save for the strawberry season.

Cream cheese and rhubarb muffins are favorites for breakfast and snack among children and adults. Do you have a favorite rhubarb recipe? I would love to know if you do.

If you have a lot of strawberries at home, I recommend you try this Summer Berry Brulee. It is an unforgettable gift.

Take a look at all the great berry recipes we love, along with this amazing tip on how to crack strawberries with just a plastic straw.

Have you tried a sugar herb? I made this sweet basil sugar with fresh strawberries a few years back and it's almost too good to be true. It is a perfectly light and sweet sweet that is the paradise of pure summer.

Crispy strawberry rhubarb

  1. Preheat oven to 400 degrees. Put the fruit in a bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and reserve.

  2. In a separate bowl, combine the remaining dry ingredients, and then add the melted butter. Stir to combine. Press half of this mixture into a 9×13 butter skillet. Pour fruit onto the bottom crust, then sprinkle the rest of the dry mixture on top.

  3. Bake for 30-35 minutes, until the crust is browned. Take the hot pans out of the oven or let them cool completely and cut them into portions.

Crispy strawberry rhubarb

The spicy, sweet strawberries and rhubarb are layered between the brown sugar and the oatmeal topping to make this strawberry rhubarb crisp.

American kitchen

Preparation time: 10 minutes.

Cook time: 30 minutes.

Total time: 40 minutes

Servings: 12 servings

Calories: 401kcal

Ingredients

  • FRUIT STUFFING INGREDIENTS:
  • 2 cups chopped strawberries
  • 2 cups frozen thinly sliced ​​and chopped fresh rhubarb can be substituted if fresh not available
  • 1 cup of sugar
  • 1 teaspoon of cinnamon
  • 1 tablespoon cornstarch or arrowroot
  • 1/2 teaspoon of kosher salt
  • 1/4 cup orange juice
  • BARK INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 1/2 cups old fashioned oatmeal
  • 1 cup light brown sugar
  • 1 cup butter, melted

Instructions

  • Preheat oven to 400 degrees. Put the fruit in a bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and reserve.

  • In a separate bowl, combine the remaining dry ingredients, and then add the melted butter. Stir to combine. Press half of this mixture into a 9×13 butter skillet. Pour the fruit over the bottom rind and then sprinkle the rest of the dry mix on top.

  • Bake for 30-35 minutes, until the crust is browned. Serve hot from the oven or allow to cool completely and cut into portions. Enjoy!

Notes

To make this gluten-free recipe: Substitute 1 1/3 cups brown rice flour and 2/3 cup tapioca starch for the all-purpose flour in this recipe.

Nutrition

Calories: 401kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 193mg | Fiber: 3g | Sugar: 36g | Vitamin A: 504 IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg

Crispy Strawberry

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