Strawberry and Rhubarb Crisp

Strawberry and Rhubarb Crisp

Recipe Type: Dessert

Cuisine: British

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 6-8

This is a perfect summer time pudding when all the wonderful fruits like strawberries and rhubarb are in season. The tartness of the rhubarb is complimented by the sweet juicy strawberries – everyone will want seconds for sure!

Ingredients

• Filling:
• 4 stems of rhubarb (approx 4 cups) cut into 1″ pieces
• 200g / 2 cups strawberries, clean, hulled and cut in half
• ½ – 3/4 cup brown sugar, packed (depending how sweet you like it)
• 3 Tablespoons plain flour

• Crisp topping:
• 125g / 1 cup plain flour
• 100g / 1/2 cup brown sugar
• 75g/ 3/4 cup oats
• 1 teaspoon ground cinnamon,
• 4 ounces / 125g/ 1 stick cold butter

You will need an approx 25 cm long rectangle-baking dish

Instructions

1. Start by preparing the fruit
2. In a large bowl, toss rhubarb and strawberries with 3/4-cup brown sugar and 3 tbsp flour
3. Place in baking dish and set aside
4. Preheat oven 180c/ gas4/ 350F
5. In mixing bowl, add the flour, butter and oats and rub together with your fingertips until all the butter is mixed in and it’s looking like large breadcrumbs
6. Add the sugar and cinnamon and combine together
7. Or you can do this in a food processor to save time
8. Spread the topping ingredients evenly over the rhubarb
9. Pop in oven for 30-40 minutes or until the top is golden brown and the fruit filling is bubbling through
10. Serve this wonderful dessert with fresh cream, ice cream or good old custard!

Notes

Make this dish your own way. If you like a really thick topping just double the crisp topping quantities and if you like the rhubarb to be really sweet add a couple of extra tablespoons of sugar!