Strawberry Rhubarb Crisp and Pie Recipe, Whats Cooking America (2024)

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Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

Author: What's Cooking America

Strawberry Rhubarb Filling:

• 4cups freshrhubarb,1-inch dice (about 4 to 5 stalks)*
• 4cups freshstrawberries,washed, hulled, and quartered if big, halved if tiny
• 2cups granulatedsugar
• 2/3cup all-purposeflour
• 1 1/2teaspoonsorange zest,grated
• 1teaspoonorange juice,freshly squeezed (my substitute 1 teaspoon lemon juice)
• 1/2teaspooncinnamon,ground

Crisp Topping:

• 1cup all-purposeflour
• 1/2lightly-packed cupbrown sugar
• 1/2cup granulatedsugar
• 1/2teaspoonsalt
• 1cupoats(quick-cooking, not instant)
• 3/4cupbutter(1 1/2 sticks), softened
• Good-qualityVanilla Ice Cream(optional for serving)

Pie Crust:

• Pastry for 9-inch one crust pie
• 3tablespoonsbutter,cubed small

Strawberry Rhubarb Crisp Instructions:

1. Preheat oven to 350 degrees F. Position oven rack in center of oven. Lightly grease a 9- by 9-inch rectangular baking pan or a 9-inch pie plate (your choice).

2. In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, orange zest, and cinnamon. Stir together until the fruit is well coated. Spoon the Strawberry-Rhubarb Filling into your prepared baking pan; set aside.

3. 

4. Prepare Crisp Topping: In a large bowl using an electric mixer on low speed, combine flour, brown sugar, granulated sugar, salt, oats, and butter. Mix until moist and crumbly.

5. Sprinkle the prepared Crisp Topping over the fruit mixture until top is completely covered.

   

6. NOTE: I recommend that you place baking pan onto a cookie sheet in the oven when baking. This way the cookie sheet will catch the juice drippings for less clean-up mess.

7. Bake approximately 55 to 60 minutes oruntil the fruit is bubbling and the topping is golden brown. If using adigital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.

8. Remove from oven and let cool slightly on a wire rack before cutting and serving. Serve warm with generous scoops of high-quality vanilla ice cream (if desired).

9. Makes 6 to 8 servings.

Strawberry Rhubarb Pie Instructions:

1. Ingredients:

2. Pastry for 9-inch one crust pie
   Strawberry Rhubarb Ingredients (listed above)
   3 tablespoons butter, cubed small>

3. Preparation:

4. Preheat oven to 350 degrees F. Position oven rack in center of oven.

5. Prepare pie pastry (click on the above link for directions); set aside.

6. In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, orange zest, and cinnamon. Stir together until the fruit is well coated. Spoon the Strawberry-Rhubarb Filling into the pastry-lined pie plate and dot with butter.

7. Cover with the remaining pie pastry and flute the edges.

8. Cover the edges of the pastry with aluminum foil. Cut slits in the center of the pastry so steam can escape. Brush the top crust with milk or a beaten egg white.

9. NOTE: I recommend that you place pie plate onto a cookie sheet in the oven when baking. This way the cookie sheet will catch the juice drippings for less clean-up mess.

10. Bake 45 to 50 minutes or until until the crust is golden brown and the fruit mixture is bubbly hot. Remove the aluminum foil during the last 15 minutes of baking. If using adigital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.

11. Remove from oven and cool on a wire rack before serving.