Ingredients
Equipment
Method
Prepare for Baking
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch glass baking dish.
Craft the Fruit Filling
- In a large bowl, combine the diced rhubarb, diced strawberries, cornstarch, granulated sugar, pure vanilla extract, and ground ginger. Ensure all fruit is well-coated. Pour this mixture into the greased baking pan.
Prepare the Crumble Topping
- In a medium bowl, stir together the flour, oatmeal, brown sugar, and salt. Cut in the cold butter (diced into small pieces) using a pastry blender or your fingertips until a coarse, crumbly texture with pea-sized pieces is achieved. Do not overmix.
Assemble the Crisp
- Spoon the crumble topping evenly over the fruit mixture in the baking dish. Sprinkle the turbinado sugar evenly over the entire crumble topping for extra sparkle and crunch.
Bake to Perfection
- Place the assembled crisp into the preheated 375°F (190°C) oven and bake for 30-35 minutes, or until the topping is golden-brown and crunchy, and the fruit filling is visibly bubbling around the edges.
Serve Warm
- Remove from the oven and let cool for a few minutes before serving. Enjoy warm, perhaps with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Nutrition
Notes
Use very cold butter and avoid overmixing the topping for best texture. Rhubarb leaves are toxic; only use stalks. Let the crisp rest briefly after baking for the filling to set. Store leftovers refrigerated for up to 4 days, or freeze for longer. Reheat in the oven for best results. Nutrition information is estimated based on common ingredients and serving sizes and may vary.