When spring hits and summer starts to cross over the ultimate pairing of fruits is strawberry and rhubarb, it just can’t be beat! It’s that sweet and tart mix that we just can’t get enough of. But one of my favourite additions to add is ginger! The fresh and tad spicy note of ginger brings out and complaints the tart and sweet fruits. It absolutely sings within this simple summer crisp!
The best part about making crips (or crumbles) is their ease and how forgiving they are to make. You can easily adjust a recipe to fit what you have in the house or if you’re looking to use up a particular ingredient. Don’t have enough fruit? Try adding another one and make your own creations! That’s the fun part. Although I think this strawberry rhubarb crisp with ginger is perfect the way it is, the idea is you don’t need to stress about perfection when it comes to baking crips.
You need fresh tart rhubarb and sweet juicy strawberry with a piece of fresh spicy ginger to make this recipe perfect! No frozen fruit here! The rest are staples that you probably have sitting around the pantry.
- Fresh ginger
- Sugar; granulated and brown sugar
- All-purpose flour
- Large flaked oats
- Unsalted butter
Tips For a Perfect Strawberry Rhubarb Crisp with Ginger
- Use fresh fruit if possible.
- Let the fruit sit in the sugar in ginger for at least 10 minutes. This will give the fruit time to release its juices.
- Use fresh ginger and grate it. Chopped ginger won’t absorbable as nicely within the fruit and powder ginger won’t give a fresh lively bite as fresh ginger does.
- Don’t cut back on the sugar! There’s just the right amount of sweet and tart within the recipe. Cutting the sugar back with change the amount of juice and sweetness.
How To Make A Strawberry Rhubarb Crisp with Ginger
Step 1 – In a large bowl add chopped rhubarb, strawberries, sugar, flour and grated ginger. Mix to combine. Let fruit mixture sit for approx. 10-15 minutes until juicy.
Step 2 – Meanwhile make your topping. In a medium sized bowl add oats, flour, brown sugar and salt. Mix together to incorporate. Add butter and using your fingers rub butter into flour mixture until corporate and the mixture clumps together.
Step 3 – Pour fruit mixture and all the juices into your baking dish.
Step 4 – Add your crumble on top (breaking up any large pieces). Place crisp into the middle of the oven and bake for 30-35 minutes or until the mixture is bubbling and the top has browned.
Step 5 – Let cool on a cooling rack for 10 -15 minutes before serving.Print
Old Fashioned Strawberry Rhubarb Crisp with Ginger
This old fashioned strawberry rhubarb crisp with ginger is a simple recipe with simple ingredients. The crumble is a mixture of large flaked oats, brown sugar and butter. The topping is crunchy with a rich buttery bite and is piled high on juicy sweet and tart fruits with a hint of fresh spicy notes from the ginger.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 1 9×9 pan 1x
- Category: Dessert
- Cuisine: Canadian
- Diet: Vegetarian
- 2 cups fresh rhubarb, chopped (approx. 3-4 large stalks)
- 2 cups fresh strawberries, halved
- 1/3 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon fresh ginger, grated
- 1 cup large flaked oats
- 1/3 cup all-purpose flour
- 1/4 cup dark brown sugar, lightly packed
- 6 Tablespoons unsalted butter, at room temperature
- 1/4 teaspoon salt
- Preheat oven to 375˚F. Set out a 9×9 baking pan or a large deep dish pie plate. Set aside.
- In a large bowl add chopped rhubarb, strawberries, sugar, flour and grated ginger. Mix to combine. Let fruit mixture sit for approx. 10-15 minutes until juicy.
- Meanwhile make your topping. In a medium sized bowl add oats, flour, brown sugar and salt. Mix together to incorporate. Add butter and using your fingers rub butter into flour mixture until incorporated and the mixture clumps together.
- Pour fruit mixture and all the juices into baking dish.
- Add your crumble on top (breaking up any large pieces).
- Place crisp into the middle of the oven and bake for 30-35 minutes or until the mixture is bubbling and the top has browned.
- Let cool on a cooling rack for 10-15 minutes before serving.
- Serve with ice cream.
Store crisp in the refrigerator covered in plastic for 3-4 days.
- Serving Size: 1 serving of 10
- Calories: 166
- Sugar: 11.9g
- Sodium: 110mg
- Fat: 7.7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22.9g
- Fiber: 2.1g
- Protein: 2.1g
- Cholesterol: 18mg
Keywords: Strawberry, Rhubarb, Crumble, Crisp, Summer, Spring, Dessert
A soggy (or juicy) strawberry rhubarb crisp is simply due to not using enough flour to thicken the juices. Depending on how juicy your fruit is will depend on how much flour you should use to thicken it and how juicy or thick you like your filling. For this recipe approx. 1 tablespoon flour will lead a juicy filling and 2 tablespoons flour will lead a thicker filling. Another factor is the bake time. If the crisp is underbaked it will be soggy. The right bake time will thicken the juices and crisp up the crumble.
Although you can freeze a baked strawberry rhubarb crisp it’s best to freeze the crisp before baking. When you bake the crisp and freeze it after, the rhubarb breaks done and you also lose a lot of the juices. It’s best to make the crisp right before the baking stage and then wrap it in plastic and freeze until ready to bake. Freeze up to two months.
Store strawberry rhubarb crisp in the refrigerator for 3-4 days. Cover with plastic or in an airtight container. Serve at room temperature or re-warm in the microwave (or in the oven at 375˚F for 10 minutes).
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