---
comments: true
tags:
  - dessert
  - tspoons
---
# :strawberry: Strawberry Rhubarb Crisp

![Strawberry Rhubarb Crisp][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 30 minutes |

## :salt: Ingredients - Filling

- :strawberry: 1 cup frozen strawberries
- :leafy_green: 1 cup frozen rhubarb
- :candy: 4 Tbsp granulated sugar
- :orange_circle: 1 Tbsp orange juice
- :orange_circle: 1 tsp orange zest
- :salt: 1 pinch salt
- :ear_of_rice: 0.5 Tbsp all-purpose flour

## :salt: Ingredients - Topping

- :ear_of_rice: 0.5 cup all-purpose flour
- :maple_leaf: 2 Tbsp light brown sugar
- :candy: 0.25 cup granulated sugar
- :salt: 1 pinch salt
- :ear_of_rice: 0.5 cup old fashioned oats
- :butter: 3 oz unsalted butter

## :cooking: Cookware

- 1 large bowl
- 1 oven proof ramekins
- 1 pastry blender

## :pencil: Instructions - Filling

### Step 1

Preheat the oven to 375°F.

### Step 2

In a large bowl, mix halved frozen strawberries, 1 inch diced frozen rhubarb, granulated sugar, orange juice, orange
zest, salt and all-purpose flour. Stir until well combine and transfer mixture to oven proof ramekins.

## :pencil: Instructions - Topping

### Step 3

In a large bowl combine all-purpose flour, light brown sugar, 1/4 cup granulated sugar, salt and old
fashioned oats. Using a pastry blender, a fork or your hands cut in cold unsalted butter. Mix until ingredients resemble
a coarse meal and butter is combined (be sure to not over mix into one large ball of dough).

### Step 4

Sprinkle topping onto filling to cover. Bake until top is golden and fruit is bubbly, about 30 minutes.

## :link: Source

- Tspoons

[1]: <../assets/images/strawberry-rhubarb-crisp.jpg>