Ina Garten Strawberry Rhubarb Crisp Recipe

This Ina Garten Strawberry Rhubarb Crisp is sweet and tangy, which includes fresh strawberries and rhubarb. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.

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Ina Garten Strawberry Rhubarb Crisp Ingredients

For the Filling:

• 4 cups fresh rhubarb, diced (about ½-inch pieces)
• 4 cups fresh strawberries, hulled and halved
• 1¼ cups granulated sugar
• 1 tablespoon orange zest
• ½ cup orange juice
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Crisp Topping:

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• ½ teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• ½ pound (2 sticks) cold unsalted butter, diced

How To Make Ina Garten Strawberry Rhubarb Crisp

1. Preheat the oven: Set the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
2. Prepare the fruit filling: In a large bowl, combine rhubarb, strawberries, sugar, orange zest, and orange juice. In a separate small bowl, mix the cornstarch with vanilla extract and stir it into the fruit mixture. Pour into the baking dish.
3. Make the crisp topping: In a mixer with paddle attachment (or using a pastry cutter or fingers), combine flour, granulated sugar, brown sugar, salt, and oats. Add cold butter and mix until the mixture forms pea-sized crumbles.
4. Add topping and bake: Sprinkle the crumble topping evenly over the fruit mixture. Bake for 1 hour, until golden brown and bubbling.
5. Cool and serve: Let cool for 15–20 minutes before serving. Serve warm or at room temperature, with ice cream or whipped cream if desired.

Recipe Tips

• Can I use frozen fruit?
  Yes, but thaw and drain it well to avoid excess moisture.
• What can I substitute for rhubarb?
  Try apples or raspberries if rhubarb is unavailable.
• Can I make it ahead of time?
  Yes, assemble and refrigerate for a few hours before baking.
• How do I get a crisp topping?
  Use cold butter and avoid overmixing to keep crumbles intact.

What To Serve With Strawberry Rhubarb Crisp

This dessert pairs perfectly with:

• Vanilla ice cream
• Whipped cream
• Crème fraîche
• Greek yogurt
• Fresh mint for garnish

How To Store Strawberry Rhubarb Crisp

Refrigerate: Cover and store in the fridge for up to 3 days. Reheat in the oven for best texture.

Freeze: Freeze before baking, wrapped tightly. Bake from frozen with extra time, or thaw first and bake normally.

Strawberry Rhubarb Crisp Nutrition Facts

• Calories: 370
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 140mg
• Carbohydrates: 55g
• Fiber: 3g
• Sugar: 35g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different citrus juice?
Yes, lemon juice works well in place of orange juice.

Should I peel the rhubarb?
No need—just trim the ends and dice it into uniform pieces.

Can I reduce the sugar?
Yes, reduce by 1/4 cup if your strawberries are especially sweet.

Is this recipe gluten-free?
Use gluten-free oats and a gluten-free flour blend to make it gluten-free.

Try More Recipes:

• Ina Garten Chocolate Cake With Coffee Recipe
• Ina Garten Blueberry Coffee Cake Recipe
• Ina Garten Easy Cranberry And Apple Cake Recipe