Strawberry-Rhubarb Crisp

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 80 min · vegetarian

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Ingredients

• 1/4 lb strawberries
• 1/4 lb rhubarb
• 1/4 cup granulated sugar
• 3/4 tbsp cornstarch
• 1 navel orange
• 1/2 tbsp, minced candied ginger
• 1/4 tsp vanilla extract
• 1/4 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup dark brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 1/2 tbsp, melted unsalted butter
• 1/4 cup, chopped pecans

Method (tap to check — screen stays awake)

1. Heat the oven to 375F. Hull and halve the strawberries and slice the rhubarb into 1/2-inch pieces.
2. Toss the fruit in a 9x13 baking dish with the granulated sugar, cornstarch, the zest of the orange, the minced candied ginger, and the vanilla.
3. Stir the oats, flour, brown sugar, chopped pecans, 1/2 tsp salt, and our double-ginger crumble spice — the cinnamon and ground ginger — in a bowl, then pour in the melted butter and squeeze into craggy clumps.
4. Scatter the topping over the fruit, leaving a few gaps for the juices to bubble through.
5. Bake 40-45 minutes until the topping is deep golden and the fruit is bubbling thickly at the edges — bubbling in the center is how you know the cornstarch has done its job.
6. Rest 15 minutes so the juices set from soup to spoonable, then serve warm, ideally under vanilla ice cream.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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