Delicious strawberry-rhubarb crisp recipe for a sweet treat

Ingredients for Strawberry-rhubarb crisp

• 120 g plain flour

• 100 g light brown sugar, packed

• 60 g rolled oats, old-fashioned

• 30 g cornmeal

• 10 g ground cinnamon

• 1 g fine sea salt

• 115 g cold unsalted butter, cut into 1.5 cm cubes

• 15 ml canola oil

• 300 g strawberries

• 600 g rhubarb, peeled, cut into 2.5 cm pieces

• 250 g turbinado sugar

• 30 g plain flour

• 15 g cornflour

How to make Strawberry-rhubarb crisp

1. Position a rack in the lower third of the oven and preheat to 175°C (fan oven 160°C). Butter a 23 cm deep-dish pie plate and line a baking tray with baking parchment.

2. To make the topping, combine the flour, light brown sugar, rolled oats, cornmeal, cinnamon, and salt in a medium mixing bowl. Stir in the butter and oil with a fork until fully blended. Set aside.

3. To prepare the filling, mix the strawberries and rhubarb in another medium bowl with the turbinado sugar, flour, and cornflour, stirring to coat the fruit evenly.

4. Pour the fruit mixture into the prepared pie plate. Evenly sprinkle the topping over the fruit mixture.

5. Place the pie plate on the lined baking tray. Bake for 40–45 minutes until the fruit is bubbling around the edges and the topping is golden brown and crispy.

6. Allow to cool slightly before serving.

7. Serve the crisp warm. It is best enjoyed the same day, but can be covered with cling film and refrigerated for up to 3 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.