Strawberry Rhubarb Crisp | Skinnytaste

Warm strawberry -Rhabar Creip with a dash of impact cream could be the best simple spring dessert! Cake of rhubarb and sweet strawberries are the perfect combination, especially with a oat pack with cinnamon spice.

Honey-sweetened strawberry-RHABARBER-KNUTPE recipe

I can’t pass on rhubarb when I see him on the farmers’ market. After all, the rhubarb season is short and I want to make the best of it! Strawberry -Rhabar flakes, for breakfast, do for breakfast, I make strawberry -right -hand compote to stay in the fridge, and then this strawberry -RHABARBER -CRISP will certainly occur for dessert.

What you need

I bet you have the most ingredients that you need for this strawberry rhyming in your pantry! Scroll down to the recipe card below Exact measurements.

For the filling:

• Strawberries – If you can get local strawberries in your hands, you are always the best! They tend to be smaller, but also sweeter.
• Rhubarb – throw away the leaves. Only the stems of the rhubarb system are edible.
• Orange – You need both the shell and the juice.
• Corn starch – This thickens the filling.
• Honey – Ahorn syrup works too, but I think the taste of honey is ideal.

For topping:

• Faster oats -Make sure that your oat is gluten -free if you want to make a gluten -free crispy.
• Flour -Use a measuring -free gluten -free flour or a white whole grain flour.
• Sugar – Light brown sugar or coconut palm sugar both work in this recipe.
• Cinnamon – for cozy taste.
• butter -Mum to make your strawberry-RHABARB CRISP vegan, exchange your preferred butter on a herbal basis (and then also use maple syrup instead of honey).

How do you wrap strawberries?

Not only do the pale tops and greens from the strawberries! When you curl them, the harder part of the berry berry, which is just below the stem, is removed. Use a shoe knife and cut an angle around the green top and pull it out.

How to make strawberry -rhabarber crisp

Here you will find a brief overview of the steps, which are crispy with this strawberry rhubarb. See the recipe card below For more detailed instructions.

1. Make the filling. Combine the strawberries and rhubarb in a baking dish and then throw them with the rest of the filling ingredients.
2. Prepare the topping. Stir the ingredients together in a medium -sized bowl and sprinkle them evenly over the fruit filling.
3. Bake. Place the baking dish in an oven preheated to 375 ° F and bake for about 40 minutes or until the surface is slightly browned and the fruits inflate along the edges.

Tips and variations

• Choose the best rhubarb. The stems should be firm and not withered, and they shouldn’t be more than two inches wide. Rhubarb stems that are thicker than these are probably thread -shaped and hard.
• Turn on the spices. I love to keep it with cinnamon to find this strawberry -rhubarb crucifixion, but you can experiment with other flavors. Cardamom and ginger would work well.
• Do it in a pan. If you have a well -seasoned cast iron pan, you can use it to bake your crispness.
• Leave it cool – but just a little. Chips are best served, but not hot – you want to wait 10 to 15 minutes so that the filling has the chance to thicken a little. Then grave!

Operate suggestions

I love adding a dash of whipped cream to the top of the crispy or a ball frozen yogurt. I am also familiar with the fact that I flow into breakfast with Greek yogurt – it’s like a yogurt -parfait!

Correct storage

• Refrigerator. Cooling lines wrapped in an airtight container or in the baking dish for up to 3 days.
• Freeze. Transferred the strawberry -Rhaubarb crispy into an airtight container and freeze up to 3 months. Turn up in the refrigerator before warming up.
• Warm up. Warm the remains in the microwave or in a 350ºF oven until it is heated.

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