Ooey Gooey Strawberry Rhubarb Crisp
Try this Ooey Gooey Strawberry Rhubarb Crisp recipe, or contribute your own.
Try this Ooey Gooey Strawberry Rhubarb Crisp recipe, or contribute your own.
- Carbohydrate 717.427990550052 g
- Cholesterol 488.480000412937 mg
- Fat 187.558040155783 g
- Fiber 18.5903000278473 g
- Protein 17.9330700023053 g
- Saturated Fat 116.981581098659 g
- Serving Size 1 1 recipe (1823g)
- Sodium 55969.4421605911 mg
- Sugar 698.837690522204 g
- Trans Fat 13.8941690109053 g
- Calories 4492 calories
Step-by-step
- Add diced rhubarb to the sliced strawberries.
- Add sugar and flour and gently blend well.
- Spread this mixture into a 9 X 13" baking pan.
- In a medium-sized bowl, blend together the oatmeal, flour, brown sugar, and cinnamon.
- Add the butter in with a pastry cutter.
- Layer this topping mixture evenly over the strawberries and rhubarb.
- Bake at 375 for 40 minutes, until crisp, golden brown and bubbly.
Rhubarb and Sugar Mechanics
Juice release dictates crisp structure when combining fresh produce with dry sweeteners. Macerating the diced rhubarb and sliced strawberries with flour and granulated sugar draws out excess moisture before baking, preventing a watery bottom layer. Starch gelatinization occurs when this fruit liquid heats alongside the flour, thickening the juices into a stable syrup at 375 degrees Fahrenheit.
Fat Distribution in the Topping
Flaky crisp texture relies entirely on keeping the cold butter solid until it hits the oven. Cutting the butter into the oatmeal, flour, brown sugar, and cinnamon using a pastry cutter creates discrete pockets of fat. Melting butter coats the flour proteins during baking, producing steam pockets that yield a crumbly topping rather than a dense cookie crust.
Bake Times and Storage Strategy
Visual indicators determine doneness more accurately than arbitrary timers. Pull the 9x13-inch pan from the oven at the 40-minute mark once the juices bubble thickly around the edges and the oatmeal topping turns deeply golden brown. Refrigerator storage for up to three days softens the crunchy topping, requiring a brief ten-minute reheat in a 350-degree oven to restore textural contrast.
