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Ina Garten’s Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network



Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Strawberry Rhubarb Crisp
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 6 servings

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann’s
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

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Ina Garten’s Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network

30 Comments

  11. Marcus Ferguson

    If you really loved rhubarb you wouldn’t put strawberries in it that’s like putting ketchup on steak. Don’t fear eating rhubarb without strawberries it’s amazing on its own.

  14. Disha Dogra

    She said when she has adults and children coming… Is there any other type too???😂😂😂😂😂😂😂😂😂😂

  15. Chris H

    Excellent.. thank god it's so good to see someone making crumble / crisp IN THE TRADITIONAL WAY, THE WAY OUR GRANDMOTHERS TAUGHT US TO MAKE IT UNTIL JUMPED UP TWENTYSOMETHING TV CHEFS DECIDED THEY KNEW BEST AND TOLD EVERYONE TO COOK THE FILLING FIRST.

  16. Carmen Martinez

    What the Rubhard tastes is it similar to Celery or sweeter ir bitter please ley me know.🍏🍉🥕🍌🍇🥝🍓🥑🍎🍄🍠🍒🌽🍊🍐🍋🍑🍈🙏🏼

  17. W U

    Nothing like a rich, northeast liberal cooking up some strawberry rhubarb crisp.

  18. Maggie Koch

    These people act like they've never seen a crisp before. Also, the topping is so sweet, it should be more like your morning oatmeal.

  19. LavenderPatch

    I just made this but with homegrown rhubarb and raspberries I froze last season. For me it was pretty good except for the orange. I only used half and it was way too much so we wont use the juice next time. Maybe it was the peel that was overpowering. Something orange was just not right. We only ate 1/3 of the pan. Just cant bring ourselves to finish it which is way out of the norm for this household. 🙁Sad to waste homegrown food this way. The raspberries worked surprisingly well.

  23. McBeth

    The orange zest and juice put my rhubarb/strawberry crisp to the next level. Epic. Wish mamma was still around to enjoy it with us.

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