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Rhubarb-Strawberry and Hazelnut Crisp recipe

Tart rhubarb is a natural with sweet strawberries.Here they’re combined in a classic American dessert with toastedhazelnuts added to the sweet and crunchy topping.

Recipe: Rhubarb-Strawberryand Hazelnut Crisp

1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch pieces
8 ounces strawberries, hulled and sliced 1/2-inch thick
1 teaspoon vanilla extract

1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled and cut small cubes
1/2 cup chopped hazelnuts, toasted

  • Preheat oven to 375°F (190°C).
  • To Make Filling: In a large bowl, combinesugar, brown sugar, flour, cinnamon, nutmeg and mace. Add rhubarb,strawberries and vanilla to bowl and fold gently until mixtureis thoroughly combined. Transfer to a 9-inch square baking pan.
  • To Make Topping: Combine flour, brownsugar, sugar and cinnamon; use fingers to break up any lumpsin brown sugar. Cut in butter with a pastry blender until mixtureresembles small peas. Gently fold in hazelnuts.
  • Sprinkle topping evenly over filling.
  • Bake for 40 to 50 minutes, or until fillingis bubbly and topping is golden brown. Serve warm or at roomtemperature.

    Makes 9 servings.

    How to make a Strawberry and Rhubarb Crumble

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  • Comments

    1 Comment


    Loads of fresh rhubarb, strawberries, and cinnamon make a pie filling for a baked latticed pie. Raw sugar crystals add sparkle to the pretty woven crust.

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