Strawberry Rhubarb Crisp

There’s something magical about the combination of tart rhubarb and sweet strawberries in a delightful dessert like Strawberry Rhubarb Crisp. Growing up, my grandmother would whip up this delectable dish every spring, just as the first stalks of rhubarb emerged in her garden. I can still remember the aroma wafting through the house, drawing everyone to the kitchen in eager anticipation. The way the fruits would bubble and thicken together, crowned with a crispy topping, made it a quintessential family treat.

Each bite of Strawberry Rhubarb Crisp takes me back to sunny afternoons, where laughter mingled with the sweet and sour flavors of this beloved dish. It’s the kind of dessert that can warm your heart and soul, bringing a sense of nostalgia with every spoonful. As we gathered around the table, there was always a fight for the last scoop, especially when served warm, topped with a scoop of vanilla ice cream that would melt into the crispy topping. It’s truly a taste of spring that I cherish.

Ingredients You’ll Need for Strawberry Rhubarb Crisp

When it comes to making a delicious Strawberry Rhubarb Crisp, the ingredients are simple yet essential for achieving that perfect balance of flavors. Each component plays a crucial role in creating the delightful taste and texture that everyone loves. Fresh and ripe rhubarb and strawberries are the stars of this dish, complemented by a crunchy topping made from oats and flour.

• 6 cups sliced fresh rhubarb (½” slices)
• 2 cups chopped fresh strawberries (½” pieces)
• 1 tablespoon freshly squeezed lemon juice
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• ¾ cup old fashioned rolled oats (not quick cooking oats)
• 1 teaspoon cinnamon
• ½ teaspoon Morton kosher salt
• 6 tablespoons unsalted butter, softened to room temperature (do not melt)
• 2 tablespoons vegetable oil

How to Assemble Strawberry Rhubarb Crisp

Making a Strawberry Rhubarb Crisp is straightforward and satisfying. You’ll find yourself enjoying the process as you bring together the vibrant flavors of rhubarb and strawberries. Let’s get started with these easy-to-follow steps.

1. Preheat your oven to 375°F (190°C). This temperature allows the fruit filling to bubble beautifully while crisping up the topping.
2. Place an oven rack in the middle of the oven. This ensures even baking and prevents the top from burning.
3. In a large bowl, stir together the sliced rhubarb, chopped strawberries, and freshly squeezed lemon juice. The lemon juice enhances the fruit flavors and balances the sweetness.
4. Add the granulated sugar to the fruit mixture and stir well to combine. This step is crucial for infusing sweetness into the tart rhubarb.
5. Sprinkle cornstarch evenly over the top of the fruit mixture and stir until the filling mixture is fully incorporated. The cornstarch will help thicken the juices as the fruit bakes.
6. Transfer the filling mixture to a 9″ x 13″ baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in the pan and press lightly into an even layer. Set aside.
7. In a medium bowl, add all topping ingredients: packed brown sugar, all-purpose flour, rolled oats, cinnamon, and softened butter. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
8. Sprinkle the topping mixture in an even layer over the filling, leaving about 1″ of exposed filling around the perimeter of the baking dish. This helps the topping crisp nicely while baking.
9. It’s best to have some larger pieces of topping mixed in, so I find that squeezing the mixture in my hands and crumbling it over the filling works best. Do not press or smooth out the topping mixture—it should have a rough, crumbled appearance.
10. Bake for 45 to 50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you’d like, tent the top of the baking dish loosely with foil.
11. Remove from the oven and let it rest on a cooling rack for 15 minutes before serving. This cooling time allows the filling to set slightly. Enjoy warm with scoops of vanilla ice cream for a perfect treat!

Ways to Customize

One of the best things about Strawberry Rhubarb Crisp is its versatility. You can tweak the recipe to suit your tastes or what you have on hand. Here are some fun ideas to customize your crisp:

• Change the Fruit: Substitute part of the rhubarb with blackberries, peaches, or even plums to create a unique flavor profile.
• Spice it Up: Add a pinch of nutmeg or ginger to the filling for a warm spice note that enhances the fruit.
• Sweetener Options: Try using honey or maple syrup instead of granulated sugar for a different sweetness level.
• Oat Variation: For a gluten-free version, substitute regular oats with certified gluten-free oats.
• Top It Off: Drizzle a bit of melted chocolate or caramel sauce over the top before serving for an indulgent twist.
• Extra Crunch: Add chopped nuts, such as pecans or walnuts, to the topping mixture for a satisfying crunch.
• Serving Ideas: Serve alongside a refreshing fruit salad or a creamy yogurt as a light side dish.

How to Enjoy Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp can be enjoyed in so many ways! Here are some serving suggestions:

• Casual Dessert: Perfect for family dinners or gatherings, serve warm right from the oven for that homey feel.
• Picnic Treat: Pack it up for a picnic or outdoor event. It’s easy to transport and tastes delightful at room temperature.
• Seasonal Celebrations: This crisp is great for spring celebrations like Easter or Mother’s Day, embodying the essence of the season.
• Leftover Bliss: Enjoy leftovers cold for breakfast or snack. It’s delicious served with yogurt.
• Pairing Delight: Complement with a scoop of vanilla ice cream or fresh whipped cream for an indulgent experience.
• Storage Tips: If storing leftovers, keep them uncovered at room temperature for optimal topping crispness.
• Versatile Dish: It’s equally delightful served as a breakfast option or dessert, making it a versatile addition to any meal.

FAQ

Conclusion

Strawberry Rhubarb Crisp is a timeless dessert that beautifully blends the tartness of rhubarb with the sweetness of strawberries. It’s the perfect way to celebrate spring and indulge in comforting flavors. Gather your loved ones and treat them to this delightful crisp. I’m sure it will become a cherished recipe in your home, just as it is in mine!

So, what are you waiting for? Grab some fresh ingredients and make Strawberry Rhubarb Crisp tonight!

Strawberry Rhubarb Crisp

The ultimate comfort food, Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb with the sweetness of strawberries, all topped with a crunchy oat mixture. It's the perfect dessert for spring gatherings and will have everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups Fresh Rhubarb Sliced (½" slices)
• 2 cups Fresh Strawberries Chopped (½" pieces)
• 1 tablespoon Lemon Juice Freshly squeezed
• 1 cup Granulated Sugar
• ¼ cup Cornstarch
• 1 cup Brown Sugar Packed
• 1 cup All-Purpose Flour
• ¾ cup Old Fashioned Rolled Oats (Not quick cooking oats)
• 1 teaspoon Cinnamon
• ½ teaspoon Kosher Salt Morton
• 6 tablespoons Unsalted Butter Softened to room temperature (do not melt)
• 2 tablespoons Vegetable Oil

Equipment

• Oven
• Wooden Spoon
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat oven to 375°F. Place oven rack in the middle of the oven.
2. In a large bowl, stir together rhubarb, strawberries, and lemon juice.
3. Add sugar and stir to combine well.
4. Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
5. Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
6. Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
7. Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish.
8. Do not press on or smooth out the topping mixture – it should have a rough, crumbled appearance.
9. Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned.
10. Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.

Notes

The topping will stay nicely crisp if left uncovered and stored on the counter for up to two days.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!