Imagine the perfect marriage of sweet and tart, draped in a cozy, generously golden crumble—this is why you’ll fall in love with Strawberry Rhubarb Crisp. The tender fruit bubbles beneath a crisp, buttery blanket, filling your kitchen with the nostalgic aroma of childhood summers and backyard picnics. Every bite is a celebration of the season, and this recipe strikes a beautiful balance of flavors and textures that makes it a dessert worth coming back to again and again.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient—whether it’s the fresh strawberries or the crumbly oat topping—serves a special role in making Strawberry Rhubarb Crisp both comforting and irresistible. Here’s what you’ll need, along with tips to help you along.
- Fresh strawberries (3 cups): Choose ripe, juicy berries for the brightest, sweetest flavor.
- Fresh rhubarb (3 cups): Look for firm, vibrant stalks with a tart punch—they’re the backbone of that classic flavor contrast.
- Granulated sugar (3/4 cup): Essential for balancing rhubarb’s tang and drawing out the juices from the fruit.
- Cornstarch (2 tablespoons): This thickens the filling so you get luscious spoonfuls instead of a runny mess.
- Vanilla extract (1 teaspoon): Adds a subtle warmth and rounds out all the flavors beautifully.
- Old-fashioned rolled oats (1 cup): These provide crunch and a hearty, rustic touch to your crisp topping.
- All-purpose flour (3/4 cup): Helps bind the topping together for just the right crumble.
- Packed light brown sugar (1/2 cup): Brings in rich caramel notes to the crisp topping.
- Ground cinnamon (1/2 teaspoon): A hint of spice that makes the dessert extra cozy.
- Salt (1/4 teaspoon): Just enough to make all the flavors pop.
- Unsalted butter, melted (1/2 cup): The key to that irresistible, golden, melt-in-your-mouth topping.
How to Make Strawberry Rhubarb Crisp
Step 1: Prepare the Fruit Filling
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Gently toss everything together until the fruit is fully coated and you see the sugar beginning to draw out some of the juices. This mixture will become the vibrant, jammy base that defines Strawberry Rhubarb Crisp.
Step 2: Assemble the Baking Dish
Lightly grease a 9×9-inch baking dish (you can use butter or nonstick spray, whichever you prefer). Pour your well-mixed fruit into the baking dish, making sure to spread it out into an even layer. The fruit will bake down, so don’t worry if it looks piled high at first.
Step 3: Make the Oat Crisp Topping
In a separate bowl, stir together the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Once these dry ingredients are combined, pour in the melted butter. Use a fork or your hands to toss it all together until the mixture turns into coarse, buttery crumbles. This is where the magic of Strawberry Rhubarb Crisp starts to build!
Step 4: Add the Topping
Sprinkle the oat crumble evenly over the fruit mixture in the baking dish. Aim to cover as much of the fruit as possible, but don’t fret if there are a few gaps—the bubbling fruit peeking through only adds to the charm once it’s baked.
Step 5: Bake to Perfection
Transfer the dish to the oven and bake for 35 to 40 minutes. The crisp is ready when the topping is deeply golden and the fruit filling is bubbling around the edges. If your topping starts to brown too quickly, you can loosely tent it with foil during the last 10 minutes. Let the finished Strawberry Rhubarb Crisp cool slightly before diving in—the juices need a moment to thicken and settle, plus it’s simply delectable when served warm.
How to Serve Strawberry Rhubarb Crisp
Garnishes
For a little extra flair, top your servings with a generous scoop of vanilla ice cream or a cloud of freshly whipped cream. A scatter of lemon zest or even a few toasted slivered almonds will add subtle complexity and visual appeal—perfect for making your Strawberry Rhubarb Crisp look as inviting as it tastes.
Side Dishes
Though this dessert stands proudly on its own, it also pairs beautifully with lighter side dishes like a fruit salad, a bright citrus sorbet, or some delicate tea sandwiches if you’re serving it at a daytime gathering. Keeping the sides fresh and light ensures your Strawberry Rhubarb Crisp remains the star of the table.
Creative Ways to Present
For an individual touch, bake the crisp in small ramekins so everyone gets their own mini Strawberry Rhubarb Crisp. You could also use mason jars for a picnic-friendly treat or layer the crisp in parfait glasses with whipped cream for a show-stopping trifle effect at brunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Rhubarb Crisp covered in the refrigerator for up to three days. The topping will soften a bit as it sits, but you’ll still have a delicious treat on hand for impromptu dessert cravings.
Freezing
Strawberry Rhubarb Crisp freezes surprisingly well! Once baked and completely cooled, transfer individual portions or the whole dish (well-wrapped) into the freezer for up to two months. Thaw overnight in the fridge or gently warm from frozen if you’re in a hurry.
Reheating
To bring back that just-baked magic, reheat your crisp in a 350°F (175°C) oven until warmed through and the topping crisps up again—about 15 minutes for a small portion, a bit longer for the whole dish. You can also microwave single servings for convenience, but the topping will be softer.
FAQs
Can I use frozen fruit for Strawberry Rhubarb Crisp?
Absolutely! Just make sure to thaw and drain the fruit well before using to prevent too much excess liquid in your crisp. The texture and flavor will still be fantastic.
How do I know when my crisp is done?
Keep an eye out for a deeply golden topping and bubbling fruit juices around the edges of the pan—these are your best indicators that the Strawberry Rhubarb Crisp is baked to perfection.
Is it possible to make this dessert gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour for the all-purpose flour in the topping. Double-check that your oats are certified gluten-free, and you’re all set for a delicious gluten-free version.
What type Dessert
Look for fresh, firm rhubarb stalks that are mostly bright red, though green-stalked rhubarb also works just fine. The color mainly affects the appearance, while the flavor will always bring that delightful tang.
Can I prepare Strawberry Rhubarb Crisp ahead of time?
You can assemble the crisp up to a day in advance, keep it covered in the refrigerator, and bake it just before serving. It’s a great option for parties or when you want dessert on the fly.
Final Thoughts
If you’ve been on the hunt for a dessert that’s simple to make, bursting with bright flavor, and guaranteed to make memories, Strawberry Rhubarb Crisp is it. Every scoop is a warm, cozy hug that’s perfect for sharing—so don’t wait for a special occasion. Make it soon and enjoy a little taste of sunshine, no matter the season!
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Strawberry Rhubarb Crisp Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Crisp. The combination of juicy fruits topped with a crunchy oat mixture will have your taste buds dancing with delight.
Ingredients
For the Fruit Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Oat Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Prepare the Fruit: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss gently and pour into a greased 9×9-inch baking dish.
- Make the Oat Topping: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
- Assemble and Bake: Sprinkle the oat mixture over the fruit. Bake for 35-40 minutes until golden and bubbly.
- Serve: Let cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Notes
- You can use frozen strawberries or rhubarb, just remember to thaw and drain them first.
- For added crunch, consider mixing chopped nuts like pecans or walnuts into the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 32g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
