If you love a dessert that perfectly balances sweet and tangy, you absolutely must try this Strawberry Rhubarb Crisp. It’s a celebration of peak-season fruit, tucked beneath a golden, oat-strewn topping that crackles with each bite. Whether you’re diving in after a backyard barbecue or looking for a cozy treat with your afternoon coffee, this crisp is as easy as it is irresistible. Let’s get ready to fill your kitchen with the warm aroma and sparkling colors of one of summer’s most magical fruit pairings!
Ingredients You’ll Need
Every component in this Strawberry Rhubarb Crisp recipe serves a tasty purpose—bringing out texture, brightness, and that mouthwatering crumble everyone adores. From the fruit to the crumble, these simple, familiar ingredients guarantee plenty of flavor and foolproof results.
- Fresh strawberries: Use ripe, juicy strawberries for maximum sweetness and beautiful color throughout the filling.
- Rhubarb: The tartness of chopped rhubarb is essential to highlight the classic flavor profile and keep things balanced.
- Granulated sugar: This brings out the natural juices in the fruit and mellows rhubarb’s sharpness without overpowering it.
- Cornstarch: Helps thicken the filling so you get perfectly juicy bites—not watery spoonfuls.
- Vanilla extract: Adds a warm floral note that pulls everything together, making the aromas pop as it bakes.
- Old-fashioned rolled oats: These give the crisp topping its hearty texture and classic chewy crunch.
- All-purpose flour: Helps bind the topping and ensures you get big, satisfying crumbs.
- Brown sugar: Imparts a caramel-rich sweetness that turns gloriously gooey in the oven.
- Ground cinnamon: Lends just the right touch of warmth and spice to compliment the fruits.
- Salt: Enhances all the flavors, especially in the crispy bits of the topping.
- Unsalted butter: Melted and mixed into the flour and oats, it browns up for those dreamy golden pockets of topping.
How to Make Strawberry Rhubarb Crisp
Step 1: Prep the Fruit Filling
Begin by preheating your oven to 375°F (190°C) and greasing a 9-inch square baking dish. Toss the sliced strawberries and chopped rhubarb together in a large bowl, add the granulated sugar, cornstarch, and a splash of vanilla extract. Give it all a good stir until the fruit is evenly coated—this step is key for thickening as everything bakes, so don’t skimp on mixing!
Step 2: Fill Your Baking Dish
Next, pour the well-coated fruit mix into your prepared baking dish. Spread it into an even layer so every bite has that legendary strawberry-rhubarb flavor. This juicy base is about to become bubbling perfection in your oven.
Step 3: Mix the Oat Topping
In a fresh bowl, combine the oats, flour, packed brown sugar, cinnamon, and a pinch of salt. Drizzle the melted butter over the dry ingredients and stir until it turns into a crumbly mixture—nothing too uniform, the little clusters are what make the texture so satisfying atop the Strawberry Rhubarb Crisp.
Step 4: Assemble and Bake
Sprinkle the oat mixture generously over the fruit, covering it from edge to edge. Place the dish in your oven and bake for 35–40 minutes, or until the topping turns beautifully golden brown and the filling is bubbling around the edges. If the aroma doesn’t get you, the sight of those juicy bubbles just might!
Step 5: Cool and Serve
Once baked, allow the crisp to cool for about 10 minutes—this helps the filling set up and makes serving much easier. Spoon it warm into bowls and get ready to savor every homey, crispy, jammy bite of this Strawberry Rhubarb Crisp.
How to Serve Strawberry Rhubarb Crisp
Garnishes
Ice cream is a classic (and for good reason), but even a dollop of freshly whipped cream, a sprinkle of toasted sliced almonds, or a few extra fresh strawberry slices take this dessert up a notch. Those creamy, cool additions melt into the crisp and balance the bite of rhubarb beautifully.
Side Dishes
This crisp pairs wonderfully with a bright, tangy fruit salad or even a side of vanilla yogurt if you want to add a brunchy twist. For afternoon gatherings, serve it after light dishes like a summer salad or grilled chicken for a sweet finish that never feels too heavy.
Creative Ways to Present
Try baking the Strawberry Rhubarb Crisp in individual ramekins for a personalized touch at dinner parties, or pack scoops into mason jars for adorable picnic-ready desserts. Layer leftovers with yogurt for indulgent parfaits the next day—there’s truly no wrong way to enjoy this gem.
Make Ahead and Storage
Storing Leftovers
Got extra Strawberry Rhubarb Crisp? Simply cover the cooled baking dish tightly with foil or transfer leftovers into an airtight container. Store it in the refrigerator for up to 4 days. The flavors just keep getting better as everything gently melds together!
Freezing
You can absolutely freeze this crisp to enjoy later. Once completely cooled, wrap the baking dish (or individual portions) tightly in plastic and foil. The Strawberry Rhubarb Crisp will keep well in the freezer for up to 3 months—just thaw in the fridge overnight before reheating.
Reheating
To reheat, warm individual servings in the microwave for about 30 seconds or pop the whole dish into a 350°F (175°C) oven until heated through. Cover with foil if the topping starts to darken too much but still needs more time to warm inside.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Just thaw the fruit first and drain off any excess liquid so your Strawberry Rhubarb Crisp doesn’t get watery. The final result is just as delicious with frozen berries and rhubarb.
Is it possible to make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend and double-check your oats are certified gluten-free. The crisp turns out just as vibrant and comforting.
Can I cut down on the sugar?
You can reduce the sugar slightly, especially if your strawberries are extra ripe, but don’t cut too much or you’ll lose that classic jammy filling and crisp topping. Taste the fruit first and adjust to your liking.
What should I do if my topping is browning too quickly?
If you notice the topping darkening before the fruit filling is bubbly, simply place a piece of foil loosely over the top for the rest of the bake. This lets the inside cook through without risking a burned crisp.
Can I make Strawberry Rhubarb Crisp ahead of time?
Yes, you can assemble the whole thing up to 24 hours in advance and store it covered in the fridge. Just bake it straight from the fridge, adding a couple of extra minutes to the baking time if needed.
Final Thoughts
This Strawberry Rhubarb Crisp is one of those treats that brightens any table—whether you serve it bubbling hot from the oven or sneak a cold spoonful the next morning. Don’t be surprised if it becomes your go-to dessert for every occasion! Give it a try and let the sweet-tart magic win everyone over in just one bite.
Print
Strawberry Rhubarb Crisp Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This delightful Strawberry Rhubarb Crisp is a perfect balance of sweet and tangy flavors, with a crunchy oat topping. It’s a classic summer dessert that is easy to make and even easier to enjoy.
Ingredients
Fruit Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the fruit filling: In a large bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour into a greased 9-inch square baking dish.
- Make the oat topping: Combine oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly.
- Assemble and bake: Sprinkle oat topping over the fruit mixture. Bake for 35-40 minutes until golden brown and bubbly.
- Serve: Let cool for 10 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
Notes
- You can use frozen fruit if fresh is unavailable; remember to thaw and drain excess liquid before using.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
