If there’s a dessert that perfectly captures the vibrant spirit of spring and early summer, it has to be this Strawberry Rhubarb Crisp Recipe. The tartness of the rhubarb merges beautifully with the natural sweetness of strawberries, while the buttery oat topping adds that golden, crumbly finish everyone adores. It’s a timeless classic that feels like a warm hug on a plate, easy enough to make on a weekday but special enough for guests or celebrations. Every spoonful bursts with flavors and textures that will have you reaching for seconds and maybe even thirds!
Ingredients You’ll Need
This Strawberry Rhubarb Crisp Recipe calls for simple ingredients that you’ll likely have on hand or can easily find at the market. Each component plays a vital role in creating that perfect balance of sweet, tart, and crunchy textures.
- Quick oats: Provide a hearty, chewy texture that makes the topping delightfully crisp.
- All-purpose flour: Acts as the base to bind the crumbly topping together.
- Granulated sugar: Adds necessary sweetness both in the topping and filling to balance rhubarb’s tartness.
- Ground cinnamon: Offers a warm, cozy spice note that deepens the flavor.
- Salt: Enhances all the other flavors, making every bite pop.
- Cold butter: The key to a tender, crumbly topping; cutting it in cold ensures the right texture.
- Sliced rhubarb: Fresh or frozen, it brings that signature tangy zip to the filling.
- Strawberries: Their juicy sweetness contrasts perfectly with rhubarb’s tartness.
- Cornstarch: Thickens the filling, creating a luscious, jammy consistency.
- Lemon juice: Brightens the fruit flavors and balances their natural sweetness.
- Vanilla extract: Adds a subtle, comforting depth of flavor to the filling.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prep Your Oven and Dish
Start by heating your oven to 400°F and lightly buttering a casserole dish about 2 quarts in size. This prep ensures your crisp won’t stick, and the buttered dish also adds a subtle richness to the edges of the dessert as it bakes.
Step 2: Create the Topping
In a large bowl, mix together the oats, flour, sugar, cinnamon, and salt. Next, cut in the cold butter cubes until you see crumbs form and no dry flour remains. A handy tip: once combined, pop the topping mixture in the refrigerator for a bit—this helps the butter firm up, giving you a delightfully crumbly texture that stays crisp during baking.
Step 3: Prepare the Filling
Combine the rhubarb, strawberries, cornstarch, sugar, lemon juice, and vanilla extract in a big bowl. Toss gently until the fruit is evenly coated, which ensures the filling will thicken up beautifully as it bakes. Evenly spread this colorful fruit mixture into your prepared casserole dish for a gorgeous visual before adding the topping.
Step 4: Assemble the Crisp
Scatter the crumbly oat topping evenly over the fruit filling, covering it completely but not packing it down. This layering is crucial because it allows the topping to bake into a golden, crunchy blanket that contrasts with the tender fruit underneath.
Step 5: Bake and Enjoy
Place your assembled crisp in the oven and bake for about 35 minutes. The key signs you’re looking for are a bubbling filling and a golden brown topping that’s crispy but not burnt. Let it cool on the counter for at least 10 minutes before serving—this resting time lets the filling thicken up so every serving comes out picture-perfect.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
The straightforward beauty of this crisp means you don’t need elaborate garnishes, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to cloud nine. Fresh mint leaves add a refreshing touch and a pop of color if you want a fancy presentation.
Side Dishes
This crisp pairs beautifully with a simple cup of tea or freshly brewed coffee for a cozy afternoon treat. For a brunch setting, serve alongside creamy yogurt or a mild cheese plate to balance the dessert’s sweetness and tang.
Creative Ways to Present
Feeling playful? Serve your Strawberry Rhubarb Crisp Recipe in individual ramekins for a charming touch. Or layer the filling and topping into a clear glass jar or bowl for a rustic parfait style presentation that highlights all those inviting textures and colors.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your crisp tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep its delicious charm for up to 3 days, making for an easy dessert option that’s ready whenever you crave it.
Freezing
If you want to hold on to your Strawberry Rhubarb Crisp Recipe longer, it freezes wonderfully. After baking, let it cool completely, then wrap it securely and freeze for up to 2 months. When you’re ready, thaw in the refrigerator overnight before reheating.
Reheating
For the best texture, reheat your crisp in a 350°F oven for about 15-20 minutes until warmed through and the topping re-crisped. This avoids sogginess and brings back that fresh-baked charm with ease.
FAQs
Can I use frozen fruit instead of fresh in this Strawberry Rhubarb Crisp Recipe?
Absolutely! Frozen rhubarb and strawberries work perfectly here. Just be sure to thaw and drain any excess liquid to keep your crisp from becoming watery.
What type of rhubarb is best for this recipe?
Look for bright red stems that are firm and crisp; these tend to be sweeter and less woody. Avoid any with blemishes or softness, which can affect the texture.
Is there a way to make the crisp topping gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free. This swap keeps the topping just as delicious and crumbly.
Can I prepare the filling ahead of time?
You can assemble the filling a day in advance and store it in the fridge. Wait to add the topping and bake until you’re ready, which helps maintain the freshness of the crisp.
What’s the best way to prevent the topping from getting soggy?
Using cold butter and chilling the topping before baking helps it stay crisp. Also, bake the crisp immediately after assembling to avoid moisture soaking into the topping.
Final Thoughts
This Strawberry Rhubarb Crisp Recipe is a celebration of simple, wholesome ingredients coming together in the most comforting way. It’s a dessert that brings brightness, warmth, and smiling faces to your table with very little fuss. If you love fruit crumbles that are bursting with flavor and topped with a buttery crunch, this one is a must-try—it’s quickly become one of my go-to desserts for any occasion, and I honestly think it will be for you too!
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Strawberry Rhubarb Crisp combining tart rhubarb and sweet strawberries under a crunchy, buttery oat topping. This easy-to-make dessert offers a perfect balance of flavors and textures, baked to golden perfection for a warm, comforting treat.
Ingredients
Topping
- 1 cup quick oats
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter, cubed (8 tablespoons or ½ cup)
Filling
- 1 pound sliced rhubarb (fresh or frozen)
- 1 pound strawberries, hulled and quartered
- ¼ cup cornstarch
- ¾ cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat your oven to 400°F and lightly butter a casserole dish approximately 2 quarts in size to prevent sticking.
- Make topping: In a large bowl, combine oats, flour, sugar, cinnamon, and salt. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs and no dry flour remains. Refrigerate the topping briefly to firm up the butter for a crumblier texture.
- Make filling: In another large bowl, mix together the rhubarb, strawberries, cornstarch, sugar, lemon juice, and vanilla extract until well combined. Spread this mixture evenly in the prepared casserole dish.
- Finish: Evenly sprinkle the crumb topping over the fruit filling, ensuring a consistent layer for baking.
- Bake: Place the dish in the preheated oven and bake for about 35 minutes, or until the topping is golden brown and the filling is bubbly. After baking, allow the crisp to rest on the counter for 10 minutes before serving to let the filling set.
Notes
- Quick oats are recommended for the topping for a tender crumb, but rolled oats can be used for a chewier texture.
- Frozen rhubarb can be used but should be thawed and drained before mixing to avoid excess liquid in the filling.
- This crisp is best served warm and pairs wonderfully with vanilla ice cream or whipped cream.
- You can substitute half the sugar in the filling with a natural sweetener like maple syrup for a different flavor profile.
