Strawberry Rhubarb Crisp Recipe

Why Make This Recipe

Strawberry rhubarb crisp is a delightful dessert that combines the sweet flavor of strawberries with the tartness of rhubarb. This recipe is simple, making it perfect for both beginners and seasoned bakers. The crisp topping adds a crunchy texture that complements the soft fruit beautifully. It’s a great treat for summer gatherings, picnics, or as a comforting dessert on a cozy evening. Plus, it’s a great way to enjoy seasonal fruits!

How to Make Strawberry Rhubarb Crisp

Making strawberry rhubarb crisp is quick and straightforward. You will have a delicious dessert ready in no time! Follow these simple steps for a sweet and tangy treat.

Ingredients

• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/3 cup butter, melted
• 1 teaspoon cinnamon
• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine strawberries, rhubarb, sugar, and vanilla extract. Mix well and spread evenly in a greased baking dish.
3. In another bowl, combine oats, flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly.
4. Sprinkle the oat mixture over the fruit in the baking dish.
5. Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbly.
6. Allow to cool slightly before serving.

How to Serve Strawberry Rhubarb Crisp

Serve strawberry rhubarb crisp warm or at room temperature. It’s delicious on its own or topped with a scoop of vanilla ice cream or a dollop of whipped cream. This adds a creamy contrast to the crisp and sweet-tart fruit.

How to Store Strawberry Rhubarb Crisp

Once your crisp has cooled, you can store it in an airtight container. It can last in the refrigerator for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to cover it well to prevent freezer burn.

Tips to Make Strawberry Rhubarb Crisp

• For added flavor, consider using fresh lemon juice or zest in the fruit mixture.
• If you prefer a sweeter crisp, feel free to adjust the sugar according to your taste.
• To make it gluten-free, swap regular flour with gluten-free flour.

Variation

You can easily modify this recipe by adding other fruits. Blueberries or raspberries make great additions, or you could try a mix of fruits for a unique flavor.

FAQs

Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain excess liquid before using.

What if I don’t have oats?
If you don’t have rolled oats, you can use crushed nuts or a mix of flour and breadcrumbs for the topping.

Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and topping separately, then assemble and bake it right before you are ready to serve.

Strawberry Rhubarb Crisp

A delightful dessert combining sweet strawberries and tart rhubarb with a crunchy crisp topping, perfect for summer gatherings or cozy evenings.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Fruit Filling

• 2 cups strawberries, hulled and sliced Fresh strawberries are recommended.
• 2 cups rhubarb, chopped Fresh rhubarb works best.
• 1 cup sugar Adjust to taste.
• 1 teaspoon vanilla extract For added flavor.

For the Crisp Topping

• 1 cup rolled oats
• 1/2 cup flour Use gluten-free flour for a gluten-free option.
• 1/2 cup brown sugar
• 1/3 cup butter, melted Can substitute with plant-based butter.
• 1 teaspoon cinnamon
• 1 pinch salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine strawberries, rhubarb, sugar, and vanilla extract. Mix well and spread evenly in a greased baking dish.
3. In another bowl, combine oats, flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly.

Baking

1. Sprinkle the oat mixture over the fruit in the baking dish.
2. Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbly.
3. Allow to cool slightly before serving.

Notes

Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Consider adding fresh lemon juice or zest for extra flavor.