Strawberry Rhubarb Crisp Recipe
If there’s one dessert that truly captures the spirit of spring and early summer, it’s the Strawberry Rhubarb Crisp Recipe. It’s that blissful combination of tart rhubarb and juicy strawberries, all snuggled under a golden oat topping that’s crisp in all the right ways. Every bite is a celebration of sweet and tangy flavors, punctuated by a buttery crumble that melts in your mouth. This is the dessert I turn to when I want something both homey and impressive — a crowd-pleaser that tastes like pure sunshine in a bowl!
Ingredients You’ll Need
These ingredients are deceptively simple, yet each one is essential for creating layers of taste, color, and texture in your Strawberry Rhubarb Crisp Recipe. From the vibrant hue of rhubarb and strawberries, to the rustic crunch of oats, every element plays a delicious role.
- Fresh rhubarb: The classic tart bite is what makes this dessert so irresistible; be sure to chop it for even cooking.
- Fresh strawberries: Their luscious sweetness balances the rhubarb’s tang, and halving them ensures juicy pockets in every scoop.
- Granulated sugar: Melds the flavors together and sweetens both the fruit filling and the overall dish.
- Cornstarch: Thickens the bubbling fruit mixture so it’s perfectly spoonable rather than soupy.
- Vanilla extract: Adds a comforting warmth and fragrant undertone to the fruit filling.
- Old-fashioned oats: Bring that signature crispy, hearty texture to the topping — don’t substitute with quick oats!
- All-purpose flour: Binds the crumble topping and makes it that much crunchier and golden.
- Light brown sugar: Introduces a subtle molasses flavor and caramel notes in the topping.
- Ground cinnamon: Just a touch for a cozy, aromatic accent that ties everything together.
- Salt: Enhances and balances both sweet and tart notes throughout the dessert.
- Unsalted butter: Melted for easy mixing; it gives the topping its irresistibly rich, golden finish.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prep the Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly butter a 9×9-inch baking dish, making sure to coat all the corners, so your Strawberry Rhubarb Crisp Recipe won’t stick and you get those delightful caramelized edges.
Step 2: Mix the Fruit Filling
In your largest mixing bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, and vanilla extract. Toss everything together until the fruit glistens and the cornstarch is evenly distributed — this step ensures every spoonful is jammy and glossy, never runny nor dry.
Step 3: Transfer to Baking Dish
Pour that vibrant fruit mixture into your prepared dish. With a spatula, spread it into an even layer. This guarantees the topping will bake evenly, ensuring that every bite has a perfect blend of fruit and crumble.
Step 4: Prepare the Crisp Topping
Grab another bowl and stir together the oats, flour, light brown sugar, cinnamon, and salt. Then add the melted butter, mixing with a fork until you get pea-sized clumps. This crumbly texture is the heart of any great Strawberry Rhubarb Crisp Recipe — it should be rustic and scattered, not smooth or overly pressed.
Step 5: Assemble and Bake
Sprinkle the oat topping evenly over the fruit. Place the dish in your preheated oven and bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is a gorgeous deep golden brown. Let it cool for a few minutes to allow the juices to thicken (if you’re patient!), then dig in.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
For the ultimate finish, serve your Strawberry Rhubarb Crisp Recipe with a generous scoop of vanilla ice cream, which melts over the warm crisp into creamy rivers, or a pillow of freshly whipped cream for an aura of classic comfort. Don’t be afraid to add a few mint leaves for a pop of color, or even a drizzle of caramel for extra decadence.
Side Dishes
Keep accompaniments light and fresh. I love pairing this crisp with a simple fruit salad or a tangy lemon sorbet — both contrast beautifully with the richness. If serving for brunch, offer alongside Greek yogurt for a slightly tangy touch or even a crisp glass of sparkling wine to celebrate strawberry season.
Creative Ways to Present
Ramekins are your secret weapon for fancied-up, individual servings. For garden parties, make mini crisps in mason jars, topped with twirls of whipped cream. You can also transform leftovers by layering the crisp with yogurt or ice cream to create a delightful breakfast parfait or a whimsical dessert trifle.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Crisp Recipe keeps beautifully in the fridge. Just cover the dish tightly or transfer to an airtight container; it will stay fresh for up to three days, though it rarely lasts that long in my kitchen!
Freezing
If you want to save some for later, let the crisp cool completely, then wrap the whole dish or individual portions in plastic wrap and foil. It freezes well for up to two months. For the best texture, thaw in the fridge overnight before reheating.
Reheating
To revive that just-baked magic, warm your crisp in a 350°F oven for about 15 minutes or until hot and bubbly. If reheating a single portion, you can use the microwave in 30-second bursts, though the oven will best preserve the topping’s crunch.
FAQs
Can I use frozen fruit in this Strawberry Rhubarb Crisp Recipe?
Absolutely! If using frozen rhubarb or strawberries, don’t thaw them before baking; just toss directly with the sugar and cornstarch, adding a few extra minutes to the bake time to accommodate any extra moisture.
What if I don’t have cornstarch?
You can substitute with an equal amount of arrowroot powder or double the amount of all-purpose flour. The goal is to thicken up those lovely juices so the filling isn’t soupy.
Is it possible to make this Strawberry Rhubarb Crisp Recipe gluten-free?
Definitely! Replace the all-purpose flour with your favorite gluten-free blend and ensure you use certified gluten-free oats. The flavor and texture will remain just as delightful.
How do I know the crisp is fully baked?
The crisp is ready when the fruit mixture is visibly bubbling around the edges and the topping is deep golden and crisp. If in doubt, bake for a couple of extra minutes to ensure it’s fully set.
Can I make the topping ahead of time?
Yes! The oat crumb topping can be mixed together up to a day ahead and kept in the fridge. Just sprinkle over the fruit and bake when ready for a super speedy dessert.
Final Thoughts
There’s nothing quite like the cozy, homemade joy of a Strawberry Rhubarb Crisp Recipe. Whether you’re using garden-fresh rhubarb or market strawberries, this dessert is a guaranteed hit. Give it a whirl, share it with friends or family, and see just how quickly it disappears from the table!
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Strawberry Rhubarb Crisp Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Strawberry Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries. A crunchy oat topping crowns the tender fruit filling, creating a satisfying and comforting treat.
Ingredients
Fruit Filling:
- 3 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup light 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 350°F (175°C) and lightly butter a 9×9-inch baking dish.
- Prepare the fruit filling: In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and vanilla. Toss until the fruit is evenly coated, then spread the mixture into the prepared baking dish.
- Make the oat topping: In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the topping is crumbly. Sprinkle the topping evenly over the fruit mixture.
- Bake: Bake for 40–45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Serve: Let cool slightly before serving.
Notes
- This crisp is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can make it ahead of time and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 32 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
