Warm and fruity, Strawberry Rhubarb Crisp pairs juicy berries with tangy rhubarb beneath a golden oat topping—sweet, tart, irresistibly crisp!
Why You’ll Love This Recipe
- Perfect balance of sweet and tart: The juicy strawberry and rhubarb filling is naturally flavorful without being overly sweet.
- Crispy, buttery topping: The oat-based crumble delivers the perfect crunchy contrast.
- Easy to make: No complicated techniques or equipment—just mix, top, and bake.
- Crowd-pleasing: Loved by kids and adults alike, especially when paired with ice cream.
- Seasonal and versatile: Ideal for spring gatherings, picnics, or weeknight desserts.
Ingredients
For the filling:
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and quartered
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the topping:
- 1 cup old-fashioned rolled oats
- 2/3 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
Directions
- Preheat oven to 375°F (190°C). Lightly butter a 9×9-inch or similar-sized baking dish.
- In a large bowl, toss together rhubarb, strawberries, sugar, cornstarch, vanilla, and salt. Transfer to the baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
- Evenly sprinkle the topping over the fruit mixture.
- Bake for 40–45 minutes, or until the fruit is bubbly and the topping is golden brown.
- Let cool slightly before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream.
Servings and Timing
Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Calories per serving: 320 kcal
Variations
- Berry mix: Add raspberries or blueberries for more depth of flavor.
- Nutty topping: Stir in chopped walnuts or pecans for added crunch.
- Gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
- Low-sugar: Reduce the granulated sugar in the filling or use a sugar alternative.
- Citrus boost: Add lemon zest or orange zest to brighten the fruit mixture.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Oven: Reheat at 350°F (175°C) for 10–15 minutes until warm and crisp.
- Microwave: Heat individual portions for about 30–45 seconds.
FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen strawberries and rhubarb. Do not thaw them before mixing with the filling ingredients.
Can I make this ahead of time?
Yes, you can assemble the crisp ahead and refrigerate it before baking. Bake just before serving for the best texture.
What if I don’t have rhubarb?
You can substitute more strawberries or add apples for a slightly different but delicious flavor.
Is it possible to make this vegan?
Yes, just use a plant-based butter alternative for the topping.
Do I have to peel the rhubarb?
No, fresh rhubarb doesn’t need to be peeled—just trim the ends and cut it into pieces.
Why is cornstarch used in the filling?
Cornstarch thickens the fruit juices as they cook, creating a luscious consistency.
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used, but the texture will be slightly softer and less chewy.
How do I keep the topping from getting soggy?
Make sure to bake the crisp until the topping is fully golden and the filling is bubbling.
What’s the best way to serve it?
Serve warm with vanilla ice cream or freshly whipped cream for an extra treat.
Can I freeze the crisp?
Yes, you can freeze it baked or unbaked. Thaw in the refrigerator and reheat before serving.
Conclusion
Strawberry Rhubarb Crisp is a timeless dessert that delivers big flavor with minimal effort. The tartness of rhubarb paired with sweet strawberries and a buttery oat topping makes it a seasonal staple you’ll want to revisit every year. Whether served warm on a cozy evening or at your next spring gathering, this crisp is sure to satisfy.
More Fruity Dessert Favorites
Add even more vibrant, fruit-filled recipes to your dessert collection with these must-try options:
- Enjoy the creamy and tart contrast of Baked Rhubarb Custard Crumble—a comforting twist that rhubarb fans will love.
- Treat yourself to the layered delight of Strawberry Cheesecake Banana Pudding Delight, perfect for potlucks or backyard brunches.
- Dive into warm berry goodness with this gooey Blackberry Dream Cobbler—a rustic favorite for crisp lovers.
- Keep things chilled and simple with a fruity twist in Banana Split Fluff Salad—a no-bake treat with classic flavors.
- Don’t miss the creative fun of Strawberry Cheesecake Chimichangas, crispy on the outside and creamy on the inside.
Strawberry Rhubarb Crisp
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A sweet-tart blend of fresh strawberries and rhubarb is baked under a golden, buttery oat topping—this classic crisp is a comforting spring dessert best served warm with a scoop of vanilla ice cream.
Ingredients
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and quartered
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 2/3 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 9×9-inch or similar-sized baking dish.
- In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, vanilla, and salt. Stir until evenly coated, then pour the mixture into the prepared baking dish.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until the mixture forms a crumbly topping.
- Sprinkle the topping evenly over the fruit.
- Bake for 40–45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Let cool slightly before serving. Best enjoyed warm with a scoop of ice cream or a dollop of whipped cream.
Notes
- Frozen strawberries and rhubarb can be used; thaw and drain before baking.
- Top with chopped nuts for added crunch.
- Refrigerate leftovers and reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 27g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg