Strawberry Rhubarb Crisp

There’s something truly magical about the combination of tart rhubarb and sweet strawberries baked together in a delicious dessert known as Strawberry Rhubarb Crisp. Every spring, when the first stalks of rhubarb emerge from the earth, I can hardly wait to whip up this classic recipe. It’s a tradition in my family to gather around the kitchen and create this delectable treat, celebrating the arrival of warm weather and fresh produce. The aroma of the baking fruit mingling with the buttery, crunchy topping brings back sweet memories of family gatherings and sunny afternoons. There’s nothing quite like serving a warm, bubbling dish of Strawberry Rhubarb Crisp topped with a scoop of vanilla ice cream, watching everyone’s faces light up with joy as they take that first bite.

What You Need for Strawberry Rhubarb Crisp

Gathering the right ingredients is key to making a delicious Strawberry Rhubarb Crisp. Each component plays a vital role in creating the perfect balance of sweetness and tartness. The combination of fresh rhubarb and strawberries is what makes this dish truly special, while the oat topping adds a delightful crunch. Let’s take a closer look at what you’ll need:

• 1 lb fresh rhubarb, about 4 stalks – The star of the dish, providing that delightful tart flavor.
• 1 lb strawberries, fresh or frozen, hulled and quartered – Adds sweetness and complements the rhubarb beautifully.
• 1/3 cup granulated sugar – Sweetens the filling, balancing the tartness.
• 1 teaspoon vanilla extract – Enhances the overall flavor of the crisp.
• 1 1/2 teaspoons orange juice, or lemon juice – Adds brightness and a hint of acidity.
• 1 teaspoon orange zest, or lemon zest – Provides a fragrant citrus note.
• 2 tablespoons cornstarch – Thickens the fruit mixture.
• 1/2 cup all-purpose flour – Forms part of the crumbly topping.
• 1/2 cup old-fashioned rolled oats – Adds texture and crunch to the topping.
• 1/2 cup light brown sugar – Provides sweetness and a rich flavor in the topping.
• 1/2 teaspoon baking powder – Helps the topping to rise and become fluffy.
• 1/2 teaspoon ground cinnamon – Adds warmth and depth to the flavor.
• dash of salt – Enhances the overall taste.
• 1/3 cup unsalted butter, cut into small pieces – Brings richness and richness to the topping.

Cooking Instructions for Strawberry Rhubarb Crisp

Making Strawberry Rhubarb Crisp is a straightforward process that allows you to savor the flavors of spring. Follow these simple steps to create a dessert that will impress everyone!

1. Preheat your oven to 375 degrees F. This step is crucial to ensure even baking of the crisp.
2. In a medium-sized bowl, prepare the oat crumble topping. Combine the oats, flour, brown sugar, baking powder, and cinnamon with a fork or a pastry blender until it resembles small crumbs. Refrigerate the mixture while you prepare the filling.
3. Next, slice the rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces, aiming for about 3 cups of chopped rhubarb. You want it to be fresh and vibrant.
4. In a large bowl, mix together the chopped rhubarb, strawberries, sugar, vanilla, orange juice, orange zest, and cornstarch. Stir until everything is well combined.
5. Pour the fruit mixture into an 8 or 9-inch square baking dish. If you’re using a shallow baking dish, you might want to place it on top of a foil-lined baking sheet to catch any potential spills.
6. Now, sprinkle the crumble topping evenly over the fruit mixture. Make sure to cover it adequately to create that delicious, crunchy layer.
7. Place the baking dish in the preheated oven and bake for about 35 minutes. You’ll know it’s done when the topping is golden brown and the fruit is bubbling up around the edges.
8. Once baked, remove it from the oven and allow it to cool for about 10 minutes before serving. This waiting time helps the filling set a bit.
9. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent touch!

Substitutions and Tips

When making Strawberry Rhubarb Crisp, it’s helpful to have a few tips and tricks up your sleeve to ensure success. Here are some suggestions:

• Storage: Store leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the baked crisp for up to three months. Thaw it in the refrigerator before reheating.
• Oat Substitute: If you’re out of rolled oats, you can use quick oats, but the texture will be slightly different.
• Lower Sugar: For a healthier option, try reducing the sugar by half or substituting with a natural sweetener.
• Gluten-Free: Replace the all-purpose flour with a gluten-free blend and make sure your oats are certified gluten-free.

Great Combinations for Strawberry Rhubarb Crisp

When serving your Strawberry Rhubarb Crisp, consider these delightful pairing options that enhance the experience:

• Vanilla Ice Cream: A classic pairing, the creamy texture of ice cream complements the crunchy topping perfectly.
• Whipped Cream: Light and airy, whipped cream adds a touch of sweetness and richness.
• Yogurt: For a healthier twist, serve with a dollop of yogurt, which adds tanginess.
• Breakfast Delight: This crisp can also be enjoyed for breakfast, paired with a cup of coffee or tea.
• Seasonal Fruits: Serve alongside seasonal fruits for a refreshing contrast.
• Picnic Treat: Perfect for outdoor gatherings, this dessert is easy to transport and is always a hit.

FAQ

Conclusion

The Strawberry Rhubarb Crisp is truly a celebration of spring, combining the tartness of rhubarb with the sweetness of strawberries in a warm, comforting dessert. It’s easy to make, delicious, and sure to impress your family and friends. I encourage you to try this recipe tonight, and I promise it’ll become a favorite in your household!

Strawberry Rhubarb Crisp

The ultimate comfort food, Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb with the sweetness of strawberries in a buttery crisp topping. Perfect for spring gatherings, this easy dessert will leave your guests wanting more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Rhubarb about 4 stalks
• 1 lb Strawberries fresh or frozen, hulled and quartered
• 1/3 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 1/2 teaspoons Orange Juice or lemon juice
• 1 teaspoon Orange Zest or lemon zest
• 2 tablespoons Cornstarch
• 1/2 cup All-Purpose Flour
• 1/2 cup Old-Fashioned Rolled Oats
• 1/2 cup Light Brown Sugar
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Ground Cinnamon
• Dash of Salt
• 1/3 cup Unsalted Butter cut into small pieces

Equipment

• Pastry Blender

Method

 

1. Preheat your oven to 375 degrees F. This step is crucial to ensure even baking of the crisp.
2. In a medium-sized bowl, prepare the oat crumble topping. Combine the oats, flour, brown sugar, baking powder, and cinnamon with a fork or a pastry blender until it resembles small crumbs. Refrigerate the mixture while you prepare the filling.
3. Next, slice the rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces, aiming for about 3 cups of chopped rhubarb. You want it to be fresh and vibrant.
4. In a large bowl, mix together the chopped rhubarb, strawberries, sugar, vanilla, orange juice, orange zest, and cornstarch. Stir until everything is well combined.
5. Pour the fruit mixture into an 8 or 9-inch square baking dish. If you're using a shallow baking dish, you might want to place it on top of a foil-lined baking sheet to catch any potential spills.
6. Now, sprinkle the crumble topping evenly over the fruit mixture. Make sure to cover it adequately to create that delicious, crunchy layer.
7. Place the baking dish in the preheated oven and bake for about 35 minutes. You'll know it's done when the topping is golden brown and the fruit is bubbling up around the edges.
8. Once baked, remove it from the oven and allow it to cool for about 10 minutes before serving. This waiting time helps the filling set a bit.
9. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent touch!

Notes

• Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
• Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
• Lower Sugar: Cut the sugar in half or substitute a sweetener.
• Vegan/Dairy-Free: Substitute vegan butter.
• Gluten-Free: Use gluten free oats and flour.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!