Strawberry Rhubarb Crisp is the quintessential homemade dessert for late spring and early summer—it’s all about the mouthwatering blend of sweet strawberries and tart rhubarb, tucked beneath a crunchy oat topping that turns golden and irresistible in the oven. With every spoonful, you get a taste of nostalgia and comfort, the kind of treat that steals the show at any potluck or weeknight dinner. This recipe captures the very essence of the season, celebrating bursts of fresh flavors and that dreamy, jammy filling everyone races for. If you’re anything like me, you’ll want to scoop it up straight from the pan while it’s still warm!
Ingredients You’ll Need
You’ll be amazed at how a handful of straightforward ingredients come together to create a showstopper of a dessert. Each one brings something important to the table, whether it’s structure, sweetness, or that lovely tart bite that makes Strawberry Rhubarb Crisp so unforgettable.
- Rhubarb (4 cups, chopped): Fresh rhubarb adds a signature tartness and vibrant color—choose firm, crisp stalks with a bright hue.
- Strawberries (3 cups, hulled and halved): Juicy fresh strawberries balance the rhubarb’s tang with natural sweetness; shop for ripe, fragrant berries whenever possible.
- Granulated sugar (1 cup): This sweetens the filling just enough, taming the rhubarb and bringing out the best in every bite.
- Cornstarch (2 tablespoons): A little goes a long way to thicken the fruit juices, ensuring the filling is nicely set and not runny.
- Vanilla extract (1 teaspoon): This simple touch beautifully enhances the strawberry flavors—don’t skip it!
- Old-fashioned rolled oats (1 cup): Their hearty texture makes the crisp topping extra chewy and satisfying.
- All-purpose flour (1 cup): Adds body to the topping, helping it bake into those coveted golden clumps.
- Light brown sugar (1 cup, packed): Provides a richer, caramel-like sweetness that partners perfectly with the fruit.
- Ground cinnamon (1/2 teaspoon): Just a hint deepens the warmth and rounds out the flavors.
- Salt (1/4 teaspoon): A pinch highlights every other ingredient—never underestimate its power in dessert!
- Unsalted butter (1/2 cup, melted): Melted so it mixes smoothly, butter creates that classic crisp crunch on top.
How to Make Strawberry Rhubarb Crisp
Step 1: Prep Your Oven and Baking Dish
Kick things off by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—this keeps the Strawberry Rhubarb Crisp from sticking and makes serving a whole lot easier. The dish size is ideal: roomy enough for the fruit to bubble and the topping to crisp, without risk of overflowing.
Step 2: Mix the Fruit Filling
In a large bowl, combine your chopped rhubarb and strawberries with granulated sugar, cornstarch, and vanilla extract. Gently toss until every piece is evenly coated. The cornstarch works its magic here, ensuring that all those sweet-and-tangy juices thicken to that classic jammy consistency—no puddles at the bottom!
Step 3: Layer the Fruit in the Dish
Spread the fruit mixture evenly in your prepared baking dish, making sure every scoop has a good mix of strawberries and rhubarb. Try to smooth out the surface a bit—this helps the crisp topping go on evenly and gives you that gorgeous, bubbling result as it bakes.
Step 4: Prepare the Crisp Topping
In a separate bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt. Now, pour in the melted butter and stir until the mixture becomes crumbly—look for those tempting clumps, as that’s what will bake up into crispy perfection. It takes just a minute, and this step truly makes a difference for the topping’s texture.
Step 5: Assemble and Bake
Sprinkle the oat topping evenly over the fruit, making sure to cover to the very edges. Bake for 40 to 45 minutes, until the fruit is bubbling and the top is deeply golden brown. The wonderful aroma filling your kitchen is your sign that the Strawberry Rhubarb Crisp is getting close! Once baked, allow it to cool for at least 10 minutes before serving—this helps the filling set and keeps the topping crisp.
How to Serve Strawberry Rhubarb Crisp
Garnishes
For the ultimate finish, dollop big spoonfuls of vanilla ice cream or whipped cream right on top of a warm serving of crisp. If you’re feeling fancy, a sprinkle of chopped toasted nuts or a light dusting of powdered sugar adds flair and a bit of crunch. The creaminess of the garnish makes every bite feel extra special.
Side Dishes
Pair your Strawberry Rhubarb Crisp with a scoop of lemon sorbet for a refreshing twist, or serve alongside a fresh berry salad if you want to double down on that summer fruit vibe. For brunch, try serving it next to a platter of crisp bacon or a creamy yogurt parfait—delicious and unexpected!
Creative Ways to Present
If you’re entertaining, bake the Strawberry Rhubarb Crisp in individual ramekins for a personalized touch or serve it in mason jars layered with whipped cream for a charming, portable dessert. For a picnic or potluck, scoop servings into bowls and top each with a mint sprig. Presentation can transform this rustic favorite into something truly show-stopping!
Make Ahead and Storage
Storing Leftovers
Got extra Strawberry Rhubarb Crisp? Lucky you! Simply cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. The topping will soften a bit but the flavor just intensifies, making for a delicious midnight treat or sweet breakfast addition.
Freezing
You can absolutely freeze Strawberry Rhubarb Crisp either before baking or once fully baked and cooled. To freeze before baking, assemble as directed and wrap tightly; thaw overnight in the fridge and bake as usual. If freezing leftovers, let them cool completely, then store in a freezer-safe container for up to 2 months. Just note that the topping may lose a bit of its original crunch.
Reheating
For best results, reheat individual portions in the oven at 350°F until warmed through and the topping crisps up again—usually 15 to 20 minutes. You can also use the microwave for a quick fix, but to bring back the crisp, finish with a few minutes under the broiler. Just keep an eye on it so it doesn’t burn!
FAQs
Can I use frozen rhubarb and strawberries?
Definitely! Just be sure to thaw and drain both the rhubarb and strawberries very well before using. Excess liquid can make the filling soupy, so take that extra step and your Strawberry Rhubarb Crisp will retain the ideal texture.
Is it possible to make this recipe gluten-free?
Absolutely—simply substitute the all-purpose flour with your favorite gluten-free blend and double-check that your oats are certified gluten-free. The crisp topping still bakes up beautifully!
How do I know when the crisp is done baking?
You’ll know it’s ready when the fruit filling is bubbling up the sides and the topping is a deep golden brown. If you’re unsure, you can always insert a knife gently into the center; the fruit should be tender and thick.
Can I prepare Strawberry Rhubarb Crisp ahead of time?
Yes! You can assemble the crisp up to a day in advance, cover and keep it in the fridge, then bake when you’re ready for dessert. This makes it ideal for entertaining or prepping ahead for family meals.
What’s the best way to serve leftovers?
Reheated Strawberry Rhubarb Crisp tastes wonderful either warm or at room temperature. Top with a little ice cream, or serve alongside Greek yogurt for a slightly healthy spin—either way, it’s always a treat.
Final Thoughts
If you’re craving a cheerful, crowd-pleasing dessert that truly tastes like summer, look no further than Strawberry Rhubarb Crisp. Every bite is a celebration of seasonal fruit and home-baked comfort. Why not surprise your loved ones with this classic favorite? Trust me, it’s one recipe that’ll bring everyone running to the table.
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Strawberry Rhubarb Crisp Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Crisp. A crunchy oat topping crowns a bubbling fruit filling, creating a dessert that’s sure to please.
Ingredients
Fruit Filling:
- 4 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare fruit filling: In a bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla. Spread in the baking dish.
- Make oat topping: Mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Assemble and bake: Sprinkle topping over fruit. Bake for 40–45 minutes until bubbly and golden. Cool for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- If using frozen fruit, thaw and drain well to avoid excess liquid.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 41 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg
