strawberry rhubarb crisp recipe

Written ByJenny Smyth Posted on
strawberry rhubarb crisp recipe
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The Best strawberry rhubarb crisp recipe

I’ve been making strawberry rhubarb crisp for years, and it’s still one of my favorite desserts to serve at family gatherings. The combination of sweet strawberries and tart rhubarb is a perfect match made in heaven. I love that this recipe is easy to make and requires minimal ingredients, but the result is always impressive.

My kids adore helping me in the kitchen, especially when it comes to mixing the topping and sprinkling it over the fruit filling. They always get excited when they see the golden brown topping and can’t wait to dig in. This recipe is a staple in our household, and I’m sure it will be in yours too once you try it out.

I’ve learned that the key to a great crisp is using fresh ingredients, especially when it comes to the strawberries and rhubarb. If you can’t find fresh rhubarb, you can always substitute it with frozen or canned versions. However, keep in mind that the flavor might not be as vibrant as using fresh rhubarb.

The technique behind this recipe lies in layering the ingredients correctly – you want to make sure that the fruit is evenly distributed and the topping is generously applied. This way, every bite will have that perfect balance of sweetness and tartness. I like to serve this crisp warm with a scoop of vanilla ice cream or whipped cream on top.

It’s a classic dessert that never goes out of style, and I’m sure your family will love it just as much as mine does.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

4.8 from 658 votes

A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries, topped with a crispy oat streusel. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

4 cups sliced strawberries
2 cups sliced rhubarb
1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice

For the Topping

1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a large mixing bowl, combine sliced strawberries and rhubarb.
3Add granulated sugar, cornstarch, and lemon juice.
4Stir until the fruit is evenly coated and the mixture starts to release its juices.
5Transfer the fruit mixture to a baking dish.
6Spread it evenly across the bottom.
7Set aside while preparing the topping.
8In a separate bowl, combine oats, flour, brown sugar, and cinnamon.
9Add the cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
10Sprinkle the topping evenly over the fruit mixture in the baking dish.
11Place the baking dish in the preheated oven.
12Bake for 30 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
13If the topping begins to brown too quickly, cover the dish loosely with aluminum foil.
14Remove the crisp from the oven and let it cool for 10 minutes before serving.
15This allows the filling to set slightly.
16Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

🔧Equipment

Mixing bowl
Baking dish
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 40mg🧂Sodium: 100mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 40g🥩Protein: 3g

📝Notes

Tips: For a healthier option, substitute whole wheat flour in the topping. You can also add a pinch of nutmeg to the filling for extra flavor.

Watch Video Of How Strawberry Rhubarb Crisp Works

This strawberry rhubarb crisp is always a hit with my family and friends alike – its simplicity makes it perfect for any occasion. Whether we’re having a casual dinner or entertaining guests, this dessert always brings people together.

One thing I love about this recipe is that it’s incredibly easy to customize; feel free to add your favorite spices or change up the type of sugar used – whatever suits your taste preferences! Additionally, leftovers keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

❓ Frequently Asked Questions About Strawberry Rhubarb Crisp

Q: What type of sugar should I use for this recipe?

For this recipe, I recommend using granulated sugar as it provides a nice balance of sweetness without overpowering the other flavors. However, if you’re looking for a slightly healthier option, you can substitute it with coconut sugar or honey.

Q: Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries for this recipe. Just make sure to thaw them first and pat them dry with paper towels before adding them to the mixture.

Q: How do I store leftover strawberry rhubarb crisp?

You can store leftover strawberry rhubarb crisp in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days.

Q: Can I make this recipe ahead of time?

You can prepare the filling and topping separately ahead of time, but assemble and bake the crisp just before serving.

Q: What’s the best way to reheat leftover strawberry rhubarb crisp?

The best way to reheat leftover strawberry rhubarb crisp is by warming it up in a toaster oven at 350°F (175°C) for about 15-20 minutes or until heated through.

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