With sweet chunks of strawberry and crisp, tart rhubarb, this easy strawberry rhubarb crisp recipe is sure to be a staple for you all summer! Ready in 45 minutes with just a handful of easy-to-find ingredients.
When I set out to create a week of rhubarb recipes, it was really just all for this. All so I could have a reason to share my most loved recipe…of all time.
I’ve been making some form of this rhubarb crisp since I was a little girl, harvesting stalks of rhubarb from all over our Alaska neighborhood. Rhubarb crisp was the perfect combination of being easy enough for a kid to make, and delicious enough that my family never seemed to mind the fact that I would make no less than a batch of rhubarb crisp each week.
Needless to say, I am so excited to share this strawberry rhubarb crisp recipe with you!
Get ready for a delightful dessert recipe that combines tangy rhubarb and sweet strawberries in our foolproof strawberry rhubarb crisp recipe. This recipe guarantees a perfect balance of flavors and textures with a buttery oat topping that adds a satisfying crunch.
Whether you’re a seasoned baker or a beginner, our step-by-step guide ensures mouthwatering results every time. Serve it with a scoop of ice cream or a dollop of whipped cream for a truly satisfying summer treat.
Rhubarb Crisp Ingredients
For the filling:
- Rhubarb: Adds a tangy and tart flavor to the crisp. Both fresh or frozen rhubarb work well here.
- Strawberries: Using a sweet fruit, like strawberries, helps to balance out rhubarb’s tart flavor without the need for a ton of extra sugar.
- Sugar: Enhances the natural sweetness of the fruits and helps create a luscious filling.
- Cornstarch: Acts as a thickening agent for the filling, ensuring a perfect consistency.
- Lemon Juice: Adds a bright and citrusy note, enhancing the flavors of the fruits.
- Vanilla Extract: Infuses a warm and aromatic flavor into the filling, adding depth to the dessert.
For the Topping:
- Unsalted Butter: Creates a rich and buttery topping, adding a delightful crunch.
- Rolled Oats: Gives the topping a hearty texture and nutty flavor. Instant oats can be used in a pinch, but do not use steel cut oats here.
- All-Purpose Flour: Provides structure to the topping and helps bind the ingredients together.
- Brown Sugar: Adds sweetness and contributes to the caramelization of the topping.
- Salt: Balances the sweetness and enhances the overall flavor profile.
How to make Strawberry Rhubarb Crisp
Step 1: Prep
Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish, such as a 9×13-inch pan.
Step 2: Filling
In a mixing bowl, combine all the filling ingredients: chopped rhubarb, halved strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
Stir them together until well combined, ensuring that the rhubarb and strawberries are evenly coated with the sweet and tangy mixture.
Step 3: Topping
For the crisp topping, start by cutting the cold unsalted butter into small cubes. In a large bowl, combine the butter with rolled oats, all-purpose flour, brown sugar, salt, and optional spices like cinnamon and ground cloves.
Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized clumps. This creates a buttery and crumbly texture for the topping, which adds a delightful contrast to the soft and juicy fruit filling.
Step 4: Bake
Place the assembled rhubarb crisp on the middle rack of the preheated oven and bake it for 30 to 45 minutes. The crisp is done when the top turns golden brown and the rhubarb filling is bubbling around the edges.
Step 5: Serve
After removing the rhubarb crisp from the oven, allow it to cool slightly before serving. Best enjoyed with a generous scoop of vanilla ice cream or a dollop of whipped cream!
Tips & Tricks
Make Ahead: This rhubarb crisp can be made 1 to 2 days in advance. Simply keep the filling and topping in separate containers, then assemble before cooking. Can be assembled up to a day in advance.
Get Fruity: The strawberries in this recipe can be swapped out for apples, peaches, cherries, pears, or different kinds of berries!
What’s the difference between a crumble and a crisp?
The terms “crumble” and “crisp” are often used interchangeably to refer to a similar type of dessert. However, there is a slight difference between the two:
Crumble: A crumble typically consists of a fruit filling topped with a mixture of flour, butter, and sugar. The topping resembles coarse breadcrumbs and becomes crisp and crumbly when baked. It lacks the addition of oats or nuts.
Crisp: A crisp, on the other hand, is similar to a crumble but includes the addition of oats, nuts, or both in the topping. This addition provides a delightful crunch and adds extra texture to the dessert.
Can I use frozen fruits instead of fresh?
Yes, you can use frozen rhubarb and strawberries for this recipe. Just make sure to thaw them and drain any excess liquid before using.
Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free flour blend in place of all-purpose flour in the topping to make it gluten-free. Ensure that all other ingredients are certified gluten-free as well, such as the oats.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a vegan butter substitute in the topping. Choose a plant-based butter that behaves similarly to regular butter when baking.
Can I reduce the amount of sugar in the recipe?
Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that sugar adds sweetness and also helps to balance the tartness of rhubarb. You can also experiment with alternative sweeteners, such as Stevia or Splenda.
If you have a rhubarb plant, chances are you have a lot of it! Here are some other rhubarb recipes you’ll love:
- Rhubarb Compote
- Roasted Rhubarb (coming soon)
- Pickled Rhubarb (coming soon)
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
- 4 cups chopped rhubarb
- 2 cups halved strawberries
- ½ cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup cold unsalted butter* can use a vegan butter
- ¾ cup rolled oats
- ¾ cup all-purpose flour can use a gluten-free flour blend
- ¾ cup brown sugar
- ⅛ tsp salt
- Optional: 1 tsp cinnamon, ¼ tsp ground cloves
- Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13'' or similar) casserole dish.
- Filling: Stir together all Filling ingredients. Transfer to prepare casserole dish.
- Topping: Cut cold butter into small cubes. In a large bowl, combine all Topping ingredients, using a pastry cutter or your fingers to work the butter into the ingredients (it's finished when the dough is crumble and pea-sized). Spoon evenly over the rhubarb filling.
- Bake: On the middle rack, bake for 30 to 45 minutes, or until top is golden brown and rhubarb filling is bubbling.
- Serve: Let cool slightly thens serve warm with ice cream or whipped cream.
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