Alaskan Strawberry Rhubarb Crisp

Rhubarb crisp with ice cream on a plate with a fork

5 from 2 ratings

Alaskan Strawberry Rhubarb Crisp

Ready in just 45 minutes, this strawberry rhubarb crisp is the foolproof recipe I first learned while living in Alaska. A tart yet sweet nostalgic classic!

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: American

Diet: Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: rhuabrb crisp, strawberry rhubarb crisp

Servings: servings

Author: Sarah Bond

Ingredients

Filling

4 cups chopped rhubarb
2 cups halved strawberries
½ cup sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
1 tsp vanilla extract

Topping

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

Instructions

Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13'' 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 crumbly 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 then serve warm with ice cream or whipped cream.

Video

Notes

*If using salted butter, omit the 1/8 tsp of salt

Store any leftover crisp in an airtight container in the refrigerator. It can be enjoyed chilled or reheated in the oven or microwave before serving.

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. It can also be assembled up to a day in advance.

Lower Sugar: You can adjust the amount of sugar according to your taste preferences. However, remember that sugar adds sweetness and helps to balance the tartness of rhubarb. You can also experiment with alternative sweeteners, such as Stevia or Splenda.

Nutrition