Strawberry Rhubarb Crisp

This classic Strawberry Rhubarb Crisp is easy to make and perfect for Spring! The combination of sweet strawberries, tart rhubarb and a crunchy oat topping is perfection!

Baked strawberry rhubarb crisp in a round white baking dish with bowl of strawberries in background

Old Fashioned Strawberry Rhubarb Crisp

I am such a fan of crisps with delicious fruit. From my Blueberry Crisp to my Apple Crisp, they are easy and simple, yet full of delicious flavor. This Strawberry Rhubarb version is no different. Incredibly easy to make and a great way to use fresh spring fruit. If you’ve ever seen rhubarb in the store and wondered what in the world it tastes like, but didn’t decide to try it, now is the time!

This crisp is sweet, with just a touch of tart from the rhubarb. The fresh fruity filling pairs perfectly with the crisp topping that’s buttery with a bit of cinnamon. I just can’t have a crisp without a touch of cinnamon. It seems to compliment just about every fruit and I love it so!

What is Rhubarb?

Rhubarb is technically a vegetable, and looks like one too. It actually looks and feels like pink celery. There’s very little about it that is appealing for baking when you first look at it, but when tossed with some sugar and cooked down, they get more sweet. They blend in perfectly with the strawberries in this crisp.

strawberry rhubarb crisp with a scoop of ice cream on top on a red and white striped napkin

Ingredients You’ll Need

Rhubarb is typically available April through June, so now is the time to try this delicious crisp!

For the Oat Topping

  • All-Purpose Flour: This thickener is key for any oat topping.
  • Old-Fashioned Rolled Oats: For that amazing crispiness that gives this dessert its name.
  • Brown Sugar: Be sure to pack it into the measuring cup.
  • Cinnamon: This classic spice compliments almost any fruit.
  • Salt: To enhance the flavor.
  • Cold Butter: Cut into cubes. This holds everything together and ensures that your oats get extra crispy.

For the Filling

  • Rhubarb: You’ll need 4 to 5 stalks that are trimmed and sliced about 1/2 inch long.
  • Strawberries: Hulled and quartered.
  • Sugar: For sweetness and to contribute to the juicy filling.
  • All-Purpose Flour: To thicken the filling so that it isn’t too soupy.
  • Orange Juice: You could also use lemon juice. These citrus fruit contain pectin, which help to thicken the filling.
  • Vanilla Extract: To enhance the flavors in the filling.
  • Salt: This enhances the other flavors in the filling.
The ingredients used in the strawberry rhubarb crisp

How to Make Strawberry Rhubarb Crisp

Perhaps the best part about this dessert is how easy it is to make!

Heat Oven: Preheat the oven to 350°F.

Combine Dry Ingredients for Topping: Add all of the dry topping ingredients (everything but the butter) to a medium-sized bowl and stir to combine.

Add Butter & Set Aside: Use a pastry cutter or a fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set it aside while you make the filling.

Make Filling: Combine all of the ingredients for the filling and stir until the strawberries and rhubarb are well coated, then pour the mixture into an 8 or 9 inch dish.

Add Topping: Sprinkle the topping evenly over the strawberries and rhubarb..

Bake: Bake the crisp for about 45-55 minutes, until the topping is golden around the edges and the filling is nice and bubbly.

Let Cool: Allow your crisp to cool for about 15 minutes prior to serving it.

Tips for Success

  • Keep the Butter Cold: Don’t leave the butter out at room temperature before you start on your topping. If it’s too warm, the topping will get clumpy.
  • Keep the Fruit Ratio the Same: While it can be tempting to add more strawberries, you want to keep the amount of strawberries and rhubarb the same in this recipe. Strawberries have a lot more moisture in them, so using too many can give you a runny filling.

Serving Suggestions

  • Pair with Vanilla Ice Cream: I love to serve this crisp warm with a scoop of vanilla ice cream.
  • Add Whipped Cream: If you want something for your crisp without using ice cream, I recommend this Stabilized Mascarpone Whipped Cream. The flavor from the mascarpone cheese will pair beautifully with this!
  • Top with Nuts: Want to add even more crunch to your crisp? Go ahead and sprinkle it with chopped pecans or walnuts after you bake it. You can toast the nuts to bring out their flavor, if desired.
Baked strawberry rhubarb crisp in baking pan

How to Store Leftovers

You can store leftover strawberry rhubarb crisp in an airtight container in the fridge for up to 4 days. Just let it cool first. To reheat it, scoop the amount you want into a bowl and warm it in the microwave for 1-2 minutes, depending on how big your serving is. Keep in mind that the topping won’t be crunchy after the crisp has been chilled and microwaved.

Print
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Baked strawberry rhubarb crisp in a round white baking dish with bowl of strawberries in background
Recipe

Strawberry Rhubarb Crisp

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This classic Strawberry Rhubarb Crisp is easy to make and perfect for Spring! The combination of sweet strawberries, tart rhubarb and a crunchy oat topping is perfection!


Ingredients

Oat Topping

  • 1/2 cup (65g) all purpose flour
  • 1 cup (90g) old fashioned rolled oats
  • 3/4 cup (168g) packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (112g) cold unsalted butter, cut into cubes

Filling

  • 1 pound rhubarb stalks, trimmed and sliced 1/2 inch thick (4 or 5 stalks)
  • 1 pound strawberries, hulled and quartered
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) all purpose flour
  • 2 tsp fresh squeezed orange juice
  • 1 tsp vanilla extract
  • Pinch of salt

 


Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all of the ingredients for the topping, except for the butter, to a medium sized bowl and stir to combine.
  3. Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Set aside.
  4. Combine all the ingredients for the filling and stir together so that the strawberries and rhubarb are well coated, then pour the mixture into an 8 or 9 inch dish.
  5. Sprinkle the topping evenly over the strawberries and rhubarb.
  6. Bake for about 45-55 minutes, until the topping is golden and the filling is bubbling nicely and the sauce has thickened. Allow to cool for about 15 minutes prior to serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 441
  • Sugar: 45.7 g
  • Sodium: 110.3 mg
  • Fat: 15.9 g
  • Carbohydrates: 71 g
  • Protein: 4.6 g
  • Cholesterol: 40.7 mg

Keywords: strawberry rhubarb crisp

More Great Fruit Recipes For Spring

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Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12