Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is a simple summer dessert to make with in season produce. This dish can be made from scratch quickly and easily.
Hello, summer! One of the best combos for summer desserts is strawberry and rhubarb. This produce is in season around the same time and complements each other perfectly. The light sweetness of strawberries and perfectly paired with the subtle tartness of rhubarb. Baked together and topped with a crisp, this dessert couldn’t be more delicious!
Why you should try this recipe: The filling and crisp can be assembled in minutes, which makes it a quick dessert to put together. It also freezes well so you can make a couple batches when strawberries and rhubarb is in season.
How to make strawberry rhubarb crisp
- Preheat oven to 375 F. Grease a 2-quart baking dish and set aside.
- Prepare topping: In a mini food processor, combined dry ingredients. Add cold butter and pulse until mixture resembles sand. Add pecans and pulse just until incorporated. Set aside.
- Prepare filling: Whisk together dry ingredients. Add strawberries and rhubarb and toss until coated. Transfer to prepared baking dish and sprinkle crisp topping on top of the filling.
- Bake crisp for 30 to 40 minutes or until filling is bubbling and crisp is golden.
Don’t have a food processor? You can cut the butter into the dry ingredients using two forks and add finely chopped pecans.
If you’ve never baked with rhubarb, then make sure you prepare it correctly. Remove the rhubarb stems and leaves as they have toxic levels of oxalic acid. Cut the rhubarb and strawberries into similar sizes so they bake at the same rate. For the crisp topping, use cold butter so the topping isn’t doughy or mushy.
Frequently Asked Questions
Crisps should be kept refrigerated so it doesn’t become soggy. Strawberry rhubarb crisp will last up to 3 days covered in the refrigerator.
Yes. Bake the crisp and allow it tool cool completely. Securely wrap the dish with two layers of aluminum foil and freeze for up to 1 month.
Preheat oven to 350 F. Reheat crisp for 10 to 15 minutes or until heated through. If you’re baking a frozen crisp, reheating time will take 20 minutes.
Every crisp will be a little runny, but it should firm up as it cools down. I always let my crisp cool for 10 minutes in the pan before serving. There is 1 Tablespoon of cornstarch in the filling, which helps solidify the crisp.
Strawberries are fun to bake with when they are in season. My favorite strawberry dessert is strawberry shortcake made with sweet biscuits and homemade whipped cream. If you happen upon strawberry rhubarb jam at a summer farmers market, but it and make strawberry rhubarb jam tarts.
Strawberry rhubarb crisp is such an easy dessert to make and a good use of product that is in season. The sweet strawberries and tart rhubarb are made for each other. If this is your first time baking with rhubarb, this recipe is the perfect place to start. The assembly takes just a couple minutes and then all you have to do it bake!
I enjoy preparing this dish when I am hosting a dinner party. I can make the crisp ahead of time and reheat it when guests are ready for dessert. It tastes delicious with a scoop of vanilla ice cream. What occasion will you make strawberry rhubarb crisp for? If you tried this recipe, be sure to leave a review and tag @ifyougiveablondeakitchen on social media!
Strawberry Rhubarb Crisp
- ½ cup (63 g) all purpose flour
- ½ cup (40 g) old fashioned oats
- ¼ cup (50 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 5 Tablespoons unsalted butter, cold and cut into ½-inch pieces
- ¼ cup pecans
Strawberry Rhubarb Filling
- ½ cup (100 g) granulated sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon cinnamon
- Pinch of salt
- 2 teaspoon lemon zest
- 3 cups (450 g) quartered strawberries
- 2 cups (200 g) chopped rhubarb, about 5 large stalks
- Preheat oven to 375° F and grease a 2-quart baking dish (or 8×8-inch baking pan).
- In the bowl of a food processor, combine the flour, oats, brown sugar, sugar, cinnamon and salt. Pulse until combined. Add the cubed butter and pulse until the mixture resembles sand. Add pecans and pulse until combined. Set aside.
- In a large bowl, whisk together the sugar, cornstarch, cinnamon, salt and lemon zest. Add the strawberries and rhubarb and stir until coated.
- Transfer strawberries and rhubarb to the prepared pan. Sprinkle streusel evenly over the top.
- Bake crisp at 375° F for 30 to 40 minutes or until juices are bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.