Easy Strawberry Rhubarb Crisp
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!
Strawberry rhubarb crisp is such an easy homemade dessert to make and a good use of produce 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.
Why You’ll Love This Recipe
- Assembled in minutes! The filling and crisp topping comes together quickly.
- Easy to make ahead of time. The oat crumble can be stored in the refrigerator up to 2 days in advance!
- Great use of in season produce. Strawberries and rhubarb are easy to find at farmers markets in early summer.
- Flavorful and delicious. Strawberries and rhubarb make an amazing fruit combination that is sweet and tart. They taste delicious with the buttery, yet crunchy, oat topping.
- Strawberries: Choose fresh berries that are in season for the most flavor.
- Rhubarb: Again, fresh is best, but in a pinch you can use frozen rhubarb that is defrosted. Make sure it’s cut into 1-inch pieces.
- Old fashioned oats: Also known as rolled oats, they provide a chewy texture to the crisp topping. Quick oats also work, but I don’t recommend steel cut (they’re too tough).
- Butter: Cold butter is a must for the crumble. If the butter is too warm, then it will melt into the filling and the topping won’t be crunchy.
- Pecans: This optional ingredient adds an extra crunch and nutty flavor that tastes delicious with a warm fruit filling (I always add nuts to my apple crisp in the fall!)
- Cornstarch: To keep the filling from getting too watery, add a little cornstarch with the fruit. Flour is a good substitute.
For measurements and detailed ingredient information, refer to the recipe card.
Use different fruit! Rhubarb also goes well with peaches, raspberries and apples (just check out my apple rhubarb pie if you don’t believe me!). Make sure the fruit is sliced 1/8-inch thick so it cooks at the same rate.
Add some depth of flavor. Replace the pecans with another type of nut, such as walnuts or almonds. You can also add in some shredded coconut! As for spices, feel free to add in 1/2 teaspoon ground ginger or cardamom for a unique twist.
Adjust for dietary restrictions. You can use gluten-free oats and cup-for-cup gluten-free flour in this recipe. Dairy-free butter can also be substituted!
Make individual servings. Divide the filling and crisp topping among six ramekins for single serve dessert. Baking temperature and time will be the same.
Serve warm with a scoop of vanilla ice cream or fresh whipped cream! You can also add a dollop of yogurt, mint leaves or fresh berries on top.
How to Make Strawberry Rhubarb Crisp
- Prepare filling: Whisk together dry ingredients. Add strawberries and rhubarb and toss until coated. Transfer to 2-quart baking dish and set aside.
- Prepare topping: In a bowl, whisk together dry ingredients.
- Cut in cold butter using a pastry cutter or two forks. Sprinkle in pecans if using. Spread topping over fruit filling.
- Bake at 375 F for 30 to 40 minutes or until filling is bubbling and crisp is golden.
Prepare rhubarb correctly. Choose stalks that are crisp and brightly colored (not overly green or woody in appearance). Remove and discard the 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. Make sure the strawberries are ripe and firm. If they are too soft, they will get mushy and lose their shape as they bake.
Use cold butter for the crisp topping. It guarantees a crunchy, buttery texture. If the butter is warm, then it will melt into the filling and cause it to become doughy or mushy.
Make Ahead and Storage Tips
Make ahead: The crisp topping may be made ahead of time and stored in an airtight container in the refrigerator for up to 48 hours. I suggest waiting to make the filling until you’re ready to bake otherwise it will get soggy from sitting in the juices. You can cut the strawberries and rhubarb ahead of time so all you have to do is toss the ingredients together in a bowl!
Storage: Strawberry rhubarb crisp is best when eaten the day it is baked, however it may be stored in the refrigerator for up to 3 days.
Freezing: After the crisp has cooled completely, wrap the dish is plastic wrap and aluminum foil to avoid freezer burn. Freeze for up to 3 months.
Reheating: Preheat oven to 350 F. Reheat crisp for 10 to 15 minutes or until heated through. If you’re baking from frozen, reheating time will take 20 to 30 minutes. Remove any plastic wrap, but keep the aluminum foil on top so the crisp doesn’t burn.
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.
Yes, but fresh fruit has more flavor. If using frozen, defrost and discard the juices before using in the recipe.
Most likely the rhubarb was under ripe. You want a bright red stalk with the leaves and stems completely removed. The ratio of fruit and sugar is also vital so I suggest sticking to the measurements in the recipe.
Here are some more creative recipes to use in season produce this summer.
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Get the Recipe: Easy 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 teaspoons 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 a large bowl, whisk together the sugar, cornstarch, cinnamon, salt and lemon zest. Add the strawberries and rhubarb and stir until coated. Set aside.
- In a bowl, whisk together the flour, oats, brown sugar, sugar, cinnamon and salt. Add the cubed butter and use a pastry cutter (or two forks) to combine until the mixture resembles sand. Stir in pecans if using.
- Transfer fruit to prepared baking dish and spread into an evenly layer. Sprinkle streusel evenly over the top of the fruit.
- Bake crisp at 375° F for 30 to 40 minutes or until juices are bubbling. Allow crisp to cool for 10 to 15 minutes before serving warm with vanilla ice cream.