If there’s a dessert that feels like pure, unabashed summertime joy in a single bite, it’s the Strawberry Rhubarb Crisp Recipe. This treat blends the sweet juiciness of strawberries with the zingy tartness of rhubarb, all tucked under a warm, golden oat topping. Every spoonful is a contrast of soft, bubbling fruit and perfectly crisped crumble, making it an irresistible family favorite for backyard gatherings, after-dinner treats, or really, anytime you need a little edible sunshine.
Ingredients You’ll Need
The magic of this Strawberry Rhubarb Crisp Recipe lies in its easy-to-find, straightforward ingredients. Each one plays a vital role in creating that signature tangy-sweet filling and addictive crispy topping, so don’t skip a thing!
- Fresh rhubarb (3 cups, chopped): Rhubarb infuses the dish with a punchy, tart flavor and a beautiful pinkish color.
- Fresh strawberries (3 cups, hulled and halved): Strawberries provide juicy sweetness that perfectly balances the tart rhubarb.
- Granulated sugar (3/4 cup): Sugar helps to mellow the rhubarb’s tang while boosting the strawberries’ natural sweetness.
- Cornstarch (2 tablespoons): Cornstarch thickens up the fruit juices, giving the filling that luscious, custard-like texture.
- Vanilla extract (1 teaspoon): Vanilla ties all the fruity flavors together with a hint of warmth and depth.
- Lemon juice (1 tablespoon): Just a splash brightens the fruit filling and enhances both the strawberry and rhubarb flavors.
- Old-fashioned oats (1 cup): Oats add that classic, hearty crunch to the crumbly topping.
- All-purpose flour (3/4 cup): Flour binds the crumble and ensures perfect golden brown bites throughout.
- Brown sugar (1/2 cup, packed): Brown sugar lends a rich, caramel sweetness and helps the crisp topping brown beautifully.
- Cinnamon (1/2 teaspoon): A touch of cinnamon gives the topping a cozy aroma that makes each bite irresistible.
- Salt (1/4 teaspoon): Salt balances the sweetness and accentuates the fruit and spice flavors.
- Unsalted butter (1/2 cup, melted): Melted butter brings everything together, ensuring a toasty, flavorful crisp.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). A well-heated oven ensures that the fruit turns soft and jammy, while the topping gets that signature golden crispness. Lightly grease a 9×9-inch baking dish with butter or nonstick spray. This prevents sticking and guarantees easy serving later on. Trust me, you’ll want every last crumb!
Step 2: Make the Fruit Filling
In a large bowl, gently toss together your chopped rhubarb, halved strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mixing by hand helps keep the fruit from breaking down too much—you want those beautiful pieces to shine through. The cornstarch works its magic here, thickening the filling as it bakes into a perfectly spoonable consistency.
Step 3: Transfer Fruit to Baking Dish
Once the filling is evenly coated, pour it into your greased baking dish and spread it out as evenly as possible. The colors popping up at this stage are a promise of how pretty the Strawberry Rhubarb Crisp Recipe will be once baked!
Step 4: Make the Crisp Topping
In a separate bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the mixture and stir until you get a clumpy, crumbly texture. These buttery crumbles are what make crisps so special—they turn into golden nuggets of deliciousness that contrast perfectly with the soft, simmering fruit below.
Step 5: Assemble and Bake
Sprinkle the crisp topping evenly over the fruit layer, covering as much surface area as you can. This ensures everyone gets both fruity filling and crunchy topping in each spoonful. Slide the dish into the oven and bake for 40 to 45 minutes, until the topping is a deep golden brown and the filling is bubbling up around the edges. The scent alone is absolutely irresistible!
Step 6: Cool and Serve
Let your Strawberry Rhubarb Crisp Recipe cool for 10 to 15 minutes once it’s out of the oven. This brief rest helps the filling set a little, making it easier to scoop without losing all those gorgeous juices. Serving it warm is an absolute delight (especially with a scoop of vanilla ice cream).
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
For an ultra-inviting finish, dust the top of your crisp with a sprinkle of powdered sugar, a little zest of fresh lemon, or a few sliced fresh strawberries. A generous scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on top is pure magic—melting right into the warm crisp and creating the dreamiest sauce.
Side Dishes
This crisp shines brightest as the centerpiece dessert, but it pairs beautifully with lighter accompaniments. Try serving it with a simple fruit salad or a citrusy sorbet. For a crowd, it works well on a dessert buffet among cookies, brownies, or mini cheesecakes.
Creative Ways to Present
If you’re looking to wow your guests, bake the Strawberry Rhubarb Crisp Recipe in individual ramekins for personalized desserts. You can also use mason jars for a picnic-perfect treat, or top the finished crisp with a handful of crunchy toasted nuts or seeds for extra texture and flair.
Make Ahead and Storage
Storing Leftovers
Have some crisp left after dessert? Lucky you! Let it cool completely, then cover tightly with foil or transfer to an airtight container. The Strawberry Rhubarb Crisp Recipe will keep well in the fridge for up to 3 days. The topping will soften a bit but remains utterly delicious.
Freezing
This crisp freezes like a charm. Once completely cooled, wrap the baking dish in plastic wrap and then foil, or scoop individual portions into freezer-safe containers. It will keep for up to 2 months. Thaw overnight in the fridge before reheating, and you’ll have a slice of summer ready when you need it.
Reheating
To reheat, simply pop individual servings in the microwave for a minute or two, or warm the whole dish in a 350°F oven until heated through and the topping crisps up again, about 15-20 minutes. If the topping is getting too brown, just cover loosely with foil while reheating. The taste and texture will still be superb!
FAQs
Can I use frozen fruit in the Strawberry Rhubarb Crisp Recipe?
Absolutely! Just make sure to thaw and drain your frozen strawberries and rhubarb really well before mixing them in, or your crisp could turn out a bit watery. It’s a great shortcut out of season.
Is this dessert gluten-free?
It can be! Simply swap in certified gluten-free oats and your favorite 1:1 gluten-free all-purpose flour to make the Strawberry Rhubarb Crisp Recipe friendly for gluten-sensitive eaters.
What if I don’t have rhubarb?
If you’re having trouble finding rhubarb, you can substitute with more strawberries or even tart apples. The result will be a bit sweeter, but still absolutely delicious.
Can I make it vegan?
Definitely! Use vegan butter or coconut oil in place of regular butter, and double check that your sugar is certified vegan. Everything else remains delightfully plant-based.
How do I know when the crisp is done baking?
Look for a bubbly, juicy filling peeking through and a topping that’s a deep, golden brown. If you press the topping with a spoon, it should feel crisp. This means your Strawberry Rhubarb Crisp Recipe is ready for its close-up!
Final Thoughts
Few desserts capture the joy of spring and summer quite like this Strawberry Rhubarb Crisp Recipe. If you’ve been craving something warm, tangy, and sweet with a perfectly crunchy topping, this recipe is your ticket. Trust me, your kitchen will smell incredible and everyone will want seconds—so dive in and enjoy every glorious bite!
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Crisp recipe. A classic summer dessert that’s easy to make and bursting with flavor.
Ingredients
Fruit Filling:
- 3 cups fresh rhubarb (chopped)
- 3 cups fresh strawberries (hulled and halved)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Oat Topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Prepare Fruit Filling: Combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice in a bowl. Spread in the baking dish.
- Make Oat Topping: Mix oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
- Layer and Bake: Sprinkle oat mixture over fruit. Bake for 40–45 minutes until golden and bubbly. Cool before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- For frozen fruit, thaw and drain before using.
- Use certified gluten-free oats and flour for a gluten-free version.
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 26g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
