If you’ve been searching for the perfect balance between tart and sweet in a dessert, I’m beyond excited to share my absolutely favorite Strawberry Rhubarb Crisp Recipe with you. It’s the cozy dessert that feels like summer in every bite—bright, juicy strawberries meet the tangy snap of rhubarb, all topped with a buttery, crunchy oat topping that’s pure comfort heaven. This crisp is a beloved classic, effortlessly coming together with simple ingredients but delivering such a spectacular, memorable flavor experience. Whether it’s a family gathering or a quiet weekend treat, this dessert never fails to impress.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Strawberry Rhubarb Crisp Recipe is how straightforward and pantry-friendly the ingredients are. Each item is essential, bringing a unique element that builds the perfect texture, flavor, and balance of sweetness and tartness.
- Quick oats: Adds a hearty, chewy texture to the crumbly topping that contrasts beautifully with the tender fruit beneath.
- All-purpose flour: Helps bind the topping ingredients together for that perfectly crisp, golden finish.
- Granulated sugar: Provides just the right amount of sweetness both in the topping and fruit filling without overpowering the fresh flavors.
- Ground cinnamon: Infuses a warm, gentle spice to lift the topping’s flavor.
- Salt: Balances the sweetness and enhances the overall depth of flavor.
- Cold butter (cubed): Critical for that irresistible, crumbly texture in the topping when baked.
- Sliced rhubarb: The star tart ingredient that gives the crisp its signature tang—it’s important to use fresh or properly thawed frozen rhubarb.
- Hulled and quartered strawberries: Bring freshness and juiciness that harmonize with the rhubarb’s tartness perfectly.
- Cornstarch: Thickens the fruit filling so it’s luscious and holds together nicely when served.
- Lemon juice: Adds brightness and enhances the fruit’s natural flavors.
- Vanilla extract: Gives a subtle sweetness that rounds out the entire dish with warmth.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prep Your Equipment and Oven
Start by preheating your oven to 400°F and gently buttering a 2-quart casserole dish. This simple prep step ensures the crisp won’t stick and helps develop that golden crust you want on top.
Step 2: Whip Up the Topping
In a large bowl, mix the oats, flour, sugar, cinnamon, and salt. Cut the cold butter into the mixture until you achieve pea-sized crumbs without any dry flour visible. A quick chill in the fridge here is a secret trick to keep the butter firm, which creates that perfect crumbly topping texture once baked.
Step 3: Prepare the Fruit Filling
Toss the rhubarb, strawberries, cornstarch, sugar, lemon juice, and vanilla extract together in a big bowl. This step is where the magic happens! The cornstarch will thicken the juices released during baking, ensuring every serving is wonderfully luscious and not runny.
Step 4: Assemble Your Crisp
Spread the fruit mixture evenly in your buttered casserole dish. Then, sprinkle the crumbly topping over the filling like a mountain of golden clouds, making sure the fruit is well-covered to bake into that irresistible crisp surface.
Step 5: Bake to Perfection
Pop your dish into the oven for about 35 minutes. You’ll know it’s done when the topping turns a gorgeous golden brown and the fruit is bubbly and inviting. Let it rest on your counter for 10 minutes to settle before you dive in—trust me, that little cooling moment makes all the difference.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
To truly elevate your Strawberry Rhubarb Crisp Recipe, try a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy coolness is the perfect partner to the warm, tender fruit and crisp topping. A sprinkle of toasted almonds or a fresh mint leaf can also add a delightful finishing touch that feels extra special.
Side Dishes
This crisp stands beautifully on its own, but if you’re serving it as part of a bigger meal, consider light, fresh sides like a simple green salad with lemon vinaigrette or a mild cheese board. These will complement the sweet and tart elements without overwhelming your palate.
Creative Ways to Present
For a charming individual dessert presentation, bake the filling and topping in ramekins instead of a casserole dish. Add a drizzle of honey or a dusting of powdered sugar just before serving to impress friends and family. You can also serve it alongside a cup of hot tea or coffee to turn any moment into a cozy celebration.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Rhubarb Crisp Recipe covered in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an even tastier treat the next day. Reheat gently to bring back that freshly-baked warmth.
Freezing
You can freeze the crisp either before baking or after. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen, the crisp maintains excellent flavor and texture for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
Warm leftovers in a 350°F oven for about 15 to 20 minutes until heated through and crisp on top. Avoid microwaving if possible; you want to preserve that delicious crunch and keep the fruit filling juicy and bubbling.
FAQs
Can I use frozen fruit instead of fresh for this Strawberry Rhubarb Crisp Recipe?
Absolutely! Frozen rhubarb and strawberries work wonderfully. Just thaw and drain any excess juice to prevent your filling from becoming too watery.
Is it necessary to use butter cold for the topping?
Yes, using cold butter is key to achieving that crumbly, crisp texture. Warm or melted butter would create a denser topping rather than a light, crispy one.
Can I make this dessert gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free. The crisp will still turn out delicious.
What’s the best way to thicken the filling?
Cornstarch is ideal because it thickens without altering flavor. Make sure to mix it evenly with your fruit mixture before baking for the best results.
How long does it take to bake the crisp?
Plan for about 35 minutes in a 400°F oven until the topping is golden and the filling is bubbling. Keep an eye on it after 30 minutes to prevent over-browning.
Final Thoughts
I can’t encourage you enough to give this Strawberry Rhubarb Crisp Recipe a try. It’s the kind of dessert that feels like a warm hug, bursting with fresh summer flavors and a satisfyingly crunchy topping. Perfect for sharing or savoring solo, it’s sure to become one of your cherished go-to recipes for years to come.
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Strawberry Rhubarb Crisp featuring a buttery oat topping over a sweet and tangy rhubarb and strawberry filling. Perfectly baked until golden and bubbly, this dessert offers a balanced combination of tartness from the rhubarb and sweetness from the strawberries, enhanced with cinnamon and vanilla notes.
Ingredients
Topping
- 1 cup quick oats
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter, cubed (8 tablespoons or ½ cup)
Filling
- 1 pound sliced rhubarb (fresh or frozen)
- 1 pound strawberries, hulled and quartered
- ¼ cup cornstarch
- ¾ cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat the oven to 400°F (204°C). Lightly butter a casserole dish of approximately 2 quarts to prevent sticking and ensure even cooking.
- Make topping: In a large bowl, combine the quick oats, all-purpose flour, sugar, ground cinnamon, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture forms crumbs and no dry flour remains. Chilling the mixture briefly can help the butter firm up, resulting in a crumblier topping.
- Make filling: In another large bowl, mix together the sliced rhubarb, quartered strawberries, cornstarch, sugar, lemon juice, and vanilla extract until well combined. Spread this mixture evenly into the prepared casserole dish.
- Finish: Evenly scatter the crumb topping over the strawberry and rhubarb filling, covering it completely.
- Bake: Place the casserole dish in the preheated oven and bake for about 35 minutes, or until the topping is golden brown and the filling is bubbly. Remove from the oven and let sit at room temperature for 10 minutes before serving to allow the filling to thicken and flavors to meld.
Notes
- Quick oats are preferred for a tender, crisp topping, but rolled oats can be substituted for a chewier texture.
- If using frozen rhubarb, thaw and drain excess liquid before mixing to prevent a watery filling.
- Butter should be cold to create a crumbly texture in the topping.
- Allowing the crisp to rest after baking helps the filling set for better serving consistency.
