This Strawberry Rhubarb Crisp Recipe is one of the best fruit desserts I’ve ever had! It’s made with the perfect combination of tart rhubarb stalks, juicy strawberries, and a crunchy oat topping.
Very few desserts are able to capture the essence of summer quite like a fruit crisp or cobbler. Whether enjoyed warm with a scoop of vanilla ice cream or served chilled the next day, its comforting flavors will bring about nostalgic memories of picnics, backyard gatherings, and lazy Sunday brunches.
Since you are here and love fruity desserts, check out this Easy Microwave Lemon Curd Recipe, these Mini Apple Pies In A Muffin Tin, or this Mixed Berry Cobbler Recipe.
Ingredients for this Strawberry Rhubarb Crisp Recipe
Here are the ingredients you will need to make the best strawberry rhubarb crisp. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
Strawberry Rhubarb Filling
- Rhubarb: Chopped into ½ inch pieces. I used frozen rhubarb. because it is easier to find!
- Strawberries: hulled and quartered.
- Granulated Sugar: sweetens the fruit and balances out the tartness of the rhubarb.
- Cornstarch: helps to soak up the excess juice that comes out of the fruit as they cook.
- Vanilla Extract: adds a touch of flavor that complements the fruit well.
- Lemon Zest: helps to bring out the berry flavor even more.
Crispy Topping
- Old-Fashioned Oats: Try to avoid using quick oats as they won’t give the same chewy texture as whole grain.
- All-purpose Flour: adds to the oats to give it more of a dough-like feel.
- Light Brown Sugar and Granulated Sugar: sweeten the oats to make it a streusely taste.
- Ground Cinnamon: adds the perfect spiced flavor to the buttery oat topping.
- Pinch of Salt: balances out the sweetness and enhances the other flavors.
- Butter: Use unsalted butter so you can add the salt in separately. Make sure it is cold and cut it into cubes.
How to make this Strawberry Rhubarb Crisp Recipe
This is how you can make this easy strawberry rhubarb crisp. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven and grease a baking dish.
- Combine the rhubarb, strawberries, granulated sugar, light brown sugar, cornstarch, vanilla extract, and ground cinnamon in a large bowl. Mix well to coat the fruit evenly. Transfer the mixture to the prepared baking dish and spread it out evenly.
- In another medium bowl, combine the rolled oats, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Mix well.
- Add the cold, cubed butter to the oat topping mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the fruit mixture.
- Bake in the preheated oven until the topping is golden brown and the fruit filling is bubbling.
- Remove the crisp from the oven and let it cool. Serve warm with a scoop of vanilla ice cream a la mode or a dollop of whipped cream, if desired.
Why do you need to make this recipe?
- This delicious strawberry rhubarb crisp recipe requires only a handful of simple and fresh ingredients, which you can easily find at the grocery store.
- It’s the perfect dessert to bring to events like the 4th of July or baby/bridal showers.
- It’s a great way to enjoy a summer dessert with fresh seasonal fruits.
Frequently Asked Questions – FAQ
Should I use fresh rhubarb and strawberries or frozen ones?
It doesn’t make too much of a difference. Fresh strawberries and rhubarb are great when you can find them in season. But frozen rhubarb and strawberries are just more convenient to use because they’re always available year-round. If you do use frozen, be sure to add extra cornstarch to your fruit mixture to help the fruit sauce thicken.
How do I store leftovers of this strawberry rhubarb crisp recipe?
For storage, you can either put a sheet of plastic wrap over the baking dish or you can put your leftovers in an airtight container. Once it’s covered or sealed, put it in the fridge. It should last for at least 3 or 4 days. Or you could put it in the freezer for a month. The crisp can be enjoyed cold out of the fridge or heat it up again for a fresh out of the oven feel.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. You won’t have to worry about the oats since they’re naturally gluten-free.
what can i substitute for oats in the topping?
If you are not a big fan of oats, you can replace them with almond flour for a different texture and flavor.
The Best Strawberry Rhubarb Crisp Recipe
Strawberry Rhurbard Crisp Recipe
Ingredients
For the Filling:
- 4 cups rhubarb chopped into ½ inch pieces
- 4 cups strawberries hulled and quartered
- ¾ cup granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- zest of half a lemon
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 350°F. Grease a 10.5 x 7.5-inches baking dish.
- In a large bowl, combine the rhubarb, strawberries, granulated sugar, light brown sugar, cornstarch, zest of the lemon, and vanilla extract. Mix well to coat the fruit evenly. Transfer the mixture to the prepared baking dish and spread it out evenly.4 cups rhubarb, 4 cups strawberries, ¾ cup granulated sugar, 4 tablespoons cornstarch, 1 teaspoon vanilla extract, zest of half a lemon
- In another bowl, combine the rolled oats, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Mix well.1 cup old-fashioned rolled oats, 1 cup all-purpose flour, ¾ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon salt
- Add the cold, cubed butter to the oat mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.½ cup unsalted butter
- Sprinkle the crisp topping evenly over the fruit filling.
- Bake in the preheated oven for 40-50minutes, or until the topping is golden brown and the filling is bubbling.
- Remove the crisp from the oven and let it cool for about 10 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition
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