If you’ve been searching for a dessert that perfectly balances tangy and sweet with a warm, comforting crunch, this Strawberry Rhubarb Crisp Recipe is exactly what you need. The vibrant juices of fresh strawberries and rhubarb meld with a buttery oat topping that bakes to golden perfection, creating a mouthwatering treat that feels like a cozy hug from your oven. It’s a crowd-pleaser that’s simple to make but bold in flavor—a dish that brings a delicious slice of spring and summer to your table any day of the year.
Ingredients You’ll Need
Each ingredient in this Strawberry Rhubarb Crisp Recipe plays an essential role, from lending bright colors and bold flavors to creating the irresistible textures you’ll fall in love with. The combination is simple but powerful, ensuring every bite bursts with perfectly balanced flavors and satisfying crunch.
- 4 cups rhubarb: Fresh, trimmed, and cut into ½-inch pieces to add that signature tartness that contrasts beautifully with the sweetness.
- 4 cups strawberries: Quartered for juicy, fruity bursts that soften during baking and mingle with the rhubarb.
- 1 cup granulated sugar: Helps sweeten and balance the tart rhubarb.
- 1/3 cup all-purpose flour: Thickens the fruit juices as it bakes, preventing the crisp from being too runny.
- 2 teaspoons lemon juice: Adds brightness and helps enhance the fruit’s natural flavors.
- 1 teaspoon vanilla extract (optional): Adds subtle warmth and depth to the fruit mixture.
- 1 1/2 cups brown sugar (packed): This sweet and molasses-rich sugar forms the base of the crisp topping, giving it a delightful caramel flavor.
- 1 cup all-purpose flour: Combines with oats and sugar to form that crunchy, golden crust.
- 1 cup quick-cooking oats: Provides a chewy texture and nuttiness that complements the fruit.
- 2 teaspoons cinnamon: Warms up the flavor profile and adds a hint of spice that pairs beautifully with the fruit.
- 1 teaspoon nutmeg: Offers an earthy, aromatic touch that enhances the crisp’s complexity.
- ½ cup nuts (pecans or walnuts, chopped, optional): Adds a lovely crunch and richer flavor for nut lovers.
- ½ cup unsalted butter (melted): Binds the topping ingredients, creating a buttery, crisp texture when baked.
- Ice cream for serving (optional): Vanilla or cinnamon ice cream turns this classic dessert into a decadent experience.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s perfectly hot when the crisp goes in. Grease a 13×9 baking dish with non-stick cooking spray to keep your crisp from sticking and make cleanup easier, setting the stage for an effortless dessert experience.
Step 2: Mix the Fruit Filling
Combine your rhubarb and strawberries in a large bowl and gently stir to blend their vibrant colors and flavors. Add in granulated sugar, flour, lemon juice, and vanilla extract if you like, then stir everything together thoroughly. This mix will deliver a bright, juicy base that simmers under the crunchy topping as it bakes.
Step 3: Create the Crisp Topping
In a medium bowl, take the brown sugar, flour, oats, cinnamon, nutmeg, and nuts (if using) and stir them together. This combination is what gives your crisp its famous golden crunch and irresistible sweetness balanced with spice.
Step 4: Add Butter and Combine
Melt the unsalted butter until liquid and pour it into the dry topping mixture. Stir until everything is evenly coated and crumbly. This step is crucial because the butter binds the topping ingredients, ensuring they toast perfectly to create those satisfying, crunchy clusters.
Step 5: Assemble and Bake
Pour the fruit mixture into your prepared baking dish, spreading it out evenly. Sprinkle the topping over the fruit, covering it as much as possible but still allowing some of the colorful fruit to peek through. Bake the crisp for 35 to 40 minutes until the topping turns a gorgeous golden brown and the fruit bubbles enchantingly around the edges.
Step 6: Cool and Serve
Allow your crisp to cool for 10 to 15 minutes after baking so the juices thicken and you don’t burn your mouth diving in. Serve it warm, straight from the oven, and don’t hesitate to add a scoop of ice cream for pure bliss.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
Adding a dollop of whipped cream or a scoop of vanilla ice cream elevates this Strawberry Rhubarb Crisp Recipe to a luxurious level. Fresh mint leaves offer a refreshing touch and a splash of green that makes the vibrant reds and pinks pop even more on your plate.
Side Dishes
This crisp is rich and flavorful enough to be a standalone dessert, but it also pairs beautifully with a light green salad or a simple cheese plate if you want to enjoy it as part of a larger meal. The crisp’s warm sweetness contrasts deliciously with tangy cheeses like goat or blue cheese.
Creative Ways to Present
You can serve the crisp in individual ramekins for a charming, personalized touch at dinner parties. Another fun idea is layering it in a glass trifle dish with whipped cream alternating between layers for an inviting dessert parfait that showcases the layered texture and color of this Strawberry Rhubarb Crisp Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Rhubarb Crisp Recipe covered in the refrigerator for up to four days. The flavors actually deepen after resting, making it a perfect make-ahead dessert that improves overnight.
Freezing
If you want to save your crisp for longer, freezing is a great option. Wrap the cooled crisp tightly with plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your crisp in the oven at 325 degrees Fahrenheit for about 15-20 minutes, or until warmed through. Avoid microwaving to preserve the topping’s crunch and that fresh-out-of-the-oven texture that makes this Strawberry Rhubarb Crisp Recipe so memorable.
FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen strawberries and rhubarb in this recipe, but be aware they release more water as they melt, which may make the crisp a little juicier. Reducing the added liquid slightly or increasing thickening agents like flour can help balance this.
Is it possible to make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend, and use gluten-free oats to keep the topping crispy and delicious without gluten.
What nuts work best in the crisp topping?
Pecans and walnuts are both wonderful choices for their texture and flavor. If allergic or avoiding nuts, you can simply omit them or substitute with toasted seeds like pumpkin or sunflower seeds for extra crunch.
Can I prepare the fruit filling ahead of time?
Yes, you can mix the fruit filling a few hours ahead and store it covered in the refrigerator. Just wait to assemble the topping and bake the crisp until you’re ready to serve it freshly baked and warm.
What does the lemon juice do in the recipe?
Lemon juice enhances the natural fruit flavors by adding brightness and balancing out the sweetness. It also helps prevent the strawberries from turning dull during baking, keeping the fruit fresh and vibrant.
Final Thoughts
This Strawberry Rhubarb Crisp Recipe is one of those timeless desserts that feels like a gift every time you make it. The harmony of sweet, tart, and warmly spiced layers is truly irresistible, bringing joy with every spoonful. I can’t wait for you to try it and experience how a handful of simple ingredients can come together to create something truly special and heartwarming.
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Strawberry Rhubarb Crisp combining tart rhubarb and sweet strawberries topped with a crunchy cinnamon-oat topping, baked to golden perfection. This comforting dessert is perfect for spring and summer, served warm with a scoop of ice cream for extra indulgence.
Ingredients
Fruit Filling
- 4 cups rhubarb, cleaned, trimmed, and cut into ½ inch pieces
- 4 cups strawberries, cleaned and quartered
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract (optional)
Crisp Topping
- 1 1/2 cups brown sugar, packed
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup nuts (pecans or walnuts), chopped (optional)
- ½ cup unsalted butter, melted
Serving
- Ice cream for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 13×9 inch baking dish by spraying it with non-stick cooking spray to prevent sticking.
- Prepare Fruit Mixture: In a large bowl, combine the rhubarb and strawberries. Add the granulated sugar, 1/3 cup all-purpose flour, lemon juice, and vanilla extract if using. Stir everything together until well mixed, then pour the fruit mixture evenly into the prepared baking dish.
- Mix Topping Ingredients: In a medium bowl, combine the brown sugar, 1 cup all-purpose flour, quick-cooking oats, cinnamon, nutmeg, and chopped nuts if desired. Stir to combine the dry ingredients thoroughly.
- Add Butter to Topping: Melt the unsalted butter in a microwave-safe bowl. Pour the melted butter over the dry topping mixture and stir until the mixture becomes crumbly and evenly moistened.
- Assemble and Bake: Sprinkle the crumbly topping evenly over the fruit filling in the baking dish. Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Cool and Serve: Allow the crisp to cool for 10 to 15 minutes before serving. This dessert is delicious when served warm and can be accompanied by a scoop of ice cream if desired.
Notes
- For a nuttier flavor, use toasted pecans or walnuts.
- Ensure the rhubarb is fresh and tart for the best flavor balance with the strawberries.
- You can make this dessert ahead of time and reheat it before serving.
- Add a pinch of salt to the topping to enhance the flavors.
- Store leftovers covered in the refrigerator for up to 3 days.
