There’s something magical about that first spoonful of warm Strawberry Rhubarb Crisp – the way the sweet-tart filling bubbles beneath that perfectly golden, buttery crumble topping. This isn’t just dessert; it’s summer sunshine in a baking dish. The ruby-red strawberries and blushing rhubarb create a dance of flavors that’s simultaneously familiar and exciting.
When those first stalks of rhubarb appear at farmers’ markets alongside plump, ripe strawberries, this crisp becomes not just possible but necessary. It’s the dessert that bridges spring and summer, celebrating the best of both seasons in each heavenly bite.
Why This Recipe is Awesome
This Strawberry Rhubarb Crisp isn’t just another dessert – it’s the perfect balance of rustic charm and culinary finesse. Unlike fussy pies with temperamental crusts, this crisp forgives imperfections while delivering exceptional flavor.
The natural tartness of rhubarb creates the perfect counterpoint to sweet strawberries, creating a complexity that one-note desserts simply can’t match. What truly sets this recipe apart is its versatility. It’s equally at home at a casual backyard gathering or as the finale to an elegant dinner party.
The contrast between the jammy fruit filling and the crunchy, buttery topping creates textural magic that’s impossible to resist. Plus, it’s substantially easier than pie – no rolling dough or crimping edges required!
Equipment needed: 9×13 baking dish, mixing bowls, pastry cutter or fork, measuring cups, measuring spoons
Strawberry Rhubarb Crisp
Ingredients
- For the Filling:
- 4 cups rhubarb cut into 1/2-inch pieces (about 5-6 stalks)
- 2 cups fresh strawberries hulled and quartered
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Crisp Topping:
- 1 cup old-fashioned rolled oats not quick oats
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
- 1/2 cup chopped nuts optional – walnuts or pecans work well
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Prepare the rhubarb by trimming the ends and removing any leaves (they’re toxic!). Wash the stalks thoroughly and cut into 1/2-inch pieces.
- Combine the filling ingredients in a large bowl. Gently toss the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt until the fruit is evenly coated. Let stand for 10 minutes to allow juices to begin releasing.
- Make the topping by whisking together the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Transfer the fruit mixture to your prepared baking dish, spreading it into an even layer.
- Sprinkle the crumble topping evenly over the fruit mixture, making sure to cover the entire surface.
- Bake for 40-45 minutes until the filling is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, loosely cover with aluminum foil.
- Allow to cool for at least 15 minutes before serving to let the filling set slightly. The crisp will still be warm but won’t be runny when served.
Notes
- For the best texture, choose firm rhubarb stalks that snap when broken – floppy stalks mean they’re past their prime.
- If using frozen rhubarb or strawberries, do not thaw first. Add an extra tablespoon of cornstarch to account for the additional moisture.
- The filling can be prepared up to a day ahead and stored in the refrigerator. Make the topping fresh just before baking.
- This crisp keeps well at room temperature for 2 days or refrigerated for up to 5 days, though the topping will soften over time.
- For an extra-special treat, add 1/2 teaspoon of ground ginger or a splash of orange juice to the filling.
Calories & Nutritional Info
- Calories: Approximately 320 per serving
- Carbohydrates: 55g
- Fat: 12g
- Protein: 3g
- Fiber: 3g
- Allergens: Contains gluten (in flour and oats) and dairy (butter). Nut-free if omitting optional nuts.
- This recipe is vegetarian and can be adapted for vegan diets by substituting plant-based butter.
Common Mistakes to Avoid
- Using too little sugar: Rhubarb is intensely tart – resist the urge to reduce the sugar or the dessert may be unpleasantly sour.
- Skipping the cornstarch: This thickening agent is crucial for turning the fruit juices into a luscious sauce rather than a watery mess.
- Cutting rhubarb too large: Pieces that are too big won’t soften properly during baking. Aim for consistent 1/2-inch pieces.
- Using melted or softened butter for the topping: Cold butter creates those perfect crumbly pockets in the topping.
- Serving immediately from the oven: The filling needs time to set – serving too soon results in a runny crisp.
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.
- Vegan adaptation: Replace butter with solid coconut oil or a plant-based butter substitute.
- Fruit variations: Swap half the strawberries for raspberries or blackberries for a different berry flavor profile.
- No rhubarb? Make an all-strawberry crisp by doubling the strawberries and reducing sugar to 1/2 cup.
- Healthier version: Reduce sugar by 1/4 cup and substitute half the all-purpose flour with almond flour or whole wheat flour.
- Crumble enhancement: Add 1/4 cup shredded coconut or 1/2 teaspoon cardamom to the topping for a unique twist.
FAQs
Can I use frozen rhubarb and strawberries for this crisp?
Absolutely! There’s no need to thaw them first – simply use them frozen. Add an extra tablespoon of cornstarch to account for the additional moisture they’ll release during baking.
Why is my strawberry rhubarb crisp watery?
This typically happens when there’s insufficient cornstarch or when the crisp hasn’t cooled enough before serving. Remember that the filling continues to thicken as it cools, so allow at least 15 minutes of cooling time.
How do I know when the crisp is done baking?
Look for three signs: the topping should be golden brown, the fruit filling should be visibly bubbling around the edges, and a knife inserted into the center should meet softened fruit with little resistance.
Can I make strawberry rhubarb crisp ahead of time?
Yes! You can assemble the entire crisp up to 24 hours in advance and refrigerate unbaked. Add about 10 minutes to the baking time if baking from cold. Alternatively, bake completely, cool, and refrigerate for up to 3 days.
How do I store leftover crisp and how long will it keep?
Cover loosely with foil and store at room temperature for up to 2 days or refrigerated for up to 5 days. The topping will soften over time but will still be delicious. Reheat individual portions in the microwave for 30-45 seconds.
Is rhubarb a fruit or vegetable, and are the leaves safe to eat?
Rhubarb is technically a vegetable, though it’s commonly used as a fruit in culinary applications. Never eat the leaves – they contain high levels of oxalic acid and are toxic. Only the stalks are safe for consumption.
Final Thoughts
This Strawberry Rhubarb Crisp isn’t just a dessert – it’s a celebration of seasonal bounty. There’s something wonderfully satisfying about transforming simple ingredients into something so memorably delicious. Whether it’s your first time working with rhubarb or you’re a seasoned pro, this recipe delivers reliable joy in each sweet-tart spoonful. So grab those ruby stalks and berries while they’re in season, and create a dessert that captures summer’s essence perfectly.
