Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp combines tart rhubarb with sweet strawberries beneath a golden, buttery oat topping. Baked until bubbly and fragrant, it’s the perfect balance of jammy fruit and crunchy crumble – summer comfort in every spoonful.
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.