Strawberry Rhubarb Crisp is a delicious and easy Summer dessert. Fresh tart rhubarb is combined with a sweet strawberry filling and then topped with a brown sugar oat crisp that’s baked until golden brown.
Easy Strawberry Rhubarb Crisp
If this is your first introduction to rhubarb, welcome! This vegetable (yes, it’s surprisingly considered a veggie and not a fruit) is full of antioxidants and flavor. By itself its a bit tart, but when combined with sugar it’s perfectly sweet and delicious. The filling has equally half strawberries and half rhubarb that creates the perfect balance of sweet and tart.
The crisp topping is made with oats, flour, brown sugar and spices. Combining this with the fruit filling turns into a heavenly dessert that’s incredibly easy to make. I love making this for Summer gatherings. Everyone always raves over it and wants the recipe.
Ingredients You’ll Need
- Fruit – Strawberry and Rhubarb (cleaned, trimmed and cut into pieces).
- Filling – Flour, Granulated Sugar, Lemon Juice, and Vanilla Extract.
- Crisp Topping Mixture – Light Brown Sugar, Oats, Butter, Nuts, Cinnamon and Nutmeg.
How To Make A Strawberry Rhubarb Crisp
- Filling. Chop your fruit and stir with lemon, sugar and flour. This is where you’d also add in the vanilla if you’d like. Pour into a greased pan.
- Topping. Stir the oats, brown sugar, flour, cinnamon and nutmeg together. Melt the butter and stir into the topping. Sprinkle on top of the fruit.
- Bake. Bake your dessert until the fruit is bubbling and the oats are browning, about 40 minutes. Let this cool for at least 10 minutes before serving. Add some ice cream on top!
How To Serve Strawberry Rhubarb Crisp:
Our favorite way to serve this is freshly out of the oven when it’s warm and top it with a scoop of vanilla ice cream. Homemade whipped cream is also another favorite, but this is delicious all by itself!
Storing and Freezing:
- Store: I found the best way to store this is to keep cover the baking dish with plastic wrap. Poke a few holes in the top using a toothpick to prevent too much moisture. This will store well in the fridge for up to 5 days.
- Freeze: Once it’s entirely cooled, put the dessert into a freezer safe dish and make sure it’s sealed completely. When you are ready to eat it, let it thaw out at room temperature and reheat in the oven on 350 degrees.
More Strawberry and Rhubarb Recipes
- Strawberry Pie
- Fruit Salsa with Cinnamon Tortilla Chips
- Strawberry Pretzel Salad
- Rhubarb Cookies
- Strawberry Oatmeal Bars
Strawberry Rhubarb Crisp
Ingredients
Ingredients
- 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
Topping Ingredients
- 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
- Ice cream for serving optional
Instructions
- Preheat oven to 350 degrees F and prepare 13×9 baking dish with non-stick cooking spray.
- In a large bowl, add rhubarb and strawberries, stir to combine. Add sugar, flour, lemon juice, and vanilla extract stir to combine. Pour into greased baking dish.
- In a medium bowl, stir together brown sugar, flour, oats, cinnamon, nutmeg, and nuts (if using).
- Melt butter in a microwave-safe bowl and stir into mixture until well combined and crumbly. Sprinkle on top of the fruit.
- Bake for 35-40 minutes or until golden brown and fruit is bubbling.
- Cool for 10-15 minutes before serving. Serve with ice cream if desired.
Last Step:
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1 thought on “Strawberry Rhubarb Crisp”
AMAZING!!!