Introduction
Strawberry Rhubarb Crisp is the perfect combination of sweet and tart flavors, making it a refreshing and comforting dessert for summer. With juicy strawberries and tangy rhubarb baked to perfection under a crispy, buttery oat crumble, this dish offers the perfect balance of textures and flavors. The topping is crunchy and golden, while the fruit underneath is soft and bubbling with juices. Served warm with a scoop of vanilla ice cream and extra oat crumble, this dessert is perfect for cookouts, family gatherings, or any summer evening when you’re craving something both nostalgic and delicious.
Ingredients:
For the Filling:
- 3 cups fresh rhubarb, chopped (about 4-5 stalks)
- 3 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Oat Crumble Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Optional Toppings:
- Vanilla ice cream
- Extra oat crumble (for garnish)
Preparation:
Step 1: Prepare the Fruit Filling
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the chopped rhubarb and strawberries. Sprinkle with the granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss the fruit until everything is well combined. The cornstarch will help thicken the fruit juices as they bake.
Pour the fruit mixture into a 9×13-inch baking dish or a deep pie dish, spreading it out evenly.
Step 2: Make the Oat Crumble Topping
In another mixing bowl, combine the rolled oats, flour, light brown sugar, ground cinnamon, and salt. Pour the melted butter over the mixture and stir until the ingredients are fully incorporated and form a crumbly texture. The oat crumble should clump together but still be loose enough to sprinkle over the fruit.
Step 3: Assemble and Bake
Sprinkle the oat crumble topping evenly over the strawberry-rhubarb mixture, making sure to cover the fruit completely. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Step 4: Cool and Serve
Once the crisp is done baking, remove it from the oven and let it cool for 10-15 minutes to allow the filling to set slightly. Serve the crisp warm, topped with a generous scoop of vanilla ice cream. For an extra touch of indulgence, sprinkle additional oat crumble over the ice cream.
Cooking Notes:
- Rhubarb Variety: If you can’t find fresh rhubarb, frozen rhubarb can be used. Just be sure to thaw and drain any excess liquid before using it in the recipe.
- Strawberry Substitutes: If strawberries aren’t in season, you can substitute other berries like raspberries or blackberries, but be mindful that the sweetness and texture may vary.
- Butter Alternative: For a lighter option, you can use coconut oil in place of butter in the oat crumble.
Serving Suggestions:
Strawberry Rhubarb Crisp is best served warm with a scoop of creamy vanilla ice cream. The cold ice cream melts into the warm crisp, creating a delicious combination of temperatures and textures. You can also garnish with extra oat crumble for added crunch. This dessert pairs well with fresh whipped cream or even a dollop of Greek yogurt if you prefer a lighter topping.
It’s the perfect dessert for summer barbecues, picnics, or any time you’re looking for a nostalgic treat. Pair it with a glass of iced tea or a light, crisp white wine like Riesling for an extra refreshing summer pairing.
Tips:
- Make-Ahead: You can prepare the crisp in advance by assembling it completely and storing it in the refrigerator for up to 24 hours before baking. When you’re ready to serve, simply bake it as directed, adding a few extra minutes if needed to account for the chilled ingredients.
- Storage: Leftover crisp can be stored in the refrigerator, covered tightly, for up to 3 days. Reheat individual portions in the microwave or oven for best results.
- Extra Crunch: For a crispier topping, you can mix chopped nuts like pecans or almonds into the oat crumble for added texture.
- Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure the oats you use are certified gluten-free.
Prep Time:
- 15 minutes
Cooking Time:
- 40-45 minutes
Total Time:
- 1 hour
Nutritional Information (Per Serving – Approx. 8 servings):
- Calories: 320
- Protein: 4g
- Sodium: 150mg
Conclusion:
Strawberry Rhubarb Crisp is the quintessential summer dessert, bringing together the sweet juiciness of strawberries and the tartness of rhubarb under a buttery, crunchy oat topping. The warmth of the baked fruit combined with the cold creaminess of vanilla ice cream creates an unforgettable flavor and texture experience. Whether you’re serving it at a cookout, a family gathering, or enjoying it after a relaxing summer dinner, this crisp is a surefire way to delight your taste buds. It’s easy to make, can be prepared ahead of time, and offers endless variations depending on your personal preferences.
Print
Strawberry Rhubarb Crisp
- Total Time: 1hour
Ingredients
For the Filling:
- 3 cups fresh rhubarb, chopped (about 4–5 stalks)
- 3 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Oat Crumble Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Optional Toppings:
- Vanilla ice cream
- Extra oat crumble (for garnish)
Instructions
Step 1: Prepare the Fruit Filling
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the chopped rhubarb and strawberries. Sprinkle with the granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss the fruit until everything is well combined. The cornstarch will help thicken the fruit juices as they bake.
Pour the fruit mixture into a 9×13-inch baking dish or a deep pie dish, spreading it out evenly.
Step 2: Make the Oat Crumble Topping
In another mixing bowl, combine the rolled oats, flour, light brown sugar, ground cinnamon, and salt. Pour the melted butter over the mixture and stir until the ingredients are fully incorporated and form a crumbly texture. The oat crumble should clump together but still be loose enough to sprinkle over the fruit.
Step 3: Assemble and Bake
Sprinkle the oat crumble topping evenly over the strawberry-rhubarb mixture, making sure to cover the fruit completely. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Step 4: Cool and Serve
Once the crisp is done baking, remove it from the oven and let it cool for 10-15 minutes to allow the filling to set slightly. Serve the crisp warm, topped with a generous scoop of vanilla ice cream. For an extra touch of indulgence, sprinkle additional oat crumble over the ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 320
- Sodium: 150mg
- Protein: 4g