If you’re craving a comforting, fruity dessert that’s the perfect balance of sweet and tart, look no further than this Strawberry Rhubarb Crisp.
This classic dish combines the natural sweetness of ripe strawberries with the bold, tangy flavor of fresh rhubarb, all topped with a buttery, golden crisp.
Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is bound to become a family favorite.
Why You’ll Love This Strawberry Rhubarb Crisp
One of the reasons why strawberry rhubarb crisp is such a beloved dessert is its simplicity. With minimal ingredients and an easy preparation process, it offers a burst of seasonal flavors without the need for complicated techniques. Plus, it’s an excellent way to make the most of the rhubarb season in spring and early summer.
Here are a few reasons why this dessert stands out:
- Balanced Flavor: The combination of sweet strawberries and tart rhubarb creates a perfect harmony.
- Crispy Topping: The golden-brown oat topping adds a satisfying crunch to every bite.
- Versatile: Enjoy it warm or cold, with or without ice cream, and make adjustments based on your personal preferences.
- Simple Ingredients: Most of the ingredients are pantry staples, making it easy to whip up any time.
Ingredients for Strawberry Rhubarb Crisp
For the Filling:
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or a similar oven-safe pan. This ensures the crisp doesn’t stick and allows for easy serving.
Step 2: Prepare the Filling
In a large bowl, gently combine the sliced rhubarb and strawberries. Sprinkle the granulated sugar, cornstarch, vanilla extract, and lemon juice over the fruit. Toss everything together until the fruit is evenly coated. This mixture is essential as the cornstarch will thicken the juices while the crisp bakes, creating a luscious fruit layer.
Transfer the fruit mixture to the prepared baking dish and spread it out evenly.
Step 3: Make the Crisp Topping
In another mixing bowl, stir together the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Once combined, add the cold, cubed butter. Using a pastry cutter or your fingertips, mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
Generously sprinkle this crumbly topping over the fruit filling, covering it entirely to ensure every bite has that satisfying crunch.
Step 4: Bake the Crisp
Place the dish in the preheated oven and bake for 40-45 minutes or until the topping is golden brown and the fruit mixture is bubbling around the edges. The bubbling is a sign that the fruit has cooked and the filling has thickened.
Step 5: Cool and Serve
Once baked, remove the crisp from the oven and let it cool for at least 10-15 minutes. This allows the filling to set slightly, making it easier to serve. Enjoy your strawberry rhubarb crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Perfect Strawberry Rhubarb Crisp
- Use Fresh, In-Season Fruit: Fresh rhubarb and strawberries offer the best flavor. However, you can also use frozen fruit if fresh is not available—just make sure to thaw and drain them to avoid excess moisture.
- Cut Fruit Evenly: Slice rhubarb and strawberries into similar-sized pieces to ensure they cook uniformly.
- Don’t Skip the Thickener: Cornstarch is vital to prevent the filling from becoming watery. If you prefer, tapioca starch or arrowroot powder can also be used.
- Cold Butter Is Key: Cold butter in the topping ensures a crumbly, crisp texture rather than a soft or cake-like one.
- Customize Your Topping: Feel free to mix chopped nuts like pecans or almonds into the crisp topping for extra crunch and flavor.
- Serve It Your Way: While delicious on its own, this crisp shines even brighter when served with a scoop of vanilla ice cream, Greek yogurt, or whipped cream.
Variations to Try
1. Mixed Berry Rhubarb Crisp:
Add blueberries, raspberries, or blackberries for a berry-packed twist.
2. Gluten-Free Option:
Substitute the flour with a gluten-free all-purpose blend and ensure oats are certified gluten-free.
3. Vegan Strawberry Rhubarb Crisp:
Use plant-based butter or coconut oil in place of regular butter.
4. Nutty Topping:
Incorporate chopped walnuts or almonds into the crisp topping for an added layer of crunch and flavor.
Storage and Reheating Tips
- Refrigeration: Store leftover strawberry rhubarb crisp covered in the refrigerator for up to 4 days.
- Freezing: This crisp can also be frozen after baking. Allow it to cool completely, cover tightly, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
- Reheating: Warm individual portions in the microwave for about 30-60 seconds or reheat larger portions in the oven for 10-15 minutes to restore the crisp topping.
Health Benefits of Strawberry Rhubarb Crisp
While this is undeniably a dessert, strawberry rhubarb crisp does offer some nutritional benefits:
- Rhubarb is rich in fiber, Vitamin K, and antioxidants.
- Strawberries are an excellent source of Vitamin C, manganese, and antioxidants.
- Oats in the topping provide fiber and important minerals.
To make this dish a bit healthier, consider reducing the sugar slightly or using coconut sugar or maple syrup as a sweetener alternative.
Common Questions About Strawberry Rhubarb Crisp
1. Can I use frozen rhubarb and strawberries?
Yes, but thaw and drain them well to avoid excess moisture which could make the crisp soggy.
2. Is it necessary to peel rhubarb?
Not always. If the rhubarb is young and tender, you can leave the skin on. However, if it’s thick and tough, peeling can improve texture.
3. Why is my filling runny?
This can happen if there isn’t enough cornstarch or if the crisp hasn’t cooled enough to set properly. Make sure to follow the thickener measurements closely and allow the crisp to rest before serving.
4. Can I make this crisp ahead of time?
Absolutely. Prepare the filling and topping separately, then assemble and bake when ready to serve for maximum crispiness.
Strawberry rhubarb crisp is a delightful dessert that showcases the best of spring and summer flavors. With its bright, tangy fruit base and sweet, crunchy topping, this treat is perfect for family dinners, picnics, and even special occasions. Its versatility, ease of preparation, and irresistible taste make it a must-try recipe for anyone looking to enjoy the goodness of fresh strawberries and rhubarb.