Strawberry Rhubarb Crisp Recipe
If you’re searching for a delicious dessert that perfectly balances tart and sweet flavors, this Strawberry Rhubarb Crisp Recipe is going to become one of your absolute favorites. With juicy strawberries and tangy rhubarb combined under a heavenly crunchy topping, every bite delivers a comforting, homemade charm that’s irresistibly satisfying. It’s simple to prepare yet impressively delightful — ideal for sharing with friends and family any time of the year.
Ingredients You’ll Need
Using straightforward ingredients that you likely have on hand, this crisp brings together fresh flavors and a delightful texture. Each element, from the fruit’s vibrant color to the crumbly topping, plays a special role in creating that perfect balance of sweetness and tartness you’ll love.
- 2 cups fresh strawberries, hulled & sliced: These add vibrant color and juicy sweetness that complements the rhubarb.
- 2 cups rhubarb stalks, chopped: Provides a pleasantly tart contrast that balances the dessert’s sweetness.
- ½ cup granulated sugar: Tossed with the fruit to enhance their natural flavors and draw out juices.
- 1 cup all-purpose flour: Helps thicken the fruit mixture and creates structure in the topping.
- ¼ cup granulated sugar: Whisked into the dry mixture for a touch of sweetness in the crisp topping.
- 1 Tbsp baking powder: Lightens the topping, giving it a tender crumb.
- ½ cup unsalted butter, cold & cubed: Creates that irresistible crisp, buttery texture on top.
- ¾ cup whole milk or buttermilk: Adds moisture to the topping and can introduce a subtle tang when using buttermilk.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prepare Your Fruit
Begin by preheating your oven to 350°F (175°C). While it warms up, wash and hull the strawberries, then slice them up nicely. Chop the rhubarb stalks into bite-sized pieces — this ensures every spoonful has a perfect mix of textures and flavors.
Step 2: Mix the Fruit Filling
In a large bowl, combine the strawberries and rhubarb with ½ cup granulated sugar, 1 cup flour, cinnamon, and a pinch of salt. The sugar starts releasing the fruit’s juices while the flour thickens the filling, so it’s beautifully saucy without being runny. Let this mixture sit for about 10 minutes to intensify the flavors.
Step 3: Make the Crisp Topping
In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. This combination brings sweet and warm notes to your topping. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mix resembles coarse crumbs — this step is key to getting that fabulous crispy texture after baking.
Step 4: Assemble the Crisp
Grease a baking dish to prevent sticking, then pour your fruit filling evenly into the dish. Next, scatter the crumb mixture on top, distributing it to cover all the fruit. This layering ensures every bite is packed with a satisfying crunch atop tangy-sweet fruit.
Step 5: Bake to Perfection
Place your dish in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the fruit filling is bubbling energetically and the topping turns a gorgeous golden brown. Let the crisp cool slightly before serving to allow the flavors to settle and the fruit juices to thicken.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream beautifully complements the warm crisp. For a little extra flair and texture, sprinkle some toasted sliced almonds or a handful of fresh mint leaves on top.
Side Dishes
This crisp is satisfying all on its own, but pairing it with a simple cup of freshly brewed coffee or a glass of chilled sparkling wine elevates the entire experience. Light salads or soft cheeses can also work well if you’re serving this dessert after a richer meal.
Creative Ways to Present
Serve individual portions in charming ramekins or mason jars for a rustic touch. You might also layer the crisp with yogurt or custard in parfait glasses for an elegant twist that highlights all those textures and flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Crisp Recipe keeps beautifully covered in the refrigerator for up to three days. The flavors actually deepen overnight, making the crisp even more delicious the next day.
Freezing
This dessert freezes like a dream! Simply wrap it tightly with plastic wrap and aluminum foil or store in an airtight container for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers in a 325°F oven for about 15-20 minutes until heated through. This reheating method keeps the topping crisp while bringing back the fruit’s juiciness—much better than the microwave.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Crisp Recipe?
Absolutely! Just be sure to thaw and drain any excess liquid from frozen fruit before mixing to prevent a soggy crisp. This way, you’ll still get that lovely balance of textures and flavors.
Is it possible to make this crisp gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it suitable for gluten-sensitive diets. Using rolled oats labeled gluten-free ensures the topping remains delicious and safe.
Can I use margarine instead of butter in this recipe?
While margarine can work in a pinch, butter provides the best flavor and crisping texture. If using margarine, pick one with a high fat content and try to keep it cold before cutting it into your topping mix.
How do I avoid a soggy bottom in my crisp?
Make sure to toss the fruit with enough flour or cornstarch to absorb extra juices. Also, baking in a preheated oven and allowing the crisp to sit briefly after baking helps the filling thicken up nicely.
Can I add other fruits to the Strawberry Rhubarb Crisp Recipe?
Definitely! Blueberries, raspberries, or even chopped apples can add variety. Just keep the total fruit quantity the same, so the topping-to-filling ratio stays balanced for baking time and texture.
Final Thoughts
There’s something incredibly comforting about a warm, rustic dessert like this Strawberry Rhubarb Crisp Recipe. It’s a wonderful way to celebrate seasonal fruit and create sweet memories around the table. I can’t wait for you to give it a try — your kitchen will smell amazing, and your taste buds will thank you equally!
Print
Strawberry Rhubarb Crisp Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Rhubarb Crisp combines tart rhubarb and sweet strawberries topped with a buttery oat crumble. Baked to golden perfection, it makes a comforting dessert that’s perfect for spring and summer gatherings.
Ingredients
Fruit Mixture
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar
Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ cup (113 g) unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Wash, hull, and slice the strawberries. Chop the rhubarb stalks into bite-sized pieces to ensure even cooking.
- Prepare Fruit Mixture: In a large bowl, combine the sliced strawberries and chopped rhubarb with ½ cup granulated sugar. Toss well to coat the fruit and let sit for 10 minutes to macerate and release juices.
- Prepare Topping: In another bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and a pinch of salt. Cut in the cold, cubed unsalted butter until the mixture becomes crumbly, resembling coarse crumbs.
- Assemble the Crisp: Grease a baking dish lightly. Pour the sugared fruit mixture into the dish and spread it evenly. Top the fruit with the crumbly topping, distributing it evenly for a balanced crisp layer.
- Bake: Place the assembled crisp in the preheated oven and bake for 35-40 minutes. Bake until the topping is golden brown and the fruit mixture is bubbly, indicating it is fully cooked.
- Cool and Serve: Remove the crisp from the oven and allow it to cool slightly for 10-15 minutes before serving. This resting time helps the juices thicken slightly and enhances the flavor.
Notes
- For an extra tangy flavor, substitute whole milk with buttermilk in the topping.
- You can add ½ teaspoon ground cinnamon to the fruit mixture for an added warm spice note.
- The crisp can be served warm with vanilla ice cream or whipped cream.
- Fresh fruit works best, but frozen strawberries and rhubarb can be used; adjust baking time accordingly.
- Make sure butter is cold for a crumbly topping texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
