Strawberry Rhubarb Crisp
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A delicious, old fashioned Strawberry Rhubarb Crisp that’s incredibly easy to make with just a few pantry staple ingredients and a few minutes of your time. Sweet and tangy, this crisp is best served with a generous scoop of good vanilla ice cream!
Easy Strawberry Rhubarb Crisp Recipe
I have another easy strawberry rhubarb recipe for you guys because when I buy rhubarb I buy lots of it, so I had to use it all. You know I never want to waste any delicious rhubarb, but not to worry, it was all used up in this recipe and in my delicious Strawberry Rhubarb Bars.
I chose to make a strawberry rhubarb crip because this recipe is as easy as you can get. Honestly, the hardest part is probably chopping up the strawberries and rhubarb. What I love about this recipe is that you don’t need any fancy equipment, just use your hands, those are your best tools. Anyway, if sweet and tart are your flavors then you will love this crisp, so let’s get started.
Strawberry Rhubarb Crisp Recipe Highlights
- Quick And Easy. Seriously one of the easiest desserts you can ever make.
- Uses Simple Staple Pantry Ingredients. No special trip the grocery store should be required to make this strawberry rhubarb crisp, especially if you’re an avid baker.
- Perfectly Sweet And Tart. If these are your flavors then you must give this yummy crisp a try. Of course, you must serve this with a delicious scoop of vanilla ice cream!
For Crumble Topping
- Rolled Oats – You’ll need plain old fashioned rolled oats.
- Flour – All-purpose flour.
- Butter – I use unsalted butter, if you’re using salted butter, then you can reduce or omit the salt.
- Sugar – You’ll need both granulated sugar and brown sugar. For brown sugar, both dark or light will work.
- Salt – Always important in baking to elevate all the great flavors from the other ingredients.
For Filling
- Fruit – You’ll need a pound of each fresh strawberries and diced rhubarb.
- Sugar – You’ll need some granulated sugar to add some sweetness to the filling.
- Cornstarch – This needs to be added to the fruit filling to thicken the juices from the fruits.
- Vanilla – A bit of vanilla extract to elevate the fruit flavors.
- Prep the oven. Preheat the oven to 350°F.
- Make the filling. Add all the filling ingredients to a large bowl and toss well. Pour the fruit mixture into an ungreased 8×11-inch baking dish.
- Make the crumble topping. To a medium size bowl add the flour, brown sugar, granulated sugar, salt and rolled oats. Toss with a spatula until well combined. Add the butter and stir using a spatula or a pastry cutter until well combined and crumbly. Sprinkle the topping over the fruit evenly.
- Bake. Transfer the baking dish to the oven and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
- Serve. Serve warm with vanilla ice cream.
Why Is My Strawberry Rhubarb Crisp Soggy?
It’s pretty common for a fruit crisp to be a little runny when you first take it out of the oven because it’s hot. You’ll notice as it cools, the added cornstarch will thicken up the filling nicely.
Can I Use Frozen Strawberries or Frozen Rhubarb?
Yes, in this recipe you can use both frozen strawberries and frozen rhubarb, but I recommend thawing it first and draining as much of the liquid as possible.
How To Serve
You can serve this crisp warm, cold or at room temperature, totally depends how you like it. Personally, I prefer it warm with a big scoop of good vanilla ice cream. I especially love it when the ice cream starts to melt, it’s so good. You can also serve it with a little dollop of whipped cream, or simply just as is with a sprinkle of powdered sugar.
Expert Tips
- For the crumble topping you can use a mixer or even a food processor, simply add all the topping ingredients and pulse away until combined.
- Cover it up with plastic wrap and store leftovers in the refrigerator for up to 4 day.
- You can also freeze this in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
- To reheat, you can either microwave it until heated through, or warm it in in the oven at 350°F in an oven safe baking dish until heated through.
More Yummy Desserts
- Strawberry Rhubarb Bars
- Lemon Blueberry Yogurt Loaf
- Strawberry Rhubarb Pie
- Blueberry Fritters
- Cherry Clafoutis
- Blueberry Cobbler
- Cherry Cobbler
- Easy Strawberry Cake
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Strawberry Rhubarb Crisp
Ingredients
Filling
- 1 pound rhubarb (cut into 1-inch cubes)
- 1 pound strawberries (hulled and quarted)
- ¾ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup rolled oats (quick-cooking)
- ½ cup butter (unsalted (1 stick or 8 tablespoons), softened)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven. Preheat the oven to 350°F.
- Make the filling. Add all the filling ingredients to a large bowl and toss well. Pour the fruit mixture into an ungreased 8×11-inch baking dish.
- Make the crumble topping. To a medium size bowl add the flour, brown sugar, granulated sugar, salt and rolled oats. Toss with a spatula until well combined. Add the butter and stir using a spatula or a pastry cutter until well combined and crumbly. Sprinkle the topping over the fruit evenly.
- Bake. Transfer the baking dish to the oven and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
- Serve. Serve warm with vanilla ice cream.
Notes
- For the crumble topping you can use a mixer or even a food processor, simply add all the topping ingredients and pulse away until combined.
- Cover it up with plastic wrap and store leftovers in the refrigerator for up to 4 day.
- You can also freeze this in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
- To reheat, you can either microwave it until heated through, or warm it in in the oven at 350°F in an oven safe baking dish until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
