This Rhubarb Strawberry Crisp is a sweet and tart treat that’s perfect for dessert lovers. Juicy strawberries teamed with tangy rhubarb create a delicious mix, topped with a crunchy oat topping!
I can’t resist the satisfying crunch on top! It’s like a hug for your taste buds. Serve it warm with a scoop of ice cream, and you’ll be in dessert heaven! 🍦
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives a lovely tartness to the dish. If you can’t find rhubarb, you could try making a crisp with just strawberries or mix in another tart fruit like cranberries or sour cherries.
Strawberries: Juicy strawberries are essential. If out of season, frozen strawberries work, but reduce the sugar since they’re often sweeter. I like to add a bit of lemon juice to boost flavor!
Sugar: I use 1 cup of granulated sugar, but feel free to adjust based on your taste and the fruit’s sweetness. Coconut sugar or honey can also be used, but honey may change the texture slightly.
Butter: Unsalted butter is best for control over the saltiness. If you prefer a dairy-free option, coconut oil or a plant-based butter can be a good substitute.
Oats: Old-fashioned rolled oats provide a great texture, but quick oats can be used in a pinch. If gluten is a concern, look for gluten-free oats.
How Do I Get the Topping Just Right?
Making that crumbly topping can be tricky, but it’s all about the butter and oats. Here’s how to nail it:
- Keep the butter cold! This helps the topping stay crumbly instead of melting into a dough.
- Use your fingers or a pastry cutter to mix the butter into the dry ingredients. You want it to look like coarse crumbs, not a dough.
- If you want extra crunch, consider adding chopped nuts or shredded coconut to the topping.
Remember to sprinkle the topping evenly over the fruit so that every bite has that delicious crunch! Don’t rush the baking time; let it get golden and bubbly for the best flavor.
How to Make Rhubarb Strawberry Crisp
Ingredients You’ll Need:
For the Fruit Filling:
- 4 cups fresh rhubarb, chopped into 1/2 inch pieces
- 4 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
For Serving:
- Vanilla ice cream (for serving)
- Fresh mint leaves (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 40-45 minutes to bake, so in total, you should set aside around 1 hour. The crisp is best served warm, topped with ice cream, which makes for a delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be ready when you’re finished prepping your crisp!
2. Prepare the Fruit Filling:
In a large mixing bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, and vanilla extract. Gently toss everything together until the fruit is nicely coated with the sugar mixture. Once mixed, transfer this fruity goodness into a greased baking dish.
3. Make the Crisp Topping:
In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. This will be your crisp topping! Now, add the cold cubed butter to the oat mixture. Using your fingers or a pastry cutter, rub the butter into the dry ingredients until the mixture looks like coarse crumbs.
4. Combine and Bake:
Evenly sprinkle the crumbly topping over the fruit filling in the baking dish. Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping turns golden brown and you see the fruit mixture bubbling around the edges. Your kitchen will smell amazing!
5. Cool and Serve:
Remove the crisp from the oven and let it cool slightly before serving. This will give the juices a chance to settle a bit. When ready, serve warm with a scoop of vanilla ice cream on top and garnish with fresh mint leaves for a beautiful finish!
Enjoy your delicious Rhubarb Strawberry Crisp!
Can I Use Frozen Rhubarb and Strawberries?
Yes, you can absolutely use frozen rhubarb and strawberries! Just make sure to thaw them completely and drain any excess liquid before mixing them with sugar and cornstarch to avoid a watery crisp.
How Do I Adjust the Sweetness?
The sweetness can be adjusted by modifying the amount of granulated sugar or brown sugar used. Start with less sugar, taste the fruit mixture, and add more if you prefer a sweeter crisp. Remember, rhubarb is tart, so you may need a bit more sugar to balance that out!
Can I Make This Ahead of Time?
Yes, you can prepare the fruit filling and crisp topping separately in advance. Store them in the fridge and assemble just before baking. Alternatively, prepare the entire dish and keep it covered in the fridge for up to a day before baking—just allow extra time for baking if it’s cold from the fridge.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick treat!