Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat and pecan mixture. It’s the perfect treat for a gathering or a cozy family dinner. With simple ingredients and easy steps, this recipe is great for home cooks of all levels, especially beginners looking to impress their loved ones.

Why You’ll Love This Recipe

You’ll love this Strawberry Rhubarb Crisp because it brings together flavors that everyone enjoys. The balance of tart and sweet makes it irresistible, and the crisp topping adds a satisfying crunch. This dessert is an excellent choice for family dinners, potlucks, or any festive occasion. Plus, it’s straightforward to make, ensuring that you can create a homemade dessert that tastes fabulous without spending all day in the kitchen.

Ingredients You’ll Need

Gather the following ingredients to prepare your Strawberry Rhubarb Crisp:

• 1 pound rhubarb stalks, trimmed and sliced 1/2 inch thick
• 1/2 pound strawberries, hulled and quartered
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into 1/2 inch cubes
• 3/4 cup old fashioned rolled oats
• 1/2 cup chopped pecans
• Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

Ingredient Notes, Variations & Simple Swaps

This recipe is quite flexible! If you can’t find rhubarb, you can use other fruits like apples or peaches. Feel free to adjust the sugar based on your sweetness preference. For the topping, you can swap the pecans for walnuts or almonds based on what you have on hand. If you want to make it nut-free, just leave out the nuts. This ensures that everyone can enjoy the crisp!

Equipment Needed

• Large mixing bowl
• 2-quart or 8-inch baking dish
• Food processor (optional, but helpful for the topping)

How to Make This Recipe

Step 1 – Prepare the Fruit Filling

Preheat your oven to 350 degrees F. In a large bowl, combine the sliced rhubarb, quartered strawberries, sugar, cornstarch, and vanilla extract. Stir gently until the fruit is evenly coated. Transfer the mixture to a greased 2-quart or 8-inch baking dish, spreading it out evenly.

Step 2 – Make the Crisp Topping

In a food processor, combine the all-purpose flour, light brown sugar, granulated sugar, and salt. Process until well combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. If you don’t have a food processor, you can mix these ingredients by hand using a fork or pastry cutter. Stir in the old-fashioned rolled oats and chopped pecans until evenly mixed.

Step 3 – Assemble and Bake

Spoon the topping evenly over the fruit mixture in the baking dish. Bake in the preheated oven for 45-55 minutes, or until the topping is bubbling and golden brown. Once done, remove it from the oven and let it cool for about 20 minutes before serving. This cooling step allows the juices to set a bit, making it easier to serve.

Tips for Perfect Results

Here are some helpful tips to make your Strawberry Rhubarb Crisp a success:

• Use fresh, firm rhubarb for the best texture.
• Make sure to adjust the sugar according to the sweetness of your strawberries and rhubarb.
• Don’t skip the cooling time; it helps the crisp set up nicely.
• If the topping browns too quickly, cover it with foil until the fruit is done baking.
• You can prepare the topping ahead of time and store it in the refrigerator until you’re ready to bake.
• Experiment with adding spices like cinnamon or nutmeg to the topping for an extra flavor boost.

What to Serve With This Recipe

This Strawberry Rhubarb Crisp can be enjoyed on its own or with delightful accompaniments. Here are some great pairing ideas:

• Lightly sweetened whipped cream
• Vanilla ice cream
• Greek yogurt for a tangy touch
• Fresh mint leaves for decoration

Storage, Make-Ahead & Leftovers

This crisp can be stored in the refrigerator for up to three days. Make sure to cover it well to keep it fresh. You can also reheat individual portions in the microwave for a quick treat. If you want to make it ahead of time, you can prepare the fruit filling and topping separately a day in advance and bake them on the day of your gathering.

Strawberry Rhubarb Crisp

A delightful dessert that combines tart rhubarb with sweet strawberries, topped with a crunchy oat and pecan mixture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

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Fruit Filling

• 1 pound rhubarb stalks, trimmed and sliced 1/2 inch thick Use fresh, firm rhubarb for the best texture.
• 1/2 pound strawberries, hulled and quartered Adjust sugar based on sweetness of strawberries.
• 1/2 cup granulated sugar Adjust sweetness to taste.
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Crisp Topping

• 3/4 cup all-purpose flour Can be substituted with gluten-free flour.
• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into 1/2 inch cubes Cold butter works best.
• 3/4 cup old fashioned rolled oats
• 1/2 cup chopped pecans Can swap for walnuts or almonds.

Serving Suggestion

• Lightly sweetened whipped cream or vanilla ice cream Optional for serving.

Instructions

 

Preparation

• Preheat your oven to 350 degrees F.
• In a large bowl, combine the sliced rhubarb, quartered strawberries, sugar, cornstarch, and vanilla extract. Stir gently until the fruit is evenly coated.
• Transfer the mixture to a greased 2-quart or 8-inch baking dish, spreading it out evenly.

Crisp Topping

• In a food processor, combine the all-purpose flour, light brown sugar, granulated sugar, and salt. Process until well combined.
• Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
• Stir in the old-fashioned rolled oats and chopped pecans until evenly mixed.

Assembly and Baking

• Spoon the topping evenly over the fruit mixture in the baking dish.
• Bake in the preheated oven for 45-55 minutes, or until the topping is bubbling and golden brown.
• Once done, remove it from the oven and let it cool for about 20 minutes before serving.

Notes

This recipe is flexible; substitute rhubarb with apples or peaches and adjust sugar as needed. You can prepare the topping ahead of time and refrigerate until ready to bake.

Keyword Baking, Crisp, Dessert, Fruit Dessert, Strawberry Rhubarb Crisp

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