October 25, 2023
Review RecipeRhubarb Strawberry Crisp
The combination of tart rhubarb and sweet strawberries in this rhubarb strawberry crisp is irresistible.
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Spring is in the air with this rhubarb strawberry crisp. The sweetness of the strawberries pairs perfectly with the tartness of the rhubarb, and the crispy oat topping is just perfect, making this the ideal dessert to make for any occasion.
Rhubarb Strawberry Crisp Ingredients
NOTE: It is essential to make sure that you do not eat the leaves or root/bottom stem area of rhubarb, as it will make you sick.
You’ll need:
For the Filling
- 4 cups chopped rhubarb, ½-inch pieces
- 3 cups chopped strawberries, ½-inch pieces
- 1¼ cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon fresh lemon zest (1 lemon)
- 1 tablespoon fresh lemon juice
For the Topping
- ¾ cup all-purpose flour
- 10 tablespoons cold cubed salted sweet cream butter
- ½ cup light brown sugar, packed
- ¾ cup quick oats
- 1-2 tablespoons decorator’s sugar (optional garnish)
SUBSTITUTIONS AND ADDITIONS
LEMON: You can substitute orange zest and fresh orange juice for lemon zest and juice.
GINGER: For a bit of a spicy twist, you can also add a ½ teaspoon of freshly grated ginger.
OLD-FASHIONED OATS: These are also known as rolled oats. It’s fine to use quick-cooking oats for this delicious dessert instead if that’s what you have in the cupboard.
BUTTER: To make this recipe suitable for vegans, you could switch the butter to dairy-free margarine.
How to Make This Rhubarb Strawberry Crisp Recipe
For the Rhubarb Strawberry Filling
STEP ONE: Preheat the oven to 350°F. Spray a 9×9-inch baking pan with nonstick cooking spray. Set it aside.
STEP TWO: Using a large mixing bowl, stir together the rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Stir until all the ingredients are completely combined.
STEP THREE: Pour the fruit mixture into the prepared baking dish and set it aside.
For the Topping
OUR RECIPE DEVELOPER SAYS
You can throw together the topping the night before and store it in the fridge until you are ready to assemble this dish.
STEP ONE: Using a food processor, combine the flour, cubed cold butter, and light brown sugar. Pulse until the mixture is combined and is pea-sized.
PRO TIP:
If you do not have a food processor, you can use a handheld mixer and even a food blender. In a pinch, even a pastry blender could be used.
STEP TWO: Add the oats and pulse just until combined.
STEP THREE: Evenly spread the topping over the strawberry rhubarb filling.
PRO TIP:
To make sure this turns out crisp, take the oat mixture, press into balls, and break off pieces to sprinkle on top. This allows the best air circulation during baking and turns the topping into crispy pieces that resemble nuggets of oatmeal cookie.
STEP FOUR: Evenly sprinkle the decorator’s sugar over the crisp topping,
STEP FIVE: Bake for 50 to 55 minutes, or until the topping is golden brown.
STEP SIX: Allow the crisp to cool slightly before serving.
How To Serve
We suggest pairing this warm strawberry rhubarb crisp à la mode with a scoop of vanilla ice cream or homemade whipped cream. If you are serving up leftovers the next day, make sure to warm it up again before enjoying a dish of this yummy dessert.
A similar dessert that you may also enjoy is our strawberry rhubarb cobbler. Another family favorite are these caramel apple crisp bites.
MORE RHUBARB RECIPES
Storage
IN THE FRIDGE: This classic crisp can be stored in the refrigerator for up to three days. Allow it to cool completely before wrapping it in plastic wrap or aluminum foil. Warm in the microwave or the oven on low heat.
IN THE FREEZER: This easy dessert will last for three months in the freezer in an airtight container. Thaw in the refrigerator overnight before reheating.
This easy strawberry rhubarb crisp is a delightful springtime treat to celebrate the amazing fresh fruit that comes with the season. The crisp is packed with juicy fruit filling made up of fresh strawberries and rhubarb topped with a crumbly topping.
FREQUENTLY ASKED QUESTIONS
What is the difference between a fruit cobbler and a fruit crisp?
Cobblers use either a biscuit or cake mix along with fruit, while crisp toppings are made up of sugar, butter, oats, and cinnamon and have more of a crumbly and granular look.
Where can I get fresh rhubarb?
You can often find rhubarb at farmers’ markets, and if you are lucky, you can sometimes find it at the grocery store.
Is rhubarb poisonous?
The stems, roots, and leaves of rhubarb plants are poisonous because of their high oxalic acid content. The rhubarb stalks, however are not and can be eaten safely.
More Recipes You’ll Love
- Strawberry Cake
- Strawberry Shortcake Fudge
- Strawberry Lemon Blondies
- Strawberry Cheesecake Bites
- Rhubarb Custard Pie
- Strawberry Cobbler
- Oatmeal Cake
- Peach Cobbler
- Blackberry Cobbler
- Strawberry Dump Cake
- Strawberry Crunch Cupcakes
- Rhubarb Upside Down Cake
- No Bake Lemon Pie
- Strawberry Mousse
- Lemon Curd
Rhubarb Strawberry Crisp
The combination of tart rhubarb and sweet strawberries in this rhubarb strawberry crisp is irresistible.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings 6 cups
Ingredients
Filling
- 4 cups chopped rhubarb, ½-inch pieces
- 3 cups chopped strawberries, ½-inch pieces
- 1¼ cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon fresh lemon zest, 1 lemon
- 1 tablespoon fresh lemon juice
Topping
- ¾ cup all-purpose flour
- 10 tablespoons cold cubed salted sweet cream butter
- ½ cup light brown sugar, packed
- ¾ cup quick oats
- 1 to 2 tablespoons decorators sugar, optional garnish
Instructions
Rhubarb Strawberry Filling
- Preheat the oven to 350°F. Spray a 9×9-inch baking pan with nonstick cooking spray. Set it aside.
- Using a large mixing bowl, stir together the rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Stir until all the ingredients are completely combined.
- Pour the filling into the prepared baking dish and set it aside.
Topping
- Using a food processor, combine the flour, cubed cold butter, and light brown sugar. Pulse until the mixture is combined and is pea-sized.
- Add the oats and pulse just until combined.
- Evenly spread the topping over the filling.
- Evenly sprinkle the decorator’s sugar over the topping,
- Bake for 50 to 55 minutes, or until the topping is golden brown.
- Allow the crisp to cool slightly before serving.
Notes
- You can throw together the topping the night before and store it in the fridge until you are ready to assemble this dish.
- If you do not have a food processor, you can use a handheld mixer and even a food blender. In a pinch, even a pastry blender could be used.
- To make sure this turns out crisp, take the oat mixture, press into balls, and break off pieces to sprinkle on top. This allows the best air circulation during baking and turns the topping into crispy pieces that resemble nuggets of oatmeal cookie.
Nutrition
Calories: 561kcal | Carbohydrates: 95g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 161mg | Potassium: 432mg | Fiber: 4g | Sugar: 66g | Vitamin A: 675IU | Vitamin C: 51mg | Calcium: 111mg | Iron: 2mg
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Comments
Mary says
One of my favorite desserts!
Dagmara says
This tastes amazing! Even my husband, who doesn’t like fruit desserts, really liked it.
Maria E. Montellano-Molina says
Definitely will be making this recipe fir my sisters!!!