Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is a delicious and easy-to-make dessert that is perfect for any occasion. Made with fresh, juicy strawberries and tart rhubarb, this dish combines the sweet and tangy flavors of summer into one irresistible treat.
Are you looking for more rhubarb recipes for your family? When we have extra rhubarb on hand, we love to make these pecan rhubarb cookies, strawberry rhubarb pie, or this rhubarb strawberry bundt cake.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a great dessert that feels cozy and homemade yet looks impressive enough for gatherings.
- With its crumbly topping and juicy filling, this crisp is a crowd-pleaser for holidays and potlucks.
- You can easily adapt the recipe with your favorite fruits or add a scoop of ice cream for the ultimate treat!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- fresh rhubarb
- fresh strawberries
- sugar
- cornstarch
- vanilla
- salt
- lemon
- flour
- brown sugar
- sugar
- cinnamon
- butter
- oats
- chopped pecans
🔪 How to Make Strawberry Rhubarb Crisp
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Add the chopped strawberries and rhubarb to a large bowl.
- Add the cornstarch, vanilla, salt and stir all together. Add in the lemon zest and juice and mix. Let sit while making the topping.
- In a large bowl, add the flour, brown sugar, sugar, salt and cinnamon and stir together.Add the butter and using a pastry cutter, cut the butter into the mixture until it resembles crumbs.
- Stir in the oats and pecans.
- Spray a 9” x 13” pan with cooking spray. Layer in the fruit on the bottom and sprinkle the flour mixture over the top in an even layer.
- Place in the oven and bake for 45-50 minutes, until the top is golden brown.
🥄 Equipment
Here is the list of the equipment you will need to make this recipe:
- large bowl
- zester or microplane
- large mixing bowl
- Pastry cutter
- 9×13 baking pan
🥫 Storage
- Storage – This fruit crisp can be stored in an airtight container in the fridge for up to 5 days.
- Freezing – You can also freeze it for up to 3 months. Just let it thaw before reheating in the oven or microwave.
- Reheating – To reheat the crisp, place it in a preheated oven at 350°F for about 10-15 minutes, or microwave on high for 1-2 minutes.
Serve With
This apple pear crisp is delicious servand d warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with some caramel sauce drizzled on top for an extra indulgent treat.
💭 Tips
- Use ripe fruits for the best flavor and natural sweetness. The riper the strawberries, the better the crisp will taste.
- If you prefer a slightly less sweet dessert, you can reduce the amount of sugar in the filling or topping without sacrificing flavor.
- We like to serve the crisp, still warm, with a scoop of vanilla ice cream on top. But you can also let it cool completely and enjoy it as a chilled dessert.
⁉️ FAQ
Do you have questions about this strawberry rhubarb crisp recipe? Here are the answers to the most commonly asked questions.
Absolutely! If fresh strawberries and rhubarb aren’t available, frozen fruits are a great alternative. Just make sure to thaw and drain them beforehand to avoid excess liquid in your crisp.
Yes! To make this recipe gluten-free, simply substitute the all-purpose flour in the topping with a gluten-free flour blend. Be sure to also check that your oats are certified gluten-free.
🍽 More Strawberry Recipes
Do you enjoy strawberries? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Rhubarb Crisp
Equipment
- large bowl
- zester or microplane
- large mixing bowl
- Pastry cutter
- 9×13 baking pan
Ingredients
- 1 ½ pounds fresh rhubarb
- 1 pound fresh strawberries
- ½ cup sugar
- 3 Tablespoons cornstarch
- 1 ½ teaspoons vanilla
- ½ teaspoon salt
- Zest from 1 lemon
- 2 teaspoons fresh lemon juice
Topping:
- 1 cup flour
- ¾ cup brown sugar
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter
- 1 cup oats
- ¾ cup chopped pecans
Instructions
- Clean the rhubarb thoroughly and slice into ½” pieces and add to a large bowl.
- Wash and de-stem the strawberries and cut into quarters (or ⅛” if they are on the larger side).
- Add them to the bowl. Add the cornstarch, vanilla, salt and stir all together.
- Add in the lemon zest and juice and mix. Let sit while making the topping.
- Preheat the oven to 350 degrees.
- In a large bowl, add the flour, brown sugar, sugar, salt and cinnamon and stir together.
- Add the butter and using a pastry cutter, cut the butter into the mixture until it resembles crumbs.
- Stir in the oats and pecans.
- Spray a 9” x 13” pan with cooking spray. Layer in the fruit on the bottom and sprinkle the flour mixture over the top in an even layer.
- Place in the oven and bake for 45-50 minutes, until the top is golden brown.
- Remove and let cool.
- Serve with your favorite whipped topping or ice cream!
- Or even a drizzle of heavy cream!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
