I absolutely love this sweet rhubarb and strawberry crumble because it’s like a nostalgic hug in a bowl, blending tangy and sweet notes just perfectly. Plus, the crispy oat topping paired with a scoop of vanilla ice cream makes it irresistibly Instagram-worthy and comfortingly delicious!
What I really love about my Strawberry Rhubarb Crisp is the delightful combination of sweet strawberries and tangy rhubarb. I use 4 cups of fresh rhubarb and 3 cups of strawberries, so the texture and flavor in this dessert are fantastic.
It’s also a great source of vitamins C and K. Topped with a buttery oat and brown sugar crumble, the dessert is elevated by 1 teaspoon of vanilla extract.
Ingredients
Rhubarb:
Pungent and sharp, high in roughage and vitamin K.
Strawberries:
Succulent sweetness, abundant in vitamin C and antioxidants.
Granulated Sugar:
Satisfies the fruit’s sweetness; harmonizes the acidity of rhubarb.
Cornstarch:
Enriches fruit juices, bestows a shiny exterior.
Rolled Oats:
Adds depth, solid whole grains that are high in fiber.
Brown Sugar:
Presents notes of caramel and a slight sweetness reminiscent of molasses.
Cinnamon:
Spicy warmth amplifies fruit flavors.
Butter:
Enriches, aids in attaining the golden color and crisp finish on toppings.
Ingredient Quantities
- 4 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
1. Prepare your oven by setting it to a temperature of 375°F (190°C).
2. In a spacious mixing bowl, pair the segmented strawberries with the diced rhubarb.
3. To the fruit, add the granulated sugar, cornstarch, and vanilla extract; then mix well to coat evenly.
4. Pour the fruit combination into a 9×13-inch baking dish and spread it evenly.
5. In another mixing bowl, mix together the ingredients of the first bowl. The first bowl contains the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
6. Drizzle the warm melted butter over the dry mixture, and mix it until it coalesces into a crumbly, sandy texture.
7. Distribute the oat mixture evenly over the fruit in the baking dish.
8. Put the baking dish in the oven that has been set to preheat. Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbly.
9. Take the dish out of the oven and let it cool a little before serving.
10. Serve warm. You can optionally add a scoop of vanilla ice cream or a dollop of whipped cream.
Equipment Needed
1. Oven
2. 9×13-inch baking dish
3. Mixing bowls (2)
4. Measuring cups
5. Measuring spoons
6. Cutting board
7. Knife
8. Wooden spoon or spatula
9. Whisk (optional, for mixing dry ingredients)
10. Oven mitts or pot holders
FAQ
- Can I use frozen strawberries and rhubarb?If fresh is not available, frozen can be used; however, they must be thawed first and any excess liquid must be drained to prevent a watery crisp.
- How do I know when the crisp is done?The filling should be bubbling around the edges, and the topping should be golden brown after baking for about 45 to 50 minutes at 350°F (175°C).
- Can I make this recipe gluten-free?Certainly, swap the all-purpose flour for a gluten-free flour blend and make sure the oats you use are certified gluten-free.
- Can I reduce the sugar in the recipe?The sugar in the filling and topping can be cut by a third, but the flavor of the filling might be a little more tart, and the topping a little less crisp. Here’s how to do it:
- What can I use instead of butter for a dairy-free version?The butter can be replaced with equal amounts of coconut oil or a dairy-free substitute for butter.
- Is it necessary to add cornstarch?The fruit filling is thickened with cornstarch; without it, the crisp might be rubbier.
- Can I prepare the crisp ahead of time?The crisp can be put together and kept in the refrigerator, unbaked, for up to one day before serving. Remember to let it warm back up to room temperature before it goes into the oven.
Substitutions and Variations
1/2 cup of honey or maple syrup can substitute for granulated sugar.
Substitute arrowroot powder for cornstarch in an equal amount.
Try using 1 teaspoon of almond extract for a different flavor instead of vanilla extract.
Replace rolled oats with the same amount of quick oats for a more refined texture.
For a gluten-free version, substitute a gluten-free flour blend for the all-purpose flour.
Pro Tips
1. Enhance Flavor Depth: For a deeper flavor, sprinkle a small pinch of nutmeg or ginger into the oat mixture. These spices complement both the rhubarb and strawberries well.
2. Prevent Sogginess: To avoid a soggy topping, gently press the oat mixture down onto the fruit before baking. This helps it form a crispier crust.
3. Add Texture: Consider adding a handful of chopped nuts, like pecans or almonds, to the oat mixture. This adds a satisfying crunch to the topping.
4. Fruit Variations: If strawberries aren’t in season, or for a different flavor profile, try substituting half of the strawberries with raspberries or blueberries. Each brings a unique taste that pairs well with rhubarb.
5. Keep Rhubarb Fresh: To maintain the rhubarb’s vibrant color and flavor, choose the freshest stalks available, and avoid cooking the fruit topping before baking. Fresh fruit will ensure a lively, tart component.
Strawberry Rhubarb Crisp Recipe
My favorite Strawberry Rhubarb Crisp Recipe
Equipment Needed:
1. Oven
2. 9×13-inch baking dish
3. Mixing bowls (2)
4. Measuring cups
5. Measuring spoons
6. Cutting board
7. Knife
8. Wooden spoon or spatula
9. Whisk (optional, for mixing dry ingredients)
10. Oven mitts or pot holders
Ingredients:
- 4 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions:
1. Prepare your oven by setting it to a temperature of 375°F (190°C).
2. In a spacious mixing bowl, pair the segmented strawberries with the diced rhubarb.
3. To the fruit, add the granulated sugar, cornstarch, and vanilla extract; then mix well to coat evenly.
4. Pour the fruit combination into a 9×13-inch baking dish and spread it evenly.
5. In another mixing bowl, mix together the ingredients of the first bowl. The first bowl contains the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
6. Drizzle the warm melted butter over the dry mixture, and mix it until it coalesces into a crumbly, sandy texture.
7. Distribute the oat mixture evenly over the fruit in the baking dish.
8. Put the baking dish in the oven that has been set to preheat. Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbly.
9. Take the dish out of the oven and let it cool a little before serving.
10. Serve warm. You can optionally add a scoop of vanilla ice cream or a dollop of whipped cream.
