Description
This Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb and the sweetness of strawberries, topped with a buttery, cinnamon-laced oat crumble. Easy to prepare, it’s the perfect spring or summer dessert, best served warm with a scoop of vanilla ice cream.
Ingredients
Units
Scale
Strawberry Rhubarb Filling
- 6 cups sliced (1/2″ slices) fresh rhubarb (preferably bright to deep red stalks, about 3/4″ thick)
- 2 cups chopped (1/2″ pieces) fresh strawberries
- 1 tablespoon freshly squeezed lemon juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
Topping
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 3/4 cup old fashioned rolled oats (not quick cooking oats)
- 1 teaspoon cinnamon
- 1/2 teaspoon Morton kosher salt
- 6 tablespoons unsalted butter, softened to room temperature (do not melt)
- 2 tablespoons vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 375°F and place the oven rack in the middle position. This ensures even baking for the crisp.
- Prepare Strawberry Rhubarb Filling: In a large bowl, combine the sliced rhubarb, chopped strawberries, and lemon juice. Stir in the granulated sugar until well mixed. Sprinkle the cornstarch evenly over the mixture and stir until fully incorporated. Transfer all of the filling, along with any juices, into a 9″ x 13″ baking dish. Spread it evenly and press down lightly. Set aside while preparing the topping.
- Make Topping: In a medium bowl, add the brown sugar, all-purpose flour, rolled oats, cinnamon, salt, softened butter, and vegetable oil. Use a pastry cutter or your hands to cut and mix the ingredients together until large crumbs form. The topping should be crumbly with some larger pieces for great texture.
- Top the Filling: Sprinkle the crumble topping evenly over the rhubarb-strawberry filling, making sure to leave about 1 inch of the filling exposed around the perimeter of the baking dish. Do not press or smooth the topping; it should look rustic and uneven to achieve maximum crispiness.
- Bake: Bake in the preheated oven for 45-50 minutes until the filling is bubbling at the edges and the topping is golden brown and crisp. If the topping browns too quickly, tent the baking dish loosely with foil for the remainder of the baking time.
- Cool and Serve: Remove the dish from the oven and set on a cooling rack. Let rest for at least 15 minutes before serving to allow the filling to set. Serve warm, ideally with vanilla ice cream for the best experience.
Notes
- The crisp topping stays fresh and crunchy if left uncovered at room temperature for up to two days.
- Use rhubarb stalks that are bright to deep red for the best flavor and appearance.
- Slicing fruit uniformly ensures even baking.
- Perfect paired with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 210
- Sugar: 22g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg