The Best Strawberry Rhubarb Crisp

why make this recipe

This crisp is easy, fast, and full of bright fruit flavor. It uses simple pantry items and fresh fruit. You get a warm, crunchy top and soft, sweet-tart filling. It works for dessert, brunch, or a small crowd.

introduction

This Strawberry Rhubarb Crisp mixes sweet strawberries with tart rhubarb for a balanced taste. The oat topping adds good crunch and butter flavor. For another easy, family-friendly main dish idea, see garlic parmesan chicken meatloaves.

how to make The Best Strawberry Rhubarb Crisp

Preheat the oven and prepare the fruit. Make the oat topping and spread it over the fruit in a baking dish. Bake until the top is golden and the fruit is bubbly. Let the crisp cool a bit so the filling sets. Serve warm with ice cream or cream.

Ingredients :

• 2 cups strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract.
3. Pour this mixture into a greased baking dish.
4. In another bowl, combine rolled oats, flour, brown sugar, melted butter, and cinnamon.
5. Spread the oat mixture evenly over the fruit mixture in the baking dish.
6. Bake for about 45 minutes or until the top is golden and the fruit is bubbly.
7. Let it cool slightly before serving.

how to serve The Best Strawberry Rhubarb Crisp

Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve with plain yogurt for a lighter choice. Cut into squares and use a wide spatula to lift pieces.

how to store The Best Strawberry Rhubarb Crisp

Cool the crisp to room temperature. Cover the dish with plastic wrap or move leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes to bring back the crisp top. You can freeze leftovers in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.

tips to make The Best Strawberry Rhubarb Crisp

• Use firm, fresh rhubarb and ripe strawberries for best flavor.
• Cut fruit into even pieces so it cooks evenly.
• Do not overmix the oat topping; stir until just combined.
• If fruit is very tart, add a bit more sugar to the fruit mix.
• Let the crisp rest 10–15 minutes after baking so the filling sets.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) to the topping for extra crunch.
• Stir 1/2 teaspoon ground ginger into the fruit for warm spice.
• Use half strawberries and half blueberries if you do not have rhubarb.
• Make it gluten-free by using gluten-free oats and a gluten-free flour blend.

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid first, or add 5–10 more minutes to baking time.

Q: Can I make this ahead?
A: Yes. Assemble the crisp and keep it covered in the fridge for up to 24 hours before baking.

Q: How do I know it is done?
A: The top should be golden brown and the fruit should bubble at the edges.

Q: Can I reduce the sugar?
A: You can cut the granulated sugar a little if your strawberries are very sweet, but do not remove the cornstarch or the filling may be too runny.

The Best Strawberry Rhubarb Crisp

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delicious blend of sweet strawberries and tart rhubarb topped with a crunchy oat mixture.

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Ingredients

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• 2 cups strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract in a bowl.
3. Pour this mixture into a greased baking dish.
4. Combine rolled oats, flour, brown sugar, melted butter, and cinnamon in another bowl.
5. Spread the oat mixture evenly over the fruit mixture in the baking dish.
6. Bake for about 45 minutes or until the top is golden and the fruit is bubbly.
7. Cool slightly before serving.

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Notes

Serve warm with vanilla ice cream or whipped cream. For lighter choices, consider plain yogurt.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg