If you’re looking for a dessert that perfectly balances sweet and tart with a warm, crunchy topping, then you’re going to fall head over heels for this Strawberry Rhubarb Crisp Recipe. It’s the kind of dish that feels like a cozy hug straight from the oven—juicy strawberries and tangy rhubarb come together under a buttery, golden crisp topping that’s simply irresistible. Whether you’re making it for a festive gathering or a quiet weeknight treat, this crisp hits all the right notes and showcases the vibrant flavors of spring and summer in every bite.
Ingredients You’ll Need
The magic of this Strawberry Rhubarb Crisp Recipe lies in its simplicity—just a handful of ingredients that are easy to find, yet each one plays a crucial role in crafting the perfect balance of taste, texture, and color. Fresh fruit brings brightness and zest, while the flour and butter combine to form that dreamily crumbly topping you’ll want to devour by the spoonful.
- 2 cups fresh strawberries, hulled & sliced: The natural sweetness and juiciness complement the rhubarb’s tartness beautifully.
- 2 cups rhubarb stalks, chopped: Adds a tangy punch that makes every bite lively and fresh.
- ½ cup granulated sugar: Tossed with the fruit to balance the rhubarb’s tart edge.
- 1 cup all-purpose flour: Helps thicken the fruit mixture and forms part of the crisp topping.
- ¼ cup granulated sugar: Whisked into the dry ingredients to add just the right amount of sweetness to the topping.
- 1 Tbsp baking powder: Gives the topping a subtle lift and lightness.
- ½ cup unsalted butter, cold & cubed: The secret to that golden, flaky topping—cold butter creates those irresistible crumbly bits.
- ¾ cup whole milk (or buttermilk): Adds moisture and richness to the crisp topping for a tender finish.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prepare Your Oven and Fruit
Start by preheating your oven to 350°F (175°C). This ensures it’s perfectly heated by the time your crisp is ready for baking. While the oven warms up, wash, hull, and slice those gorgeous fresh strawberries. Chop the rhubarb stalks into bite-sized pieces—it’s best to keep them relatively uniform so everything cooks evenly and you get that harmonious texture in each spoonful.
Step 2: Combine the Fruit Mixture
Next, toss your strawberries and rhubarb together with the ½ cup granulated sugar and 1 cup all-purpose flour in a large bowl. This mixture sets the stage for the filling, where the sugar balances the sharpness of rhubarb, and the flour helps to create a thick, jammy consistency as it bakes. Let this fruit mixture sit for 10 minutes—this resting time lets the sugar draw out the juices, making the filling beautifully tender and full of flavor.
Step 3: Make the Crisp Topping
While the fruit rests, turn your attention to the topping. In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt (note: here, oats are typically included, so for this recipe, you can add 1 cup oats). Then, add the cubed cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. This cold butter is crucial—it melts during baking, creating that irresistible golden, crunchy topping that contrasts with the juicy fruit below.
Step 4: Assemble and Bake
Grease a baking dish lightly to prevent sticking, then pour your fruit mixture evenly into the dish. Spread the crumbly topping evenly over the fruit layer—it’s important to cover every nook and cranny for maximum crunch. Pop the assembled crisp into your preheated oven and bake for 35 to 40 minutes until the topping is gorgeously golden and the fruit filling is bubbling away beneath—this bubbling is your sign that it’s perfectly cooked and ready to enjoy.
Step 5: Cool and Serve
Once baked, let your strawberry rhubarb crisp cool slightly before serving. This resting period helps the filling set up just right so it’s not too runny and enhances all those blended, comforting flavors that make this dessert so memorable. Trust me, patience here pays off, especially when you’re about to dive into something this delightful.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
A dollop of vanilla ice cream on top is classic for a reason—it melts into the warm crisp, adding creaminess that complements the sweet and tart fruit perfectly. You might also try a spoonful of whipped cream or a sprinkle of toasted nuts like almonds or pecans for an extra texture boost.
Side Dishes
This crisp shines as a standalone dessert, but for a full sweet finish, try pairing it with a simple cup of strong coffee or a lightly brewed herbal tea. If you want to get fancy, a scoop of lemon sorbet on the side can also add a fresh contrast to the warm fruit dessert.
Creative Ways to Present
If you’re hosting, serve the crisp in individual ramekins for an elegant touch that feels personal and special. Layered in clear glass jars, it makes for a charming picnic treat or gift. For a brunch twist, add a scoop of Greek yogurt alongside to bring in a tangy balance that wakes up the palate.
Make Ahead and Storage
Storing Leftovers
Leftovers of your Strawberry Rhubarb Crisp Recipe can be stored covered in the refrigerator for up to 3 days. Keep it tightly sealed to preserve the crisp topping’s texture as best as possible, and you’ll find it delicious even the next day.
Freezing
You can freeze the crisp either before or after baking. If freezing before baking, assemble the crisp in a freezer-safe dish, cover tightly, and bake it straight from the freezer adding an extra 10–15 minutes to baking time. For already baked crisp, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
To revive the crisp’s warm, crunchy glory, reheat individual portions in a microwave for about 30 to 60 seconds, or better yet, use a 350°F oven for 10–15 minutes to restore that fresh-from-the-oven texture. Keep an eye on it so the topping doesn’t over-brown.
FAQs
Can I use frozen strawberries and rhubarb?
Absolutely! Frozen fruit works well if fresh isn’t available. Just be sure to thaw and drain any excess liquid before mixing, so your crisp doesn’t become too watery.
What can I substitute for rhubarb if I can’t find it?
If rhubarb is out of season or hard to find, green apples or tart cherries make great substitutes, bringing that same tangy brightness to complement the strawberries.
Is it okay to use margarine instead of butter?
Butter is preferred for its flavor and texture, but if you need to use margarine, choose a firm one and keep it cold to achieve a good crumb topping, though results may be slightly less rich.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with gluten-free flour blends, and make sure your oats are certified gluten-free. The crisp will still be delicious and perfect for those avoiding gluten.
How do I prevent the topping from getting soggy?
Using cold butter and cutting it into the dry ingredients until crumbly is key. Also, baking the crisp until the topping is golden brown and letting it cool slightly helps maintain that lovely crunch.
Final Thoughts
This Strawberry Rhubarb Crisp Recipe has a special place in my heart, and I’m confident it will win yours over too. The delightful mix of sweet and tart fruit beneath a buttery crunchy topping is pure comfort in every bite. Whether you’re new to baking crisps or a seasoned dessert lover, give this recipe a go and savor the joy it brings to your table and taste buds.
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Rhubarb Crisp is a delightful dessert combining the tartness of rhubarb with the sweet juiciness of fresh strawberries, topped with a buttery, crumbly oat topping. Baked to golden perfection, it’s a comforting treat perfect for any occasion.
Ingredients
Fruit Mixture
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp salt
Crisp Topping
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, cold & cubed
Additional
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Wash and slice strawberries, and chop rhubarb into bite-sized pieces to prepare the fruit base.
- Prepare Fruit Mixture: In a large bowl, combine the sliced strawberries and chopped rhubarb with ½ cup granulated sugar, 1 cup all-purpose flour, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Mix gently and let sit for 10 minutes to allow the flavors to meld and the fruit to release some juice.
- Make Crisp Topping: In another bowl, combine 1 cup all-purpose flour, ¾ cup rolled oats, ¼ cup brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Cut in the cold, cubed unsalted butter with a pastry blender or fingers until the mixture becomes crumbly and coarse.
- Assemble Dessert: Grease a baking dish lightly. Pour the fruit mixture into the dish, spreading it evenly. Sprinkle the crumbly oat topping evenly over the fruit layer.
- Bake: Place the baking dish into the preheated oven and bake for 35-40 minutes, or until the crisp topping is golden brown and the fruit mixture is bubbly around the edges.
- Cool and Serve: Remove from the oven and allow to cool slightly for about 10 minutes before serving. This helps the crisp to set and makes serving easier.
Notes
- Using buttermilk instead of whole milk in the topping adds a pleasant tang that complements the tart rhubarb.
- For extra texture, stir in ½ cup chopped nuts such as pecans or walnuts into the crisp topping.
- Serve warm with vanilla ice cream or whipped cream for a classic dessert experience.
- This crisp can be made ahead and reheated; cover with foil and warm in a 300°F oven for 15 minutes before serving.
