Strawberry Rhubarb Crisp has a sweet-tart fruit filling topped with a golden, buttery crumble of flour, oats, and brown sugar, baked to perfection. Serve it warm with a scoop of vanilla ice cream for a dessert you will want to make every time strawberries and rhubarb are in season! It is also delicious when cold! Additionally, I have Blackberry Crisp that you may want to try.
Ingredients & Substitutions
Strawberries: Look for bright red, firm strawberries. Wash them thoroughly and gently pat them dry. After you have washed the strawberries, remove the leafy green parts of the berries. Then, thinly slice or cut them into quarters. (I sliced them for this recipe). If using frozen berries, thaw and drain excess liquid.
Rhubarb: You will need 3 cups of diced rhubarb for this recipe. For reference, that is about 1 pound of rhubarb. You could also use frozen rhubarb, thawed and drained.
Oats: Old-fashioned oats (rolled oats) give the topping a hearty, chewy texture that becomes crispy when baked. If using quick oats, the texture may be different and not be as crunchy.
Butter: For this recipe, you will need cold unsalted butter for the topping. Cold butter is crucial, as it helps create a crumbly texture when combined with the dry ingredients.
Let’s Talk Rhubarb
Experts typically recommend choosing stalks that are fresh, crisp, and free of blemishes and suggest that smaller leaves indicate younger stalks. They also advise avoiding limp stalks or those with split ends. While these guidelines may suit those seeking perfection, they aren’t always practical for everyone. However, I don’t insist on perfection. A few blemishes or larger leaves don’t concern me (they are removed, anyway), and split ends can simply be trimmed off. I’ve used both large and small stalks with great success; each adds something unique to the desserts I prepare. To me, any rhubarb can be good rhubarb when properly prepared.
How To Store Strawberry Rhubarb Crisp
To store strawberry rhubarb crisp, first, let it cool to room temperature. Next, store it, covered, in the refrigerator for up to 3-4 days. If you want to warm it up before serving, heat it in the oven for about 10 minutes. This will help restore the crispiness of the topping. You can also reheat individual servings in the microwave, but be aware that this might soften the topping. This crisp is also delicious cold!
Can I Freeze Strawberry Rhubarb Crisp?
Yes, you can freeze strawberry rhubarb crisp. To freeze the baked crisp, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It will last up to 2-3 months. To serve, thaw the crisp in the refrigerator overnight. Then reheat it in the oven at 350°F for about 15-20 minutes, or until heated through and the topping is crisp.
Strawberry Rhubarb Crisp
Ingredients
Filling
- 3 cups (432 g) fresh strawberries, rinsed, sliced
- 3 cups (366 g) rhubarb, rinsed, sliced
- ½ cup (100 g) light brown sugar, packed
- 3 tablespoons all-purpose flour
Topping
- 1 ½ cups (187.5 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 1 cup (90 g) old-fashioned oats
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray. Set aside.
Filling
- To a large bowl, add strawberries, rhubarb, sugar, and flour. Stir until the fruit is evenly coated. Pour into the prepared baking dish.
Topping
- In a large bowl, combine the flour, brown sugar, and oats.
- Add the cubed butter. Using your hands or a pastry cutter, mix the butter into the flour mixture until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbly.
- Once done, remove the crisp from the oven and let it cool for a few minutes before serving.
- Serve warm, with a scoop of vanilla ice cream.
Video
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Can the recipe be doubled without compromising the texture?