Spring is finally here and the garden is waking up. There is nothing quite like the first Strawberry Rhubarb Crisp of the season. It is bright, sweet, and perfectly tart. This recipe is a true family favorite at my house.
You will love how the house smells while this bakes. It fills the kitchen with a warm, fruity aroma. It is the perfect way to celebrate warmer weather. This dessert is simple and satisfying for any home cook.
Why This Recipe Is a Winner
This recipe is a winner because it balances flavors so well. The tart rhubarb meets sweet strawberries in every bite. It is ready for the oven in just twenty minutes. This makes it great for busy spring weekends.
Your family will definitely ask for seconds of this treat. It is the ultimate comfort food for a sunny afternoon. It uses simple ingredients you likely already have. This is a budget-friendly dessert that feels very special.
Simple Method
You start by tossing the fresh fruit together. Then you mix the buttery oat topping in a bowl. Spread it over the fruit and let the oven work. It is a one-dish wonder that saves you time. Even beginners can master this crisp easily.
Ingredients You’ll Need
These ingredients highlight the best of seasonal produce and pantry staples.
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, chilled and cubed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Step-by-Step
- Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract; toss until the fruit is evenly coated.
- Transfer the fruit mixture into the prepared baking dish, spreading it into an even layer.
- In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
- Integrate the chilled butter cubes into the dry mixture using a pastry cutter or fork until the mixture forms pea-sized crumbs.
- Distribute the crumble topping evenly over the fruit layer in the baking dish.
- Bake for 40 to 45 minutes, or until the fruit juices are bubbling and the topping is golden brown.
- Remove from the oven and allow to rest for 15 to 20 minutes to allow the filling to set before serving.
Best Ways to Enjoy It
Serve this Strawberry Rhubarb Crisp while it is still warm. Add a big scoop of vanilla ice cream on top. The cold cream melts into the tart red juices. It is perfect for a Mother’s Day brunch. You can also enjoy it for a cozy Sunday treat.
Storage & Reheating
Store any leftovers in the fridge for three days. To reheat, use the oven at 350°F for ten minutes. This keeps the topping nice and crunchy for you. Avoid the microwave if you want to keep the texture. You can also freeze it for up to a month.
Recipe Tips
- Use cold butter to get the best crumble texture.
- Do not chop the rhubarb too small or it disappears.
- Choose bright red strawberries for the best natural sweetness.
- Let the crisp rest so the sauce can thicken up.
- For Easter, double the batch to feed a large crowd.
- Add a handful of pecans for an extra crunch.
- Don’t skip the lemon juice as it brightens the fruit.
Ways to Switch It Up
- Swap all-purpose flour for a gluten-free blend if needed.
- Use maple syrup instead of white sugar for a deeper flavor.
- In summer, swap rhubarb for blueberries or extra strawberries.
- Add a pinch of ground ginger to the fruit filling.
Common Questions
Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain them first. This prevents the crisp from becoming too watery while baking.
How do I know when it is done?
Look for the fruit juices bubbling at the edges. The oat topping should be golden and firm to the touch. It usually takes about 45 minutes in the oven.
Will my kids like the tart rhubarb?
Most kids love this because the strawberries add plenty of sweetness. The brown sugar in the topping also helps balance the tartness. It is very kid-approved and fun to eat.
I hope this cozy Strawberry Rhubarb Crisp brightens your spring evenings. It is a sweet way to celebrate the season with your family. Happy baking!
— Lidia
Strawberry Rhubarb Crisp
Ingredients
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons cornstarc h
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup old -fashioned rolled oats
- 1 cup all -purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, chilled and cubed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sal t
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
- In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract; toss until the fruit is evenly coated.
- Transfer the fruit mixture into the prepared baking dish, spreading it into an even layer.
- In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
- Integrate the chilled butter cubes into the dry mixture using a pastry cutter or fork until the mixture forms pea-sized crumbs.
- Distribute the crumble topping evenly over the fruit layer in the baking dish.
- Bake for 40 to 45 minutes, or until the fruit juices are bubbling and the topping is golden brown.
- Remove from the oven and allow to rest for 15 to 20 minutes to allow the filling to set before serving.
