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Strawberry Rhubarb Crisp Recipe

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4.7 from 79 reviews

This Strawberry Rhubarb Crisp is a delightful combination of sweet strawberries and tart rhubarb, topped with a buttery oat crumble baked to golden perfection. Perfect for a cozy dessert served warm with ice cream or whipped cream.

Ingredients

Fruit Mixture

  • 4 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon

Topping

  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish to prevent sticking.
  2. Make the Fruit Mixture: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, 1/4 cup flour, and ground cinnamon. Mix well and let the mixture sit while preparing the topping, allowing the flavors to meld and the sugar to draw out juices.
  3. Prepare the Topping: In a separate bowl, mix the rolled oats, 1/4 cup all-purpose flour, brown sugar, and the melted unsalted butter. Stir until the mixture becomes crumbly and evenly combined, creating a buttery oat topping.
  4. Assemble the Crisp: Pour the fruit mixture into the greased baking dish and spread it evenly. Then, sprinkle the oat topping evenly over the fruit mixture, covering the surface completely.
  5. Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the fruit is bubbly and the topping is golden brown and crisp.
  6. Cool and Serve: Remove from the oven and allow the crisp to cool slightly before serving. Enjoy warm with a scoop of ice cream or a dollop of whipped cream for an indulgent treat.

Notes

  • Use fresh, ripe strawberries and rhubarb for the best flavor and texture.
  • Feel free to adjust the sugar amount to taste, especially if your fruit is very sweet or tart.
  • For a nuttier topping, add chopped nuts like pecans or walnuts to the oat mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
  • Gluten-free flour can be substituted for all-purpose flour to make this dessert gluten-free.

Find it online: https://mealsbykate.com/strawberry-rhubarb-crisp-recipe/