This Strawberry Rhubarb Crisp is sweet and tart with fresh berries, rhubarb, and rich brown sugar. The crispy oats, juicy fruit, and crunchy pecans are so scrumptious.
If you love strawberry desserts, then you should try this Strawberry Bundt Cake or this Strawberry Cobbler.
Table Of Contents
Recipe Details
This Strawberry Rhubarb Crisp is the perfect warm season dessert. Refreshing and bright, it’s a great dish to serve to family and friends for Easter or Passover, and it’s not hard at all. And if you’ve never had rhubarb, then this delicious recipe is a great introduction.
- TASTE: This crisp is full of fresh, tart, and sweet flavors. The topping is sweetened with brown sugar and nutty pecans.
- TEXTURE: Juicy and syrupy fruit on the inside and topped with a crispy golden brown topping, this dessert is scrumptious.
- TIME: It takes just 45 minutes.
- EASE: This is a fairly easy recipe to make and you can use frozen fruit to make it more convenient.
What You’ll Need
Ingredient Notes
- Strawberries- You can use fresh or frozen, thawed and drained. They are sweet and a little tart.
- Rhubarb- This tart fruit can be fresh or frozen, thawed and drained.
- Oats- Use old fashioned oats for this recipe because they have more chew and structure than quick oats.
- Cornstarch- Added to the sugar, rhubarb, and strawberries, it thickens the juices into a syrup.
- Sugar- Granulated sugar is used for the fruit, and brown sugar adds rich sweetness to the crisp oat topping.
- Pecans- This adds a little crunch and delicious nutty flavor.
Add-ins and Substitutions
- Substitute the nuts- Try this recipe with walnuts, almonds, or hazelnuts.
- Skip the rhubarb- If you can’t get your hands on fresh or frozen rhubarb, you can skip it and just use more strawberries.
- Make it gluten-free- Using gluten-free flour and certified gluten-free oats makes this crisp a great dessert for those who can’t usually have it.
- Substitute the lemon juice- You can also use orange juice or orange zest for this Strawberry Rhubarb Crisp recipe.
How to Make Strawberry Rhubarb Crisp
- Macerate the fruit. Add the sliced rhubarb and strawberries into a large bowl along with the granulated sugar, cornstarch, and lemon juice.
- Mix. Gently mix to combine everything evenly and set aside.
Pro Tip: If you’re using frozen rhubarb, thaw and drain it beforehand to avoid too much liquid in the crisp filling.
- Add the filling first. Add the strawberry rhubarb mixture to a 9×13-inch baking dish and spread it out evenly.
- Then add the topping. Evenly sprinkle on the crisp topping.
- Bake. Preheat your oven to 375 degrees Fahrenheit and bake for about 30 minutes. Serve warm.
Recipe Tips
- Use old fashioned rolled oats- These are less broken down than quick oats, so they hold up better when baking and also have more chew.
- Cut the butter in- Using a pastry cutter is great because it really helps break up the butter into pea-sized pieces, which give the crisp topping texture.
- Spread the topping evenly- Make sure you get full coverage as you add the topping over the fruit mixture for even cooking.
- Check for doneness- Your fruit syrup should be bubbling and the top should be a crispy golden brown when it’s done.
FAQs
Macerating rhubarb in a combination of sugar, lemon juice, and cornstarch brings out the juices while softening it, but not making it mushy.
Strawberries are made up mostly of water, so it’s important if you are using frozen fruit to thaw and drain it before working with it. Extra moisture is going to combine with the juices, creating a runny pie or crisp. Cornstarch and sugar help to thicken the liquids to create a syrup from the juices.
Serving Suggestions
This delicious Strawberry Rhubarb Crisp is crunchy on top and full of sweet-tart fruits in the center. It’s the perfect dessert to serve with ice cream, pie, cookies, or your favorite coffee or tea.
- Ice cream: Serve this dessert with a scoop of No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
- Pies: Pair this crisp with fruity pies, like this Homemade Apple Pie, Simple Cherry Pie Filling in a Homemade Pie Crust, Blueberry Pie, or Perfect Peach Pie.
- Cookies: Enjoy it with some Pecan Shortbread Cookies, Chewy Peanut Butter Oatmeal Cookies, Raspberry Thumbprint Cookies (VIDEO), or Chewy Oatmeal Raisin Cookies.
- Coffee/Tea: Serve this Strawberry Rhubarb Crisp with a Iced Caramel Macchiato, Iced Matcha Latte, Brown Sugar Boba, or Caramel Frappuccino(Starbucks Copycat).
Make This Recipe in Advance
Make ahead: You can macerate the fruit and then cover it and place it in the fridge. You can also make the topping, cover, and refrigerator. Assemble and bake the crisp within a day.
Storing: Store any leftovers of this Strawberry Rhubarb Crisp in an airtight container in the refrigerator for up to 3 days. As it sits, the crust will soften and absorb the fruit juices, so don’t let it sit too long.
Freeze: You can freeze this crisp, but the topping will soften and the fruits get runny when they thaw, so it’s best to just make this simple crisp fresh.
More Crisps, Cobblers, and Tarts!
Full Recipe Instructions
Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is full of sweet and tart fruits and topped with a chewy and crispy oat and pecan topping. It’s fresh and delicious.
Servings: 8
Calories: 536kcal
Instructions
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Add the sliced rhubarb and strawberries into a large bowl along with the granulated sugar, cornstarch, and lemon juice. Tip: if using frozen rhubarb, thaw and drain beforehand.
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Gently mix to combine everything evenly and set aside.
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Use a pastry cutter or blender to mix and cut the butter into the dry ingredients. Mix until the butter is the size of a pea.
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Add the strawberry rhubarb mixture to a 9×13-inch baking dish and spread it out evenly.
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Then evenly sprinkle on the crisp topping. It may look like a lot, but trust me it won’t be too much once it’s baked.
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Preheat your oven to 375 degrees F and bake for about 30 minutes or until it’s bubbling and the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition
Calories: 536kcal | Carbohydrates: 73g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 13mg | Potassium: 585mg | Fiber: 6g | Sugar: 37g | Vitamin A: 660IU | Vitamin C: 44mg | Calcium: 153mg | Iron: 3mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
