Classic Strawberry Rhubarb Crisp – Looking for a dessert. That perfectly balances sweet and tart? This Classic Strawberry Rhubarb Crisp is your answer. The combination of juicy strawberries. And tangy rhubarb. Topped with a buttery, cinnamon-infused crumble. Creates a comforting. And irresistible treat. With just the right amount of sweetness. This dessert is a nostalgic favorite. That will leave your taste buds. Craving more.
The first time I made this Classic Strawberry Rhubarb Crisp. It was a spontaneous decision. Driven by a fresh harvest. From our backyard garden. My husband had just brought in a basket overflowing with rhubarb. And our son had picked the ripest strawberries he could find. The combination seemed perfect. And I knew I had to make something special. As the crisp baked in the oven. The aroma filled our home. Drawing everyone to the kitchen. When we finally dug in. It was love at first bite. The tangy rhubarb. Paired with the sweet strawberries. And crunchy topping. Was pure bliss. And it quickly became a family favorite.
What makes this Classic Strawberry Rhubarb Crisp truly special?
This Classic Strawberry Rhubarb Crisp. Is a delightful blend of contrasting flavors. And textures. The tartness of the rhubarb. Is perfectly balanced. By the sweetness of the strawberries. While the buttery, oat-filled topping. Adds a satisfying crunch. It’s an easy-to-make dessert. That brings out the best of spring. And summer produce. Making it a great choice for any occasion. From casual family dinners. To holiday gatherings.
What You Need To Make This Classic Strawberry Rhubarb Crisp Recipe?
Rhubarb: Look for stalks that are bright to deep red in color. For the best flavor. Rhubarb’s tartness is key. To balancing the sweetness of the strawberries.
Strawberries: Fresh, ripe strawberries. Add a burst of sweetness. That pairs beautifully. With the rhubarb.
Lemon Juice: This adds a subtle zing. That enhances the overall flavor of the filling.
Cornstarch: Helps thicken the filling. Ensuring the crisp isn’t too runny.
Brown Sugar: Adds a deep, caramel-like sweetness to the topping. That complements the tart filling.
Old-Fashioned Rolled Oats: These give the topping its signature crunch.
Unsalted Butter: Softened butter is crucial. For achieving that crumbly topping texture.
Steps To Make Classic Strawberry Rhubarb Crisp:
Step 1: Preheat your oven to 375°F. And position the oven rack in the middle.
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Step 2: For the Filling: In a large bowl, mix the rhubarb, strawberries, and lemon juice. Add sugar, stir well, then sprinkle the cornstarch over the top. And mix until everything is fully incorporated. Transfer the mixture to a 9″ x 13″ baking dish. Make sure to scrape in all the juices. And sugar from the bowl. Spread the filling evenly in the dish. And lightly press it down.
Step 3: For the Topping: In a medium bowl, combine all the topping ingredients. Use a pastry cutter or your hands. To mix until large crumbs form. Sprinkle the topping evenly over the filling. Leaving about an inch of the filling exposed. Around the edges. The topping should have a rough, crumbly texture. So avoid pressing it down.
Step 4: Bake: Place the dish in the oven. And bake for 45-50 minutes. Or until the filling is bubbling around the edges. And the topping is golden brown and crisp. If the topping is browning too quickly. Cover the dish loosely with foil. Once done, remove from the oven. Let it cool on a rack for 15 minutes before serving. Serve with vanilla ice cream. For an extra treat.
Tip:
When making this Classic Strawberry Rhubarb Crisp. It’s crucial to choose rhubarb stalks that are deep red. And around ¾” thick. The color isn’t just for show—it indicates the stalks are sweeter. And less fibrous. Pairing this with ripe, juicy strawberries. Creates a perfect balance of tart. And sweet. For the topping, use room-temperature butter. To achieve a crumbly texture. And don’t press it down too much. The uneven crumbles. Will give your crisp a delightful, rustic finish. For an extra touch. Add a pinch of nutmeg to the topping. To enhance the warm flavors.
Frequently Asked Questions:
Can I use frozen rhubarb and strawberries?
Yes. You can use frozen fruit. But be sure to thaw and drain them well before using. To avoid excess moisture in the crisp.
How do I store leftovers?
Store any leftover crisp in an airtight container. In the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour. With a gluten-free flour blend. And make sure your oats are certified gluten-free.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Strawberry Rhubarb Crisp
Ingredients
Strawberry Rhubarb Filling:
- 6 c sliced fresh rhubarb about ½" slices
- 2 c chopped fresh strawberries ½" pieces
- 1 tbsp freshly squeezed lemon juice
- 1 c granulated sugar
- ¼ c cornstarch
Topping:
- 1 c packed brown sugar
- 1 c all-purpose flour
- ¾ c old-fashioned rolled oats not quick-cooking oats
- 1 tsp cinnamon
- ½ tsp kosher salt
- 6 tbsp unsalted butter softened to room temperature
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F. And set the oven rack in the middle.
- For the Filling: Mix the rhubarb, strawberries, and lemon juice in a large bowl. Add sugar and stir well. Then evenly sprinkle cornstarch over the top. And mix until fully combined. Transfer the filling to a 9" x 13" baking dish. Spreading it evenly. And lightly pressing it down.
- For the Topping: In a medium bowl, combine all topping ingredients. Use a pastry cutter or your hands. To mix until large crumbs form. Sprinkle the topping evenly over the filling. Leaving about an inch of the filling exposed around the edges. The topping should look crumbly and rough. Not pressed down.
- Bake: Place the dish in the oven. And bake for 45-50 minutes. Until the filling is bubbling. And the topping is golden brown and crisp. If the topping browns too quickly. Cover loosely with foil. Let the crisp cool for 15 minutes before serving. Enjoy with vanilla ice cream if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
