Strawberry Rhubarb Crisp Recipe (Sweet and Tart!)

This Rhubarb Strawberry Crisp has it all - a perfect balance of tangy and sweet flavors, warming spices, crumbly and buttery topping served with a dollop of vanilla ice cream for ultimate decadence.

Juicy tart rhubarb paired with sweet strawberries create a classic dessert for any occasion.

Strawberry Rhubarb Crisp

For the best flavor, use fresh and seasonal rhubarb and fresh strawberries that complement each other well in terms of texture and flavor. 

Whereas you can make this rhubarb crisp exceptionally only with ripe strawberries, you can’t really make a good crisp with just tart rhubarbs.

Strawberries add lots of sweet flavors that work well in balancing out the tartness of rhubarb creating a perfect match for this spring dessert.

Tips

• For a smaller batch choose the amount of servings in the recipe card or prep the crisp in individual mini ramekins.
• I recommend placing a sheet of aluminum foil in the bottom of oven, the filling may start bubbling and pour over the edges.
• For ensuring your crisp stays crispy please follow the recipe instructions and use a kitchen scale to measure out the ingredients. Over-adding the butter or in reverse, using too little butter may affect the crispiness of the pie.
• Stick to recipe quantities and don’t increase the amount of Strawberries as these release more moisture than rhubarb. 
• You should not end up with watery filling as you have sugar and cornstarch in the filling that both help to thicken the berry sauce. For the filling to set, allow the crisp to cool.

• Fresh rhubarb and strawberries have stronger, sweet, and tart flavors compared to frozen fruit or even canned versions. Frozen may work but will result in bland-tasting muted flavors.
• The texture does matter. You can still make it with frozen rhubarb but the crisp will become overly soft and mushy. The same thing will happen with strawberries + they tend to release even more liquid when cooked. The crisp filling will not look the same when using fresh ingredients. 
• Just like with banana recipes, the more ripe fruit and berries the less sugar you need to add. Frozen fruit may require more sugar and this will also change the look and feel of this crisp.

• Vanilla ice cream - the classic flavor combination. Vanilla bean ice cream works great because it balances out the sweetness of the fruit. Serve the crisp warm with a scoop of ice cream on top. Other flavors to consider: lemon ice cream, strawberry or berry ice cream, or sorbet.
• Whipped cream - make it homemade! You only need heavy cream for this and a good electric mixer. Adding sweetener and vanilla extract is totally optional.
• Yogurt - consider a lighter topping option, a simple greek yogurt, plain without sugar added. You can also use creme fraiche or mascarpone.
• Caramel sauce + ice cream - Try my Coconut Caramel or Pumpkin Caramel. You could also use melted chocolate for this.
• Lemon curd - or raspberry or strawberry curd.
• Traditionally these kinds of desserts are served with warm drinks like tea or coffee but I like to make it even more fruity by serving it with Strawberry aqua fresca or Margaritas.

• To Store. Store leftovers in the fridge wrapped in aluminum foil. Reheat in the oven at 300 degrees Fahrenheit covered with aluminum foil until warmed through.
• To Freeze. You can freeze leftovers for up to 2-3 months. Or freeze unbaked crisp: follow the recipe instructions until it’s time to bake. Wrap the crisp tightly with an aluminum or freezer-friendly lid) wrap and freeze for 2-3 months. Allow the crisp to thaw and come to room temperature. It should not be cold before baking.

• Mix in some shredded coconut, chopped macadamia nuts, pecans, walnut or almond flakes, and oatmeal (old-fashioned or quick oats) to the topping.
• Chocolate - add good quality cocoa powder for an added pop of color or for more rich chocolate flavor some chocolate chips or chocolate shaving. I prefer dark chocolate here.
• Citrus - try something different by mixing in some orange juice, lime, or lemon juice, or zest to your filling.
• Fresh herbs - rosemary, thyme, basil or mint add delicious herbal notes to any dessert.  You only need a little mixed in the filling or served on top for freshness.
• Other fruit and berries - make this crisp with other filling such as apples, peaches, mango, raspberries, blackberries.
• Spices - cinnamon and nutmeg are classic here but you could add ground ginger, cardamom, allspice, and cloves. With any new spice additions, start with a small amount and taste as you go. You may need to experiment with flavor combinations until you find the right amount and balance. 
• Dairy free and Vegan modification - instead of dairy butter use vegan butter or coconut oil for the topping. 
• You can make it crisp without oats but the topping will not be as crisp as it should be. If you're GF, go for certified gluten free oats.

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