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The Best Easy Strawberry Rhubarb Crisp
Julia

Strawberry Rhubarb Crisp Recipe (Sweet and Tart!)

5 from 4 votes
This Rhubarb Strawberry Crisp has 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. Fresh and juicy tart rhubarb paired with sweet strawberries create a classic dessert for any occasion. This recipe can be done with all purpose flour, almond flour or gluten free flour blend.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Baking, Dessert
Cuisine: American
Calories: 479
Ingredients Method Nutrition Notes

Ingredients
  

Strawberry Rhubarb Filling
  • 1 pound rhubarb stalks trimmed and sliced ½-inch thick
  • 10- ounce strawberries hulled and quartered
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice fresh
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon optional
  • ¼ teaspoon nutmeg optional
​Crisp Topping
  • ¾ cup flour or gluten free flour blend, spooned and leveled
  • ½ cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 cup old fashioned rolled oats

Method
 

  1. Wash and rinse rhubarb and strawberries. Pat dry with paper towels or kitchen towel.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large mixing bowl combine fruit filling ingredients: rhubarb, strawberries, sugar, cornstarch, vanilla. Mix until the fruit is nicely coated. Add in your spices, if using. Set aside.
  4. In a large bowl combine topping ingredients: add flour, oats, brown sugar, white sugar and salt. Stir in melted butter and mix with a fork until the batter becomes crumbly.
  5. Spread the filling mixture out in a buttered 10-inch pie dish or a similar size cast iron skillet.
  6. Sprinkle the topping evenly on top.
  7. Bake in the middle rack of oven for 45-50 minutes or until the topping is becoming crisp, golden brown and fruit bubbling.
  8. Tak out of the oven and let cool for about 15-20 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!

Nutrition

Calories: 479kcalCarbohydrates: 74gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 232mgPotassium: 409mgFiber: 5gSugar: 45gVitamin A: 556IUVitamin C: 35mgCalcium: 143mgIron: 2mg

Notes

  • Why is my rhubarb crisp soggy? The main reason could be that you haven’t baked it long enough. Both rhubarb and strawberries release moisture as the crisp cooks and the top filling should be baked through.
  • Can you freeze a strawberry rhubarb crisp? 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.
  • You can use frozen rhubarb and strawberries, but for the best natural flavor use ripe fruit.
  • I recommend placing a sheet of aluminum foil in the bottom of the oven, the filling may start bubbling and pour over the edges.
  • Stick to recipe quantities and don’t increase the amount of Strawberries as these release more moisture than rhubarb.

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