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Strawberry Rhubarb Crisp Recipe

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3.9 from 10 reviews

This Strawberry Rhubarb Crisp is a delightful, tangy-sweet dessert combining fresh rhubarb and strawberries with a crisp, buttery oat topping. Baked to golden perfection, it’s a comforting treat perfect for spring and summer gatherings, served warm with vanilla ice cream.

Ingredients

Fruit Filling

  • 6 cups sliced fresh rhubarb (½” slices, bright to deep red stalks about ¾” thick)
  • 2 cups chopped fresh strawberries (½” pieces)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup granulated sugar
  • ¼ cup cornstarch

Topping

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • ¾ cup old fashioned rolled oats (not quick cooking)
  • 1 teaspoon cinnamon
  • ½ teaspoon Morton kosher salt
  • 6 tablespoons unsalted butter (softened to room temperature, do not melt)
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the middle to ensure even baking.
  2. Prepare Filling: In a large bowl, combine the sliced rhubarb, chopped strawberries, and freshly squeezed lemon juice. Stir in the granulated sugar until well mixed. Then sprinkle cornstarch evenly over the mixture and stir thoroughly to incorporate it fully.
  3. Transfer Filling: Pour the fruit mixture into a 9″ x 13″ baking dish, scraping down the bowl to gather all juices and sugars. Spread it evenly and press lightly to form a uniform layer.
  4. Make Topping: In a medium bowl, add brown sugar, all-purpose flour, rolled oats, cinnamon, kosher salt, softened unsalted butter, and vegetable oil. Use a rigid pastry cutter to cut the ingredients together until large crumbs form. The resulting topping should be crumbled and coarse.
  5. Apply Topping: Sprinkle the topping mixture evenly over the fruit filling, leaving about 1″ of the filling exposed around the edges. For texture, crumble the topping by hand and avoid pressing it down; it should maintain a rough, crumbly surface.
  6. Bake: Place the baking dish in the oven and bake for 45-50 minutes or until the fruit filling is thick and bubbling at the edges and the topping is golden brown and crisp. If the topping browns too quickly, tent the dish loosely with aluminum foil to prevent burning.
  7. Cool and Serve: Remove the crisp from the oven and let it rest on a cooling rack for 15 minutes. Serve warm, optionally with scoops of vanilla ice cream for a delicious finish.

Notes

  • Use bright red rhubarb stalks for the best color and flavor.
  • Softened butter should be room temperature, not melted, to achieve the right crumbly topping texture.
  • The topping should be rough and crumbly, not smooth or pressed down.
  • If the topping browns too fast, tent with foil to protect it during baking.
  • Letting the crisp rest after baking helps the filling thicken properly before serving.

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