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Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It’s the perfect easy summer dessert recipe!
Strawberries are the perfect summer fruit, and they make the best summer desserts. If this dessert looks tasty to you, then you’ll certainly love Homemade Strawberry Cake or Strawberry Cobbler!
Strawberry Rhubarb Crisp
This easy fruit dessert recipe will make everyone happy. Especially when you serve it a la mode with a big scoop of homemade vanilla ice cream on top! I can’t decide whether I prefer eating this mouthwatering treat when it’s piping hot, or the next morning for breakfast! Please tell me I’m not the only one who does that.
This is a fantastic dessert to serve out on the deck when dining al fresco. I also guarantee that if you bring it to a potluck, you’ll have an empty dish to bring home with you.
What does Strawberry Rhubarb Crisp taste like?
The combination of strawberry and rhubarb can’t be beat. One of my favorite things to make with these two fruits is my strawberry rhubarb jam. The flavor of sweet strawberry and tart rhubarb together is what summer tastes like.
The bottom layer of this crisp is just a combination of fresh fruit sweetened with sugar. Lemon juice, vanilla, and corn starch are also added. As the fruit cooks, it softens and thickens. Very similar to that of a fruit pie.
The top layer of the crisp almost tastes like a chewy oatmeal cookie. It’s a simple combination of oats, flour, brown sugar and butter. All that butter not only makes the topping crispy and chewy, but it seeps down into that delicious fruit.
I love to make desserts like this Strawberry Rhubarb Crisp because it tastes as good as a Strawberry Rhubarb Pie, yet it is so much easier to make! No dough chilling or rolling required!
How to choose the best strawberries and rhubarb:
For both fruits, I highly recommend using locally grown strawberries and rhubarb if available. Where I live, they’re both in season for a short period of time, so I stock up and make as many strawberry and rhubarb recipes as my stomach and freezer can handle.
When you’re baking with strawberries, you don’t have to be too particular. Ideally you want them to be solid red all the way through. Strawberries will completely break down when you cook them. If you can’t find sweet and delicious strawberries that are in season, you’re better off using a good quality frozen strawberry than using gross fresh strawberries.
A lot of people aren’t familiar with cooking with rhubarb, so they don’t know how to pick it out. Rhubarb is very much like celery in that you use the stalk. I always look for rhubarb that has a deep red outer color. Some varieties aren’t meant to be red and remain green, even if ripe, so keep that in mind. You want your rhubarb to be firm and hydrated. You’ll often see cut stalks in a bucket of water like fresh cut flowers. If they are not in water, make sure they aren’t floppy and dried out.
Love summer fruit dessert recipes?
Then you’ll love these:
- Homemade Strawberry Sauce
- Perfect Strawberry Shortcake
- The Easiest Fresh Strawberry Pie
- Homemade Strawberry Cake
- Amazing Strawberry Peanut Butter Pie
- Strawberry Tart
- Strawberry Lemonade Cake Recipe
- Strawberry Pound Cake
- Strawberry Frozen Yogurt Pie
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Strawberry Rhubarb Crisp
Ingredients
- 4 cups trimmed and halved or quartered strawberries about 1 ½ pounds
- 2 cups chopped fresh rhubarb
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice about half a lemon
- 1 cup rolled oats
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ teaspoon salt
- ½ cup softened unsalted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray an 8 x 8 x 2-inch, or 9 x 9 x 2-inch baking dish with nonstick cooking spray.
- Add 4 cups trimmed and halved or quartered strawberries , 2 cups chopped fresh rhubarb , ½ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 2 tablespoons fresh lemon juice to a large bowl and stir until the fruit is evenly coated. Transfer into the prepared baking dish.
- In a separate bowl, combine 1 cup rolled oats, ⅓ cup all-purpose flour, ⅓ cup packed brown sugar, and ¼ teaspoon salt. Add ½ cup softened unsalted butter and use clean hands to rub the butter into the oat mixture until combined and crumbly. Sprinkle the crumble evenly over the top of the strawberry mixture.
- Bake 45-50 minutes, until the strawberry mixture is thick and bubbling around the edges and the crumble topping is golden brown.
- Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use previously frozen rhubarb?
Yes, that should work great!
Easy to make-our daughter (11) made it-The whole family loved this
a nice treat, if rarely made, especially since I love rhubarb and how it cuts against the strawberries, thank you
How could I make this low carb? Sugar substitute?
You are welcome to use low carb sugar and/or leave out the oatmeal. It is a dessert and would hate for you to miss out on the flavorful crisp.
Yum! Used 3 cups of strawberries and 3 cups of rhubarb. Thanks!
I wanted to make this tonight, but I just realize I don’t have lemons 🙁
Can I skip that ingredient? I love lemon so hate to do that, but this recipe is calling my name! Haha!
You can use lemon juice if you have that on hand instead of a lemon too. You are welcome to leave it out but it does help with the sweetness. Let me know how it turns out!