Strawberry Rhubarb Crisp Easy Amazing Recipe

When late spring rolls in and farmers markets stack up ruby stalks beside bright berries, I start craving Strawberry Rhubarb Crisp. The smell alone pulls everyone into the kitchen. Sweet strawberries soften the tart rhubarb, and that golden oat topping turns crisp and toasty in the oven. It feels simple, yet it tastes special.

A quick, enticing overview introducing the sweet-tart flavor, crunchy topping, and why this recipe is a reader favorite.

Strawberry Rhubarb Crisp brings together juicy strawberries and tangy rhubarb in a jammy filling that bubbles at the edges. Meanwhile, a buttery oat topping bakes into crisp clusters that crack under your spoon. Because it uses basic pantry staples, this recipe works every time. As a result, readers love how easy and reliable it feels.

Why You’ll Love This Strawberry Rhubarb Crisp

First, this Strawberry Rhubarb Crisp comes together with simple steps and everyday ingredients. You mix the fruit, stir the topping, then bake.

Also, the sweet tart balance tastes just right. The strawberries add natural sweetness, while the rhubarb keeps the filling bright.

Meanwhile, the filling thickens beautifully thanks to cornstarch, so you get that jammy texture without soupiness.

Finally, the oat topping stays crisp on top while the fruit bubbles underneath. Therefore, every bite gives you soft and crunchy in one spoonful.

What You’ll Need for the Filling

For the filling, you need 6 cups fresh rhubarb sliced into half inch pieces and 2 cups fresh strawberries chopped the same size. Then add 1 tablespoon lemon juice, 1 cup granulated sugar, and 1 quarter cup cornstarch.

The rhubarb brings sharp tart flavor and structure. The strawberries soften and release juices as they bake. Meanwhile, lemon juice brightens everything. Sugar balances the tang, and cornstarch thickens the juices into a glossy, vibrant base.

About Rhubarb

Rhubarb looks like pink celery, yet it tastes boldly tart. Because of that sharp flavor, it pairs beautifully with sweet fruit. When it bakes, it turns tender but still holds a little shape. That texture makes Strawberry Rhubarb Crisp feel hearty rather than mushy.

Choosing and Preparing Rhubarb

Look for firm stalks with bright color and no limp spots. Then trim off the ends and discard any leaves. After that, slice the stalks into even half inch pieces so they cook evenly. If the stalks feel thick, cut them lengthwise first, then chop.

Ingredients for the Crisp Topping

For the topping, gather 1 cup packed brown sugar, 1 cup all purpose flour, 3 quarters cup old fashioned rolled oats, 1 teaspoon ground cinnamon, and 1 half teaspoon kosher salt. Then add 6 tablespoons softened unsalted butter and 2 tablespoons vegetable oil.

Brown sugar adds deep sweetness, while flour gives structure. Oats create texture and crunch. Meanwhile, cinnamon adds warmth, and salt sharpens flavor. Butter brings richness, and oil helps the topping stay crisp instead of dry.

How to Make Strawberry Rhubarb Crisp

First, heat your oven to 375°F and place the rack in the center. Meanwhile, lightly grease a 9 by 13 inch baking dish.

Next, mix the sliced rhubarb, chopped strawberries, and lemon juice in a large bowl. Then add the granulated sugar and cornstarch. Stir well until every piece of fruit looks coated.

After that, spread the fruit mixture evenly into your baking dish. Make sure the fruit sits in an even layer so it cooks evenly.

In another bowl, combine brown sugar, flour, oats, cinnamon, and salt. Then add the softened butter and vegetable oil. Use your fingers or a fork to press and mix until the mixture turns crumbly.

Do not overmix. Instead, leave some larger clumps. Those chunks bake into crisp golden bites on top of the Strawberry Rhubarb Crisp.

Scatter the topping evenly over the fruit. Cover the surface, yet let a few small gaps peek through.

Then bake for 45 to 50 minutes. The filling should bubble around the edges, and the topping should turn golden brown.

Finally, let the Strawberry Rhubarb Crisp rest for about 15 minutes. As a result, the filling thickens and scoops more cleanly.

Tips for Perfect Texture

First, avoid packing the topping too tightly. Lightly crumble it so air can circulate.

Next, check the center for bubbling, not just the edges. That shows the cornstarch activated fully.

Meanwhile, give the crisp time to rest. If you scoop too soon, the filling will run. However, a short rest makes a big difference.

Easy Variations

You can stir in a splash of vanilla for extra depth.

Also, add a little lemon zest to brighten the filling.

Meanwhile, chopped pecans or walnuts add crunch to the topping.

If you like, swap part of the strawberries for raspberries or blueberries. The base recipe still works beautifully.

If you enjoy fruit crisps, you might also love this easy rhubarb crisp for a more classic version. Or try the Classic Rhubarb Crisp dessert when you bake with frozen fruit.

Serving Suggestions

Serve Strawberry Rhubarb Crisp warm for the best texture. The topping stays crisp, and the filling tastes bright and cozy at the same time.

Meanwhile, a scoop of vanilla ice cream melts into the fruit and creates creamy contrast. You can also add whipped cream if you prefer something lighter.

Because this crisp rests before serving, the flavors settle and the juices thicken. Therefore, each spoonful feels balanced and satisfying.

Storage and Reheating

You can store Strawberry Rhubarb Crisp uncovered at room temperature for up to two days if you want the topping to stay crisp.

However, for longer storage, refrigerate it in an airtight container for up to four days.

To reheat, warm individual portions in the microwave. Meanwhile, for a crispier top, reheat in a 350°F oven until warmed through.

If the topping browns too quickly during baking, loosely tent foil over the dish. That simple step protects the surface while the fruit finishes cooking.

Nutrition at a Glance

Each serving, based on 16 portions, contains about 219 calories. You also get 40 grams of carbohydrates, 6 grams of fat, and 2 grams of protein. Meanwhile, each portion includes 27 grams of sugar, 11 milligrams of cholesterol, and 80 milligrams of sodium. Therefore, it feels like a treat, yet it fits nicely into a balanced dessert plan.

More Such Recipes

• Quick Rhubarb Muffins easy treat
• Easy Cherry Pie Bars dessert recipe
• Strawberry Crinkle Cookies quick dessert
• Flaky Cherry Crumb Pie dessert
• Mini Lemon Blueberry Cheesecakes dessert
• Fluffy Strawberry Mousse dessert

You can also follow along on Pinterest and connect on Facebook for more fresh dessert ideas.

FAQ

Final Thoughts

Strawberry Rhubarb Crisp feels humble, yet it delivers bright flavor and cozy texture in every bite. Because it uses simple ingredients and clear steps, anyone can make it with confidence. So gather your fruit, preheat the oven, and let your kitchen fill with that sweet tart aroma.

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