What is the difference between rhubarb crisp and crumble?

Both desserts bake fruit under a streusel topping. However, a crisp usually includes oats in the topping, which create more crunch. A crumble often skips oats and uses mostly flour, butter, and sugar.

What is rhubarb crisp?

Rhubarb crisp is a baked dessert made with sweetened rhubarb and a crumbly topping. When you combine strawberries and rhubarb, you get Strawberry Rhubarb Crisp, which balances sweet and tart flavors beautifully.

Should rhubarb be cooked before making a crumble?

No, you do not need to cook rhubarb first. Instead, slice it and mix it with sugar and cornstarch. As it bakes, it softens and releases juices that thicken into a jammy filling.

Can you make strawberry rhubarb crisp with frozen rhubarb?

Yes, you can use frozen rhubarb. However, thaw and drain it first to remove excess moisture. Then proceed with the recipe as written so your Strawberry Rhubarb Crisp sets properly.

Strawberry Rhubarb Crisp Easy Amazing Recipe

Description

Strawberry Rhubarb Crisp features a sweet tart jammy filling made with fresh rhubarb and strawberries, topped with a buttery oat crumble that bakes golden and crisp. Perfect served warm with vanilla ice cream.

Ingredients

Scale

6 cups fresh rhubarb, sliced 1/2 inch

2 cups fresh strawberries, chopped 1/2 inch

1 tablespoon lemon juice

1 cup granulated sugar

1/4 cup cornstarch

1 cup packed brown sugar

1 cup all purpose flour

3/4 cup old fashioned rolled oats

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, softened

2 tablespoons vegetable oil

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Instructions

1. Heat oven to 375°F and place rack in the center.

2. Lightly grease a 9×13 inch baking dish.

3. In a large bowl, mix rhubarb, strawberries, and lemon juice.

4. Add granulated sugar and cornstarch and stir until evenly coated.

5. Spread fruit mixture evenly into prepared baking dish.

6. In another bowl, combine brown sugar, flour, oats, cinnamon, and salt.

7. Add softened butter and vegetable oil and mix until crumbly.

8. Scatter topping evenly over fruit, leaving some larger chunks.

9. Bake 45 to 50 minutes until filling bubbles at edges and topping turns golden.

10. Let rest 15 minutes before serving so filling thickens.

Notes

Let the crisp cool briefly so the filling sets and serves cleanly.

If topping browns too quickly, tent loosely with foil.

Store uncovered at room temperature up to 2 days for a crisp topping.

Refrigerate up to 4 days in an airtight container.

Best served warm with vanilla ice cream.

Prep Time: 35 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 219
Sugar: 27 g
Sodium: 80 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 11 mg