This recipe for Strawberry Rhubarb Crisp checks all of the boxes; easy, delicious, refreshing, and perfect to feed a crowd. Its warm goey middle paired with its satisfyingly crunchy, crumbly top, will have you and everyone else coming back for seconds.
The Best Strawberry Rhubarb Crisp
It’s midsummer, which means that your rhubarb is probably taking over your garden and the grocery stores are basically giving away their strawberries. Use this to your advantage and whip up our easy and satisfying Strawberry Rhubarb Crisp (or try these Strawberry Rhubarb Bars!). It’s got all the flavors of summer wrapped up into a warm bake, topped with crunchy oats, and just the right amount of sweetness. Add some whip cream or ice cream on top for the ultimate summer treat. And if rhubarb isn’t your style, we’ve got you covered. Check out our Blueberry Crisp or our Strawberry Crisp recipes!
What You Will Need
- strawberries – whether they’re fresh picked or from the market, strawberries bring the perfect amount of sweetness to this recipe. We prefer fresh, but frozen will work if you’re in a pinch.
- rhubarb – this vibrant veggie brings a subtle citrus flavor with just a hint of tartness.
- vanilla – a splash of flavor.
- kosher salt – a pinch is plenty.
- whole wheat flour – this is used as a thickening agent to keep all these yummy flavors from getting runny. Gluten free flour will work as well.
- coconut sugar – this helps to macerate the strawberries and rhubarb a bit so they get nice and bubbly!
- honey – another subtle summer flavor that can’t be missed.
- lemon juice, nutmeg, & cinnamon – fresh and light meets warm and nutty with these three key ingredients.
- rolled oats & whole wheat flour – the perfect base for a delicious crispy topping – again, use gluten-free flour if you prefer and look for gluten-free certified oats if that is important to you.
- brown sugar – add a touch of extra sweetness – coconut sugar is an easy substitute here.
- butter – it wouldn’t be dessert without it. Plus, this is what makes your topping nice and golden brown. Use regular or dairy-free butter if you prefer.
- topping: you can’t beat the classics – stick with whip cream or vanilla ice cream. Option to use regular or dairy free.
Can I Substitute Frozen Strawberries For Fresh Ones
While we prefer fresh strawberries, especially when they’re in season, frozen will work. We just suggest to let them thaw and then drain them to keep your filling from becoming watery during the baking process.
Can I Freeze Strawberry Rhubarb Crisp
Yes! Once you have it all prepared in a non-porcelain baking dish, you can cover it tightly and store it in the freezer for up to one month. When you are ready to bake you can place it in a preheated oven and then make sure you add some time to your total cook time. It will probably take closer to 50 minutes to bake from frozen.
Does Strawberry Rhubarb Crisp Need To Be Refrigerated
Once cooled, simply cover with plastic wrap and let sit at room temperature for up to three days. Place in the fridge for any additional days.
How To Make Strawberry Rhubarb Crisp
While the oven is preheating to 375 degrees F., combine strawberries, rhubarb, vanilla extract, salt, whole wheat flour, coconut sugar, honey, lemon juice and nutmeg in a medium-sized bowl. Then transfer to 9×9 baking pan. Dot the top of the Strawberry Rhubarb mix with the tablespoon of butter broke up into pieces.
Combine Crisp Mix ingredients together in a medium sized bowl.
Use a fork or pastry cutter to mix together.
Cover the Strawberry Rhubarb Mixture with the Crisp mixture.
Place uncovered in the oven on the middle rack for 45-50 minutes or until the strawberry rhubarb mix is nice and bubbly. Remove from the oven and let cool for 10-15 minutes.
Serve with your favorite vanilla bean ice cream (regular or dairy-free).
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Other Recipes You Might Like
Vegan Blackberry Cheesecake Jars
Gluten Free Strawberry Shortcake
Strawberry Rhubarb pie
No Bake Raspberry Pie
Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Strawberry Rhubarb Crisp – a simple, delicious and easy strawberry rhubarb crisp recipe! The perfect summer dessert!
Ingredients
Strawberry Rhubarb Mix:
- 3 cups fresh strawberries, quartered
- 2 1/2 cups fresh rhubarb, cut into 1 inch or smaller chunks
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup whole wheat flour
- 1/2 cup coconut sugar
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
Crisp Mix:
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/2 cup light brown sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
Instructions
- Preheat oven to 375 degrees F.
- Combine strawberries, rhubarb, vanilla extract, salt, whole wheat flour, coconut sugar, honey, lemon juice and nutmeg in a medium-sized bowl. Transfer to 9×9 baking pan. Break up the tablespoon of butter and dot the top of the Strawberry Rhubarb Mix.
- Combine Crisp Mix ingredients and use a fork or pastry cutter to mix together.
- Cover the Strawberry Rhubarb Mixture with the Crisp mixture.
- Place in the oven (middle rack and uncovered) for 45-50 minutes or until the strawberry rhubarb mix is nice and bubbly.
- Remove from oven and let cool 10-15 minutes.
- Serve with your favorite vanilla bean ice cream (regular or dairy-free).
Notes
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream.
- Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
- Frozen Strawberries: I wouldn’t recommend using frozen strawberries, but you can. The resulting texture may be a bit softer as there may end up being excess water/liquid.
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