Easy Strawberry Rhubarb Crisp
There’s a good chance that your pantry is stocked with everything you’ll need for this easy recipe. And since the best produce is in-season produce, we highly suggest making a visit to your local farmers markets to pick up some fresh rhubarb and fresh strawberries. Of if you’ve got your own garden, this is the best way to put all of those rhubarb stalks to good use!
Looking for More Summer Dessert Recipes Like This?
Then you’ve got to try our easy blueberry crisp and our strawberry rhubarb bars. Both use fresh ingredients and just a handful of pantry staples.
Substitutions
- whole wheat flour – This could easily be swapped for all purpose flour. And we tested this recipe with 1-to-1 gluten-free works and it’s just as good as regular flour.
- rolled oats or old-fashioned oats – Certified gluten-free oats just as well as traditional. Quick oats will work too, but it will change the consistency of the crumble topping as these are cut smaller than rolled oats.
- butter – For dairy sensitive folks, swap regular butter out for dairy-free butter. And then just make sure to use dairy-free ice cream and whipped cream.
How To Make Strawberry Rhubarb Crisp
Step 1: While the oven is preheating to 375 degrees F., combine the filling ingredients of strawberries, rhubarb, vanilla extract, salt, whole wheat flour, coconut sugar, honey, lemon juice and nutmeg in a medium bowl and give it all a good stir to combine. Then transfer the fruit mixture to a 9×9 baking dish. Break up a tablespoon of butter into chunks and sprinkle them over the top of the mixture.
Step 2: Combine the crisp ingredients in a small bowl.
Step 3: Use a fork or a pastry cutter to mix the topping mixture until its combined, yet still crumbly.
Step 4: Evenly distribute the crumble topping in an even layer over the fruit mixture.
Step 5: Now place your uncovered crisp 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.
Step 6: Last, but certainly not least, add a scoop of vanilla ice cream and/or whipped cream and you’re good to go!
Can I Substitute Frozen Strawberries For Fresh
Technically, yes. But we wouldn’t recommend it. Frozen strawberries tend to hold a lot of moisture, which can create a sloppy finished product. However, if frozen is all you have on hand, let them thaw and then let the excess water drain to help keep your crisp as stable as possible.
Storage & Freezer
- Store any leftover strawberry rhubarb crisp covered in the refrigerator for up to 4 days. While it can sit out for a few hours while serving, we recommend refrigerating it once completely cooled since the fruit filling is highly perishable. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through. The crisp topping will soften slightly during storage but will crisp back up when reheated in the oven.
- Did you know that this is a freezable recipe? Once your strawberry & rhubarb crisp as cooled to room temperature, tightly wrap the entire crisp, or individual portions, in plastic wrap or use a another type of freezer safe storage container and store them in the freezer for up to three months.
Recipe FAQs and Tips
- what does strawberry rhubarb crisp taste like? Imagine a strawberry pie with a hint more tartness thanks to the rhubarb. The crumble top is reminiscent of a pie crust, but with more texture and a mild nutty flavor thanks to the oatmeal.
- What are the nutritional facts of strawberry rhubarb crisp? This recipe comes to 260 calories per serving. Scroll down to the recipe card for the complete nutritional information.
- When is the best time to make strawberry rhubarb crisp? The best time to make this yummy dessert is in late spring or early summer when both strawberries and rhubarb have some overlap in their growing season. This timeframe is specific to the midwest, so check your local seasonal produce growing guide.
- Does Strawberry Rhubarb Crisp Need to Be Refrigerated? Yes. After the crisp has cooled completely, cover and store it in the refrigerator for up to 4 days. Because the filling contains fresh fruit, refrigeration is the safest option and helps maintain the best flavor and texture.
Other Fruit Desserts You Might Like
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Ingredients
Strawberry Rhubarb Mix:
- 3 cups fresh strawberries, quartered
- 2 ½ cups fresh rhubarb, cut into 1 inch or smaller chunks
- ½ cup coconut sugar
- ¼ cup whole wheat flour
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- pinch kosher salt
- 1 tablespoon butter
Crisp Mix:
- 1 cup rolled oats
- ½ cup light brown sugar
- ¼ cup whole wheat flour
- 6 tablespoons butter, softened
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch kosher salt
Serving Suggestion:
- vanilla ice cream
Instructions
- Prep: Preheat oven to 375℉.
- Strawberry Rhubarb Mixture: Combine 3 cups fresh strawberries, 2 ½ cups fresh rhubarb, ½ cup coconut sugar, ¼ cup whole wheat flour, 1 tablespoon honey, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon nutmeg and pinch kosher salt in a medium-sized bowl. Transfer to 9×9 baking pan. Break up 1 tablespoon butter and dot the top of the Strawberry Rhubarb Mix.
- Make Crisp: In a separate bowl, add 1 cup rolled oats, ½ cup light brown sugar, ¼ cup whole wheat flour, softened butter, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and pinch kosher salt. Use a fork or pastry cutter to fully combine.
- Bake: 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.
- Cool + Serve: 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: Store any leftover strawberry rhubarb crisp covered in the refrigerator for up to 4 days. While it can sit out for a few hours while serving, we recommend refrigerating it once completely cooled since the fruit filling is highly perishable. Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through. The crisp topping will soften slightly during storage but will crisp back up when reheated in the oven.
- 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.
Nutrition
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