Tangy rhubarb, decadent strawberries, and spiced sugar topping are what make this Rhubarb Crisp with Strawberries pop. It takes just 10 minutes to throw together- the hardest part is waiting for it to finish in the oven!
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I just love cooking in season. And two of those seasons are my favorite: Summer and Fall. Autumn brings Pumpkin Muffins and Baked Apples, and summer brings fresh berries which we love to devour in countless ways.
This Rhubarb Strawberry Crisp takes all of the flavors of spring (or summer, depending on where you live) and tops them off with a delicious cinnamon sugar topping.
Rhubarb becomes fork tender when cooked and goes tremendously well with strawberries. The former is very tart, while the latter is very sweet. Mixed together, they have the perfect balance of flavors and textures.
Key Ingredients
Filling
- Fruit- During peak season I make this with fresh fruit. You can also use frozen rhubarb and/or frozen strawberries.
- Cornstarch- this gives the filling that thick, pie filling-like texture.
- Sugar- You can adjust this to more or less depending on your tastes, or how sweet your strawberries are.
Topping
- Oats- Old Fashioned rolled oats will give you the best texture.
- Butter- use cold butter.
- Pecans- Walnuts or chopped almonds are a great substitue, if you don't care for nuts, you can leave them out completely.
How to Make Rhubarb Strawberry Crisp
This is an overview of the instructions, be sure to see the recipe card for all the details.
- Put the chopped rhubarb and strawberries in a mixing bowl. Add the almond extract, and dust with the sugar and cornstarch. Stir gently until the fruit is coated well, and let sit while you make the topping.
- In a separate bowl, add the flour, butter, pecans, oats, salt, cinnamon, and brown sugar. Mix everything together using a pastry blender or just combine with your hands.
- Arrange the fruit mixture on the bottom of your baking dish, in a nice even layer.
- Spread the topping evenly over the fruit layer.
Bake for 30-40 minutes. It's done when it bubbles at the edges and the crisp will turn a beautiful golden brown. We love to serve it with vanilla ice cream or fresh whipped cream.
Expert Tips
- Use any ratio of rhubarb to strawberry that you like- you can even use all rhubarb! If you do, then add some more sugar to compensate for the increased tartness.
- You can make this dish with either fresh or frozen fruit.
- A stand mixer with a paddle attachment can be used to "cut in" the butter and topping ingredients instead of a pastry blender or your hands. Works like a charm!
- Start checking the dessert at 30 minutes as all ovens are not created equally. If you are using a convection oven, it typically cooks things 5-10 minutes faster.
Why This Recipe Works
- Perfect blend of sweet and tart.
- Almond extract- this is my not-so-secret ingredient that elevates the flavor.
- Crowd pleaser- It's a perfect way to use seasonal produce and people will beg for more!
Frequently Asked Questions
A crumble is a baked fruit dish with a streusel topping made out of butter, flour, and sugar and sometimes includes nuts.
A crisp is very similar to a crumble. It is also a baked fruit dish that has a streusel topping, but it's a little lighter in texture and usually includes oats.
It will be runnier straight out of the oven and thicken as it cools. If it is still runny after cooling, you may not have used enough cornstarch.
Yes! Frozen fruit works just as well as fresh. You may need a few extra minutes of baking time.
Storing and Reheating
If you're going to eat this within a few days, keeping it covered, on the countertop is just fine. If it will take you longer, store it in the fridge for up to a week.
To reheat the crisp, put it in a 300° oven for 15-20 minutes, until it's warmed throughout. If the topping begins to brown too much, loosely tent some foil over the top of the pan.
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📋 Recipe
Rhubarb Crisp with Strawberries
Equipment
- 9x13 pan
- Pastry blender Optional for 'cutting in' butter. Can be done with your hands or a stand mixer with a paddle attachment.
- Stand Mixer with paddle attachment Optional for 'cutting in' butter. Can be done with a pastry blender or hands.
Ingredients
Filling
- 4 cups rhubarb chopped into ½ pieces
- 2 cups strawberries diced
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure almond extract
Topping
- ½ cup all purpose flour
- 1 ½ cups old fashioned rolled oats
- ¼ cup pecans chopped
- ½ cup butter 1 stick cold, and cut into tablespoons
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup brown sugar
Instructions
- Preheat the oven to 350°
- Place the chopped rhubarb and strawberries in a bowl, sprinkle with sugar, cornstarch, and almond extract.
- Stir to combine, and let sit while you make the topping.
- Cut the stick of butter up into tablespoon size pieces or smaller.
- Put the flour, butter, pecans, oats, salt, cinnamon, and brown sugar into a bowl. Use a pastry blender or your hands to thoroughly mix everything together.
- Spread the rhubarb mixture evenly in a 9 x 13 dish.
- Sprinkle the topping over the rhubarb mixture so it is evenly distributed.
- Bake for 35-40 minutes. The filling will be bubbling at the edges and the topping should be golden brown.
- Serve warm with ice cream or whipped cream.
Notes
- Start checking the dessert at 30 minutes as all ovens are not created equally. If you are using a convection oven, it typically cooks things 5-10 minutes faster.
- You can use all rhubarb instead of a mixture of rhubarb and strawberries. If you do, you may want to add a little bit more sugar as rhubarb is more tart.
- This dessert can be made with fresh or frozen fruit. I like to freeze strawberries when they are in peak season and use them the rest of the year.
- If you use frozen fruit, you may need to increase your bake time slightly.
Nutrition
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