Can you smell that irresistible aroma of sweet strawberries mingling with tart rhubarb wafting through your kitchen? It’s the kind of scent that draws you in, making your mouth water in anticipation of that first delicious bite. The delightful crunch of a rhubarb crisp topped with a buttery, golden-brown crumble is enough to make anyone’s heart skip a beat. Not only is this dessert comforting, but its vibrant colors and delectable flavors can brighten any occasion, from a cozy family dinner to a delightful summer barbecue.
This rhubarb crisp recipe, infused with the sweetness of strawberries, is incredibly easy to whip up, making it a fantastic choice for busy weeknights or when you’re craving something delightful without all the fuss. Just think about how satisfying it is to combine all the ingredients in one bowl, create a crumbly topping, and let the oven do the rest! With this easy recipe on hand, you’ll always have a delicious dessert to share or savor on your own.
why make this recipe
One of the greatest reasons to dive into this rhubarb crisp is its irresistible taste. The combination of sweet strawberries mixed with the tangy flavor of rhubarb creates a vibrant harmony that dances on your taste buds. Each bite is both sweet and slightly tart, making it a beautifully balanced dessert.
This recipe is remarkably straightforward. You don’t need to be a pastry chef to achieve that perfectly crunchy topping—the steps are simple enough for anyone to follow, saving you time and effort in the kitchen. Just mix, bake, and enjoy!
Beyond its taste and simplicity, this rhubarb crisp is budget-friendly. Fresh rhubarb is often in season during the spring and summer months, allowing you to take advantage of local farmer’s markets for fresh ingredients. Plus, it’s a versatile dish, allowing for plenty of variations depending on what you have on hand or your personal preferences.
how to make Pin by Jayne Lents on Recipes | Rhubarb crisp, Strawberry rhubarb crisp, Rhubarb recipes
Ingredients
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour (for topping)
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
Directions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish lightly.
- In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, 1/4 cup flour, salt, and vanilla extract. Toss until the fruit is well-coated. Pour into the prepared baking dish and spread evenly.
- In another bowl, mix the rolled oats, 1 cup of flour, brown sugar, and melted butter until the mixture is crumbly. Then, sprinkle this topping evenly over the fruit layer.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling at the edges. You’ll know it’s done when it fills your kitchen with that delightful aroma!
- Allow it to cool for at least 15 minutes before serving. Enjoy it warm or at room temperature.
how to serve Pin by Jayne Lents on Recipes | Rhubarb crisp, Strawberry rhubarb crisp, Rhubarb recipes
Serve your rhubarb crisp warm, as the comforting heat enhances its flavors. A scoop of vanilla ice cream or a dollop of freshly whipped cream on top can elevate this dessert, creating an indulgent delight that guests will rave about. For an extra touch, sprinkle some toasted walnuts or almonds on top right before serving for a delightful crunch. This dish is perfect for summer picnics or cozy family gatherings, transforming everyday moments into something special.
how to store Pin by Jayne Lents on Recipes | Rhubarb crisp, Strawberry rhubarb crisp, Rhubarb recipes
To keep your rhubarb crisp fresh, store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to preserve it longer, you can freeze it; simply let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can last in the freezer for up to 3 months. To reheat, place it in a 350°F oven for around 15-20 minutes, or until warmed through. Always check if your leftover crisp is still good by looking for any signs of spoilage, like off odors or a change in texture.
tips to make Pin by Jayne Lents on Recipes | Rhubarb crisp, Strawberry rhubarb crisp, Rhubarb recipes
- Prep ahead: Slice and measure your fruit the night before to save time.
- Swap ingredients: Substitute brown sugar for white sugar for a richer flavor.
- Avoid soggy topping: Ensure that you mix the dry ingredients well for an even, crisp topping.
- Use rolled oats: For more texture, consider old-fashioned oats instead of quick oats, as they’ll add chewiness.
- Make it your own: Boost flavor with a pinch of cinnamon or nutmeg for warming spices.
- Mind the serving size: Use a sharp knife to serve clean slices rather than a spoon, which can make it hard to plate nicely.
- Compensating for moisture: If your rhubarb is juicy, add an extra tablespoon of flour to absorb excess liquid.
- Transform leftovers: Use leftover crisp as a topping for yogurt or ice cream for a quick breakfast or dessert.
- Flavor boost: Add a splash of lemon juice to the fruit mixture for some brightness.
- Even baking: Rotate your pan halfway through baking to ensure even cooking and browning.
variation
- Vegan Delight: Swap butter for coconut or vegan margarine, and use maple syrup instead of sugar for a plant-based option that doesn’t compromise on flavor.
- Nutty Protein Boost: Add in some chopped almonds or walnuts to the oat topping for added crunch and nutritional value.
- Gluten-Free Goodness: Use almond flour in place of all-purpose flour and make sure your oats are certified gluten-free to enjoy this dessert without worry.
- Zesty Twist: Add some zest from an orange or lemon to the fruit mixture to give it a refreshing citrus kick, perfect for summer.
- Spicy Kick: Integrate a sprinkle of ginger or cardamom into the fruit mix to create a warm, spicy undertone for chilly nights.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the rhubarb and strawberry mixture and keep it refrigerated the evening before. Then, just mix the topping and bake it when you’re ready to serve.
How do I store leftovers?
Place any leftover rhubarb crisp in an airtight container in the fridge for up to four days. Make sure it cools down properly before sealing to keep it fresh.
Can I freeze this dish?
Yes, this crisp freezes well. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw overnight in the fridge before reheating.
What can I substitute for rhubarb?
If you’re unable to find rhubarb, you can use a mix of tart apples and cranberries as an alternative, though the taste will vary slightly.
How do I prevent the topping from burning?
Cover the crisp with aluminum foil halfway through baking if it starts to brown too quickly. This ensures your topping will cook thoroughly without burning.
Is this dish gluten-free?
With a simple substitution of gluten-free flour and certified gluten-free oats, you can enjoy this delicious treat without gluten.
Can I double/halve this recipe?
Definitely! You can easily scale the recipe up or down, just remember to adjust the baking time as needed. Keep an eye on it during the last stages to ensure it doesn’t overcook.
What if I don’t have a baking dish?
If you’re lacking a traditional baking dish, any oven-safe casserole dish or even a cast-iron skillet will work well to make your rhubarb crisp. Just be sure to adjust the cooking time as necessary.
Strawberry Rhubarb Crisp
Ingredients
Filling
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
Topping
- 1 cup rolled oats
- 1 cup all-purpose flour for topping
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish lightly.
- In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, 1/4 cup flour, salt, and vanilla extract. Toss until the fruit is well-coated.
- Pour into the prepared baking dish and spread evenly.
Topping
- In another bowl, mix the rolled oats, 1 cup of flour, brown sugar, and melted butter until the mixture is crumbly.
- Sprinkle this topping evenly over the fruit layer.
Baking
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
- Allow to cool for at least 15 minutes before serving.