This strawberry rhubarb crisp is a delightful mix of sweet and tart flavors from fresh berries, rhubarb, and rich brown sugar. The combination of crispy oats, juicy fruit, and crunchy pecans creates a scrumptious dessert.
If you enjoy strawberry desserts, you may also like to try the Strawberry Bundt Cake or the Strawberry Cobbler.
Recipe Details
This Strawberry Rhubarb Crisp is a perfect dessert for the warm seasons. It’s refreshing, bright, and a wonderful dish to share with family and friends during Easter or Passover. Plus, it’s not difficult to make. If you’ve never tried rhubarb before, this delicious recipe is an excellent introduction.
- TASTE: The crisp offers a blend of fresh, tart, and sweet flavors, with a sweetened topping of brown sugar and nutty pecans.
- TEXTURE: With juicy and syrupy fruit inside and a crispy golden-brown topping, this dessert is truly delightful.
- TIME: It only takes 45 minutes to prepare.
- EASE: This recipe is relatively easy to make, and you can use frozen fruit for added convenience.
What You’ll Need
Ingredient Notes
- Strawberries- Fresh or frozen, thawed, and drained strawberries add a sweet and slightly tart flavor.
- Rhubarb- This tart fruit can be used fresh or frozen, thawed, and drained.
- Oats- Opt for old-fashioned oats for their chewy texture and structure.
- Cornstarch- When combined with sugar, rhubarb, and strawberries, cornstarch thickens the juices into a syrupy consistency.
- Sugar- Granulated sugar is used for the fruits, while brown sugar enhances the sweetness of the oat topping.
- Pecans- Pecans provide a crunchy texture and a delightful nutty flavor.
Add-ins and Substitutions
- Substitute the nuts- Experiment with walnuts, almonds, or hazelnuts in place of pecans.
- Skip the rhubarb- If fresh or frozen rhubarb is unavailable, you can increase the amount of strawberries and omit the rhubarb.
- Make it gluten-free- Consider using gluten-free flour and certified gluten-free oats for a dessert suitable for individuals with gluten sensitivities.
- Substitute the lemon juice- Orange juice or orange zest can be used as alternatives in this Strawberry Rhubarb Crisp recipe.
How to Make Strawberry Rhubarb Crisp
- Macerate the fruit. Combine sliced rhubarb and strawberries in a large bowl with granulated sugar, cornstarch, and lemon juice.
- Mix. Gently mix the ingredients to ensure even distribution and set aside.
Pro Tip: If using frozen rhubarb, be sure to thaw and drain it beforehand to prevent excess liquid in the crisp filling.
- Instructions for the topping: Combine flour, oats, baking powder, cinnamon, salt, brown sugar, and chopped pecans in a bowl.
- Blend in the butter: Use a pastry cutter or blender to mix and incorporate the butter into the dry mixture until it resembles peas.
- Layer the filling: Spread the strawberry rhubarb mixture evenly in a 9×13-inch baking dish.
- Top off with the crisp: Sprinkle the prepared topping evenly over the filling.
- Bake: Preheat the oven to 375 degrees Fahrenheit and bake for approximately 30 minutes. Serve warm for a delightful treat.
This delectable Strawberry Rhubarb Crisp has a crispy topping and is filled with a combination of sweet-tart fruits. It’s a fantastic dessert to enjoy with a side of ice cream, pie, cookies, or your preferred choice of coffee or tea.Recipe Tips– Opt for old fashioned rolled oats as they maintain their structure better during baking and provide a chewy texture.
– Incorporate the butter using a pastry cutter to create pea-sized butter pieces that add texture to the crisp topping.
– Ensure to spread the topping evenly over the fruit mixture for uniform baking.
– Check for doneness by looking for bubbling fruit syrup and a golden brown crispy top when the crisp is ready.
FAQs
How do you cook rhubarb without it becoming mushy?
Macerating rhubarb in a mixture of sugar, lemon juice, and cornstarch helps extract the juices while softening it without turning it mushy.
Why is my strawberry rhubarb pie runny?
Strawberries have a high water content, so if using frozen fruit, it’s essential to thaw and drain them before use. Excess moisture can lead to a runny pie or crisp; adding cornstarch and sugar helps thicken the juices into a syrup.
Serve Suggestions
– Enjoy this delightful Strawberry Rhubarb Crisp with a serving of No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
– Complement the crisp with fruity pies like Homemade Apple Pie, Simple Cherry Pie Filling in a Homemade Pie Crust, Blueberry Pie, or Perfect Peach Pie.
– Pair it with delicious treats such as Pecan Shortbread Cookies, Chewy Peanut Butter Oatmeal Cookies, Raspberry Thumbprint Cookies, or Chewy Oatmeal Raisin Cookies.
– Accompany your dessert with a refreshing Iced Caramel Macchiato, Iced Matcha Latte, Brown Sugar Boba, or Caramel Frappuccino (Starbucks Copycat).
Make This Recipe in Advance
Prepare ahead by macerating the fruit, refrigerating it, and making the topping separately. Assemble and bake the crisp within a day.
Store any leftovers in an airtight container in the refrigerator for up to three days. Over time, the flavors of the crisp will meld together for even more deliciousness.The crust will become softer and soak up the fruit juices if left sitting for too long.
Freezing the crisp is doable, but the topping will lose its crispiness and the fruits might turn mushy upon thawing, hence it’s recommended to enjoy this straightforward crisp when freshly made.
### More Crisps, Cobblers, and Tarts!
Here are some more delicious recipes:
– **Cherry Cobbler**
– **Peach Crisp Recipe**
– **Strawberry Cobbler**
– **Pear Tart**
## Full Recipe Instructions
For detailed instructions on this recipe, follow the steps below.
Strawberry Rhubarb Crisp
Equipment
- 1 9×13 baking dish
- 1 Pastry blender
Ingredients
For the filling
- 2 pounds rhubarb stalks sliced 1/2-inch thick
- 1 lb strawberries hulled and cut in quarters
- 3/4 cup granulated sugar
- 2 Tbsp cornstarch
- 2 tbsp lemon juice
For the topping
- 1 1/2 cup all-purpose flour
- 1 1/2 cup old fashioned rolled oats
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/2 cup brown sugar
- 3/4 cup cold unsalted butter cubed
- 3/4 cup pecans finely chopped
Instructions
- Combine sliced rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice in a large bowl. If using frozen rhubarb, remember to thaw and drain it first.
- Mix gently to blend all ingredients evenly and set aside.
- In another bowl, mix flour, old-fashioned oats, baking powder, cinnamon, salt, brown sugar, and chopped pecans.
- Use a pastry cutter or blender to combine and cut the butter into the dry ingredients until the butter resembles pea-sized pieces.
- Add the strawberry rhubarb mixture to a 9×13-inch baking dish and spread it out evenly.
- Then evenly sprinkle on the crisp topping. It may look like a lot, but trust me it won’t be too much once it’s baked.
- Preheat your oven to 375 degrees F and bake for about 30 minutes or until it’s bubbling and the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition
– Monounsaturated Fat: 9g
– Trans Fat: 1g
– Cholesterol: 46mg
– Sodium: 13mg
– Potassium: 585mg
– Fiber: 6g
– Sugar: 37g
– Vitamin A: 660 IU
– Vitamin C: 44 mg
– Calcium: 153 mg
– Iron: 3 mg
