Strawberry Rhubarb Crisp (video)
This fruit-filled dessert combines the perfect pairing of sweet strawberries and tangy rhubarb with a blanket of crunchy oat streusel on top.
What I love about any crisp dessert is its simplicity. It’s got all the flavors of a pie, but you don’t have to fuss with making a pie crust. You just simply toss your ingredients together and dump it into your baking pan. You also don’t have to get fancy with its presentation because it has its own rustic charm.
This recipe starts with 3 cups of fresh strawberries and 2 cups fresh rhubarb. There is a dash of vanilla for flavor, sugar to balance the acidity of the fruits, and flour to thicken the natural juices released during baking. I added enough flour that you get a nice thick sauce that coats each morsel of the filling, so you get all the scrumptious flavor on your fork, not left on your plate.
The topping is made with brown sugar for a warm caramel taste, cinnamon for spice, and butter for richness and to hold everything together. There is equal parts of flour to oats, so it’s not hard and crunchy like a granola bar, but there is a soft crumbly balance to the texture.
This strawberry rhubarb crisp can be served warm or cold. You can enjoy it plain or for extra creaminess, serve it with a dollop of whipped cream or scoop of vanilla ice cream.
Strawberry Rhubarb Crisp (video)
Ingredients
Filling
- 3 cups (415g) strawberries, cut in quarters
- 2 cups (270g) rhubarb, chopped 1/2" thick
- 1 tsp vanilla extract
- 1/2 cup (100g) granulated sugar
- 1/4 cup (31g) all-purpose flour
Topping
- 3/4 cup (70g) rolled oats
- 3/4 cup (94) g all-purpose flour
- 1/2 cup (75g) brown sugar, lightly packed
- 1/2 tsp ground cinnamon
- 1/2 cup (114g) butter, melted
Instructions
- Preheat oven to 350F.3 cups (415g) strawberries, 2 cups (270g) rhubarb, 1 tsp vanilla extract, 1/2 cup (100g) granulated sugar, 1/4 cup (31g) all-purpose flour
- In a 9" square or round baking dish, toss together all the filling ingredients.
- In a medium bowl, mix together the oats, flour, brown sugar and cinnamon.3/4 cup (70g) rolled oats, 3/4 cup (94) g all-purpose flour, 1/2 cup (75g) brown sugar, 1/2 tsp ground cinnamon
- Stir in the melted butter and sprinkle the streusel evenly over the filling.1/2 cup (114g) butter
- Bake for 30-35 minutes until the streusel is lightly browned and the filling is bubbling.
Thank you for these great recipes. My favourite flavour is strawberries and rhubarb combine. I have made my own recipe for strawberries and rhubarb jam.
You’re very welcome, Angie! And your jam sounds delicious!
I baked this for my friends and they loved it!
The video only played to the halfway point. Just a heads up. The recipe looks amazing! Will be definitely be making this.
Hi Beth,
Thank you for letting me know. The video should be working fine now (sometimes an ad will appear in the middle). I hope you enjoy it and have a great weekend!
Mmmm…strawberry and rhubarb is one of my favorites! Love this in the summer!
Thanks, me too!
I totally agree crisps are just as delicious as pie with much less work, I think I actually prefer the crumbly crisp topping to a pie crust. Looks yummy thanks for sharing 🙂
You’re welcome and thanks for stopping by:)