Strawberry Rhubarb Crisp

Fresh strawberries & tart rhubarb are hidden beneath buttery and sweet oatmeal crumble making for the best dessert with or without vanilla ice cream. but, everything is better with ice cream. Strawberry rhubarb crisp is the dessert of the season.

I have a big love for strawberries, and I have fallen in love with rhubarb over the years. It's just so delicious and different. I love how tart it is, and it brings the perfect balance to a sweet dessert. It works so well with strawberries, and that's why you see them paired so frequently. 

There are so many things I love about a good fruit crisp, and I love the flexibility of them. You can tweak them for the seasons, what you have on hand, and what your family loves. 

How to Prepare Rhubarb:

Rhubarb is such a fun and unique vegetable that we treat as a fruit, really. It looks very similar to a reddish-pink celery. However, they taste nothing alike. 

When rhubarb is raw, it is very tart and slightly bitter, but once cooked and a little sugar is added - rhubarb becomes sweet and almost berry-like. That's why it pairs so well with strawberries. 

No peeling is required, and it's treated like you would celery. Wash the rhubarb stalks really well, cut any leaves off (if any remain, these are not meant to be eaten), and trim both ends. Cut into 1/2 inch pieces and that's it! Super easy prep, and that's all there is to it.

Keep in mind that rhubarb is in season during the spring and summer, so that is when this recipe is best. This vegetable is often found at larger grocery stores or supermarkets that carry a larger selection of produce, and a lot of farmers' markets will carry rhubarb, as well. It is worth the hunt for rhubarb - I can guarantee you that much. 

Ingredients You'll Need for Fresh Strawberry Rhubarb Crisp

- Rhubarb

- Strawberries : I know it's tempting to add more strawberries than what is called for, but because strawberries have such a high moisture content - if more strawberries were added, you would have strawberry soup. So, this ratio of 1 lb rhubarb to 1/2 lb strawberries seems to be the sweet-spot. Therefore, please don't add any more strawberries than what is called for.

- Granulated Sugar

- Corn Starch: this is needed to help thicken the juices from both the strawberries and rhubarb while cooking.

- Vanilla Extract

- Oat Flour or All Purpose Flour

- Brown Sugar

- Rolled Oats: I use gluten free certified, but if you do not need gluten free, just use what you have.

- Ground Cinnamon

- Ground Cardamom

- Kosher Salt

- Butter, Cold and Cubed

How to Make Strawberry Fruit Crisp with Rhubarb:

1. Preheat the oven to 350°F. In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla. Stir until the sugar and cornstarch are moistened and everything is combined.

2. Transfer the strawberry rhubarb mixture to an 8x8 baking dish.

3. In a separate bowl, combine the dry topping ingredients and toss to combine. Add the cold butter and using a pastry cutter, a fork, or your hands - cut in the butter, breaking it up into pea-sized pieces. 

4. Once your topping has been mixed together and the butter has been "cut" in, sprinkle the topping evenly over the fruit. 

5. Bake for 45-50 minutes, or until fruit is bubbling up around the edges of the topping and the topping is golden brown.

6. Let cook for a about 10-15 minutes to allow the juices to set, transfer some crisp to a bowl, top with ice cream, whipped cream, yogurt, or enjoy on its own.

Leftover fruit crisp (if you happen to have any... that's a rarity in my house) is delicious when folded into a fresh batch of homemade vanilla ice cream. Just saying.



How to Store a Fresh Fruit Crisp:

For best results and for the safety of all, it is best to store your cooked and cooled fruit crisp in the refrigerator. It not only extends the shelf life of the crisp, but it keeps it fresher for longer. I think it tastes much better.

According to the USDA, fruit fillings and pies that have been prepared with sugar can be kept at room temperature for up to two days. Therefore, this *technically* does not have to be refrigerated, if it will be eaten within that time span. 

For peace of mind and for the most safety ensured, I recommend storing it in covered in the refrigerator. You can store it either covered in plastic wrap or in an airtight container for 5-7 days.

To reheat your Strawberry Rhubarb Crisp, microwave for 30-40 seconds per individual serving and top with ice cream, whipped cream, yogurt, or eat as is - as normal. 

Happy Eating!

Fruit Recipes to Try

One can never go wrong with a fresh fruit crisp, and in addition to this delicious recipe - this Perfectly Spiced Apple Crisp is phenomenal and tastes amazing during any time of the year. 

As a fruit lover, I've gotta mention this Strawberry Chili Jam. It's to die for. With only the perfect amount of spice, it works with so many things and can be used in so many ways. It's perfect, and I absolutely adore it. I competed with this recipe on Food Network, and that just proves how killer or a recipe it is. 

Morning Glory Muffins are a staple in our home, and I just love how much nutrition is packed into a little cupcake wrapper. Fruits, veggies, nuts, dried fruits, and warm spices all combine together to make this so yummy, and so yummy that even most kids love these. too.

made the recipe?

Mention @rosemarywhisk or tag #rosemarywhisk!