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RECIPE
13 INGREDIENTS 11 STEPS 45min

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is the perfect summer dessert and one of our family favorites! Tart rhubarb is paired with fresh ripe strawberries and topped with a buttery sweet oat topping that will remind you of a warm and chewy oatmeal cookie. Serve warm over a scoop of fresh vanilla ice cream for an extra-sweet surprise!
Strawberry Rhubarb Crisp Recipe | SideChef
Strawberry Rhubarb Crisp is the perfect summer dessert and one of our family favorites! Tart rhubarb is paired with fresh ripe strawberries and topped with a buttery sweet oat topping that will remind you of a warm and chewy oatmeal cookie. Serve warm over a scoop of fresh vanilla ice cream for an extra-sweet surprise!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
45min
Total Time
$1.85
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Strawberry Rhubarb Filling

2 cups
Chopped Rhubarb
2 cups
or Frozen Strawberries
1
Orange , zested, juiced
1 Tbsp of zest and juice needed
1 tsp
or Vanilla Bean Paste

Topping

1 cup
or Gluten-Free Oats
1/2 cup
Brown Sugar , firmly packed
1/3 cup
or Gluten-Free Flour
1/2 tsp
Ground Cinnamon
1/2 tsp
1/2 cup
to taste
Ice Cream
for serving
or Whipped Cream
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
395
FAT
15.8 g
PROTEIN
3.5 g
CARBS
61.4 g

Author's Notes

To prevent the topping from melting too soon and losing texture, use very cold butter. Like we do with homemade pie crust, take the butter directly from the refrigerator and cut it into cubes. Use a pastry cutter or fork to mix it into the flour, brown sugar, salt, and cinnamon. You don’t need to over-complicate this step because the topping mixture should be messy, crumbly, and coarse.

You can make this Strawberry Rhubarb Crisp in a 9-inch baking dish, oven skillet, or deep-dish pie plate instead of individual oven-safe ramekins. Baking time and yield depend on size - bake until the topping is lightly browned and fruit filling bubbles up on the sides.

You can easily double this recipe and bake it in a 9x13-inch baking dish. Increase baking time to 45-50 minutes or until topping is golden and the fruit mixture is bubbling.

Make-Ahead & Freezing Instructions: Baked crisp freezes well for up to 2 months. Thaw overnight in the refrigerator, then warm in a pre-heated 350 degrees F (180 degrees C) oven for 30 minutes or until heated through. I don’t recommend preparing the crisp and storing it unbaked in the refrigerator because the topping will get soggy.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Spray the inside of a 9x9 baking pan with non-stick cooking spray. For individual servings, spray the insides of six (6 oz.) oven-safe ramekins with non-stick cooking spray and place them on a large baking sheet; set aside.
Step 3
In a large bowl, combine Rhubarb (2 cups) and Fresh Strawberries (2 cups) .
Step 4
In a small bowl, combine Granulated Sugar (1/2 cup) and 1 Tbsp of Orange (1) . Rub together with the back of a spoon or your fingers until fragrant.
Step 5
Sprinkle the sugar mixture over the rhubarb and strawberries; sprinkle with Corn Starch (2 Tbsp) and stir fruit gently until evenly coated.
Step 6
Add 1 Tbsp of Orange Juice and Vanilla Extract (1 tsp) ; stir gently to combine. Set aside.
Step 7
Next, prepare the topping. In a medium bowl, combine Old Fashioned Rolled Oats (1 cup) , All-Purpose Flour (1/3 cup) , Brown Sugar (1/2 cup) , Ground Cinnamon (1/2 tsp) , and Salt (1/2 tsp) . Whisk together until the mixture is well-blended, smashing any large brown sugar clumps with the back of your spoon.
Step 8
Cut Unsalted Butter (1/2 cup) into small pieces and add to the bowl. Using a fork or pastry blender, cut butter into oat mixture until it is crumbly and evenly mixed; set aside.
Step 9
Stir rhubarb and strawberry mixture, spoon into prepared pan (or divide evenly and spoon into prepared ramekins, each about 3/4 full). Crumble oat topping evenly over the fruit mixture.
Step 10
Bake for 25-30 minutes or until the topping is golden and the strawberry rhubarb mixture is bubbling.
Step 11
Serve warm over a scoop of Ice Cream (to taste) .
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Nutrition Per Serving
Calories
395
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
9.6 g
48%
Trans Fat
0.0 g
--
Cholesterol
40.1 mg
13%
Carbohydrates
61.4 g
22%
Fiber
4.0 g
14%
Sugars
40.0 g
--
Protein
3.5 g
7%
Sodium
206.6 mg
9%
Vitamin D
--
--
Calcium
47.9 mg
4%
Iron
1.5 mg
8%
Potassium
145.5 mg
3%
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