I can’t think of a better way to use up fresh rhubarb then this delicious Strawberry Rhubarb Crisp with oatmeal crumble topping. It’s one of the easiest desserts to make and always a crowd-pleaser.
I love using seasonal fruit to make war, crisps and cobblers for dessert, like my popular Peach Cobbler, Triple Berry Crisp and Blueberry Cobbler.
Everything about this recipe is warm and comforting and perfect for when rhubarb is in season.
Ingredients:
- Produce: fresh rhubarb, strawberries, orange.
- Pantry Staples: sugar, vanilla, cornstarch, flour, brown sugar, baking powder.
- Spices: cinnamon, salt.
- Rolled oats.
- Unsalted butter.
Buying and Preparing Rhubarb:
Rhubarb is a Springtime “fruit”(harvested in April-June) that looks like pinkish/purple celery. It’s most often found served in sweets like pies, crisps, jam, and compotes because its tart flavor pairs perfectly with sweet fruits.
It’s usually found by other vegetables in the produce section, and much like celery, its stalks are what are used in cooking (in fact, the leaves of the plant are poisonous). Look to buy the freshest crisp, heavy stalks, and avoid rhubarb that is limp or feels dry.
To cut rhubarb: start by cutting the rhubarb from the root and cutting off the leaves. Discard the leaves and wash the stalk of rhubarb well. Chop the rhubarb into 1/2 inch pieces and store any extra in the refrigerator or freezer for later use.
How to Make Strawberry Rhubarb Crisp:
1. Make crumb topping: Combine ingredients in bowl with a pastry blender or fork until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
2. Prepare rhubarb filling: Cut rhubarb stalks into 1/2-inch pieces. In large bowl combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch.
3. Pour into baking dish: Pour filling into a 8 or 9’’ square baking dish and sprinkle crumble topping evenly on top.
4. Bake at 375 degrees F for about 35 minutes or until crumble is golden and fruit is bubbling.
Fresh or Frozen Berries?
Both fresh or frozen strawberries will work. If using frozen strawberries there is no need to thaw them first. You could also substitute other types of berries (fresh or frozen).
Variations:
- Rhubarb crisp without strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple rhubarb crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Low sugar rhubarb crisp: cut the sugar in half or substitute a sweetener.
- Vegan/dairy-free: substitute vegan butter.
- Gluten-free: use gluten free oats and flour.
Make Ahead And Freezing Instructions:
To Make ahead: Prepare the filling 1 day ahead of time. Prepare the oat crumble when ready to bake.
To freeze before baking: Prepare the filling, cover well and freeze for 1-2 months. Allow to thaw in the refrigerator overnight before baking.
To freeze after baking: Bake as directed and allow the crisp to cool completely. Cover tightly with a double layer of aluminum foil and freeze for 1-2 months. Thaw overnight in the refrigerator, then warm in the oven at 350 degrees F or scoop individual portions and reheat in the microwave.
If you like this recipe, check out my other fruit desserts:
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Strawberry Rhubarb Crisp
Video
Ingredients
- 1 lb fresh rhubarb (about 4 stalks)
- 1 lb fresh strawberries (*or frozen), hulled and quartered
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange juice , or lemon juice
- 1 teaspoon orange zest , or lemon zest
- 2 tablespoons cornstarch
Oat Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter , cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
- In a medium size bowl combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
- Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
- In large bowl combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills.
- Sprinkle crumble topping evenly on top.
- Bake for about 35 minutes or until the topping is golden and fruit is bubbling.
Notes
- Rhubarb crisp without strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple rhubarb crisp: Instead of strawberries, substitute 1 pound of peeled and sliced apples.
- Low sugar: cut the sugar in half or substitute a sweetener.
- Vegan/dairy-free: substitute vegan butter.
- Gluten-free: use gluten free oats and flour.
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Jamie says
SOOO good! Thanks for the recipe!
Dale Smith says
I am a 73 year old guy whose food staple is a peanut butter sandwich (with marionberry jam, of course). I just don’t cook but we have some rhubarb plants at our house that, more or less, go to waste each year. I had used the french toast with rice krispies receipe a couple of weeks ago and everyone loved it so I thought I would see what you had to offer with rhubard. The receipe was easy to use and the final product tasted soooooo good!!!!. Thanks. I did it all by myself.
Summer Yule says
The orange zest and juice was a great touch! This is so yummy with vanilla ice cream!
Nicole says
I was looking for a strawberry rhubarb crisp recipe that wasn’t in a 9×13 dish, and this fit the bill. And I really liked this crisp! The only changes I made was that I used a little less strawberries than the recipe called for, just because I didn’t have enough on hand. I used lemon zest and juice instead of orange but next time I’ll try the orange. I may also reduce the amount of sugar on the filling next time, but that’s a preference thing.