This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.
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.
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Notes
*You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.Variations:
No 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.
Lower Sugar: 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 Instructions: The strawberry rhubarb filling can be prepped 1 day in advance. Just keep it in the fridge until ready to bake. Prepare the crumble when you're ready to bake it.Freezing Instructions Before Baking: Make the filling according to the instructions, cover, and freeze for up to 2 months. Thaw completely in the refrigerator overnight. Make crumble and bake.Freezing Instructions After Baking: Make Strawberry Rhubarb Crisp and bake as directed. Allow the crisp to cool completely then cover tightly with a double layer of aluminum foil then 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.