Strawberry Rhubarb Crisp

4.83 from 23 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 240kcal

Author: Lauren Allen

Equipment

Pastry Blender

Ingredients

1 lb fresh rhubarb , about 4 stalks
1 lb strawberries , fresh 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

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

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
Crumble Topping: 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.
Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
Assemble: 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.

Video

Notes

*You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.

Variations:

- Omit 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 and oat topping can be made 1 day in advance, stored seperatly in the fridge.

Freezing Instructions: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.

Nutrition

Recipe Link

Recipe Video