If you’ve been looking for a dessert that perfectly balances tart and sweet with a cozy, crumbly topping, you are absolutely going to fall in love with this Strawberry Rhubarb Crisp Recipe. It’s that gorgeous harmony between juicy strawberries and tangy rhubarb, all baked under a buttery, golden crust that makes every bite feel like a warm hug. This recipe is the kind of timeless, feel-good treat that turns ordinary days into special occasions, and it’s surprisingly simple to whip up with everyday ingredients you probably already have in your kitchen.
Ingredients You’ll Need
Each ingredient in this Strawberry Rhubarb Crisp Recipe plays an essential role, creating a perfect balance of flavors and textures. From the tartness of rhubarb to the natural sweetness of strawberries, and the crumbly, buttery topping that brings it all together, these components are both simple and indispensable.
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g): Adds juicy sweetness and vibrant color that makes the crisp irresistible.
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g): Brings tartness and a slight tang that perfectly offsets the strawberries’ natural sugar.
- ½ cup granulated sugar: Tossed with the fruit to gently sweeten and help soften the filling as it bakes.
- 1 cup all-purpose flour: Provides structure both in the fruit mixture and helps thicken the filling.
- ¼ cup granulated sugar: Whisked into the dry mix for a touch of sweetness in the topping.
- 1 Tbsp baking powder: Makes the topping light and slightly cakey, giving a delightful texture contrast.
- ½ cup (113 g) unsalted butter, cold & cubed: The key to a rich, buttery crisp topping that bakes to golden perfection.
- ¾ cup whole milk (or buttermilk for extra tang): Adds moisture and a subtle tang if you opt for buttermilk, enhancing the topping’s flavor.
How to Make Strawberry Rhubarb Crisp Recipe
Step 1: Prepare Your Fruit
Start by preheating your oven to 350°F (175°C). While the oven warms up, wash your strawberries, hull and slice them, and chop the rhubarb into bite-sized pieces. This fresh, vibrant fruit duo is the heart of your crisp and sets the tone for that tart-sweet flavor dance you’re about to enjoy.
Step 2: Mix the Fruit with Sugar and Flour
In a large bowl, gently toss the sliced strawberries and rhubarb with ½ cup granulated sugar and 1 cup of flour. This sugar cushions the fruit’s tartness, while the flour helps thicken those wonderful juices as the crisp bakes, ensuring a luscious filling that’s not too runny or dry. Let the mixture sit for about 10 minutes to allow the sugar to draw out the fruit’s natural juices.
Step 3: Make the Topping
In a separate bowl, whisk together ¼ cup granulated sugar, 1 cup all-purpose flour, and 1 tablespoon baking powder. Then, cut in the cold, cubed butter until the mixture reaches a crumbly texture—think coarse meal with tiny butter lumps. Finally, stir in the milk or buttermilk until you get a batter-like consistency. This topping will bake to a beautiful golden crust that’s buttery, slightly tender, and absolutely delicious.
Step 4: Assemble and Bake
Grease your baking dish lightly, then pour the fruit mixture evenly into it. Spread the crumbly topping over the fruit to cover it completely. Pop the dish into your preheated oven and bake for 35 to 40 minutes, or until the fruit is bubbling and the topping has turned a lovely golden brown. Cool it slightly before serving—that first warm bite will be pure bliss.
How to Serve Strawberry Rhubarb Crisp Recipe
Garnishes
To take your Strawberry Rhubarb Crisp Recipe up a notch, a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream creates an irresistible contrast to the warm, bubbly fruit and crisp topping. A sprinkle of toasted almonds or a light dusting of powdered sugar adds a refined touch and extra texture with every bite.
Side Dishes
This crisp shines as a dessert on its own, but for a delightful finish to a summer meal, pair it with something light and fresh on the side—like a simple green salad or a chilled glass of sparkling wine. These will keep the meal balanced and refreshing, letting the crisp’s flavors steal the show.
Creative Ways to Present
Serve this dessert in charming individual ramekins for a personal touch that’s perfect for dinner parties or family gatherings. You can also layer the fruit and topping in a trifle dish to create an eye-catching parfait that shows off all the colorful layers, adding a bit of flair while making it easy to serve.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them covered in the refrigerator for up to 3 days. The crisp topping might soften a bit from the fruit’s juices, but reheating it brings back some of that delightful crunch and warmth.
Freezing
To enjoy your Strawberry Rhubarb Crisp Recipe later, freeze it before baking by assembling the fruit and topping in a dish, then wrapping tightly in plastic and foil. Freeze for up to 2 months. When you’re ready to enjoy, bake it straight from frozen—just add extra time to the baking to ensure it’s hot and bubbly all the way through.
Reheating
Reheat leftovers in an oven set at 350°F (175°C) for about 15 to 20 minutes to bring back the crisp texture. Avoid microwaving if you want to keep the topping crunchy—oven warming is worth the wait!
FAQs
Can I use frozen strawberries and rhubarb?
Yes, frozen fruit works well, especially if fresh isn’t in season. Just thaw and drain excess liquid before using to avoid a soggy crisp. Frozen fruit might make the filling a little juicier, so you could add a bit more flour to help thicken it.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes to curdle slightly before using—it adds that lovely tang that complements the rhubarb beautifully.
Is this recipe gluten-free?
This version uses all-purpose flour, which contains gluten. However, you can substitute a gluten-free flour blend cup for cup in the topping and the fruit mixture for a gluten-free option without compromising taste or texture.
Can I make this recipe vegan?
For a vegan twist, replace butter with a plant-based margarine or coconut oil and use a non-dairy milk like almond or oat milk. The results are delicious, with the same balance of tart fruit and crunchy topping.
How do I prevent the topping from getting soggy?
Using cold butter helps create a crumbly, flaky topping. Also, don’t overload the fruit with flour; just enough to thicken the juices. Baking at the right temperature ensures the topping crisps up nicely while the filling bubbles beneath.
Final Thoughts
Now that you have the inside scoop on crafting this incredibly delicious Strawberry Rhubarb Crisp Recipe, there’s no reason to resist giving it a try. It’s the kind of dessert that brings people together, fills your home with the sweetest aromas, and leaves everyone asking for seconds. So grab those fresh strawberries and rhubarb, and treat yourself to this truly unforgettable crisp—it might just become your new favorite go-to dessert!
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delicious Strawberry Rhubarb Crisp featuring a sweet and tangy fruit filling topped with a buttery, crispy oat topping. Perfectly baked until golden brown and bubbly, this dessert balances fresh strawberries and tart rhubarb with a crunchy crumble for a comforting treat.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar (to toss with the fruit)
Crisp Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ cup (113 g) unsalted butter, cold & cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Wash and slice strawberries and chop rhubarb into bite-sized pieces.
- Prepare Fruit Mixture: In a large bowl, mix strawberries and rhubarb with ½ cup granulated sugar. Let sit for 10 minutes to soften and release juices.
- Make Crisp Topping: In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt (note: cinnamon and salt quantities not given, commonly about 1 tsp cinnamon and ½ tsp salt). Cut in cold cubed butter until crumbly, forming the crisp topping.
- Assemble Dish: Pour the fruit mixture into a greased baking dish. Spread the crumb mixture evenly over the fruit.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Cool and Serve: Allow to cool slightly before serving to let the crisp set and flavors meld.
Notes
- If preferred, buttermilk can be used instead of whole milk in the topping for extra tang.
- The recipe calls for cinnamon and salt in both fruit and topping mixtures; 1 tsp cinnamon and ½ tsp salt are typical measures to enhance flavor.
- Use cold butter and work quickly when making the topping to achieve a crumbly texture.
- This crisp is best served warm with vanilla ice cream or whipped cream.
- Ensure rhubarb stalks are fresh and avoid including leaves as they are toxic.
