Strawberry Rhubarb Crisp Recipe for All Occasions

There’s something magical about the aroma of a bubbling Strawberry Rhubarb Crisp wafting through your kitchen. Picture this: sweet strawberries dancing with tart rhubarb under a golden crust that beckons you to dive in. It’s not just a dessert; it’s a warm hug on a plate.

This dish has been my go-to for family gatherings and potlucks. I remember one time when I brought it to Aunt Betty’s annual picnic. Let’s just say it disappeared faster than you can say “seconds please!” If you’re looking for an easy yet impressive way to wow your guests or simply treat yourself after a long day, let me guide you through making this delightful crisp.

My cousin once exclaimed that this crisp should have its own fan club after tasting it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Look for bright red berries without blemishes; they add sweetness and color.
• Rhubarb Stalks: Choose firm stalks that are bright pink or green; avoid any that look limp.
• Granulated Sugar: Standard white sugar balances the tartness of the rhubarb beautifully.
• Brown Sugar: This adds depth and richness to the topping—don’t skip it!
• All-Purpose Flour: Essential for thickening the filling; use fresh flour for best results.
• Quick-Cooking Oats: These give the topping its characteristic crunch; old-fashioned oats work too but may take longer to cook.
• Cinnamon: Just a dash enhances all those fruity flavors—trust me!
• Salt: A pinch helps balance the sweetness and brings out all the flavors.
• Unsalted Butter: Melted butter brings everything together and adds richness to the topping.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Grab your favorite baking dish—size doesn’t matter as long as it holds all that fruity goodness.

Prepare the Fruit Filling: In a large mixing bowl, combine chopped strawberries and sliced rhubarb with granulated sugar, brown sugar, flour, and cinnamon. Toss gently until fruits are well-coated.

Add It to Your Dish: Pour the fruit mixture into your greased baking dish. Use a spatula to spread it evenly so every bite is filled with flavor.

Create the Topping Mixture: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Drizzle in melted butter while stirring until crumbly perfection forms.

Crumble It On Top!: Sprinkle that glorious oat mixture generously over your fruit layer. Don’t hold back; we want every inch covered!

Bake It Up!: Slide your dish into the oven and bake for about 35-40 minutes until the top turns golden brown and the filling bubbles up like it’s excited!

Let it cool for about 10 minutes before serving so you don’t burn your tongue on molten fruit lava!

Your home will smell like heaven as you prepare this Strawberry Rhubarb Crisp. Enjoy it warm with vanilla ice cream or serve at room temperature—it’s perfect either way!

Now that you’ve conquered this easy recipe full of flavor and nostalgia, get ready for compliments from friends and family alike!

Perfecting the Cooking Process

Start by preparing your filling while you preheat the oven. This ensures everything is ready for baking at the same time, making your Strawberry Rhubarb Crisp a breeze to assemble.

Add Your Touch

Feel free to swap out strawberries for blueberries or add nuts like pecans for extra crunch. This adaptability allows you to make a unique version of this classic dessert.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in the oven at 350°F until warmed through, keeping that delicious crispiness intact.

Sharing my first attempt at this dish reminds me of my friend’s shocked expression when she took her first bite. I’ll never forget how she insisted on seconds, demanding the recipe immediately!

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Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp is a delightful dessert that combines sweet strawberries and tart rhubarb, topped with a crunchy oat mixture. Perfect for any gathering or cozy night in!

• Total Time: 55 minutes
• Yield: Serves 8

Ingredients

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• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 cup quick-cooking oats
• 1/4 cup unsalted butter, melted
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, flour, and cinnamon. Toss gently to coat.
3. Pour the fruit mixture into a greased baking dish.
4. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir until crumbly.
5. Sprinkle the oat mixture evenly over the fruit layer.
6. Bake for 35-40 minutes until golden brown and bubbly. Allow to cool for 10 minutes before serving.

Notes

• Feel free to substitute strawberries with blueberries or add nuts for extra crunch.
•  Store leftovers in the fridge for up to three days; reheat at 350°F for best results.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of the crisp (approximately 140g)
• Calories: 230
• Sugar: 18g
• Sodium: 95mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 15mg