Strawberry Rhubarb Crisp
Sweet strawberries and tart rhubarb bake into a bubbling, jammy filling beneath a golden oat crumble in this easy Strawberry Rhubarb Crisp. Fresh lemon juice brightens the fruit while brown sugar, butter, flour, and rolled oats create a crisp topping that turns perfectly buttery and crunchy in the oven. Served warm on its own or with a scoop of vanilla ice cream, this simple dessert tastes like peak spring and summer comfort.
Here is another strawberry rhubarb recipe to keep my Strawberry Rhubarb Pie, and Strawberry Rhubarb Jam company. Rhubarb is a great springtime fruit that pairs so well with sweet strawberries. I love this combo, and I love this crisp because it has all the great qualities of my Strawberry Rhubarb Pie, but can be made even quicker!
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Ingredients
Exact quantities can be found in the recipe card at the bottom.
- Strawberries - Provides some sweetness, natural pectin and all the strawberry yumminess.
- Rhubarb - Provides tartness and all that great rhubarb flavor. This fruit also releases pectin to help thicken the jam.
- Lemon Juice - provides some brightness to the flavor profile. Natural pectin needs the acidity to form a soft gel structure that thickens the jam.
- White Sugar - adds most of the sweetness to the jam but it also helps the natural pectin form a soft gel structure.
- Cornstarch - helps to thicken the filling so you aren't left with a soupy dessert.
Crisp Topping
- Rolled Oats - Forms a large part of the structure of the crisp topping.
- All-Purpose Flour - Helps provide some of the crisp topping structure.
- Brown Sugar - Adds sweetness to the toppping.
- Butter - Add flavor, moisture, and aids in making the oats and flour crisp up during baking.
Instructions
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- In a large mixing bowl combine the rhubarb, strawberries, white sugar, cornstarch, and lemon juice. Give it a good stir to combine.
- Pour the fruit mixture into a 9x9 or 10x10 baking dish (mine was 9.5x9.5"). Set aside.
- In a large mixing bowl add all the Crisp Topping ingredients. Use your hands to mix it all together and your fingers to "smoosh" all the butter until it is all well combined. It's ok to have some bigger butter chunks, but most should be pea size or smaller.
- Cover the strawberry rhubarb filling with the Crisp topping. Place in a 350 F oven and bake for 50-60 minutes.
The strawberry rhubarb crisp is done cooking when the top is lightly golden and the filling is bubbling.
Substitutions & Variations
- Different sized baking pans - I used a 9.5x9.5 pan for this recipe. If your square pan is 9x9 or 10x10 that should be fine. An 8x8 might be a little too small, but you could try it. Just make sure there is room at the top for bubbling. So maybe add a little less filling to the pan and less of the crumble. You might want to also place it on a parchment lined baking sheet just incase it bubbles over a little bit.
- Cornstarch - can be replaced with flour. Cornstarch thickens liquids approximately double the amount of flour does. So in this recipe you would use 6 tablespoon of all-purpose flour instead of 3 tablespoon of cornstarch.
- Large flaked rolled oats - if you only have quick oats that will work too. The topping might be a little softer.
- To make this vegan, replace the butter with solid coconut oil cut into the dry mixture or your favorite vegan butter replacement.
Equipment
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- Large mixing bowl.
- Measuring Cups
- Measuring Spoons
- 9x9 Glass Baking Dish (or ceramic)
Storage
Once the crisp comes to room temperature, cover it with plastic wrap and store in the fridge for up to 4 days. You can also freeze it. If you freeze it whole in it's dish, tightly wrap with plastic wrap and then aluminum foil. It will keep for 3 months in the freezer. You can thaw it in the fridge overnight. You can also freeze individual servings in zipper top bags.
Tip
I baked this crisp in a glass baking dish. If using a metal baking pan, check the crisp a few minutes early as it may bake faster and brown more quickly.
FAQ
Strawberries and rhubarb both release a lot of juice as they bake. Cornstarch helps thicken the filling, but letting the crisp cool for at least 15 to 20 minutes before serving also helps the filling set up.
Yes. Frozen fruit works. Allow it to thaw before using.
A crisp usually contains oats in the topping, which become crunchy as they bake. A crumble typically has a streusel-style topping made without oats.
Yes. You can assemble the crisp a few hours ahead and refrigerate it before baking, or bake it fully and reheat it before serving.
Related
If you are you loving this strawberry/rhubarb vibe, other recipes you might enjoy:
Pairing
Strawberry rhubarb crisp is a perfect dessert to serve after a great meal like these dinners:
The nutrition information provided is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.
Strawberry Rhubarb Crisp
Equipment
- 1 Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- 1 9x9 Glass Baking Dish
Ingredients
- 3 ½ cups Strawberries, hulled cut into ½" slices
- 3 ½ cups Rhubarb cut into ½" chunks
- ¾ cup white sugar
- 3 tablespoon cornstarch
- 1 tablespoon lemon juice
Crisp Topping
- 1 cup large flaked rolled oats
- ¾ cup all-purpose flour
- ½ cup salted butter cut into approximately½" cubes
- ½ cup brown sugar
Instructions
- Preheat oven to 350F
- In a large mixing bowl combine the cut strawberries, rhubarb, sugar, cornstarch, and lemon juice.
- Pour into a 9x9 casserole dish (glass or ceramic preferred), then set aside.
Crisp Topping
- In a large mixing bowl add all the ingredients for the crisp topping.
- Use your hands to mix it all together, while "smooshing" the butter between your fingers to break it up into pieces about the size of peas. It's ok if there are a few bigger pieces.
- Distribute the Crisp topping all over the fruit in the casserole dish.
- Bake in the 350F oven for 50-60 minutes. The crisp is done when the top is golden brown and the filling is bubbling.
- Allow to cool for at least 15 minutes before serving.
Notes
- Once the crisp comes to room temperature, cover it with plastic wrap and store in the fridge for up to 4 days. You can also freeze it. If you freeze it whole in it's dish, tightly wrap with plastic wrap and then aluminum foil. It will keep for 3 months in the freezer. You can thaw it in the fridge overnight. You can also freeze individual servings in zipper top bags.
- I used a 9.5x9.5 pan for this recipe. If your square pan is 9x9 or 10x10 that should be fine. An 8x8 might be a little too small, but you could try it. Just make sure there is room at the top for bubbling. So maybe add a little less filling to the pan and less of the crumble. You might want to also place it on a parchment lined baking sheet just incase it bubbles over a little bit.
- To make this vegan, replace the butter with solid coconut oil cut into the dry mixture or your favorite vegan butter replacement.
- I baked this crisp in a glass baking dish. If using a metal baking pan, check the crisp a few minutes early as it may bake faster and brown more quickly.
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