Strawberry Rhubarb Crisp

Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping — this strawberry rhubarb crisp is one of the easiest and best desserts I know.

An Irresistible Strawberry Rhubarb Crisp

Perfect for spring or early summer, this strawberry rhubarb crisp is a must-try dessert. It’s wonderful served warm from the oven with a scoop of vanilla ice cream. But if you happen to have leftovers, they’re delicious with your morning coffee, too. Heads up: while fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. As tempting as it might be to add extra strawberries, doing so can lead to a too-juicy “fruit soup” situation, since strawberries release a ton of juice. For more seasonal fruit crisp variations, see my summer peach crisp and autumn apple crisp.

Why You’ll Love This Recipe

• Simple to make with minimal prep time.
• Delicious balance of sweet and tangy flavors.
• Perfectly complements a scoop of vanilla ice cream.
• Uses fresh, seasonal ingredients.

Kitchen Equipment You’ll Need

• Standing or handheld mixer
• 9-inch glass pie pan or 8-inch square casserole pan
• Baking sheet
• Mixing bowls
• Whisk

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1 cup oatmeal
• 1 cup sugar
• 1 stick (1/2 cup) butter, at room temperature
• 1 tablespoon molasses
• 4 tablespoons safflower or other neutral oil
• 2 1/2 cups coarsely chopped rhubarb (from about 10 small stalks)
• 4 cups halved strawberries (from about 1 1/2 quart containers)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons orange juice

Step-by-Step Instructions

1. To make the topping, combine the flour, salt, oatmeal, and sugar in a mixing bowl. Use a standing or handheld mixer to blend the ingredients together.
2. Cut the butter into slices and add it to the dry ingredients along with the molasses and oil. Mix until the topping forms big crumbs.
3. Gather the topping into a bowl, cover, and refrigerate if not using immediately. It can be stored for up to 3 days.
4. Preheat the oven to 350°F. In a 9-inch glass pie pan (or an 8-inch square casserole pan), combine the rhubarb, strawberries, and sugar.
5. In a small bowl, whisk together the orange juice and cornstarch, then pour this mixture over the fruit and toss to combine.
6. Spread the crumb topping over the fruit, leaving most of it in large chunks.
7. Place the pie dish on a baking sheet lined with parchment paper to catch any overflow. Bake for 50-55 minutes, until the fruit is cooked and the crumble is golden brown.
8. Remove from the oven and let the crisp rest for at least half an hour before serving.

Tips for Success

• Ensure the butter is at room temperature for easy mixing.
• Don’t overmix the topping; keep the crumbs large for a crunchier texture.
• Let the crisp cool before serving to allow the juices to thicken.

Additional Tips and Variations

• For a nutty twist, add chopped almonds or walnuts to the topping.
• Experiment with different fruits like peaches or apples for seasonal variations.

Nutritional Highlights (Per Serving)

• Calories: Approximately 320
• Carbohydrates: 45g
• Protein: 3g
• Fat: 15g
• Fiber: 3g

Frequently Asked Questions (FAQ)

Can I use frozen fruit? Yes, but make sure to thaw and drain the fruit to avoid excess moisture.

What can I use instead of molasses? Honey or maple syrup can be used as substitutes.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Conclusion

Strawberry Rhubarb Crisp is a delightful dessert that marries the tartness of rhubarb with the sweetness of strawberries, all under a buttery, crunchy topping. I hope you enjoy making and savoring this recipe as much as I do. If you give it a try, let me know how it turned out in the comments below or share your photos on social media using #StrawberryRhubarbCrisp. Happy baking!