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A top down view of a white baking dish filled with a strawberry rhubarb crisp with a piece taken out and put on a white plate.

Strawberry Rhubarb Crisp

If you're looking for a no-fuss, crowd pleasing dessert, you're looking at it! This easy strawberry rhubarb crisp is made with alllll the garden fresh rhubarb and sweet strawberries, plus topped with a buttery, streusel topping. Serve this fruit crisp à la mode for the ultimate sweet treat!
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 10 minutes
Total Time 55 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8 people
Calories 390 kcal

Equipment

  • 9X13 baking dish
  • mixing bowls
  • measuring cups & spoons

Ingredients
  

fruit filling

  • 3 cups rhubarb chopped
  • 3 cups strawberries chopped
  • ⅔ cup sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon lemon juice plus zest
  • 3 tablespoons flour

streusel topping

  • 1 cup rolled oats
  • ¾ cup brown sugar packed
  • 6 tablespoons flour
  • 6 tablespoons butter cold & cubed
  • ½ teaspoon cinnamon
  • ½ cup shredded coconut optional
  • ½ cup pecan pieces optional

Instructions
 

  1. Preheat the oven to 375°F.
  2. Wash the rhubarb and strawberries. Cut the rhubarb into 1 inch pieces. Remove the strawberry tops and cut them into four pieces. Add them to a bowl with the zest of one lemon, 1 tablespoon lemon juice, ½ teaspoon cinnamon, sugar and 3 tablespoons flour. Let it sit while you go on to the next step.
  3. In a second bowl, combine the oats, remaining flour, brown sugar, and butter. I also like to add a half a cup each of pecan pieces and shredded coconut. Use a pastry cutter or food processor to pulse the topping into a coarse and chunky mixture.
  4. Grease a 9X13 baking dish and pour the fruit in an even layer on the bottom. Top with the streusel topping. Bake for 35 minutes. You'll know it's done when the rhubarb is tender and the topping is golden. 
  5. Let the cobbler cool at least 10 minutes before serving. We like to eat it with whipped cream or a la mode!

Notes

WHAT'S THE SECRET TO MAKING THE BESTCRISP OF ALL TIME?

If you're still reading this, I bet I've already sold you on how this crips is one of the tastiest and simplest desserts to make. But there are a few tricks I have up my sleeve (thanks, Grandma!) that you need to know. Here's how to make a perfect crisp, every time:
  1. Be picky and use the best fruit: It's kind of a big deal. While strawberries get sweeter when they are a little over ripe, rhubarb does not. If the stalk is blemished or soft, I would compost it. Also, berries are expensive. If you can find a better deal on frozen berries, it is absolutely okay to use them in this recipe! You'll just need to increase the baking time.
  2. Use a food processor or blender to combine the streusel: Yes, I know. We all hate having one more dish to wash, but it's just so much easier to cut in the butter with an appliance rather than a pastry cutter. But you do you! Also, keep the butter really cold to make this process go easier.
  3. Serve it with something cold and vanilla: I'm thinking freshly whipped sweet cream or vanilla bean ice cream. Trust me on this one!

VARIATIONS FOR THIS STRAWBERRY RHUBARB CRISP

  1. Switch up the berries: If you're feeling adventurous, try substituting strawberries with other berries like raspberries, blueberries, or even blackberries. The combination of rhubarb with different berries can add a unique twist to your crisp.
  2. Add a citrus zing: For a burst of citrus flavor, consider incorporating some lemon or orange zest into the crisp topping. The zesty notes will complement the sweet and tangy combination of strawberries and rhubarb beautifully.
  3. Spice it up: Give your crisp a warm and comforting touch by adding spices like cinnamon, nutmeg, or cardamom. These aromatic spices can enhance the overall flavor profile and make your dessert feel extra cozy.
  4. Experiment with the topping: While the classic crisp topping typically consists of oats, flour, butter, and sugar, you can get creative here. Try using different types of nuts like almonds, pecans, or walnuts in the topping mixture for added crunch and flavor.
  5. Incorporate herbs: To add a unique twist, consider adding herbs like fresh mint, basil, or thyme to the fruit filling. These herbs can provide a refreshing and aromatic element to your dessert, making it stand out from the crowd.
  6. Sweeten it differently: Instead of using regular white sugar, you can experiment with alternative sweeteners like honey, maple syrup, or coconut sugar. Not only will this alter the sweetness level, but it can also lend subtle and distinct flavors to your crisp.

CAN THIS CRISP BE MADE VEGAN?

A great substitution for butter in a vegan fruit crisp is coconut oil. Coconut oil has a similar texture and fat content to butter, making it a suitable replacement in many recipes. There are also many vegan butter substitutes that would work!

CAN THIS STRAWBERRY RHUBARB CRISP BE MADE GLUTEN FREE?

If you follow a gluten-free diet, you can easily adapt the recipe. Swap out the regular flour for a gluten-free flour blend or use almond flour as a substitute. Just make sure to adjust the ratios accordingly for the desired texture.

How to store a crisp:

After baking the fruit crisp, let it cool completely at room temperature. This helps prevent condensation from forming inside the container, which can make the topping soggy. Once the fruit crisp has cooled, cover it tightly with plastic wrap or place it in an airtight container. This helps seal in the freshness and prevents any odors from transferring to the crisp. If you plan to consume the fruit crisp within a day or two, you can store it at room temperature. However, if you want to extend its shelf life, it's best to refrigerate it. The cold temperature helps slow down the growth of bacteria and mold.

Nutrition

Calories: 390kcalCarbohydrates: 60gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 91mgPotassium: 340mgFiber: 4gSugar: 43gVitamin A: 320IUVitamin C: 36mgCalcium: 83mgIron: 2mg
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