This Rhubarb Strawberry Crisp is a yummy mix of tart rhubarb and sweet strawberries, all topped with a crunchy oat topping. It’s a perfect dessert that makes your kitchen smell amazing!
I love how easy it is to whip up! Just toss the fruits together, sprinkle on the crunchy goodness, and bake. Trust me, your family will be asking for seconds (and maybe thirds)! 😋
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is the star of this dessert. If you can’t find it, you could use a mix of tart apples or sour cherries as an alternative to maintain that tangy flavor.
Strawberries: Fresh strawberries add sweetness. Frozen strawberries work in a pinch, but be sure to thaw and drain them first, as they can release more liquid.
Sugar: Granulated sugar sweetens the fruit nicely. If you’re looking to cut sugar, you could try using coconut sugar or a sugar substitute like stevia, but keep in mind this may alter the taste slightly.
Cornstarch: Used here to thicken the fruit juices, you can replace it with arrowroot powder for a similar effect. Just remember to mix it with a little cold water before adding it to the fruit.
Butter: Unsalted butter enhances the flavors. If you want a dairy-free option, coconut oil or a plant-based butter can work well.
How Do You Achieve a Crumbly Topping?
Getting the topping just right is key to a great crisp. The aim is to have a crumbly texture that will bake up crunchy. Here’s how to do it:
- Start with cold butter. Cut it into small pieces so it incorporates easily.
- Use a pastry cutter or your fingers to blend it into the dry ingredients until it resembles coarse crumbs. Don’t overmix; you still want some chunks of butter for texture.
- For added crunch, consider mixing in some chopped nuts like pecans or walnuts into the topping.
How to Make Rhubarb Strawberry Crisp?
Ingredients You’ll Need:
For the Fruit Filling:
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
For Serving:
- Vanilla ice cream or whipped cream (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and around 40-45 minutes to bake. In total, you’re looking at about 1 hour to have a delicious Rhubarb Strawberry Crisp ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your crisp bakes evenly and gets that lovely golden color.
2. Prepare the Fruit Filling:
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Give everything a good toss to make sure the fruit is well coated. Set this aside while you make the topping.
3. Make the Crisp Topping:
In another bowl, combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Mix these dry ingredients together. Now, add the cold, small pieces of butter into the mixture. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until it looks like coarse crumbs. Don’t worry about making it perfect; some lumps are okay!
4. Assemble the Crisp:
Transfer the fruit mixture into a greased baking dish—about 9×13 inches works well. Then, sprinkle the oat crumb topping evenly over the fruit mixture. This will create a delicious crunchy layer.
5. Bake your Crisp:
Place the baking dish in the preheated oven and bake for 40-45 minutes. You’re looking for that crisp topping to turn a beautiful golden brown, and the fruit to be bubbly around the edges.
6. Serve and Enjoy:
Once baked, remove the crisp from the oven and let it cool slightly. It’s best served warm, so scoop some into a bowl and top it with vanilla ice cream or a dollop of whipped cream if you like. Enjoy your sweet, tart treat!
Can I Use Frozen Rhubarb or Strawberries?
Yes, you can use frozen rhubarb or strawberries, but it’s best to thaw them first. Drain any excess liquid to avoid a watery filling. If using frozen fruit, you may need to bake it a few minutes longer.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can substitute it with all-purpose flour, though it may not thicken the juices quite as effectively. Use about 1.5 tablespoons of flour instead of 2 tablespoons of cornstarch.
Can I Make This Crisp Ahead of Time?
Absolutely! You can prepare the fruit filling and crisp topping separately and store them in the fridge for up to a day. When you’re ready to bake, just assemble and pop it in the oven!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F (175°C) for about 10-15 minutes, or warm it up in the microwave.