Nothing says summer like the Strawberry Rhubarb Crisp Recipe. This classic dessert combines the tartness of rhubarb with the natural sweetness of strawberries, baked under a golden, buttery crumble. Whether you’re hosting a backyard gathering, craving a cozy homemade treat, or looking for an old-fashioned favorite, this dessert delivers a perfect balance of flavor and texture. The moment you pull it from the oven, the bubbling fruit aroma and crunchy topping create an irresistible invitation.
Thank you for reading this post, don't forget to subscribe!This homemade strawberry rhubarb crisp is not only easy to prepare but also customizable, making it ideal for beginners and seasoned bakers alike. With a buttery oat topping and juicy fruit base, it’s a dessert that brings warmth and comfort to any table.
Why You’ll Love This Strawberry Rhubarb Crisp Recipe
Perfect balance of flavors: Sweet strawberries and tart rhubarb create a delightful contrast.
Quick and simple: Minimal ingredients and straightforward steps make this dessert weeknight-friendly.
Budget-friendly: Uses fresh, seasonal produce for an affordable yet gourmet treat.
Versatile serving options: Serve warm with ice cream or chilled as a refreshing summer dessert.
Classic and nostalgic: An old-fashioned dessert that evokes comfort and family memories.
Customizable: Add oats, nuts, or alternative sweeteners for a personalized twist.
Visual appeal: Golden crumble over vibrant red and pink fruit for Instagram-worthy presentation.
Ingredients
Fruit Mixture
2 cups fresh strawberries, hulled & sliced (~285 g)
2 cups rhubarb stalks, chopped (~225 g)
½ cup granulated sugar (substitute with coconut sugar for a healthier option)
Crisp Topping
1 cup all-purpose flour (or almond flour for gluten-free)
¼ cup granulated sugar
1 Tbsp baking powder
½ cup (113 g) unsalted butter, cold & cubed
¾ cup whole milk (or buttermilk for extra tang)
Pro Tip: Using cold butter ensures a crumbly, textured topping. The flour provides structure, while sugar balances the rhubarb’s tartness.
Step-by-Step Instructions
1. Preheat Oven
Set your oven to 350°F (175°C). Prepare a 9×9-inch baking dish by greasing lightly. Washing and slicing strawberries and chopping rhubarb ensures uniform cooking.
2. Prepare the Fruit Mixture
In a large bowl, combine strawberries, rhubarb, and ½ cup sugar. Toss gently and let sit for 10 minutes to macerate. This step releases the fruit juices, creating a natural syrup that will infuse the crisp with flavor.
3. Make the Topping
In a separate bowl, whisk together flour, ¼ cup sugar, baking powder, and a pinch of salt. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. This technique traps small pockets of butter that melt during baking, creating a golden, crunchy topping.
4. Assemble the Crisp
Spread the fruit mixture evenly in the greased baking dish. Sprinkle the crumbly topping over the fruit, covering completely. For an extra golden finish, lightly dust with cinnamon or brown sugar.
5. Bake
Bake for 35–40 minutes until the topping is golden and the fruit mixture is bubbly. The bubbling is an important indicator that the fruit has released enough juices and is fully cooked.
6. Cool & Serve
Allow the crisp to cool for 10–15 minutes. This resting period thickens the fruit juices slightly, enhancing flavor and making it easier to serve.
Pro Tips for the Best Strawberry Rhubarb Crisp
H3: How do you prevent a soggy crisp?
Use cold butter in the topping and avoid stirring the fruit too much after macerating. This ensures a crisp, crunchy layer.
H3: Can I make this dessert ahead of time?
Yes! Assemble the crisp and store it unbaked in the fridge for up to 24 hours. Bake when ready for maximum freshness.
H3: What can I substitute for rhubarb?
Rhubarb can be replaced with tart apples, cranberries, or even sour cherries for a similar tangy profile.
Best Ways to Serve
Serve warm with vanilla ice cream or whipped cream.
Add a drizzle of caramel or honey for extra richness.
Pair with a hot cup of coffee or chilled summer lemonade.
Nutrition Per Serving (1/6 of Recipe)
Calories: 250 kcal
Carbohydrates: 45 g
Sugars: 30 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 5 g
Fiber: 3 g
Tip: Use low-fat milk or alternative sweeteners to reduce calories while keeping the flavor intact.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat individual portions in a microwave or oven at 325°F (160°C) until warm.
Freeze unbaked crisp for up to 1 month. Bake directly from frozen, adding 5–10 minutes to baking time.
FAQs
What is the difference between a crisp and a crumble?
A crisp includes oats in the topping, creating extra crunch, while a crumble is usually just flour, sugar, and butter.
Can I make this dessert vegan?
Yes! Substitute butter with coconut oil or vegan butter, and use plant-based milk.
Why is my topping not crispy?
Ensure butter is cold and don’t overmix. Also, don’t cover during baking.
Can I use frozen fruit?
Yes! Thaw first and drain excess liquid to avoid soggy texture.
Variations
Gluten-Free: Use almond flour or gluten-free flour blend.
Nutty Twist: Add ½ cup chopped pecans or walnuts to the topping.
Spiced: Mix cinnamon, nutmeg, or ginger into the topping for warmth.
Mini Crisps: Bake in ramekins for individual servings, perfect for parties.
Healthier Option: Substitute sugar with maple syrup or honey and use whole wheat flour.
Conclusion
The Strawberry Rhubarb Crisp Recipe is a timeless dessert that combines tangy, sweet, and buttery flavors with a crunchy topping. Easy to prepare, visually stunning, and endlessly customizable, it’s perfect for summer gatherings, family dinners, or cozy nights at home. Unlock the full potential of your fresh strawberries and rhubarb this season with this easy, homemade crisp.