I still remember the first time I baked this Strawberry Rhubarb Crisp Recipe — the sweet aroma filled my kitchen and instantly lifted my spirits. After my first bite, I was hooked on the way the juicy strawberries balanced the tangy rhubarb under that irresistible crunchy topping.
It’s one of those desserts that feels like a warm hug after dinner. Every time I make it, friends and family ask for seconds. Trust me, this treat quickly becomes a favorite in any season! You can also enjoy similar treats like Banana Split Cake Recipe for a fruity, indulgent twist.
Ingredients You’ll Need
Here’s everything you’ll need to make this delightful Strawberry Rhubarb Crisp. I’ve included helpful notes so your dessert turns out perfect!
Fruit Layer
- 3 cups sliced fresh strawberries — use ripe berries for the best natural sweetness.
- 3 cups diced fresh rhubarb — crisp, tart stalks are perfect here.
- 1 cup white sugar — balances the sharpness of the rhubarb.
- 3 tablespoons all-purpose flour — thickens the fruit juices as the crisp bakes.
Crunchy Topping
- 1 ½ cups all-purpose flour — forms the base of the crumble topping.
- 1 cup packed brown sugar — adds rich, caramel-like flavor.
- 1 cup rolled oats — creates a chewy, crunchy texture.
- 1 cup butter — cold and cubed for the best crumbly topping.
Note: Several servings — this recipe makes approximately 12 servings. You can also try lighter dessert options like Cinnamon Sugar Apple Chips Recipe for a sweet snack without the heavy creaminess.
Variations You Can Try
This recipe is very flexible, and I love experimenting with it:
- Dairy-Free Option: Replace butter with cold vegan butter or coconut oil.
- Reduced Sugar: Cut the sugar slightly or use a natural sugar alternative.
- Extra Flavor: Add cinnamon or vanilla to the fruit layer for warmth.
- Crunch Boost: Mix chopped walnuts or pecans into the topping.
Cooking Time
Here’s a quick breakdown of the time involved:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
- 9×13-inch baking dish — to hold the fruit and topping evenly
- Mixing bowls — one for fruit, one for the topping
- Measuring cups and spoons — for accurate ingredient amounts
- Pastry cutter or fork — to combine butter into the crumble
- Oven — preheated for even baking
How to Make Strawberry Rhubarb Crisp Recipe
This recipe comes together easily when broken into simple steps.
Prepare the Fruit
Wash and slice the strawberries and rhubarb evenly. Mix them with sugar and flour until all the fruit is coated. This helps create a thick, juicy filling instead of a watery one.
Prepare the Topping
In a separate bowl, combine flour, brown sugar, oats, and cold butter. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is key to a crispy topping.
Assemble the Crisp
Spread the fruit mixture evenly into your baking dish. Sprinkle the crumble topping over the fruit without pressing it down. This keeps the topping light and crunchy.
Bake Until Golden
Bake in a preheated oven until the topping turns golden brown and the fruit mixture bubbles around the edges. The smell alone will tell you it’s almost ready.
Cool and Serve
Let the crisp cool slightly before serving. This allows the filling to set and makes serving easier.
Additional Tips for Making This Recipe Better
After making this recipe many times, these tips always help me get the best results:
- I always use fresh fruit for the best texture and flavor.
- I keep the butter very cold so the topping stays crisp.
- I avoid overmixing the crumble to prevent a dense topping.
- I let the crisp rest for 10–15 minutes before serving for cleaner slices.
How to Serve Strawberry Rhubarb Crisp Recipe
Serve this crisp warm for the best flavor. I love pairing it with vanilla ice cream, whipped cream, or even a spoon of Greek yogurt. For presentation, add fresh strawberry slices or a mint leaf on top for color.
Nutritional Information
Here’s a quick overview of the nutrition per serving:
- Calories: Around 368 per serving
- Protein: Approximately 3 grams
- Carbohydrates: About 54 grams
- Fat: Roughly 16 grams
Make Ahead and Storage
Storing
Store leftovers covered in the refrigerator for up to 5 days. The flavors actually deepen after a day.
Freezing
You can freeze the crisp either baked or unbaked for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
Reheating
Reheat in the oven at 350°F until warmed through. This keeps the topping crispy compared to microwaving.
Why You’ll Love This Recipe
There are so many reasons this dessert is always a hit:
- Perfect Sweet-Tart Balance: Strawberries soften the tangy rhubarb beautifully.
- Easy to Prepare: Simple ingredients and clear steps make it beginner-friendly.
- Highly Customizable: Adjust sweetness, spices, or toppings to your taste.
- Comforting and Crowd-Pleasing: It’s warm, nostalgic, and always disappears fast.
Strawberry Rhubarb Crisp Recipe
Ingredients
Method
- Wash and slice the strawberries and rhubarb evenly. Mix them with sugar and flour until all the fruit is coated. This helps create a thick, juicy filling instead of a watery one.
- In a separate bowl, combine flour, brown sugar, oats, and cold butter. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is key to a crispy topping.
- Spread the fruit mixture evenly into your baking dish. Sprinkle the crumble topping over the fruit without pressing it down. This keeps the topping light and crunchy.
- Bake in a preheated oven until the topping turns golden brown and the fruit mixture bubbles around the edges. The smell alone will tell you it’s almost ready.
- Let the crisp cool slightly before serving. This allows the filling to set and makes serving easier.
Notes
- I always use fresh fruit for the best texture and flavor.
- I keep the butter very cold so the topping stays crisp.
- I avoid overmixing the crumble to prevent a dense topping.
- I let the crisp rest for 10–15 minutes before serving for cleaner slices.