Oh, there’s just something so special about a warm dessert bubbling away in the oven, isn’t there? And when it comes to simple, comforting treats, a good Strawberry Rhubarb Crisp is hard to beat. It’s the kind of dessert that just feels like home, a perfect mix of sweet and tart that makes your taste buds sing.
Here at 911Recipes, we’re all about making delicious food easy and approachable. My friend Clara, who started this whole thing, believes you shouldn’t need hours in the kitchen to get something truly wonderful on the table. That’s exactly how I feel about this crisp! It’s straightforward, uses simple ingredients, and the payoff is huge.
This Strawberry Rhubarb Crisp recipe is one of my favorites because it lets the beautiful flavor of the fruit really shine. The crunchy, buttery topping is just the right contrast to the soft, jammy filling. It’s pure comfort in a dish.
Whether you’re a seasoned baker or just starting out, I promise you can make this. It’s a foolproof recipe that delivers every time.
Why You’ll Love This Strawberry Rhubarb Crisp
I know you’re going to adore this recipe. It’s become a staple in my kitchen, especially when those beautiful red stalks and berries show up at the market. Here’s why I think it’ll become one of your favorites too:
- It’s incredibly easy to whip up, even on a busy weeknight.
- You get that perfect balance of sweet strawberries and tangy rhubarb.
- It’s the ultimate comforting dessert, warm and inviting.
- It’s a fantastic way to use fresh, seasonal fruit.
- It’s always a hit when I share it with friends and family.
Seriously, it ticks all the boxes for a simple, delicious treat.
Ingredients for the Best Strawberry Rhubarb Crisp
One of the things I love most about this Strawberry Rhubarb Crisp is how simple the ingredients are. You likely have most of these things in your pantry right now! Using fresh, ripe fruit really makes a difference here, but I’ll share a tip about frozen later too.
Gathering Your Strawberry Rhubarb Crisp Components
Here’s what you’ll need to get started:
- 1 lb rhubarb, trimmed and chopped into 1-inch pieces
- 1 lb strawberries, hulled and halved
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
Step-by-Step Guide to Making Strawberry Rhubarb Crisp
Alright, let’s get baking! Making this Strawberry Rhubarb Crisp is truly a breeze. I’ve broken it down into a few simple steps that anyone can follow. Just gather your ingredients and let’s make some magic happen in your kitchen.
You’ll see how quickly this comes together. It’s perfect for those days when you want a homemade dessert without a lot of fuss.
Follow these steps, and you’ll have a warm, bubbly crisp ready to enjoy in no time.
Preparing the Fruit Filling for Your Strawberry Rhubarb Crisp
First things first, let’s get that lovely fruit ready. Grab a big bowl. Toss in your chopped rhubarb and those beautiful halved strawberries. Sprinkle the granulated sugar over the fruit. Add the two tablespoons of flour; this helps thicken the filling. Drizzle in the vanilla extract. Give it all a good mix until the fruit is nicely coated. Pour this colorful fruit mixture into your baking dish. Easy, right?
Crafting the Buttery Topping for Strawberry Rhubarb Crisp
Now for the best part: the topping! In a medium bowl, whisk together the cup of flour, rolled oats, packed brown sugar, cinnamon, and salt. Make sure everything is mixed well. Add the cubed cold butter. Now, use a pastry blender or just your fingers to cut the butter into the dry ingredients. You want it to look like coarse crumbs, kind of like wet sand. This is what gives you that wonderful crispy texture.
Baking Your Perfect Strawberry Rhubarb Crisp
Okay, time to bake! Sprinkle that delicious crumb topping evenly over the fruit in your baking dish. Pop it into your preheated oven at 375°F (190°C). Let it bake for about 40 to 45 minutes. You’ll know it’s done when the topping is a beautiful golden brown and you see the fruit filling bubbling up around the edges. Let it cool just a little before serving. That bubbling fruit is hot!
Tips for a Fantastic Strawberry Rhubarb Crisp
I’ve made this Strawberry Rhubarb Crisp countless times, and along the way, I’ve picked up a few little tricks that make it even better. These aren’t complicated, just simple things to keep in mind for perfect results every time.
If you’re using frozen fruit, don’t worry! You can use it right from the freezer. You might just need to bake it for an extra 5-10 minutes to make sure the fruit is completely cooked and bubbly. Fresh is great, but frozen works too!
This crisp is absolutely best served warm. The topping is crispy, and the fruit filling is soft and sweet. And speaking of serving, you simply *must* pair it with something cold and creamy. A scoop of vanilla ice cream melting into the warm crisp is pure heaven. Or a dollop of freshly whipped cream? Divine!
Don’t be afraid to let it cool slightly before digging in, that bubbling fruit is hot! But definitely enjoy it while it’s still warm.
Common Questions About Strawberry Rhubarb Crisp
Whenever I share this Strawberry Rhubarb Crisp, folks always have a few questions. It’s totally normal! Here are some of the things people often ask me about making this delicious dessert.
Can I use frozen strawberries or rhubarb? Absolutely! You can use frozen fruit, and it works wonderfully. Just pop it into the bowl straight from the freezer, no need to thaw. You might need to add a few extra minutes to the baking time, maybe 5 to 10 minutes, to make sure everything is hot and bubbly.
How do I store leftover crisp? If you happen to have any leftovers (which is rare in my house!), just cover the baking dish tightly with plastic wrap or aluminum foil. Keep it in the refrigerator. It’ll stay good for about 3-4 days.
Can I make this crisp ahead of time? You can definitely prep parts of it! You can make the fruit filling and the topping separately. Keep the fruit mixture covered in the fridge and the topping in a separate container at room temperature. Assemble and bake just before you’re ready to serve for the best texture.
My topping isn’t getting brown, what’s wrong? Make sure your oven is preheated correctly. Sometimes ovens run a little cool. If the fruit is bubbling but the topping is pale, you can carefully tent the edges with foil and bake for a few more minutes until it’s golden.
These little tips should help you feel confident making your own Strawberry Rhubarb Crisp!
Storing and Reheating Strawberry Rhubarb Crisp
Sometimes, if you’re lucky, you might have a bit of this delicious Strawberry Rhubarb Crisp left over. Don’t worry, it stores pretty well! Just make sure to let it cool completely first.
Once it’s cool, cover the baking dish tightly. You can use plastic wrap or aluminum foil. Pop it into the refrigerator. It will stay fresh and tasty for about 3 to 4 days.
When you’re ready for another slice, you can reheat it. The best way is in the oven at around 350°F (175°C) for about 10-15 minutes, or until it’s warm through. You can also microwave individual portions for a minute or two, but the topping won’t be as crispy.
Estimated Nutritional Information
I know some of you like to keep track of nutritional info. Please keep in mind that the values listed here for this Strawberry Rhubarb Crisp are only estimates. They can change quite a bit depending on the exact ingredients and brands you use. Think of them as a general guide!
Rate and Share Your Strawberry Rhubarb Crisp
Now that you’ve read all about this amazing Strawberry Rhubarb Crisp, I really hope you give it a try! I promise it’s worth it. If you make it, please come back and leave a rating and a comment. Let me know how it turned out for you!
And if you loved it as much as I do, consider sharing the recipe with your friends and family on social media. Happy baking!
Print
Strawberry Rhubarb Crisp: A Simple 5-Ingredient Joy
- Total Time: 60 minutes
- Yield: 6 servings
Description
A simple and delicious strawberry rhubarb crisp with a buttery topping.
Ingredients
- 1 lb rhubarb, trimmed and chopped
- 1 lb strawberries, hulled and halved
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, 2 tablespoons flour, and vanilla extract. Toss to coat the fruit evenly. Pour the fruit mixture into an 8×8 inch baking dish.
- In a separate medium bowl, whisk together the 1 cup flour, rolled oats, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the fruit mixture in the baking dish.
- Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool slightly before serving.
Notes
- You can use frozen fruit, but you may need to add a few extra minutes to the baking time.
- Serve warm with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
