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Ultimate Strawberry Rhubarb Crisp

Close-up showing the bubbling, juicy filling of Strawberry Rhubarb Crisp with a golden oat topping.
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A guide for making a strawberry rhubarb crisp featuring a buttery, crumbly oat topping and a filling balanced between sweet and tart fruit.

Ingredients

Scale
  • 4 cups fresh rhubarb, trimmed and chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 3/4 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare the rhubarb: Wash the rhubarb stalks well. Trim off the ends and any tough outer layers. Chop the stalks into pieces about 1 inch long.
  2. Mix the filling: In a large bowl, combine the chopped rhubarb, strawberries, 3/4 cup granulated sugar, cornstarch, and vanilla extract. Toss gently until the fruit is evenly coated. Pour the mixture into a 9-inch square baking dish or a 2-quart oval dish.
  3. Make the topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry topping ingredients. Use your fingers, a pastry blender, or two knives to cut the butter into the dry mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. Do not overmix; you want a crumbly texture.
  5. Assemble and bake: Sprinkle the topping evenly over the fruit filling. Place the dish on a baking sheet to catch any drips. Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 40 to 50 minutes.
  6. Check for doneness: The crisp is done when the topping is golden brown and the fruit filling is bubbling thickly around the edges. If the topping browns too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking.
  7. Cool slightly: Let the crisp cool on a wire rack for at least 20 minutes before serving. This allows the filling to set and prevents it from being too runny.

Notes

  • For a dairy-free topping, substitute the butter with 1/2 cup of cold, solid coconut oil or a dairy-free butter alternative.
  • If your rhubarb is very tart, you may add up to 1/4 cup more granulated sugar to the filling.
  • Add 1/2 teaspoon of ground ginger to the topping mixture for a slight spice variation.
  • Serve warm with vanilla ice cream or a dollop of whipped cream.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-rhubarb-crisp-recipe/