Sweet, tangy and light spiced strawberry rhubarb filling with a crisp and chewy oat topping for a luxuriously quick and easy dessert bursting with flavor!
Why this Strawberry-Rhubarb Crisp Recipe Works
- Quick & Easy! Prep this easy crisp in 15 min.
- Moist & chewy crisp! Thanks to the brown, molasses flavored sugar in the topping.
- Make-ahead: Filling can be prepped and refrigerated over night. Bring to room temp before baking.
- Balance! The tangy acidity of the fruit is balanced by the sweet oat topping.
- Versatile! Use this crisp recipes and as your base for any fruit filling. I love experimenting with different spices, citrus zest and even nuts in the topping too!
Using both strawberries and rhubarb creates a more complex flavor for the fruit filling.
Yep that’s right. I’m sharing a strawberry rhubarb recipe mid fall. Cause I just moved to LA. And the farmers markets here are still overloaded with marvelous berry bounty and I found a farm that grows rhubarb here year round!
So enjoy your pumpkin-spiced everything recipes elsewhere while I celebrate my new endless summer situation in SoCal with this strawberry rhubarb crisp!
Pro-tip if you’re ever over: my wifi password officially is: endlesssummer.
Seriously though, it’s really surprised me how much produce I think of as seasonal that LA has year round. I’m talking at the farmer’s markets friend. Not flown in from the other side of the world. Beginning of November cherry tomatoes, berries and stone fruit are all still going strong!
How to Make this Strawberry Rhubarb Crisp
Cut your fruit; toss it with sugar, flour and spices. Pour intro pan/baking dish/skillet. Combine the topping ingredients, sprinkle over the crisp mixture and let the oven do the rest of the work.
Experiment away with other spices if your heart desires and different nuts (hello pecans) can be adding to the topping too! If it’s a fruit, it can be in the filling I say!
Cooks Tips
- Quality matters! Buy local and organic strawberries and rhubarb when possible.
- For best results, be sure to use old-fashioned oats and not the quick cooking kind.
- Remember to let your butter soften to room temperature so you can easily mix it with the other topping ingredients.
- If the topping is starting to get too brown but you want to continue cooking the crisp, simply cover with foil
- This crisp is best served warm, with vanilla ice cream.
- Leftovers can be eaten for breakfast, with yogurt (or ice cream too if that’s your jam).
Stoked on Strawberry & Rhubarb Desserts? I got ya! Check out my Strawberry Snack Cake, Roasted Strawberries, Rhubarb Tart, Vanilla Poached Rhubarb, Rhubarb Upside-Down Cake and Almond Rhubarb Cake!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Strawberry-Rhubarb Crisp
Ingredients
Strawberry-Rhubarb Filling
- 2 pounds of rhubarb cut into small pieces (about 4 cups)
- 1 pound of strawberries hulled and halved (about 4 cups)
- ¾ cup of sugar
- 1/3 cup of flour
- zest & juice of 1 lemon
- 1 teaspoon of vanilla
- ½ teaspoon cinnamon
- pinch of salt
Crisp Topping
- 1 cup old fashioned oats not the quick cooking kind
- 1 cup all-purpose flour
- 1/2 cup light brown sugar lightly packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 stick of butter room temperature (12 tablespoons)
Instructions
- Preheat an oven to 350 degrees F.
- In a large bowl, combine all the filling ingredients; toss to mix well. Pour into an oven safe dish (any shape will do).
- In a separate bowl, combine all of the topping ingredients. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle this crisp topping mixture evenly over the strawberry-rhubarb filling deliciousness.
- Bake for 35 – 45 minutes, until the fruit is b bubbling and the topping is golden brown.
Notes
- Quality matters! Buy local and organic strawberries and rhubarb when possible.
- For best results, be sure to use old-fashioned oats and not the quick cooking kind.
- Remember to let your butter soften to room temperature so you can easily mix it with the other topping ingredients.
- If the topping is starting to get too brown but you want to continue cooking the crisp, simply cover with foil
- This crisp is best served warm, with vanilla ice cream.
- Leftovers can be eaten for breakfast, with yogurt (or ice cream too if that’s your jam).
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