Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicious oatmeal topping. It’s the perfect easy summer dessert recipe!
Strawberries are the perfect summer fruit, and they make the best summer desserts! If this seasonal dessert looks tasty to you, then you’ll certainly love Fresh Rhubarb Pie or Blueberry Crumb Pie.
Strawberry Rhubarb Crisp
This easy fruit dessert recipe will make everyone happy. Especially when you serve it a la mode with a big scoop of homemade vanilla ice cream on top! I can’t decide whether I prefer eating this mouthwatering treat when it’s piping hot, or the next morning for breakfast! Please tell me I’m not the only one who does that.
This is a fantastic dessert to serve out on the deck when dining al fresco. I also guarantee that if you bring it to a potluck, you’ll have an empty dish to bring home with you.
What does Strawberry Rhubarb Crisp taste like?
The combination of strawberry and rhubarb can’t be beat. One of my favorite things to make with these two fruits is my strawberry rhubarb jam. The flavor of sweet strawberry and tart rhubarb together is what summer tastes like.
The bottom layer of this crisp is just a combination of fresh fruit sweetened with sugar. Lemon juice, vanilla, and corn starch are also added. As the fruit cooks, it softens and thickens. Very similar to that of a fruit pie.
The top layer of the crisp almost tastes like a chewy oatmeal cookie. It’s a simple combination of oats, flour, brown sugar and butter. All that butter not only makes the topping crispy and chewy, but it seeps down into that delicious fruit.
I love to make desserts like this Strawberry Rhubarb Crisp because it tastes as good as a Strawberry Rhubarb Pie, yet it is so much easier to make! No dough chilling or rolling required!
How to choose the best strawberries and rhubarb:
For both fruits, I highly recommend using locally grown strawberries and rhubarb if available. Where I live, they’re both in season for a short period of time, so I stock up and make as many strawberry and rhubarb recipes as my stomach and freezer can handle.
When you’re baking with strawberries, you don’t have to be too particular. Ideally you want them to be solid red all the way through. Strawberries will completely break down when you cook them. If you can’t find sweet and delicious strawberries that are in season, you’re better off using a good quality frozen strawberry than using gross fresh strawberries.
A lot of people aren’t familiar with cooking with rhubarb, so they don’t know how to pick it out. Rhubarb is very much like celery in that you use the stalk. I always look for rhubarb that has a deep red outer color. Some varieties aren’t meant to be red and remain green, even if ripe, so keep that in mind. You want your rhubarb to be firm and hydrated. You’ll often see cut stalks in a bucket of water like fresh cut flowers. If they are not in water, make sure they aren’t floppy and dried out.
Strawberry Rhubarb Crisp
- 4 cups strawberries fresh, stem removed, halved or quartered
- 2 cups rhubarb fresh, chopped into small pieces
- 1/2 cup sugar
- 2 Tablespoons corn starch
- 1 teaspoon vanilla
- 2 Tablespoons lemon juice from about half a lemon
- 1 cup rolled oats
- 1/3 cup all purpose flour
- 1/3 cup brown sugar
- 1/2 cup unsalted butter softened
- Preheat oven to 350 degrees F.
- Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
This post was first seen on The Recipe Critic where I’m a contributor and has been republished for your eating pleasure!