There is something magical about the moment a strawberry rhubarb crisp comes out of the oven. The fruit bubbles up in glossy ruby syrup around the edges, and the oat topping turns deep golden, crisp and fragrant with brown sugar and cinnamon. One spoonful gives you sweet berries, bright tart rhubarb and a buttery crunch all at once.
This is the dessert I reach for when rhubarb shows up at the farmers market in spring, but it works just as well with frozen fruit any time of year. It is wonderful for Mother's Day brunch, Memorial Day cookouts, Easter dinner or any weeknight when you want something homemade without much fuss. There is no rolling, no chilling and no fancy technique.
SaveMy grandmother grew rhubarb along the back fence, and I can still remember being handed a stalk dipped in a little sugar as a kid, making a face and then asking for more. Her crisp was always served warm in mismatched bowls with a big scoop of ice cream melting on top. This version is my way of bringing that kitchen feeling home.
Strawberry Rhubarb Crisp
Ingredients
Fruit Filling
Oat Crisp Topping
For the Dish
Instructions
- Heat the oven and prep the dish
Place an oven rack in the center position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with the softened butter, then set a rimmed baking sheet on the rack below to catch any juices that bubble over.
- Prep the fruit
Rinse the rhubarb and strawberries and pat them dry. Trim the ends of the rhubarb and slice the stalks 1/2 inch thick, then hull and quarter the strawberries. Cutting the pieces to a similar size helps them soften at the same pace in the oven.
- Toss the filling
In a large bowl, whisk together the 3/4 cup granulated sugar, cornstarch and 1/4 teaspoon salt so there are no lumps. Add the rhubarb and strawberries, then pour in the lemon juice and vanilla. Stir gently until every piece of fruit is coated in the sugar mixture and no dry cornstarch remains.
- Fill the baking dish
Scrape the fruit and all of the juices into the prepared baking dish and spread it into an even layer. Let it sit while you make the topping so the sugar can start drawing out the juices and the cornstarch can begin to dissolve.
- Mix the dry topping ingredients
In a medium bowl, stir together the oats, flour, brown sugar, 1/4 cup granulated sugar, cinnamon, 1/2 teaspoon salt and the chopped pecans if you are using them. Break up any brown sugar lumps with your fingers so the mixture is evenly combined.
- Cut in the butter
Add the cold cubed butter to the dry mixture. Use your fingertips to pinch and rub the butter into the oats until the mixture forms clumps ranging from pea-sized to small marbles. Do not overwork it, because visible chunks of butter melt in the oven and create the crispiest, most tender topping.
- Add the topping
Sprinkle the crumbly topping evenly over the fruit, covering it all the way to the edges of the dish. Squeeze a few handfuls of the mixture together as you scatter them to create larger clusters, which bake into irresistible crunchy bites.
- Bake until bubbly
Slide the dish into the oven and bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit juices are thick and bubbling around the edges and through the center. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes.
- Cool before serving
Set the crisp on a wire rack and let it rest for at least 30 minutes. As it cools, the syrupy juices thicken into a spoonable sauce and the topping firms up. Serve warm in generous scoops.
Substitutions and variations
- If fresh rhubarb is hard to find, use the same weight of frozen sliced rhubarb and do not thaw it first, then add 5 to 10 minutes to the baking time.
- Swap the pecans for chopped walnuts or sliced almonds, or leave the nuts out completely for a nut-free crisp.
- Use gluten-free rolled oats and a one-to-one gluten-free flour blend to make the topping gluten-free.
- For a dairy-free version, replace the cold butter with cold vegan butter sticks or solid coconut oil.
- Add the zest of one orange to the fruit for a bright citrus note that pairs beautifully with strawberries.
Chloe's tips
- Choose firm, crisp rhubarb stalks and discard any leaves, which are not safe to eat. Thicker stalks can be sliced a little thinner so they cook through.
- Do not skip the cornstarch. Strawberries and rhubarb release a lot of juice, and cornstarch turns it into a glossy syrup instead of a watery puddle.
- Keep the butter very cold for the best texture. If your kitchen is warm, chill the finished topping in the refrigerator for 10 minutes before spreading it over the fruit.
- Place the baking sheet on the lower rack to catch drips, which saves you from scrubbing burnt sugar off the oven floor.
- If you use frozen fruit, toss it with the cornstarch mixture while still frozen and bake a few minutes longer until the center is bubbling.
How to store it
- Cover leftovers tightly and keep them in the refrigerator for up to 4 days.
- Reheat individual portions in a 350°F oven for 10 to 15 minutes to bring back the crunch, or microwave for 30 to 45 seconds if you are in a hurry.
- Assemble the unbaked crisp, wrap it well and freeze for up to 3 months. Bake straight from the freezer at 375°F for about 60 minutes, covering with foil if the top browns too fast.
- Store extra topping in a zip-top bag in the freezer and sprinkle it over fruit whenever the craving strikes.
Serving suggestions
A warm crisp is lovely on its own, but a few simple additions make it feel extra special.
- A big scoop of vanilla bean ice cream melting into the warm fruit
- A generous dollop of freshly whipped cream with a pinch of cinnamon
- A drizzle of cold heavy cream poured over the top, farmhouse style
- A spoonful of Greek yogurt and a drizzle of honey for a brunch-friendly treat
- A hot cup of coffee or iced tea on the side
Frequently asked questions
Can I make strawberry rhubarb crisp ahead of time?
Yes. You can bake it a day ahead and keep it covered in the refrigerator, then rewarm it in a 350°F oven for 10 to 15 minutes. You can also assemble it up to 4 hours before baking, though keep the topping separate in the refrigerator until you are ready to bake so it stays crisp.
Why is my crisp watery?
Fruit juices vary with ripeness, and a runny crisp is usually caused by too little thickener or not enough cooling time. Make sure the cornstarch is fully mixed with the sugar, bake until the juices are thick and bubbling in the center, and let the crisp rest for at least 30 minutes before serving.
Do I need to peel rhubarb before using it?
No. Rhubarb does not need peeling, and the pink skin adds lovely color to the filling. Just trim the ends and slice. If a stalk looks especially tough or stringy, peel off the strings with a vegetable peeler.
What is the difference between a crisp and a crumble?
A crisp typically includes oats and sometimes nuts in the topping, which gives it a crunchier texture. A crumble usually has a simpler flour, sugar and butter topping that is more sandy and tender. This recipe is a classic oat crisp.
Let's get cooking!
Whether you are celebrating the first rhubarb of the season or simply craving something cozy and fruity, this strawberry rhubarb crisp delivers every time. Gather your family, scoop it warm into bowls and enjoy every sweet, tart, crunchy bite.
