Strawberry Rhubarb Crisp – Clara quick dinners

This Strawberry Rhubarb Crisp combines the tartness of rhubarb with the sweetness of strawberries, all topped with a buttery oat crumble. It’s a delightful dessert that celebrates the flavors of spring and summer.

Why You’ll Love This Recipe

• Simple to Make: No need for intricate techniques; this recipe is straightforward and perfect for both novice and experienced bakers.
• Seasonal Delight: Utilizes fresh, in-season fruits for optimal flavor.
• Versatile Serving Options: Delicious on its own or paired with vanilla ice cream or whipped cream.
• Perfect Balance: The combination of sweet strawberries and tart rhubarb creates a harmonious flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups)
• ½ pound strawberries, hulled and quartered (about 2 cups)
• ½ cup granulated sugar
• 1½ tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Topping:

• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cut into ½-inch cubes
• ¾ cup old-fashioned rolled oats
• ½ cup chopped pecans

Optional for Serving:

• Lightly sweetened whipped cream or vanilla ice cream

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prepare the Filling:
   • In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract.
   • Stir until the fruit is evenly coated.
   • Transfer the mixture to a 2-quart or 8-inch baking dish.
3. Make the Topping:
   • In a food processor, combine flour, brown sugar, granulated sugar, and salt.
   • Process until well combined.
   • Add cold butter and pulse until the mixture resembles coarse crumbs.
   • Transfer to a bowl and stir in oats and chopped pecans.
4. Assemble and Bake:
   • Evenly spoon the topping over the fruit mixture without packing it down.
   • Bake for 45-55 minutes, until the fruit is bubbling and the topping is golden brown.
5. Cool and Serve:
   • Allow the crisp to cool for about 20 minutes before serving.
   • Serve warm, optionally with whipped cream or vanilla ice cream.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 10 minutes

Variations

• Nut-Free: Omit pecans or replace with sunflower seeds for a nut-free version.
• Gluten-Free: Use gluten-free flour and oats to accommodate dietary restrictions.
• Vegan: Substitute butter with a plant-based alternative.
• Fruit Variations: Replace strawberries with raspberries or blueberries for a different twist.

Storage/Reheating

• Refrigeration: Store leftovers covered in the refrigerator for up to 5 days.
• Freezing: Freeze the baked crisp, tightly covered, for up to 3 months.
• Reheating: Reheat in a 300°F (150°C) oven until warmed through and the topping is crisp.

FAQs

What is rhubarb, and is it safe to eat?

Rhubarb is a vegetable known for its tart flavor, commonly used in desserts. Only the stalks are edible; the leaves are toxic and should be discarded.

Can I use frozen fruit?

Yes, you can use frozen strawberries and rhubarb. Do not thaw them before use to prevent excess moisture.

How do I know when the crisp is done?

The fruit filling should be bubbling around the edges, and the topping should be golden brown.

Can I make this dessert ahead of time?

Yes, you can prepare the filling and topping separately and store them in the refrigerator. Assemble and bake when ready to serve.

What can I serve with strawberry rhubarb crisp?

It’s delicious on its own or served warm with vanilla ice cream or whipped cream.

How do I store leftovers?

Cover and refrigerate leftovers for up to 5 days.

Can I freeze the crisp?

Yes, freeze the baked crisp, tightly covered, for up to 3 months.

How do I reheat the crisp?

Reheat in a 300°F (150°C) oven until warmed through and the topping is crisp.

Can I make this recipe gluten-free?

Yes, substitute gluten-free flour and oats to make the recipe gluten-free.

Is it possible to make this dessert vegan?

Yes, use a plant-based butter alternative to make the crisp vegan.

Conclusion

Strawberry Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, all topped with a buttery oat crumble. It’s easy to make, versatile, and perfect for showcasing seasonal fruits. Whether served warm with ice cream or enjoyed on its own, this crisp is sure to be a favorite.

Print