Strawberry Rhubarb Crisp – Spend With Pennies
Strawberry rhubarb crisp is a favorite summer dessert.
A combination of sweet strawberries and tart rhubarb are baked under a crispy, golden oat topping.
- Strawberry rhubarb crisp is the ultimate summer dessert.
- Fruit crisps are easy to make and be prepared ahead of time.
- Double or triple the topping recipe and store it in the freezer. Use it right from frozen.
Ingredients for Strawberry Rhubarb Crisp
- Strawberries: Fresh strawberries are best for this crisp recipe, but frozen berries can be used (there is no need to thaw).
- Rhubarb: Fresh rhubarb has a tart fresh flavor. Choose firm stalks that are bright red to deep purple. The leaves of rhubarb are poisonous, so be sure to discard them. If using frozen strawberries, squeeze out excess liquid.
- Oats: Use rolled oats for the best texture. Other varieties of oats can be used but will have a bit of a softer texture.
- Sugar & Spice: Brown sugar adds a caramel sweetness, while cinnamon adds flavor.
- Butter: Use unsalted, room temperature butter in this recipe.
Variations
- Add toasted coconut, walnuts, pecans, or homemade cinnamon sugar to the topping for more crunch and texture.
- Pop in a handful of blueberries, sliced peaches, or blackberries to change the flavor.
Skip the topping and use a pre-made granola in place. If the topping begins to brown too much, lightly tent with foil.
How to Make Strawberry Rhubarb Crisp
Sweet-tart strawberry rhubarb crisp has a buttery golden topping and is full of summer flavor!
- Combine strawberries and rhubarb with sugar, flour, and cinnamon. Transfer to a baking dish (as per the recipe below).
- Blend topping ingredients in a bowl with a fork or pastry cutter.
- Sprinkle topping over the fruit and bake until bubbly!
Storing Strawberry Rhubarb Crisp
- Keep leftover strawberry rhubarb crisp in a covered container in the refrigerator for up to 2 days.
- Enjoy chilled or reheat portions in the microwave. Portions can be frozen for up to a month in freezer-safe containers. Thaw in the refrigerator before reheating.
Make Ahead
Combine ingredients in Step 2, cover, and chill or freeze until ready to bake. Add topping just before baking. You may have to add extra minutes if baking from frozen.
More Rhubarb Recipes
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Strawberry Rhubarb Crisp
The sweet and tart combination of strawberries and rhubarb is simply delicious!
Prevent your screen from going dark
- Preheat the oven to 375°F.
- In a medium bowl, combine rhubarb, strawberries, sugar, ⅓ cup flour, and cinnamon. Place in a 2 qt baking dish.
- In a separate bowl, combine oats, brown sugar, 6 tablespoons flour, cinnamon, and butter with a fork or pastry cutter.
- Sprinkle the topping over the fruit and bake for 30-35 minutes or until the filling is bubbly and the topping is golden.
- Cool for 5-10 minutes before serving. Top with ice cream or cream.
Leftovers will keep in an airtight container in the refrigerator for up to 2 days and in the freezer for 1 month.
Calories: 595 | Carbohydrates: 105g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 153mg | Potassium: 570mg | Fiber: 6g | Sugar: 71g | Vitamin A: 633IU | Vitamin C: 71mg | Calcium: 152mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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