Strawberry Rhubarb Crisp

Whenever I think of spring, the first thing that comes to mind is the delightful combination of strawberries and rhubarb. There’s something truly magical about the tartness of rhubarb paired with the sweetness of fresh strawberries, and it all comes together beautifully in the form of a Strawberry Rhubarb Crisp. This dish has been a staple in my family for years, often gracing our table at gatherings and special occasions. I remember helping my grandmother pick ripe strawberries from her garden, our hands stained with juice, laughing and chatting as we filled our baskets. We would then head inside to prepare this comforting dessert, bringing the sweet aroma of baked fruit wafting through the house.

The best part? It’s incredibly easy to make, and you won’t believe how quickly it disappears once the first spoonful is served! I often find myself making it for friends during springtime get-togethers, and they can’t get enough of it. The crispy topping, with its golden-brown oats and coconut, adds a wonderful texture that contrasts perfectly with the soft, warm fruit beneath. Whether topped with a scoop of vanilla ice cream or a dollop of yogurt, the Strawberry Rhubarb Crisp is a crowd-pleaser that brings smiles all around.

What You’ll Need for Strawberry Rhubarb Crisp

When making a delicious Strawberry Rhubarb Crisp, the choice of ingredients plays a vital role in ensuring the dish is both flavorful and satisfying. Each component has its purpose, creating a harmonious blend of flavors that will delight your palate.

• 1 pound strawberries – hulled and quartered: These juicy berries provide a sweet and vibrant base for the crisp.
• 1 pound rhubarb – cut into 1/2-inch dice: Rhubarb adds a delightful tartness that balances the sweetness of the strawberries.
• 2 tablespoons all-purpose flour: This helps thicken the fruit mixture, giving it a nice texture.
• ⅓ cup honey: A natural sweetener that enhances the flavors of the fruit.
• ½ orange – zested and juiced: The orange adds a bright citrus note that elevates the dish.
• 1 tablespoon vanilla extract: A hint of vanilla rounds out the flavors perfectly.
• ¾ cup old-fashioned rolled oats: Provides crunch in the topping and adds a rustic feel to the dish.
• ⅔ cup white whole wheat flour – or all-purpose flour: This gives structure to the topping while also being slightly healthier.
• ¼ cup shredded sweetened coconut: Adds a tropical twist and chewiness to the crisp topping.
• ¼ cup light brown sugar: For a rich, caramel-like sweetness that complements the other ingredients.
• 1 teaspoon ground cinnamon: A warm spice that enhances the flavor profile.
• ¼ teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
• ¼ cup plain yogurt – (non-fat Greek is recommended): Adds creaminess to the topping while keeping it light.
• ¼ cup cold unsalted butter – cut into small, thin pieces: This is key to achieving a crumbly topping.
• Vanilla ice cream – or yogurt for serving: The perfect accompaniment to serve alongside your Strawberry Rhubarb Crisp.

How to Make Strawberry Rhubarb Crisp

Creating a Strawberry Rhubarb Crisp is a delightful process that fills your kitchen with warm, inviting scents. With just a few simple steps, you can bring this delightful dessert to life!

1. Start by placing a rack in the center of your oven and preheat it to 350°F. This ensures even baking for your crisp.
2. In a 9×9-inch baking dish, combine the strawberries and rhubarb. Sprinkle the flour over them, followed by the honey, orange zest, orange juice, and vanilla extract. Gently stir this mixture to combine, ensuring the fruit is evenly coated.
3. In a separate large bowl, mix together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt. This combination will form the crispy topping.
4. Add the Greek yogurt to the dry ingredients and stir until everything is somewhat moistened. This step helps to bind the topping together.
5. Next, add the cold, cut-up pieces of butter. Using your fingers, work the butter into the mixture until it resembles small pieces about the size of your thumbnail. It’s okay if some pieces are larger; they’ll add texture!
6. Now, take the topping mixture and break it over the fruit filling, ensuring the fruit is lightly and evenly covered. Don’t worry if some fruit peeks through; that’s part of the charm!
7. Slide the baking dish into your preheated oven and let it bake for 50 to 55 minutes. You’ll know it’s ready when the filling is bubbly at the edges and the topping turns a light golden brown.
8. Once done, remove the crisp from the oven and allow it to rest for about 5 to 10 minutes. This will help thicken the filling before serving.
9. Serve warm with vanilla ice cream or yogurt, and enjoy the delightful flavors of your Strawberry Rhubarb Crisp.

Make It Your Own

Every cook has their own twist they can add to a Strawberry Rhubarb Crisp. Here are some ideas to personalize your crisp:

• Change the Fruit: Mix in other fruits like blueberries or raspberries for a different flavor.
• Sweetener Options: Try maple syrup or agave nectar instead of honey for a different sweetness.
• Vegan Version: Substitute butter with coconut oil and opt for a dairy-free yogurt.
• Extra Crunch: Add chopped nuts like almonds or pecans to the topping for added texture.
• Flavor Boost: A pinch of nutmeg or cardamom in the topping can elevate the flavor profile.
• Serving Suggestions: Experiment with different toppings like whipped cream or a drizzle of caramel sauce.

Serving This Strawberry Rhubarb Crisp

When it comes to serving your Strawberry Rhubarb Crisp, the options are as delightful as the dish itself.

• Ideal Temperature: Enjoy it warm, straight from the oven, for the ultimate comfort food experience.
• Pairing Suggestions: Serve with a generous scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness.
• Breakfast Delight: This crisp can also be enjoyed as a sweet breakfast option, paired with yogurt.
• Picnic Perfect: Cut into squares and pack for a picnic treat that everyone will love.
• Seasonal Sides: Pair with a light salad or fruit platter for a well-rounded meal.
• Storage Tips: Leftover crisp can be stored in the refrigerator for up to four days; it’s just as delicious reheated!

FAQ

Conclusion

The Strawberry Rhubarb Crisp is a true seasonal delight that perfectly balances sweet and tart flavors in a warm, comforting dessert. It’s easy enough for an everyday treat yet special enough for gatherings with friends and family. I encourage you to try this recipe and create your own memories around it. You may just find it becomes a beloved staple in your home, just like it has in mine!

Strawberry Rhubarb Crisp

Indulge in the ultimate comfort food with this Strawberry Rhubarb Crisp. Bursting with fresh fruit flavor, this easy weeknight dessert is topped with a crunchy oat mixture. Perfectly sweet and tart, it’s a dish you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine American

Servings 6 servings

Calories 250 kcal

Equipment

• Oven
• Wooden Spoon
• Cutting Board
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 pound Strawberries hulled and quartered
• 1 pound Rhubarb cut into 1/2-inch dice (about 4 or 5 stalks)
• 2 tablespoons All-purpose flour
• ⅓ cup Honey
• ½ orange Orange zested and juiced
• 1 tablespoon Vanilla extract
• ¾ cup Old-fashioned rolled oats
• ⅔ cup White whole wheat flour or all purpose flour
• ¼ cup Shredded sweetened coconut
• ¼ cup Light brown sugar
• 1 teaspoon Ground cinnamon
• ¼ teaspoon Kosher salt
• ¼ cup Plain yogurt (I use non-fat Greek)
• ¼ cup Cold unsalted butter cut into small, thin pieces
• 1 cup Vanilla ice cream or yogurt for serving

Instructions

 

• Place a rack in the center of the oven and preheat the oven to 350°F. Place the strawberries and rhubarb into a 9×9-inch or other similarly sized baking dish, then sprinkle the flour over the top. Add the honey, orange zest, orange juice, and vanilla extract. Stir gently to combine and evenly coat the strawberries and rhubarb.

  In a large bowl, stir together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt.

  Add the Greek yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working quickly with your fingers, rub in the butter, until it is in small pieces about the size of your thumbnail (some pieces will be larger than others).

  Break the topping mixture over the fruit, placing it so that the fruit is lightly and evenly covered (some fruit may show through).

  Bake the crisp for 50 to 55 minutes, until the filling is bubbly at the edges and the top is light golden brown. Let rest for 5 to 10 minutes, the crisp will thicken as it cools. Serve warm, topped with vanilla ice cream or yogurt as desired.

Notes

• TO STORE: Leftover crisp can be covered and refrigerated for 4 days.
• TO FREEZE: Strawberry rhubarb crisp may be kept frozen for up to 1 month. Defrost overnight in the refrigerator before warming and serving.
• TO REHEAT: Warm on a microwave-safe plate until heated through. You may also place it in a 350°F oven until warm.

Keyword Crispy Fruit Crisp, Rhubarb Dessert, spring dessert, Strawberry Crisp

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!