Strawberry Rhubarb Crisp – A Sweet-Tart Classic
Strawberry Rhubarb Crisp is a simple baked dessert featuring a juicy fruit base and a crunchy oat topping. The combination of sweet strawberries and tangy rhubarb creates a perfectly balanced flavor profile. The crisp topping, made with oats, butter, and sugar, adds a delightful crunch that contrasts beautifully with the soft fruit filling. This recipe is easy to make with pantry staples and requires minimal preparation. It’s perfect for beginners and can be customized with nuts or spices. Best served warm, it pairs wonderfully with ice cream or whipped cream for added indulgence.
Ingredients
For the Filling:
- 2 cups strawberries (hulled and sliced)
- 2 cups rhubarb (chopped)
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Crisp Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F).
- In a bowl, mix strawberries, rhubarb, sugar, cornstarch, and vanilla.
- Spread the fruit mixture evenly in a baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Add cold butter and mix until crumbly.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 40–45 minutes until the top is golden and the filling is bubbling.
- Let cool slightly before serving.
Notes
- Adjust sugar based on rhubarb tartness.
- Use fresh or frozen fruit (no need to thaw).
- Cornstarch thickens the filling.
- Cold butter ensures a crumbly topping.
- Add nuts for extra crunch.
- Let it rest before serving to set.
- Use a deep dish to avoid overflow.
- Store leftovers in the refrigerator.