Warm strawberry rhubarb crisp topped with a scoop of vanilla ice cream is summertime bliss — an easy to make dessert that’s loaded with flavorful seasonal fruit.
Recipe Overview
Why you’ll love it: It’s a wonderful spring time dessert that’s easy to make.
How long it takes: 55 minutes
Equipment you’ll need: sharp knife, baking dish, oven, measuring utensils, mixing bowl
Servings: 8
Just when we think winter is going to last forever, the snow melts, the ground warms up a bit, and the pink knobs of rhubarb emerge. The stalks grow so rapidly, you can almost see the change overnight. Stretching toward the sun from that pink knob, long stalks with gigantic leaves beg to be harvested.
What to cook with this rather unique sour vegetable? Why, strawberry rhubarb crisp, of course! Sweet, juicy strawberries, another early summer crop, are a perfect match for rhubarb. Topped with a crunchy brown sugar and cinnamon crumble, this fruit dessert is a taste of summer.
A fruit crisp is undoubtedly my favorite dessert to make. It isn’t a fussy dessert. Who has time to mess around with pie crusts? Pile fruit in a baking dish, sprinkle on the topping, and bake. It doesn’t get much easier than that. And the result? Well, give this strawberry rhubarb crisp a try and you tell me!
You’ll want to make blueberry crisp later in the summer when blueberries ripen, or maybe peach blueberry crisp, and don’t forget apple crisp in the fall! But right now, enjoy the first fruits of summer with scrumptious strawberry rhubarb crisp. Make sure to eat a piece while it’s still warm with a big scoop of vanilla ice cream. Mmmmm, so good!
About this strawberry rhubarb crisp
My mom dropped off a big bag of rhubarb stalks from her garden the other day. Yaaay! Love you, Mom! I thought of making a batch of rhubarb cardamom shortbread bars because they’re so dang good but I’ve been craving a fruit crisp lately. So here we go… I’ve included a few extra tips here.
You’ll find the printable recipe with measurements and instructions at the end of this post.
What You Need
- Rhubarb: Buy firm red or green rhubarb stalks. It doesn’t matter if they are thick or thin. Frozen rhubarb is fine, too, when rhubarb isn’t in season. I like to freeze extra rhubarb in the spring so I can make this dessert year round.
- Strawberries: Fresh or frozen, doesn’t matter.
- All Purpose Flour: Whole wheat flour is good for the topping but you’ll need a bit of all-purpose flour to thicken the fruit.
- Granulated Sugar and Brown Sugar: Use white sugar to sweeten the fruit mixture and brown sugar in the topping. Dark brown sugar is fine, too.
- Oats: Old-fashioned or quick oats are perfect. Don’t use instant oatmeal or steel-cut oats.
- Cinnamon, Cardamom, Nutmeg: This trio of warm spices will make your kitchen smell like a bit of heaven.
- Butter: I usually use unsalted butter but if salted butter is all you have, that’s fine, too. Make sure it’s at room temperature.
How to Make a Crisp
Fruit crisp recipes are easy to make. You don’t need any special equipment, just a baking pan and an oven.
Prepare the fruit. If your rhubarb still has the leaves attached, cut them off and discard them.
Did you know?
Rhubarb leaves contain a poisonous substance called oxalic acid so don’t be tempted to make a salad out of them.
Wash the stalks thoroughly and chop them into half inch pieces. With a good sharp knife and cutting board, chopping rhubarb is actually kind of satisfying. Try it — you’ll see what I’m talking about…kind of like celery.
Wash and hull the strawberries. If they’re large, you’ll want to cut them in half, or maybe even quarters. Mix the fruit in a large bowl with flour, sugar, and a pinch of salt. Since rhubarb is very juicy, you need a little flour to thicken the juices.
Scrape the fruit mixture from the bowl into a baking dish.
You can use the same bowl to prepare the topping. Mix flour, oats, brown sugar, cinnamon, cardamom, and nutmeg, and then add a chunk of butter.
Blend the ingredients together with a fork, a pastry cutter, or your fingers. Like I said, this isn’t a fussy dessert. Once the mixture holds together, sprinkle it by handfuls on top of the fruit mixture. If you like big crunchy chunks, squeeze some of the topping into larger sized lumps.
Pop your fruit crisp in the oven and bake it until it’s all bubbly and browned. It smells so heavenly while it’s baking that it’s almost worth making just for the smell!
Cool briefly, and enjoy warm with a scoop of ice cream!
FAQs
Rhubarb is an extremely juicy fruit (well, really it’s a vegetable). Adding a little flour to the filling mixture thickens the juice so your crisp won’t be as runny. Cornstarch or tapioca are gluten-free alternatives to flour.
Don’t worry if your crisp is a little on the juicy side. A crisp is sort of a free form dessert; it’s not supposed to be a defined square on a dessert plate. You’ll also notice that the juice thickens as the crisp cools down.
Rhubarb may look stringy in its raw state but it tenderizes as it cooks. There’s no need to peel it but do remove the leaves and discard them.
The color is not an indication of ripeness. Some varieties tend to be more green, others more red. Rhubarb is ready to harvest when the leaves are completely unfurled and the stalks are anywhere between 7 to 15 inches long. They will vary in thickness.
Make It Your Own
Fruit crisps are pretty forgiving. Use what you have in your pantry and fridge to make your own special dessert. By the way, you may also know them as a “crumble.” Pretty much the same thing except crumbles usually don’t have oats or nuts.
- Don’t have rhubarb? Just make a strawberry crisp! Or vice versa.
- Add nuts to the flour mixture. Walnuts or pecans would be tasty.
- If you don’t happen to have cardamom in your pantry, add a little extra cinnamon. No problem! Same with nutmeg.
- Use rolled oats or quick oats. Either one works fine. Don’t use steel-cut, Irish oats, or instant oatmeal.
- Replace the all-purpose flour with whole wheat flour. I often do that.
- Use white sugar instead of brown sugar.
- Only have salted butter? That works, too, just omit the salt from the topping mixture.
- Looking for gluten-free rhubarb crisp? Try this recipe from Faithfully Gluten Free. The rhubarb is thickened with cornstarch instead of flour and the topping is made with oats and walnuts. You could also make this recipe with 1:1 gluten-free flour.
Storage Tips
Fruit crisps are best served the same day you make them. If you happen to have leftover rhubarb crisp, cover it and save it for later.
It doesn’t really need to be refrigerated if you plan on eating it the next day. If it’s going to be longer than that, I’d recommend refrigerating it. The topping won’t be as crisp but it’ll still taste really good.
Leftover Love
Enjoy leftover fruit crisp for breakfast with a big dollop of plain Greek yogurt! It’s one of my favorite breakfasts!
More Fruity desserts
One of the many reasons I like fruit crisps is that they are mostly fruit. And fruit is healthy, right? Here’s a few more of my favorite fruit desserts:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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Warm strawberry rhubarb crisp topped with a scoop of vanilla ice cream is summertime bliss — an easy to make dessert that’s loaded with flavorful seasonal fruit.
Instructions
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Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9×6) square glass baking dish with nonstick cooking spray, or rub with butter.
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In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.
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In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture.
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Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.
Notes
- Use rolled oats or quick oats. Don’t use steel-cut, Irish oats, or instant oatmeal.
- If using salted butter, omit 1/8 teaspoon salt from topping mixture.
Variations:
- Don’t have rhubarb? Just make a strawberry crisp! Or vice versa.
- Add 1/2 cup chopped nuts to the flour mixture. Walnuts or pecans would be tasty.
- Add a little extra cinnamon instead of using cardamom and nutmeg.
- Replace the all-purpose flour with whole wheat flour.
- Use white sugar instead of brown sugar.
Nutrition Information
Calories: 261kcal, Carbohydrates: 45g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 23mg, Sodium: 118mg, Fiber: 3g, Sugar: 29g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
