Description
This Strawberry Rhubarb Crisp is the perfect balance of sweet and tart, bringing together the natural sweetness of ripe strawberries with the tangy bite of rhubarb. Topped with a golden, buttery oat crumble, this dessert is a warm, comforting treat that’s perfect for spring and summer. Best enjoyed fresh from the oven with a scoop of vanilla ice cream.
Who is This Recipe For?
This recipe is ideal for:
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Fruit dessert lovers who enjoy a mix of sweet and tart flavors.
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Home bakers looking for an easy yet impressive dessert.
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Seasonal cooks who love making the most of fresh produce.
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Families who want a nostalgic, comforting treat.
Why It’s Great
✅ Seasonal & Fresh – perfect for spring and summer produce.
✅ Easy to Make – no complicated techniques required.
✅ Customizable – works with other fruits like blueberries, raspberries, or peaches.
✅ Crowd-Pleasing – loved by both kids and adults.
✅ Make-Ahead Friendly – can be prepped and baked later.
Ingredients
For the Fruit Filling:
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3 cups sliced strawberries
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3 cups sliced rhubarb
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¾ cup granulated sugar
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¼ cup cornstarch
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
For the Crumble Topping:
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1 cup all-purpose flour
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1 cup rolled oats
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1 cup packed brown sugar
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½ teaspoon salt
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½ cup unsalted butter, melted
Kitchen Equipment Needed
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Large mixing bowl
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Medium mixing bowl
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Measuring cups and spoons
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9×13-inch baking dish
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Spatula or wooden spoon
Instructions
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Preheat Oven
Heat your oven to 375°F (190°C). -
Prepare the Fruit Filling
In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon. Mix until fruit is evenly coated. -
Make the Crumble Topping
In a medium bowl, mix flour, oats, brown sugar, and salt. Stir in the melted butter until crumbly. -
Assemble the Crisp
Spread the fruit mixture evenly in a 9×13-inch baking dish. Sprinkle the crumble topping evenly over the fruit. -
Bake
Place in the oven and bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling. -
Cool and Serve
Let the crisp cool for 10–15 minutes before serving.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months. Reheat in the oven until warmed through.
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Reheating Tip: For a crisp topping, warm in the oven instead of the microwave.
Frequently Asked Questions
Q: Can I use frozen fruit?
A: Yes, but thaw and drain it first to prevent excess liquid.
Q: How can I make this gluten-free?
A: Use a gluten-free flour blend and certified gluten-free oats.
Q: Can I make this dairy-free?
A: Substitute coconut oil or a vegan butter alternative for the melted butter.
Q: What’s the best way to serve it?
A: Warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
This Strawberry Rhubarb Crisp is a simple yet unforgettable dessert that celebrates the best of seasonal fruit. With its juicy, sweet-tart filling and crunchy oat topping, it’s the kind of treat that brings comfort in every bite. Whether you’re hosting a dinner or just want a cozy family dessert, this recipe will be a hit.
