Strawberry Rhubarb Crisp
If you have been looking for a recipe that feels special without being complicated, this Strawberry Rhubarb Crisp is exactly what you need. It is the kind of dish that makes a regular weeknight feel a little more celebratory, and honestly you will want to make it again the very next weekend.
Why You Will Love This Strawberry Rhubarb Crisp
- Simple ingredients you likely already have on hand
- Comes together quickly with minimal fuss
- Crowd-pleasing flavor that works for any occasion
- Great for making ahead and storing
Ingredients
- strawberries
- rhubarb
- sugar
- oats
- butter
- brown sugar
- cinnamon
- flour
How to Make It
Start by gathering all your ingredients and prepping your workspace. Having everything measured out before you begin makes the whole process so much smoother. Combine your ingredients in stages, building layers of flavor as you go. Pay attention to textures and visual cues rather than watching the clock too closely since every kitchen runs a little differently.
Once finished, let everything rest briefly before serving so the flavors come together perfectly. This Strawberry Rhubarb Crisp keeps well covered in the fridge for a few days.
Tools I Reach For
A few kitchen staples make this recipe so much easier. I use my KitchenAid Stand Mixer for baking, and a quality OXO Mixing Bowl Set is something I reach for every single time I cook.
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Strawberry Rhubarb Crisp
Ingredients
Method
- Toss the rhubarb and strawberries with sugar, cornstarch, and lemon juice, then spread in a baking dish.
- Mix the oats, flour, and brown sugar, then cut in the butter until crumbly.
- Scatter the crumble evenly over the fruit.
- Bake at 375F for 35 to 40 minutes until the filling bubbles and the top is golden.
- Cool slightly and serve warm with vanilla ice cream.
Notes
Strawberry Rhubarb Crisp
Ingredients
Method
- Toss the rhubarb and strawberries with sugar, cornstarch, and lemon juice, then spread in a baking dish.
- Mix the oats, flour, and brown sugar, then cut in the butter until crumbly.
- Scatter the crumble evenly over the fruit.
- Bake at 375F for 35 to 40 minutes until the filling bubbles and the top is golden.
- Cool slightly and serve warm with vanilla ice cream.
