Old-Fashioned Strawberry Rhubarb Crisp
This Old-Fashioned Strawberry Rhubarb Crisp is sweet with strawberries, with a touch of tart from rhubarb. An extra-thick buttery oats topping provides the perfect contrast.
As I was slicing rhubarb over the weekend, making this Old-Fashioned Strawberry Rhubarb Crisp with our girls, I was taken back to baking with rhubarb with my mom. Especially after Tessa asked what rhubarb was and what it tasted like.
I explained that some people say it’s a vegetable and some say it’s a fruit (I looked it up and found that in the U.S. it is considered a fruit, for regulations and duties), and that it is crisp, kinda like celery, and tastes very tart. (To read more about rhubarb, go to my Rhubarb 101.)
Tessa’s four year old mind wondered out loud if she might like it.
So I got out a little bowl and poured a bit of sugar into it. Then I sliced some small pieces of bright red rhubarb and proceeded to give them a little dip into the sugar and pop them into my mouth. Tessa followed suit. And so did Hatti. Over and over again, we did this. All the while, memories of Mom dipping her rhubarb while we baked were bouncing around in my head.
Kitchen memories are some of the very best memories, don’t you agree?
*Here are a few more rhubarb recipes I’m loving right now: this stunning Raspberry Rhubarb Skillet Coffee Cake, these almost-famous Strawberry Rhubarb Crumb Bars, and this pretty Strawberry Rhubarb Cobbler. And if you like a fun cocktail, do try my Rhubarb Margarita!
This strawberry rhubarb crisp recipe is an easy spring favorite
I’ve been making this strawberry rhubarb crisp recipe for years. It’s an easy favorite, sweet with strawberries, a little bit tart with rhubarb, and loaded with an extra-thick buttery oats topping.
This dessert (or breakfast dish, I won’t judge!) is great any time of year, but especially wonderful with the freshest rhubarb and strawberries of spring.
How to make strawberry rhubarb crisp
A rhubarb crisp with strawberries is extremely easy to make.
First, stir sugar into chopped rhubarb and sliced strawberries. Add a little cornstarch to thicken the juices a bit, plus fresh lemon juice and a touch of vanilla (the vanilla is such a nice touch!).
Then settle the fruit mixture into a 9″ x 13″ pan, cover it with a thick blanket of crumble topping, and then leave it to bake until the fruits are all sweet and jammy, the topping awesomely crispy.
How to store strawberry rhubarb crisp
The strawberry rhubarb crisp emerges from the oven simply beautiful.
I like to leave a bare edge around the perimeter, free of the crumble topping. That deep ruby mixture peeking out at the pan’s edge adds big life to presenting this spring treat.
And to store this crisp, I simply leave it out on the counter, uncovered, for up to a couple days (if it lasts that long!). The topping stays nice and crisp.
There are plenty of people who scrunch up their noses at the mention of rhubarb. And I’ve found this strawberry rhubarb crisp recipe to be a great way to convince them they are absolutely wrong to do so. Everybody seems to love this dish. (Another great recipe, for those who like cheesecake, is this Rhubarb Cheesecake Pie!)
I recommend serving this dessert still a bit warm from the oven, with a scoop of vanilla ice cream. I promise, you’ll have rhubarb fans for life!
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adapted from Food & Wine magazine As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
for the strawberry rhubarb filling:
for the topping:
Serving Size: 1
Amount Per Serving:Calories: 293 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 15mg Sodium: 118mg Carbohydrates: 52g Fiber: 3g Sugar: 34g Protein: 3g
adapted from Food & Wine magazine
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
(This post was originally published in 2010, and has been a popular reader favorite. Some of the photos and text were updated in 2018.)
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