Strawberry Rhubarb Crisp (Print)
Juicy strawberries and tangy rhubarb baked with a crisp oat topping, served warm with ice cream.
# What You Need:
→ Fruit Filling
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 cups rhubarb, diced (about 2–3 stalks)
03 - ¾ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon pure vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 1 cup rolled oats
08 - ¾ cup all-purpose flour
09 - ½ cup light brown sugar, packed
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon salt
12 - ½ cup unsalted butter, cold and diced (or plant-based butter for vegan)
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, toss the sliced strawberries and diced rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated. Spread the fruit mixture in an even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold diced butter and use your fingers or a pastry cutter to cut it in until the mixture resembles coarse crumbs with pea-sized pieces.
04 - Sprinkle the oat topping evenly over the fruit filling, covering the surface completely.
05 - Bake for 35 to 40 minutes until the fruit juices are bubbling around the edges and the topping is golden brown.
06 - Allow the crisp to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
# Expert Tips:
01 -
- The contrast of tart rhubarb against sweet strawberries creates that perfect balance your taste buds have been searching for
- That buttery oat topping gets irresistibly crisp while staying tender underneath
- It comes together so quickly yet looks impressive enough for any gathering
02 -
- Cold butter is what creates those crisp, delicious pockets in the topping, so work quickly and dont let it warm up
- Too much cornstarch will give you a gloopy filling, too little and you'll end up with fruit soup at the bottom
03 -
- If your rhubarb stalks are thick and mature, peel off the outer fibrous layer before dicing
- Sprinkle a tablespoon of sugar over the fruit filling before adding the topping for extra crunch on top