An old-fashioned summertime favorite dessert, easy to make homemade strawberry rhubarb crisp! The classic pairing of tart rhubarb and sweet strawberries topped with a crispy oat topping, delicious with a scoop of vanilla ice cream.
I love easy, classic summertime desserts using seasonal fruit. Fruit pies, crisps and cobblers come to mind. I made a strawberry rhubarb pie earlier this spring to kick off the season.
The pretty pinkish-red stalks of farm stand rhubarb I stashed away in the freezer came sooner than later. A fruit crisp was calling, and again I opted for the classic combination of tangy rhubarb and sweet strawberries.
Here’s what you’ll need to make this easy fruit crisp:
- Rhubarb which is technically a vegetable that we tend to think of and use as a fruit. The pinkish-red stalks are in season early spring to mid-summer. Leaves are poisonous so make sure to remove them if any are still remaining on the stalks.
- Strawberries combine perfectly with the tart rhubarb, yielding a sweet jammy texture with the tart, melty rhubarb.
- Sugar, orange zest and vanilla to flavor the fruit mixture.
- Cornstarch and lemon juice for the slurry to thicken the fruit mixture.
- Flour, brown sugar and sugar for the topping.
- Butter and oats to blend in for the thick, crispy topping.
HOW TO MAKE STRAWBERRY RHUBARB CRISP
Step 1: Mix the flour and sugars and cut in the butter until the consistency of coarse crumbs.
Step 2: Add the oats and toss to combine, refrigerate until ready to use.
Step 3: Toss prepared rhubarb and strawberries with sugar. Make cornstarch slurry and add to fruit mixture and stir to combine.
Step 4: Transfer fruit mixture to cast iron skillet. Top with oat topping and bake as directed in full recipe card instructions listed below.
RECIPE NOTES AND TIPS
- Rhubarb is in season for a short time and here in Missouri it comes in early to late spring and then is gone. Buy extra because it freezes beautifully! Just cut into ½-inch pieces, freeze on a baking sheet and then transfer to a freezer bag.
- I love using a cast iron skillet for this crisp, but any baking dish will work, approximately 9″ by 13″ or similar capacity.
- Building and baking the crisp topping in two layers helps ensure a crispy, not soggy, thick topping.
- Store the crisp covered on the counter at room temp for a few days, as if it will even last that long! Otherwise, you can refrigerate the crisp for several days, bring to room temp before serving.
- After cooling for a short time so the fruit has time to set up a bit, serve warm with vanilla ice cream, delish!!
The classic flavor combo of tart rhubarb and sweet strawberries can’t be beat. Strawberry rhubarb crisp is a summertime favorite dessert and so fresh and easy, you will love it! xxo- Kelly🍴🐦
Here are some more summertime desserts you might want to check out:
- Farmstand Blackberry Peach Cobbler
- Fresh Blackberry Crisp
- Balsamic Berry Sauce
- Cherry Pie Bars
- Homemade Cherry Pie
- Peach Pie
- Fresh Blueberry Lemon Bundt Cake
Old-Fashioned Strawberry Rhubarb Crisp
- 1 cup all purpose flour
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- Pinch kosher salt
- 8 tablespoons cold unsalted butter, cut into pieces
- ¾ cup old fashioned oats
- 1 pound rhubarb, trimmed, cut into ½-inch pieces remove and discard any poisonous leaves
- 1 pound (16-oz) strawberries, stemmed and quartered about 6 cups total strawberries and rhubarb combined
- ⅓ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon orange zest
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- Preheat oven to 375º.Make the topping. In medium bowl, combine flour, both sugars and salt. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
- Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss rhubarb and strawberries with ⅓ cup sugar, lemon-cornstarch slurry, vanilla and orange zest. Pour fruit into a large 12-inch cast iron skillet (or 9" by 13" or similar capacity baking dish).
- Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 20 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.
- It's easier to blend in the butter if slightly softened, but still chilled.
- The rhubarb and strawberry amounts should yield about 6 cups of fruit.
- I like using a cast iron pan for the crisp, but any baking dish will work.