The Ultimate Rhubarb and Strawberry Crisp Recipe: Deliciously Easy Comfort!

Hello, WiseRecipes readers and fellow lovers of warm, comforting fruit desserts! Are you looking for a treat that perfectly balances sweet and tart, with a delightfully buttery, crumbly topping? Then you are going to fall head over heels for my Ultimate Rhubarb and Strawberry Crisp recipe! This is a classic for a reason – it’s simple to make, bursting with seasonal flavor, and oh-so satisfying.

Inspired by those wonderful magazine recipes that become treasured family favorites, this version of a Rhubarb and Strawberry Crisp recipe is all about highlighting the beautiful partnership between tart rhubarb and sweet strawberries. As the original inspiration notes, “it goes great with vanilla ice cream,” and I wholeheartedly agree! There’s truly nothing better than a warm scoop of this crisp with cold, creamy ice cream melting into it. It’s an easy strawberry rhubarb crisp with oat topping that will have everyone asking for more.

My journey with this best homemade rhubarb and strawberry crumble recipe (crisps and crumbles are delightful cousins!) was about achieving that perfect balance of juicy, tender fruit filling and a topping that’s wonderfully golden and, well, crisp! We’ll explore how to make a simple fruit crisp with strawberries and rhubarb that’s both incredibly flavorful and practically foolproof. It’s truly an old fashioned strawberry rhubarb crisp recipe with timeless appeal.

So, if you’re ready to create a quick baked fruit dessert rhubarb strawberry sensation that will fill your home with the most incredible aroma, let’s get baking this amazing Rhubarb and Strawberry Crisp recipe! And FYI, the idea of altering it to a mango raspberry crisp? Genius! We’ll touch on that too.

Why This Rhubarb and Strawberry Crisp is a Seasonal Superstar

If the thought of warm fruit and a buttery topping isn’t enough, here’s why this Rhubarb and Strawberry Crisp recipe is a must-make:

• Perfect Sweet-Tart Balance: The natural tartness of rhubarb is beautifully complemented by the sweetness of ripe strawberries and the sugar in the filling and topping.
• Irresistible Crisp Topping: A buttery, slightly oaty, golden-brown topping provides the perfect textural contrast to the soft, juicy fruit. This is key to any great Rhubarb and Strawberry Crisp recipe.
• Incredibly Easy to Make: Fruit crisps are notoriously simpler than pies, making this a fantastic dessert for bakers of all skill levels. It’s truly an easy strawberry rhubarb crisp with oat topping.
• Celebrates Seasonal Fruit: The perfect way to use up fresh, vibrant rhubarb and strawberries when they’re at their peak.
• Warm & Comforting: Served warm from the oven, it’s the ultimate comfort food dessert, especially with a scoop of ice cream.
• Versatile & Adaptable: Easily adjusted to your liking, and as we’ll discuss, the fruit combinations can be changed!
• Crowd-Pleasing Classic: This is a dessert that appeals to almost everyone and is perfect for family gatherings or potlucks.

Gather Your Spring & Summer Bounty: Ingredients You’ll Need

Let’s get our fresh and comforting ingredients ready for this delightful Rhubarb and Strawberry Crisp recipe.

For the Rhubarb & Strawberry Filling:

• Fresh Rhubarb: 4 cups, trimmed and sliced into ½-inch pieces (about 1.5 lbs). You can use frozen, thawed, and well-drained rhubarb too.
• Fresh Strawberries: 3 cups, hulled and sliced or quartered if large.
• Granulated Sugar: ¾ cup to 1 cup (adjust based on fruit sweetness and your preference).
• All-Purpose Flour (or Cornstarch): 2-3 tablespoons (for thickening the fruit juices).
• Lemon Juice (Freshly Squeezed): 1 tablespoon (brightens the flavors).
• Vanilla Extract (Optional): ½ teaspoon.
• Pinch of Salt: Enhances sweetness.

For the Buttery Crisp Topping:

• All-Purpose Flour: ¾ cup.
• Rolled Oats (Old-Fashioned Oats, not instant): ½ cup.
• Brown Sugar (Light or Dark, Packed): ½ cup.
• Granulated Sugar: ¼ cup.
• Ground Cinnamon (Optional): ½ teaspoon.
• Pinch of Nutmeg (Optional): ¼ teaspoon.
• Cold Unsalted Butter: ½ cup (1 stick), cut into small cubes.

Crafting Your Comforting Crisp: Step-by-Step Guide

Let’s create this delicious Rhubarb and Strawberry Crisp recipe!

Step 1: Prepare the Fruit Filling

1. Preheat Oven: Preheat your oven to 375°F (190°C). Have an 8×8 inch square baking dish, a 9-inch pie plate, or a similar 2-quart capacity baking dish ready (no need to grease it).
2. Combine Fruits: In a large mixing bowl, gently combine the sliced rhubarb and sliced/quartered strawberries.
3. Add Sugar, Flour & Flavorings: Sprinkle the granulated sugar (start with ¾ cup), 2-3 tablespoons of all-purpose flour (use more if your fruit is very juicy), fresh lemon juice, optional vanilla extract, and a pinch of salt over the fruit.
4. Toss Gently: Toss everything together gently but thoroughly until the fruit is evenly coated with the sugar and flour mixture. Let it sit for about 10-15 minutes while you prepare the topping; this allows the fruit to release some juices, which helps create a lovely sauce. This is key for a perfect Rhubarb and Strawberry Crisp recipe.

Step 2: Make the Buttery Crisp Topping

1. Combine Dry Ingredients: In a separate medium bowl, whisk together the ¾ cup all-purpose flour, ½ cup rolled oats, ½ cup brown sugar, ¼ cup granulated sugar, and optional ½ teaspoon cinnamon and ¼ teaspoon nutmeg.
2. Cut in Butter: Add the ½ cup of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or even two forks, cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Don’t overwork it; you want those little butter pockets for a tender, crisp topping. This is essential for an easy strawberry rhubarb crisp with oat topping.

Step 3: Assemble and Bake Your Delicious Crisp

1. Transfer Filling to Dish: Pour the prepared strawberry-rhubarb fruit filling, along with any accumulated juices, into your chosen baking dish, spreading it out evenly.
2. Add Topping: Evenly sprinkle the prepared crisp topping mixture over the fruit filling, covering it completely.
3. Bake: Place the baking dish on a baking sheet (to catch any potential bubbly drips – trust me on this one!). Transfer to the preheated 375°F (190°C) oven.
4. Baking Time: Bake for 40-50 minutes, or until the fruit filling is hot and bubbly around the edges (you should see it bubbling up through the topping in spots) and the topping is beautifully golden brown and crisp.
5. Rest Before Serving: Once baked, remove the Rhubarb and Strawberry Crisp recipe from the oven and let it cool on a wire rack for at least 15-20 minutes (or longer) before serving. This allows the fruit filling to thicken up a bit as it cools, making it less runny when you scoop it.

Step 4: Serve and Enjoy Your Warm, Fruity Delight!

1. Serve Warm: Scoop generous portions of the warm Rhubarb and Strawberry Crisp recipe into bowls.
2. Add Ice Cream (Highly Recommended!): As the original inspiration wisely states, “It goes great with vanilla ice cream!” A scoop of good quality vanilla ice cream or even a dollop of sweetened whipped cream takes this dessert to the next level. Enjoy this best homemade rhubarb and strawberry crumble recipe (or crisp!) at its finest.

Wise Tips for the Best Rhubarb and Strawberry Crisp

Achieve crisp perfection with these essential tips for your Rhubarb and Strawberry Crisp recipe:

• Balance Your Fruit: Rhubarb can be quite tart. Taste a piece if you dare! Adjust the sugar in the filling based on the tartness of your rhubarb and the sweetness of your strawberries.
• Cold Butter for a Crisp Topping: Using cold, cubed butter and not overmixing it into the dry ingredients is key for a tender yet crisp topping with defined crumbles.
• Don’t Make Topping Too Fine: You want some small pebble-sized pieces of butter remaining in your topping mixture; these melt and create crispiness.
• Let it Bubble: Ensure the fruit filling is visibly bubbling, especially in the center, to ensure the thickener (flour/cornstarch) has done its job and the fruit is fully cooked.
• Cooling Time is Crucial: Letting the crisp rest after baking allows the molten fruit juices to thicken up properly. Serving it piping hot might result in a runnier filling. This is important for how to make a simple fruit crisp with strawberries and rhubarb that holds together.
• Oats for Texture: Rolled oats (old-fashioned) in the topping add a wonderful chewy and crispy texture. Instant oats can become mushy.

Delicious Variations & Creative Twists

This Rhubarb and Strawberry Crisp recipe is a fantastic starting point:

• Mango Raspberry Crisp (As Suggested!): Swap the rhubarb and strawberries for about 7 cups of mixed fresh or frozen (thawed and drained) mango chunks and fresh raspberries. You might need to adjust the sugar and thickener slightly based on the fruit’s juiciness. Sounds delightful!
• Add Nuts to Topping: Stir in ½ cup of chopped pecans, walnuts, or almonds into the crisp topping mixture for extra crunch and nutty flavor.
• Ginger or Orange Zest: Add 1 teaspoon of grated fresh ginger or the zest of one orange to the fruit filling for a lovely aromatic kick.
• Different Spices: A pinch of cardamom or allspice in the topping can add a unique warmth.
• Gluten-Free Crisp: Use a good quality gluten-free all-purpose flour blend and certified gluten-free rolled oats in the topping to make this Rhubarb and Strawberry Crisp recipe gluten-free.
• Individual Crisps: Divide the filling and topping among individual ramekins for cute, portion-controlled desserts. Adjust baking time accordingly (likely shorter).

Storing & Reheating Your Comforting Crisp

Enjoying leftovers of your Rhubarb and Strawberry Crisp recipe:

• Storage: Once completely cooled, cover the crisp loosely with foil or plastic wrap and store it at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. The topping may soften slightly over time, especially in the fridge.
• Reheating:
  • Oven/Toaster Oven (Best for re-crisping): Preheat to 350°F (175°C). Place the crisp (or individual portions) in an oven-safe dish and heat for 10-20 minutes, or until warmed through and the topping has re-crisped slightly.
  • Microwave: Reheat individual portions, but be aware the topping will likely lose its crispness and become softer. Still delicious, though!

Frequently Asked Questions (FAQ) – Rhubarb and Strawberry Crisp Recipe

Your common questions about this delightful fruit dessert:

1. Can I use frozen rhubarb and strawberries for this crisp?
   Yes, you can use frozen fruit. Thaw it completely and drain off any excess liquid very well before using. You might also want to toss the thawed, drained fruit with an extra tablespoon of flour or cornstarch to account for any residual moisture.
2. My crisp topping isn’t very crisp. What went wrong?
   This could be due to a few things: not using cold enough butter, overmixing the topping until the butter completely disappeared, or not baking it long enough for the topping to dehydrate and brown properly. Also, covering it while hot can trap steam and soften it.
3. Is a fruit crisp the same as a fruit crumble?
   They are very similar! Often the terms are used interchangeably. Traditionally, a “crisp” topping often includes oats and might get crispier, while a “crumble” topping might be more of a streusel-like mixture of flour, butter, and sugar. This Rhubarb and Strawberry Crisp recipe incorporates oats for that lovely texture.
4. How do I know when rhubarb is ripe or good to use?
   Look for firm, crisp stalks. Color isn’t always an indicator of ripeness (some varieties are redder, some greener). Avoid stalks that are very limp, mushy, or bruised. Remember, only the stalks are edible; the leaves are poisonous.
5. Can I reduce the sugar in this recipe?
   Yes, you can adjust the sugar based on the sweetness of your fruit and your preference. However, sugar not only adds sweetness but also helps the fruit juices thicken and contributes to the texture of the topping. If you reduce it significantly, your filling might be tarter and slightly runnier.

This Rhubarb and Strawberry Crisp recipe is a true celebration of seasonal flavors, offering a delightful balance of sweet, tart, and buttery goodness. It’s an easy strawberry rhubarb crisp with oat topping that makes a perfect ending to any meal, especially when served warm with a scoop of vanilla ice cream. Learning how to make a simple fruit crisp with strawberries and rhubarb like this will bring so much joy to your baking.I am so excited for you to try this recipe and experience the simple pleasure of a homemade fruit crisp. If you make this Rhubarb and Strawberry Crisp recipe, or even the suggested mango raspberry variation, please come back and let me know how it turned out in the comments below! Happy baking!