Strawberry Rhubarb Crisp Recipe

This strawberry rhubarb crisp recipe combines sweet strawberries and tart rhubarb beneath a buttery oat topping. The filling is thickened with cornstarch and flavored with lemon and vanilla, creating a cozy spring dessert that is easier than pie but just as satisfying.

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Course: Dessert

Cuisine: American

Prep Time: 18

Cook Time: 50

Total Time: 1 20

Servings: servings

Calories: 320kcal

Author: Lora

Cost: 8

Equipment

8x8-inch or 9x9-inch baking dish
Large mixing bowl
medium mixing bowl
measuring cups and spoons
pastry cutter or fork

Ingredients

4 cups fresh strawberries, hulled and quartered
3 cups rhubarb, sliced 1/2 inch thick
3/4 cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1 cup old-fashioned oats
3/4 cup all-purpose flour
2/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cold unsalted butter, cubed

Instructions

Preheat the oven to 350°F (175°C). Lightly butter an 8x8-inch or 9x9-inch baking dish.
Wash, hull, and quarter the strawberries. Trim the rhubarb and slice it into 1/2-inch pieces.
In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir gently until evenly coated.
Transfer the fruit mixture to the prepared baking dish and spread it evenly.
In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Add the cold cubed butter and work it into the mixture with your fingers, a pastry cutter, or a fork until crumbly with some pea-sized clumps.
Scatter the topping evenly over the fruit without pressing it down.
Bake for 40–50 minutes, until the topping is golden brown and the filling is bubbling around the edges and center.
Remove from the oven and let cool for 20–30 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt if desired.

Notes

Let the crisp cool for at least 20–30 minutes before serving so the filling can set properly. Frozen strawberries and rhubarb may be used without thawing; simply add 5–10 minutes to the baking time. Serve warm with vanilla ice cream, whipped cream, Greek yogurt, or a drizzle of cream.

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