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Nothing says summer quite like a bubbling dish of fresh strawberry rhubarb crisp coming out of the oven. I first discovered rhubarb at a tiny farmer’s market tucked behind a church on a Saturday morning. Its bright red stalks stood out like fireworks among all the green, and I couldn’t resist taking some home. That first crisp I baked was pure magic, with the strawberries turning jammy and the rhubarb melting into a perfect tart contrast. Now, when life gets busy and I need an easy, crowd-pleasing dessert, this crisp is always my go-to.
Why You’ll Love This Fresh Strawberry Rhubarb Crisp
- Quick to Make: Just 5 minutes to prep and the oven does the rest.
- Flavor Explosion: Sweet strawberries and tart rhubarb in every bite.
- Perfect for Family Gatherings: Loved by kids and adults alike.
- Nutritious Boost: Rhubarb offers fiber and antioxidants.
- Make-Ahead Friendly: Easy to prepare in advance and bake when needed.
Ingredients for Fresh Strawberry Rhubarb Crisp
For the Filling
- Fresh strawberries, rinsed and sliced, bursting with juicy flavor that fills the kitchen with their natural perfume.
- Rhubarb, rinsed and sliced, whose tartness mellows into a soft, delightful contrast after baking.
- Light brown sugar, packed, lending a gentle caramel note.
- All-purpose flour, essential for thickening all the luscious juices.
For the Topping
- All-purpose flour, creating a crisp, golden structure.
- Light brown sugar, packed, adding warmth and sweetness.
- Old-fashioned oats, offering a satisfying chew and rustic charm.
- Unsalted butter, cold and cubed, ensuring a crumbly, buttery topping.
- Vanilla ice cream, for serving, melting luxuriously over each warm serving.
Complete measurements and instructions are detailed in the recipe card below.
How to Make Fresh Strawberry Rhubarb Crisp
1. Prepare the Baking Dish
Preheat your oven to 375°F. Lightly butter a 9×13-inch dish to prevent sticking and encourage a golden base.
2. Create the Filling
In a large bowl, gently toss sliced strawberries and rhubarb with brown sugar and flour. Every time I make this, I sneak a strawberry slice quality control, right?
3. Mix the Topping
In another bowl, stir together flour, brown sugar, and oats. Add the cubed cold butter and cut it in using your fingers or a pastry cutter until you see pea-sized crumbles.
4. Assemble
Spread the fruit mixture into the prepared dish. Sprinkle the topping evenly over the fruit, making sure every bit is covered.
5. Bake the Crisp
Slide the dish into the oven and bake for 40 to 45 minutes, until the topping is golden and the filling bubbles around the edges.
6. Let Cool and Serve
Allow the crisp to cool for about 10 minutes the hardest part! Then spoon it into bowls and top with vanilla ice cream.
Pro Tips for the Best Fresh Strawberry Rhubarb Crisp
- Keep the Butter Cold: Cold butter guarantees a crisp, crumbly topping.
- Balance the Sweetness: If your rhubarb is very tart, sprinkle a little extra sugar before baking.
- Advance Prep: Assemble the entire dish, cover, and refrigerate it up to a day ahead.
- Check Midway: Cover loosely with foil if the topping browns too quickly.
Recommended Equipment for This Recip
- 9×13-inch baking dish
- Mixing bowls
- Pastry cutter or two forks
- Silicone spatula
- Cooling rack
Using these tools makes preparing this crisp smooth and simple.
Serving Suggestions
- Summer BBQs: Pair this crisp with grilled chicken and fresh lemonade.
- Family Dinners: Serve with a scoop of vanilla bean ice cream.
- Brunch Parties: Add a dollop of whipped cream and fresh mint sprigs.
Storage and Make-Ahead Tips
- Refrigerate: Cover and store in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm individual servings in the microwave for about 30 seconds.
- Creative Leftovers: Top pancakes, waffles, or even oatmeal with leftover crisp.
Variations to Try
- Berry Medley: Add blueberries or raspberries for more fruity goodness.
- Nutty Crunch: Mix in chopped pecans or walnuts into the topping.
- Spiced Up: Stir a teaspoon of cinnamon into the topping for cozy warmth.
Closing Thoughts
This fresh strawberry rhubarb crisp brings all the best parts of summer to your table rich fruit, a buttery crunch, and a touch of nostalgia. Each spoonful is a reminder of simple, joyful moments. Don’t forget to check the recommended tools above to make your baking experience even easier!
FAQs
Can I use frozen strawberries and rhubarb? Absolutely. Just thaw and drain well to avoid excess liquid.
Is peeling rhubarb necessary? Not usually. Young rhubarb is tender enough to slice and use directly.
What if my topping feels too dry? Mix in a tiny bit more cold butter until it holds together.
How sweet is this dessert? It strikes a lovely balance, but feel free to sprinkle extra sugar if you like it sweeter.
Can I make a gluten-free version? Yes, simply swap the flour for a 1:1 gluten-free baking blend and use certified gluten-free oats.
Strawberry Rhubarb Crisp
Equipment
- 9×13-inch Baking Dish
Ingredients
Filling
- 3 cups fresh strawberries rinsed and sliced
- 3 cups rhubarb rinsed and sliced
- 1/2 cup light brown sugar packed
- 3 tbsp all-purpose flour
Topping
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1 cup old-fashioned oats
- 1 cup unsalted butter cold and cubed
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a large bowl, mix strawberries, rhubarb, brown sugar, and flour until the fruit is evenly coated. Pour into the prepared baking dish.
- In another bowl, combine flour, brown sugar, and oats. Add cold, cubed butter and use your hands or a pastry cutter to create coarse crumbs. Sprinkle evenly over the fruit mixture.
- Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow the crisp to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.
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