Strawberry Rhubarb Crisp
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Is your mouth watering for a taste of summer? Look no further than this Strawberry Rhubarb Crisp recipe! It’s a total breeze to throw together, but packs a serious flavor punch. Imagine this: tangy rhubarb and juicy strawberries bubbling away under a warm, crispy crumble topping. Yeah, it’s that good. This crisp is perfect for sharing at a potluck, enjoying on a warm summer night, or curling up with on a cozy weekend. Either way, get ready to be wowed by how easy it is to make and how amazing it tastes!
Why You’ll Love Strawberry Rhubarb Crisp
- Flavorful Combination: The tangy rhubarb and sweet strawberries create a delightful flavor contrast that’s truly irresistible.
- Easy to Make: With minimal prep and straightforward instructions, this crisp comes together in no time, making it perfect for busy weeknights or weekend baking sessions.
- Customizable: Feel free to experiment with different fruits or add a variety of toppings to personalize your crisp to your taste.
- Perfect for Summer: This dessert is a refreshing way to celebrate the bounty of the summer season. The vibrant colors and fresh flavors are a true taste of sunshine.
- Crowd-Pleaser: This crisp is sure to be a hit with everyone at the table. It’s a crowd-pleasing dessert that’s both delicious and visually appealing.
Ingredients Needed To Make Strawberry Rhubarb Crisp
- Rhubarb
- Strawberries
- Cornstarch
- Orange juice
- Sugar
- Butter (melted)
- Cassava flour (or substitute with gluten-free flour or all-purpose flour)
- Quick cooking oats
- Cinnamon
- Kosher salt
How To Make Strawberry Rhubarb Crisp
- Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a mixing bowl, combine the sliced rhubarb, strawberries, cornstarch, orange juice, and sugar. Mix everything well until thoroughly combined.
- Transfer the Filling: Pour the filling into your chosen baking dish. A 10-inch round dish, a 7×10 inch baking dish, or a 9×9 inch baking dish will all work perfectly.
- Make the Topping: In a separate bowl, prepare the topping by combining the melted butter, cassava flour (or your chosen substitute flour), quick cooking oats, cinnamon, and kosher salt. Mix all the ingredients together until they are evenly distributed throughout the mixture.
- Assemble and Bake: Evenly sprinkle the topping mixture over the fruit filling in the baking dish. Place the baking dish in your preheated oven and bake for 30-40 minutes, or until the topping achieves a golden brown color and the edges of the filling start bubbling.
- Cool and Serve: Once done baking, take the crisp out of the oven and let it cool for a few minutes before serving. Enjoy your delicious homemade Strawberry Rhubarb Crisp!
Variations & Substitutions
- Nutty Delight: Add chopped almonds, pecans, or walnuts to the topping mix for extra crunch.
- Ice Cream Dream: Serve warm crisp with vanilla ice cream or whipped cream for a warm-cold, creamy-crumbly contrast.
- Berry Bonanza: Experiment with different fruits! Blueberries or raspberries would be delicious with the rhubarb and strawberries.
- Healthy Twist: Reduce sugar in the filling or use a sugar substitute for a lighter option.
- Citrus Zest: Add a splash of lemon juice or lemon zest to the filling for a citrusy kick.
Commonly Asked Questions
How can I tell when the crisp is done baking?
The best way to tell when your Strawberry Rhubarb Crisp is done is by looking at it. The topping should be a beautiful golden brown color, and the edges of the filling should be bubbling slightly. You can also insert a toothpick into the center of the crisp. If it comes out clean, your crisp is good to go!
Can I use frozen rhubarb or strawberries in this recipe?
Yes, you can definitely use frozen rhubarb or strawberries in this recipe. Just be sure to thaw them completely and drain any excess liquid before adding them to the filling mixture. Using frozen fruit might alter the baking time slightly, so keep an eye on your crisp as it bakes.
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How do I store leftover Strawberry Rhubarb Crisp?
Leftover Strawberry Rhubarb Crisp can be stored in an airtight container in the refrigerator for up to 3 days. The topping may lose some of its crispness, but the flavor will still be delicious. To reheat, simply scoop the crisp into individual portions and warm them gently in the microwave or oven until heated through.
Can I make this crisp ahead of time?
Yes, you can absolutely prepare the crisp ahead of time! Assemble the crisp completely (filling and topping) and store it uncovered in the refrigerator for up to 24 hours before baking. When you’re ready to bake, take it out of the fridge and let it sit at room temperature for about 30 minutes before baking as usual. This will help ensure even cooking.
Is there a gluten-free option for this recipe?
Absolutely! The cassava flour used in the topping is naturally gluten-free. If you don’t have cassava flour, you can easily substitute it with another gluten-free flour blend or all-purpose gluten-free flour. Just be sure to choose a blend that works well for baking.
What other baking dishes can I use for this recipe?
While a 10-inch round dish, a 7×10 inch baking dish, or a 9×9 inch baking dish are all recommended options, you can certainly use a slightly different size baking dish in a pinch. Just keep in mind that the baking time may need to be adjusted slightly depending on the size and depth of your chosen dish. If you use a shallower dish, you might need to reduce the baking time by a few minutes. Conversely, a deeper dish might require a few extra minutes of baking time. Keep an eye on your crisp as it bakes and adjust the baking time accordingly.
Strawberry Rhubarb Crisp
Equipment
- measuring spoons/cups
- Wooden cutting board for slicing the rhubarb and strawberries
Ingredients
Filling
- 4 cups rhubarb sliced thin
- 3 cups strawberries sliced
- 4 tbsp cornstarch
- 1 tbsp orange juice
- 1 cup sugar
Topping
- 10 tbsp butter melted
- 1 ¼ cup cassava flour or substitute with gluten-free flour or all-purpose flour
- 1 cup quick cooking oats
- 1 tsp cinnamon
- ½ tsp kosher salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the rhubarb, strawberries, cornstarch, orange juice, and sugar to make the filling. Mix until well combined.
- Pour the filling into a baking dish with at least 2″ sides. Use a 10″ round, 7×10, or 9×9 baking dish.
- In another mixing bowl, prepare the topping by combining the melted butter, cassava flour (or substitute), quick cooking oats, cinnamon, and kosher salt. Mix until the ingredients are evenly distributed.
- Sprinkle the topping mixture evenly over the fruit filling in the baking dish.
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and the edges of the filling are bubbling.
- Once done, remove the crisp from the oven and let it cool for a few minutes before serving.
Notes
- Add chopped nuts (such as almonds, pecans, or walnuts) to the topping mixture for added crunch.
- Serve the crisp with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert treat.
- Experiment with different fruit combinations, such as adding blueberries or raspberries to the filling mixture.
- For a healthier option, you can reduce the amount of sugar in the filling or use a sugar substitute.
- Try adding a splash of lemon juice or zest to the filling for a citrus kick.
Nutrition
This Strawberry Rhubarb Crisp recipe is a foolproof way to enjoy the peak flavors of summer. It’s bursting with juicy strawberries and tart rhubarb, all enveloped in a warm, buttery crumb topping. With its easy preparation and customizable options, this crisp is a perfect dessert for any occasion. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat, or enjoy it on its own for a simpler yet equally satisfying dessert.
I made this crisp this evening with fresh picked strawberries and rhubarb. It is delicious! My rhubarb was a bit tart but with a scoop of vanilla ice cream on top it was delicious! I like tart so I thought it was delicious even without the ice cream!! I will make this again!! 😊
Thank you Heidi!! We love hearing this!!