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Strawberry Rhubarb Crisp is an easy dessert filled with sweet and tart fruit under a crunchy streusel oat topping. A perfect dessert that is so incredibly easy to make and a delicious crowd pleaser.
This sweet dessert really is a breeze to make and creates the best tender filling and perfectly crisp oat topping, just like a good crisp should be. It's absolutely amazing with a scoop of ice cream or dollop of whipped cream. A simple no fuss recipe that can also be made with frozen fruit which makes it a dessert that can be enjoyed all year round. A must for strawberry rhubarb lovers.
This crisp was made special for my dad who requested a Strawberry Rhubarb Pie. I honestly was not feeling like making pie crust that day, so I went the simple route and made my pie recipe into a crisp instead. Needless to say the recipe was so good, everyone loved it and now I'm sharing it!
This post was originally posted on 07/05/2015 and updated on 04/16/2021.
Strawberry Rhubarb Crisp Ingredients
- Rhubarb, diced
- Strawberries, quartered
- Lemon Juice
- Unbleached All Purpose Flour
- Old Fashioned Oats
- Brown Sugar
- Salted Butter
Preparing Rhubarb for Baking
First, trim the root end and cut off the leaves if needed. Give it a good wash just like you would celery stalks. Then, dice it up. If the rhubarb is from late in the season, I like to peel it. Rhubarb can become stringy and tough and peeling it will help it become nice and tender.
How to Freeze Rhubarb
First, I always slightly peel the rhubarb before freezing whether its early season or late season. I like it better that way and I think it is more tender. It is not necessary to peel it, I just prefer it. Then dice the rhubarb and freeze it in 2 cup portions in freezer safe air tight containers or zip top bags.
Another way to freeze rhubarb is to flash freeze the diced rhubarb on a sheet pan and then store it in a large container or bag. This will keep the pieces from sticking together so you can measure out what you need each time you use it.
The rhubarb will last in the freezer for at least 6 months and up to a year with no issues.
How to Make Easy Strawberry Rhubarb Crisp
- In a mixing bowl, combine the strawberries, rhubarb, sugar and lemon juice and set aside.
- In another mixing bowl combine the flour, oats, brown sugar and pinch of salt. Using a pastry blender or fork cut in the butter until it resembles course crumbs.
- Evenly spread out the strawberries and rhubarb in a slightly greased 2 quart or 9x13 baking dish.
- Sprinkle the streusel topping evenly on top of the strawberries and rhubarb.
- Bake the crisp in a 350°F oven for 40-45 minutes until bubbly and top is golden brown and crunchy.
How to Make Strawberry Rhubarb Crisp with Frozen Fruit
Using frozen fruit makes this recipe a quick fix and super duper easy. I keep frozen rhubarb in my freezer all year so we can enjoy it. Making this crisp with frozen fruit isn't much different except you have to add some corn starch to help thicken the moisture from the frozen fruit and bake it for an extra 5 minutes.
- Combine frozen strawberries and diced rhubarb in a bowl with the sugar, lemon juice and 2 tablespoons of corn starch.
- Combine flour, oats, brown sugar, pinch salt and cubed butter together with a pastry blender or fork.
- Place strawberries and rhubarb in lightly greased 2 quart or 9x13 baking dish.
- Evenly top with streusel.
- Bake at 350°F for 45-50 minutes until bubbly and golden brown.
FAQs About Easy Strawberry Rhubarb Crisp
After baking, most fruit crisps are typically a little runny while the fruit juices are still warm. Once the crisp cools it should thicken up. If the crisp does not thicken, add a bit more corn starch to the rhubarb mix.
Peeling is not necessary, however I like to peel rhubarb that has been picked late in the season because it is more stringy and tough.
Strawberry crisp can be kept at room temperature or in the fridge tightly covered once fully cooled. I personally like to keep it in the fridge better.
Rhubarb crisp does not need to be refrigerated, but it will stay fresh longer if it is stored tightly covered in the fridge.
More Desserts We Love to Enjoy:
- Very Berry Apple Crisp
- Strawberry Rhubarb Bars
- Rhubarb Custard Bars
- Apple Crisp
- Fresh Strawberry Pie
- Strawberry Rhubarb Oat Bars
- Fresh Fruit Pizza
Easy Strawberry Rhubarb Crisp
- 2 cups diced rhubarb
- 2 cups strawberries, hulled and quartered
- ½ cup sugar
- 2 teaspoons lemon juice
- 1 cup unbleached all purpose flour
- 1 cup old fashioned oats
- 1 cup light brown sugar
- pinch salt
- ½ cup salted butter, softened and cubed
- Preheat oven to 350°F and lightly grease a 2 quart or 9x13 baking dish.
- Combine rhubarb, strawberries, sugar and lemon juice in a bowl and set aside.
- In a large mixing bowl, stir together flour, oats, brown sugar and salt.
- Cut in butter and mix thoroughly with a fork or pastry cutter until it resembles course crumbs.
- Evenly place the strawberry rhubarb mix into baking dish.
- Spread the topping evenly over the strawberry rhubarb filling.
- Bake for 40-45 minutes and until the topping is golden brown and filling is bubbly.
- Serve topped with whipped cream or vanilla ice cream.
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