There’s something magical about the combination of strawberries and rhubarb. The sweetness of ripe strawberries dances with the tartness of rhubarb, creating a symphony of flavors that tickle your taste buds. Imagine a warm dessert fresh out of the oven, bubbling with fruity goodness and topped with a crispy, buttery crumble—just perfection.
Growing up, my grandmother would whip up this strawberry rhubarb crisp every summer. The smell wafting through her kitchen was like an invitation to paradise. We’d gather around her table like moths to a flame, eagerly awaiting our first bite of this delightful treat. It was a staple at our family picnics—a guaranteed crowd-pleaser!
Why You'll Love This Recipe
- This strawberry rhubarb crisp is incredibly easy to prepare; you can whip it up in no time!
- The flavor profile strikes the perfect balance between sweet and tart, tantalizing your taste buds.
- Its vibrant colors make it visually stunning on any dessert table.
- Perfect for potlucks or cozy family dinners; it’s versatile enough to enjoy year-round!
I’ll never forget the look on my dad’s face when I served him this dish for the first time—it was pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Use ripe strawberries for maximum sweetness; they should smell fragrant and feel slightly soft.
- Rhubarb Stalks: Choose firm stalks that are bright pink; avoid any that look wilted or discolored.
- Granulated Sugar: Regular sugar helps balance the tartness of rhubarb; adjust based on your taste preference.
- Brown Sugar: Adds a delicious caramel flavor to the topping—don’t skip this!
- All-Purpose Flour: Essential for thickening the filling while giving structure to the crumble topping.
- Old-Fashioned Oats: They provide texture and chewiness; choose rolled oats for best results.
- Butter: Use cold unsalted butter for creating that crumbly topping we all love.
- Cinnamon: A sprinkle adds warmth and depth; feel free to add more if you’re a cinnamon lover!
- Salt: Just a pinch enhances all the flavors beautifully!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 350°F (175°C). Grab an 8×8 inch baking dish and lightly grease it with cooking spray or butter.
Create the Filling: In a large mixing bowl, combine chopped strawberries and sliced rhubarb with granulated sugar and flour. Stir until everything is evenly coated and set aside while you prepare the topping.
Prepare the Topping: In another bowl, mix together brown sugar, flour, oats, cinnamon, and salt. Cut in cold butter using a pastry cutter or forks until mixture resembles coarse crumbs.
Assemble Your Crisp: Spread the strawberry-rhubarb mixture evenly into your greased baking dish. Then generously sprinkle your oat mixture over top—don’t be shy!
Bake Away: Place in preheated oven and bake for about 35-40 minutes until bubbly and golden brown on top. Your kitchen will smell heavenly!
Cool Down: Let it cool for at least 10 minutes before digging in—this helps everything settle down nicely so you can scoop perfect portions.
You Must Know
- Serve warm with vanilla ice cream or whipped cream for an extra treat—you might just have them begging for seconds.
- Choosing fresh, ripe strawberries and firm rhubarb enhances flavor and texture significantly.
- Using rolled oats in the topping adds a delightful crunch, The first time I skipped this, my family questioned if I was serving dessert or soup.
- Letting the crisp cool for at least 15 minutes before serving allows flavors to meld beautifully.
Perfecting the Cooking Process
Start by preheating your oven to 350°F. Mix strawberries and rhubarb with sugar and cornstarch while preparing the crisp topping separately. Layer them thoughtfully for even baking and flavor distribution.
Add Your Touch
Consider adding a pinch of cinnamon or nutmeg to the filling for a warm, cozy flavor. You can also swap half of the sugar for honey or maple syrup for an interesting twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warm, ensuring that the topping remains crispy.
Chef's Helpful Tips
- To achieve a perfectly baked strawberry rhubarb crisp, use cold butter for the topping mix.
- Don’t skip letting it rest; this will enhance its deliciousness!
- Always taste your filling before baking – adjust sweetness based on fruit ripeness.
I’ll never forget that one summer picnic where I proudly presented my strawberry rhubarb crisp. Everyone’s faces lit up with joy, making all my kitchen blunders worth it!
FAQ
What is strawberry rhubarb crisp?
Strawberry rhubarb crisp is a dessert made from strawberries and rhubarb topped with a buttery oat mixture.
Can I use frozen fruit for this recipe?
Yes, frozen strawberries and rhubarb can be used; just increase baking time slightly.
How do I know when my crisp is done?
The topping should be golden brown, and juices will bubble around the edges when fully baked.
Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is a delightful spring dessert featuring sweet strawberries and tart rhubarb, topped with a buttery oat crumble. It’s perfect for gatherings or cozy family dinners!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb stalks, sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup unsalted butter, cold and cubed
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, and flour; set aside.
- In another bowl, mix brown sugar, flour, oats, cinnamon, and salt. Cut in the cold butter until crumbly.
- Spread the fruit mixture in the baking dish and top with the oat mixture.
- Bake for 35-40 minutes until bubbly and golden brown. Allow to cool for at least 10 minutes before serving.
Notes
- For added flavor, mix in a pinch of nutmeg with the filling.
- You can substitute half of the sugar with honey or maple syrup for a unique twist.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1/8 of dish (approximately 120g)
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
