Strawberry Rhubarb Crisp

This perfectly balanced strawberry rhubarb crisp is the perfect summer dessert for using up your fresh strawberries and rhubarb! Serve it with a scoop of vanilla ice cream for the ultimate treat!

Strawberry Rhubarb Crisp

Equal parts sweet AND tart, this fresh strawberry and rhubarb crisp is the perfect summer dessert. Made with a jammy strawberry rhubarb filling and a buttery brown sugar crisp topping, this strawberry rhubarb crisp is a lovely explosion of flavors and textures. Plus, it comes together in a pinch and looks beautiful straight out of the oven. Serve it à la mode at your next summer occasion and prepare for everyone to beg you for the recipe.

What is strawberry rhubarb crisp?

In my opinion, crisp is superior to pie. It’s way easier to make and the buttery, crunchy, oat-y crisp topping is more flavorful and tasty than pie crust. In crisps the fruit really gets to shine through. The sweet strawberries and tart rhubarb, combined with the hearty crisp topping create the most delightful flavor combination.

Ingredients for strawberry rhubarb crisp

The beautiful thing about pie is that you’ll only need a few simple ingredients. The simple, fresh flavors of in-season strawberries and rhubarb are able to really shine through in this scrumptious strawberry rhubarb pie, so make sure you’re use high quality produce! Here’s what you’ll need:

• Fresh Strawberries
• Rhubarb
• Sugar
• Orange Zest
• Corn Starch
• Vanilla Extract
• Salt
• Butter
• Oats

Tips for making the ultimate homemade strawberry rhubarb crisp

• Cook half the fruit for the filling: The last thing you want is a soupy crisp. Particularly with strawberries (and other berries that break down quickly!), it can be nice to cook some of them on the stovetop so that your crisp has a nice jammy consistency.
• Don’t leave out the orange zest, vanilla, and salt: I know these may seem like small flavors in your strawberry rhubarb crisp but they really elevate and deepen the flavors, so you MUST use them! If you’re in a pinch, you can swap out the orange zest for a different citrus fruit, but if you have an orange on hand we highly recommend!
• Serve warm with ice cream or whipped cream: Crisp is always best served hot with a scoop of ice cream, but strawberry rhubarb crisp especially benefits from a little creamy vanilla ice cream action because of the tartness from the rhubarb!

Alright, my friends! Enjoy this tasty strawberry rhubarb crisp!

Happy baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1hr 5mins
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Strawberry Rhubarb Crisp

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This perfectly balanced strawberry rhubarb crisp is the perfect summer dessert for using up your fresh strawberries and rhubarb! Serve it with a scoop of vanilla ice cream for the ultimate treat!

 

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1hr 5mins
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

For the strawberry rhubarb filling

• 3 1/2 cups fresh strawberries, quartered (about 1.5 pounds)
• 3 cups fresh rhubarb, cut into 1/4 inch pieces (about 4 large stalks)
• 1/4 teaspoon salt
• zest of half an orange
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup cornstarch

For the crisp topping

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2/3 cup all-purpose flour
• 2/3 cup old fashioned oats
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 375°F and generously butter a medium sized baking dish (we used an 11 x 7 oval, but a 9 x 9 or a 10 inch skillet would also work well!). Set aside.
2. First, make the strawberry rhubarb filling. Place 1 cup of the strawberries and 1 cup of the rhubarb, in a small pot over medium heat. Cook until the rhubarb becomes soft, the strawberries start to break down the mixture has reduced to a jam like consistency, about 5 minutes.
3. Remove from the heat and stir in the salt, orange zest and vanilla extract. Stir to combine. Transfer to a bowl to cool slightly. Add the remaining fruit along with the sugar and cornstarch to the cooked down fruit and toss to combine. This combination of cooked and fresh fruit will keep your crisp from getting too watery.
4. Transfer the mixture into your prepared pan, spreading into an even layer.
5. Next, make the crisp topping. Combine the flour, oats, brown sugar, granulated sugar, salt, and butter in a medium bowl and use your fingers or a fork to stir everything together.
6. Crumble the crisp topping over the fruit to evenly coat the top.
7. Bake for 40 to 45 minutes or until the fruit is bubbling and the crisp is golden brown.
8. Allow to cool slightly before serving warm! Top with vanilla ice cream or whipped cream for the ultimate treat!