Tart, sweet, jammy, buttery, crumbly – yes please! This recipe is simple to make and it easily feeds a crowd, which makes it a dinner party favorite. For context, a crisp is a baked dessert of fruit that’s tossed with sugar and topped with a topping of butter, flour, sugar, and rolled oats.
Here, tart rhubarb and sweet strawberries bake until almost jammy under the crumbly, buttery topping, which crisps up beautifully when baked, hence the name. Serve with your favorite vanilla ice cream and you’ll be a hero!
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Rhubarb and Strawberry Crisp
- Total Time: 60 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A simple, rustic dessert perfect for any occasion. Sweet and tart fruit filling under a buttery oat topping.
Ingredients
- 4 cups (946 ml) sliced strawberries
- 4 cups (946 ml) sliced rhubarb
- 1 cups (237 ml) granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp kosher salt
- 3/4 cups (177 ml) rolled oats
- 3/4 cups (177 ml) all-purpose flour
- 1/2 cup (118 ml) packed brown sugar
- 1 pich kosher salt
- 8 tbsp unsalted butter, room temp
Instructions
- FOR THE FILLING
- Preheat oven to 375°F (191°C).
- Combine strawberries, rhubarb, sugar, cornstarch, and salt in a large mixing bowl. Let the mixture sit while the oven preheats to macerate the fruit.
- FOR THE CRISP TOPPING
- Make the crisp topping by mixing rolled oats, flour, sugar, and salt in a bowl. Work in the butter using your fingers, a fork, or pastry cutter, until combined. The mixture should be a combination of large pieces and coarse crumbly bits.
- ASSEMBLE AND BAKE
- Transfer the strawberry rhubarb mixture to a large baking dish (at least 2 quarts), top with the crisp mixture, and bake for 40-45 minutes, or until the topping is crisp and slightly golden brown.
- Let cool for about 15 minutes to let it set, and serve.
Notes
- To prevent a runny crisp, ensure the rhubarb is thoroughly dried before adding it to the filling. Pat it gently with paper towels.
- For a richer topping, use 1/2 cup (118ml) of rolled oats and 1/4 cup (59ml) of chopped pecans or walnuts.
- Store leftover crisp in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 40
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 4
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Do I need to peel rhubarb before using it?
No. The skin is edible and softens fully during baking. Simply trim the ends and slice the stalks. 
Why does the filling need to sit before baking?
Macerating the fruit with sugar and cornstarch draws out liquid and helps the cornstarch dissolve evenly, which produces a properly thickened filling rather than a watery one.
Can I use quick oats instead of rolled oats in the topping?
Rolled oats produce a chunkier, more textured crisp topping. Quick oats work but create a softer, less distinct crumble.
How do I know when the crisp is done baking?
The topping should be golden brown and the filling should be bubbling around the edges of the baking dish, usually after 35-45 minutes at 375°F (191°C).
Can I make rhubarb and strawberry crisp ahead of time?
Yes. Bake it fully, let it cool, and refrigerate. Reheat at 325°F (163°C) for 15-20 minutes to crisp the topping back up before serving.
