Strawberry Rhubarb Crisp is a quick and easy springtime dessert that is perfect for last minute guests. Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble make a dessert no one will forget. Top with whipped cream or vanilla ice cream.
Recipe 2 for my rhubarb week is here! It’s a super easy Strawberry Rhubarb crisp. (You can find the Rhubarb Streusel Muffins and Old Fashioned Rhubarb Pie from the rest of the week). Rhubarb Bars and Rhubarb Crumb Coffee Cake are my other favorite rhubarb recipes.
This screams spring like no other dessert. I’m ready for all the fruit crisps this year, blackberry, peach, pear. Thankfully local produce is here.
In my own garden this year, I wanted to get some rhubarb starts planted so I could have my own harvest next year, unfortunately that didn’t happen, but the strawberry roots I planted are looking good, so I’ll be halfway to making this crisp next spring.
My lettuce and radishes are just about ready to pick, so I’m excited to eat all the spring salads from my garden this year too. Now if I can just get the weeds under control, the rest of it will hopefully yield as well. We had a week of solid rain the last seven days and things grew out of control. We are so excited to see the sun again today 🙂
The kids and I were getting bored and whiny cooped up in the house. Now we can get outside and start digging ourselves out of an overgrown weed mess.
Are any of you gardener’s. If so, where did you get your rhubarb plants and what variety? I want to know for next year to get my own plants started. Hopefully some year in the future I’ll have enough to freeze some and use all winter long. If you choose to use frozen rhubarb in this recipe, be sure to thaw and drain it first, but don’t press out the excess liquid.
Strawberry Rhubarb Crisp
Ingredients
- 3 cups rhubarb diced 1/4 inch thick
- 2 cups fresh strawberries diced
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1/2 cup flour
- 1 cup oatmeal quick or old fashioned (I use quick)
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter
Instructions
- Preheat the oven to 375 F. Grease an 8 x 8 glass baking dish and set aside. Toss together the rhubarb, strawberries, cornstarch and granulated sugar until coated. Dump the mixture into the greased baking pan and set aside.
- In a medium bowl stir together the flour, oatmeal, brown sugar, salt. Cut in the cold butter with a pastry blender. Continue working in the butter until it clumps together into crumbs. Top the strawberries and rhubarb with the crumble.
- Bake in a 375 F oven for 30-35 minutes or until crumble is browned and filling is bubbly. Serve warm with ice cream or whipped cream
Nutrition
If your feeling a bit fancier than strawberry rhubarb crisp, why not try a classic strawberry rhubarb pie or a strawberry rhubarb almond galette. (I may even have a classic rhubarb pie recipe coming at you tomorrow!)
Also try my super popular rhubarb bars!
Jennie says
For the oatmeal, do you just use oats or is it prepared oatmeal? Also, can you make this recipe ahead of time?
Mallory says
I use rolled or quick cooking oats, not prepared oatmeal. This is definitely best served warm. You can make it a day ahead and store in the refrigerator, but it won’t have the same crisp topping.
Kelsey says
Can i substitute cornstarch for flour
Mallory says
I wouldn’t use cornstarch in the crumb topping. It would turn out much different I think.
Betty says
How do you prepare the rhubarb?