This delicious strawberry and rhubarb crispy has it all with the tart flavour of the rhubarb, local sweet strawberries and a topping with a buttery cinnamon crunchy crumble has your taste buds dancing! A perfect spring dessert!
Rhubarb season has started and I can’t help myself to start making recipes with the fresh rhubarb. This Strawberry-Rhubarb Crisp is a perfect dessert to start with, it’s easy, ingredients you would have on hand and so darn delicious! Definitely a crowd-pleaser!!
This recipe can be made with fresh rhubarb or frozen that was preserved for the colder months. This recipe is not overly sweet, it’s tart which I prefer since I like to add ice cream which has it’s own sweetness. It so easy to make on those last minute dinner plans when you need a dessert. Serve with vanilla or maple walnut ice cream, whipping cream or for a healthier option, add a few dollops of vanilla yogurt or Greek yogurt.
FEW INGREDIENTS NEEDED FOR THIS DELICIOUS DESSERT
Rhubarb: choose fresh local rhubarb that are firm and red throughout the stem and try to avoid stems that aren’t firm, mostly greeen in colour, and those that have dark spots or mold on them
Strawberries: use fresh and ripe strawberries as they are sweet and will offer the best results however, if you have ripe strawberries that are starting to get soft, they would be a good option, just avoid ones with bruises
Sugar: brown sugar and unbleached raw sugar is what I used for this recipe, raw sugar is the only sugar I use since it’s less processed, however all sugar types can be substituted
Starch: I used arrowroot or tapioca starch, although cornstarch is an option
Quick rolled oats: if you want to make this gluten-free, simply substitute to gluten-free oats
Flour: I used organic all-purpose, and again, gluten-free flour is an option
Cinnamon: a perfect spice to use with baked fruit desserts
HOW TO MAKE STRAWBERRY-RHUBARB CRISP
This easy recipe requires simply by combining rhubarb, strawberries, sugar, and starch in a medium bowl. Add mixture into an 8 x 8 inch baking pan ( I used a 9 x 6 inch baking dish and the quanities used for this recipe works perfectly for an 8 x 8 inch baking pan).
In a separate bowl, stir together oats, flour, brown sugar and cinnamon. Then add melted butter with a fork. Evenly sprinkle the crumble topping over the rhubarb mixture.
I like to leave a little bit of space around the edges when I spread the crumble topping. As you can see the bubbling of the rhubarb and strawberry coming through.
HOW TO SERVE THIS STRAWBERRY-RHUBARB CRISP
Rhubarb is one of those fruits that many will stay away from as they think it’s too tart and it doesn’t taste pleasing. Well, I have to say, it was one of those fruits that I refused to eat growing up and even into my adult years, then all it took was for my sweet sister Kathy to make her famous Rhubarb Crisp and Rhubarb Pie, that’s right, no strawberries were added. When I tried it, I was HOOKED! It was one of the BEST desserts I had and I have made rhubarb desserts ever since and when I make these desserts, my heart warms with loving thoughts of my late sister Kathy.
Serve this delicious crisp with vanilla ice cream, whipping cream or a vegan cashew vanilla ice cream. This dessert is best served warm to allow the ice cream to melt and it is SO good!
HOW TO STORE RHUBARB STRAWBERRY CRISP
This strawberry rhubarb crisp can be stored at room temperature for about 2 days, if it lasts that long 🙂 I would cover it and after 2 days, place it in the refrigerator.
I wouldn’t recommend freezing this dessert. The texture of the fruit and crisp is not the same.
FREEZING RHUBARB: is easy to do to enjoy this fruit throughout the year. Simply, wash the rhubarb, cut into 1/2 inch slices or diced and place in a ziplock bag and freeze. It’s that easy! You can freeze rhubarb for up to 1 year.
When removing frozen rhubarb from the freezer to make this recipe, it is suggested to thaw first to make sure you have an accurate measurement since rhubarb will shrink when thawed.
Strawberry-Rhubarb Crisp
Equipment
- 8 x 8 (or 9 x 6) inch baking pan
Ingredients
Filling:
- 3 cups fresh rhubarb, diced (about 5 stems)
- 1 cup strawberries, quarteted
- 1/4 cup raw sugar
- 3 tbsp arrowroot starch/cornstarch
Topping:
- 3/4 cup quick rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 6 tbsp unsalted butter, melted
- ice cream or whipped cream
Instructions
- Preheat oven to 350°F.
- Filling: In a medium bowl, stir together rhubarb, strawberries, sugar, and starch until the fruit is coated. Place into a baking dish, and set aside.
- Topping: In a separate bowl, stir together oats, flour, brown sugar, and cinnamon until ingredients are well combined, then stir in melted butter to create a crumbly texture. Evenly sprinkle the crumble topping over the rhubarb mixture.
- Bake for 40-45 minutes, until the topping is golden and the edges are bubbling.
- Cool for 10-15 minutes before serving. Best served warm with ice cream or whipping cream and garnish with mint.
Notes
Nutrition
The topping should be golden in colour, and a crispy and crunchy texture. The edges of the baking pan are prominent from the baked rhubarb and strawberries. A recipe you will make over and over again!
