Strawberry Rhubarb Crisp

Name: Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups fresh or frozen rhubarb, 1/2-inch pieces; 3 cups fresh strawberries, hulled, halved; 1/2 cup granulated sugar; 2 tbsp cornstarch; 1 tsp pure vanilla extract; 1 cup old-fashioned rolled oats; 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, cold, cubed; 1/4 tsp fine sea salt; 1/2 tsp ground cinnamon

Sweet summer strawberries and tart rhubarb bubble together beneath a buttery oat-brown sugar topping for a classic warm-weather dessert. Serve with vanilla ice cream or whipped cream.

60 minEasyServes 8280 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

4 cups fresh or frozen rhubarb, 1/2-inch pieces
3 cups fresh strawberries, hulled, halved
1/2 cup granulated sugar
2 tbsp cornstarch
1 tsp pure vanilla extract
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup unsalted butter, cold, cubed
1/4 tsp fine sea salt
1/2 tsp ground cinnamon

Instructions

1

Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish (or an 8x8 dish for a half batch).
2

In a large bowl, toss 4 cups 1/2-inch pieces fresh or frozen rhubarb and 3 cups hulled, halved fresh strawberries with 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp pure vanilla extract until evenly coated. Spread into the prepared baking dish in an even layer.
3

In a separate bowl, combine 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp fine sea salt. Add 1/2 cup cold, cubed unsalted butter and use your fingers to work it in until the mixture forms clumps and holds together when pressed.
4

Scatter the topping evenly over the fruit filling.
5

Bake for 35 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
6

Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Questions

Can I make Strawberry Rhubarb Crisp dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cold, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Strawberry Rhubarb Crisp gluten-free?

Yes. The gluten in this entry is 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour. Swap the oats for certified gluten-free oats; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Strawberry Rhubarb Crisp keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Strawberry Rhubarb Crisp?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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