Tangy Rhubarb & Sweet Strawberry Crisp
There’s something special about the first rhubarb stalks poking through the spring soil.
Those crimson stems, tart and tangy, are nature’s way of saying that winter is finally behind us.
Paired with sweet, sun-ripened strawberries and crowned with a buttery oat crumble, this Rhubarb Strawberry Crunch is the dessert equivalent of a warm spring afternoon.
Why This Recipe Works
The secret to this dessert’s charm lies in its perfect balance of flavors and textures. The tart rhubarb mellows as it bakes, creating a natural partnership with the sweet strawberries.
Meanwhile, the generous butter and oat topping transforms into a golden, crunchy blanket that adds just the right amount of sweetness and texture to each bite.
Ingredients You’ll Need
For the Filling:
- 3 cups diced rhubarb
- 3 cups sliced fresh strawberries
- 1 cup white sugar
- 3 tablespoons all-purpose flour
For the Crunch Topping:
- 1½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup rolled oats
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How to Make This Rhubarb Strawberry Crisp
- Begin by preheating your oven to 375°F (190°C). This temperature ensures your fruit will cook through while achieving that perfect golden topping.
- In a large bowl, combine your fruit mixture. Toss the diced rhubarb and sliced strawberries with white sugar and 3 tablespoons of flour until well coated. The flour helps thicken the fruit juices as they bake, preventing a soupy dessert.
- Transfer this vibrant mixture to a 9×13 inch baking dish, spreading it evenly.
- For the crunch topping, combine the flour, brown sugar, butter, and oats. A pastry blender works best here, but clean hands will do the job too. Keep working the mixture until it resembles coarse crumbs.
- Sprinkle the crumbly topping evenly over your fruit. Don’t press it down – those loose crumbs will become deliciously crispy as they bake.
- Bake for 45 minutes, until the fruit is bubbling at the edges and the topping has turned a beautiful golden brown.
Recipe Tips
- Choose bright red, firm rhubarb stalks for the best flavor
- If using frozen rhubarb, thaw and drain it completely before using
- Let the dessert rest for 15 minutes after baking to allow the juices to thicken
- Store leftovers covered in the refrigerator for up to 3 days
May I Suggest?
Serve this crunch warm with a scoop of vanilla ice cream, or dollop with freshly whipped cream.
For breakfast (yes, we’re calling this breakfast-appropriate), try it with a spoonful of Greek yogurt.
This humble dessert proves that sometimes the simplest combinations make the most memorable treats.
As the seasons change and fresh rhubarb and strawberries make their appearance at farmers’ markets and backyard gardens, this recipe is your invitation to celebrate spring’s finest flavors.
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Tangy Rhubarb & Sweet Strawberry Crisp
A delightful combination of tart rhubarb and juicy strawberries, baked to perfection under a golden, buttery oat crumble. This crisp is the perfect balance of sweet and tangy, with a crunchy topping that adds the ultimate contrast to the soft, bubbling fruit beneath. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting treat.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
Instructions
- Begin by preheating your oven to 375°F (190°C). This temperature ensures your fruit will cook through while achieving that perfect golden topping.
- In a large bowl, combine your fruit mixture. Toss the diced rhubarb and sliced strawberries with white sugar and 3 tablespoons of flour until well coated. The flour helps thicken the fruit juices as they bake, preventing a soupy dessert.
- Transfer this vibrant mixture to a 9×13 inch baking dish, spreading it evenly.
- For the crunch topping, combine the flour, brown sugar, butter, and oats. A pastry blender works best here, but clean hands will do the job too. Keep working the mixture until it resembles coarse crumbs.
- Sprinkle the crumbly topping evenly over your fruit. Don’t press it down – those loose crumbs will become deliciously crispy as they bake.
- Bake for 45 minutes, until the fruit is bubbling at the edges and the topping has turned a beautiful golden brown.
Notes
- Choose bright red, firm rhubarb stalks for the best flavor
- If using frozen rhubarb, thaw and drain it completely before using
- Let the dessert rest for 15 minutes after baking to allow the juices to thicken
- Store leftovers covered in the refrigerator for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 45 minutes
