The Sublime Strawberry Rhubarb Crisp is a celebration of sweet and tangy flavors in every bite. Juicy strawberries and tart rhubarb meld together under a golden, buttery oat topping for a dessert that’s both comforting and refreshing. With just 25 minutes of prep and an hour in the oven, this dish transforms humble ingredients into a showstopper. The contrast of the soft, bubbling fruit filling with the crisp, crunchy topping is pure perfection, making it an irresistible treat for any occasion.
Warm from the oven, this crisp fills your kitchen with an inviting aroma that promises a delightful experience. Each spoonful offers a harmonious blend of textures and flavors, from the velvety fruit to the nutty, caramelized crust. Whether served with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a crowd-pleaser that feels both indulgent and wholesome. It’s the kind of recipe that turns a simple dessert into a cherished memory, all in just over an hour.
Ingredients for Sublime Strawberry Rhubarb Crisp
- Fruit Filling:
- 3 cups (14oz/400g) strawberries, quartered (fresh or frozen)
- 3 cups (14oz/400g) rhubarb, cut into 1-inch pieces (trim off any leaves, as they are toxic)
- ½ cup (4oz/115g) granulated sugar (adjust to taste based on fruit sweetness)
- 1 ½ tablespoons cornstarch (for thickening the filling)
- 1 teaspoon vanilla extract (pure or imitation)
- Crisp Topping:
- 1 cup (5oz/142g) all-purpose flour (can substitute with gluten-free flour if needed)
- ½ cup (4oz/115g) sugar (brown sugar works too for a deeper flavor)
- ¼ teaspoon salt
- ¾ teaspoon cinnamon (optional, for added warmth)
- ½ cup (4oz/115g) butter, melted (unsalted preferred, but salted works)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but adds a lovely nutty flavor)
- ½ cup (2 ½ oz/71g) almonds, finely chopped (substitute with oats for a nut-free version)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Lightly grease an 8 or 9-inch baking dish.
- Prepare the fruit filling: In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Mix well until the fruit is evenly coated. Pour the mixture into the prepared baking dish.
- Make the crisp topping: In a separate bowl, combine the flour, sugar, salt, cinnamon, melted butter, vanilla extract, almond extract, and chopped almonds. Stir until the mixture resembles coarse crumbles.
- Assemble the crisp: Sprinkle the topping evenly over the strawberry rhubarb mixture in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 1 hour, or until the topping is golden brown and the fruit juices are bubbling.
- Serve: Let the crisp cool slightly, then serve warm with vanilla ice cream or softly whipped cream. Store any leftovers in the fridge, covered, for up to 3 days.
Perfect Pairings: Serving Suggestions
This Sublime Strawberry Rhubarb Crisp is a star on its own, but pairing it with a scoop of vanilla ice cream or a dollop of softly whipped cream takes it to the next level. For a refreshing twist, try serving it with a drizzle of lemon curd or a sprinkle of fresh mint. It’s also delightful with a warm cup of tea or coffee for a cozy dessert experience.
Storing and Reheating Like a Pro
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop individual servings in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 10-15 minutes. For a crispy topping, broil for the last 1-2 minutes—just keep an eye on it to avoid burning!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the strawberries for raspberries or blueberries, or add a handful of oats to the topping for extra texture. If you’re not a fan of almonds, try pecans or walnuts instead. For a gluten-free version, use almond flour or a gluten-free flour blend in the topping.
Time-Saving Tips for Busy Bakers
To save time, prep the fruit filling and topping the night before and store them separately in the fridge. When you’re ready to bake, simply assemble and pop it in the oven. You can also use frozen strawberries and rhubarb—just thaw and drain them well to avoid excess liquid in the filling.
Essential Equipment for Crisp Success
An 8 or 9-inch baking dish is perfect for this recipe, but a cast-iron skillet works beautifully too. A pastry cutter or fork is handy for mixing the topping until it’s crumbly. Don’t forget a sharp knife for chopping the rhubarb and almonds—it makes prep a breeze!
Sublime Strawberry Rhubarb Crisp
Ingredients
Fruit Filling
- 3 cups strawberries, quartered
- 3 cups rhubarb, cut into 1 inch pieces
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup almonds, finely chopped
Instructions
- Preheat the oven to 350°F (180°C).
- Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.
- To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.
- Spread topping evenly over the strawberry rhubarb mixture and place in the oven.
- Bake for one hour, or until the topping is golden brown and juices are bubbling.
- Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.
