This is what I want for my birthday every year! It is sweet and tart with the perfect buttery oat crisp crumbled over the top and baked to perfection. In my opinion, it’s the perfect springtime dessert.
The first time I was introduced to strawberry rhubarb desserts was by my Nana. We went to Ohio to visit my dads family and she made us a Strawberry Rhubarb Pie. It was incredible. To this day, it is still one of the best desserts I’ve ever had!
About this Strawberry Rhubarb Crisp
Strawberries Strawberries are in their peek this time of year. Sometimes when they are so good, I feel guilty cooking them. Nevertheless, when I do, they are out of this world. Fresh or Frozen strawberries work in this recipe.
Rhubarb Many people aren’t familiar with Rhubarb. Rhubarb looks like red celery and it is very tart. It can be a little intense raw, but cooked down with sugar and more and it is incredible. When strawberries and rhubarb are combined, the flavors compliment each other so well.
Oat Crisp Old Fashioned Oats, Flour, Light Brown Sugar, Cinnamon and Cold Butter mixed together create the perfect buttery topping to the sweet and tart fruit filling.
Top it Off Grab a gallon of Bluebell Homemade Vanilla Ice cream or your favorite yogurt to dollop on top.
Drink Pairing Sauvignon Blanc or a nice bottle of bubbles like Gruet Brut would go great with this crisp.
If you like this recipe, try our Peach Crisp with Oatmeal Pecan Struesal or our Peach Blueberry Cobbler.
The Recipe
Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is sweet, tart, and topped with a buttery brown sugar and oat crisp and baked to perfection. It is the perfect spring dessert!
Ingredients
- 4 cups Strawberries, stems removed and quartered
- 4 cups Rhubarb, 4-5 stalks cut into 1/2 inch cubes
- 1 1/4 cups Sugar, divided
- 1/3 cup Orange Juice
- Zest of one Orange
- 1 Tbsp. Cornstarch
- 1 cup All Purpose Flour
- 1/2 cup Light Brown Sugar
- 1/2 tsp. Kosher Salt
- 1 cup Old Fashioned Oats
- 1/2 tsp. Ground Cinnamon
- 12 Tbsp. Unsalted Butter, cold and cut into 1/2 inch pieces
- Ice Cream or Yogurt, for topping
Directions
- Step 1 Preheat oven to 350F. Grease an 8×11 baking dish with butter or cooking spray.
- Step 2 In a large bowl combine 3/4 cup sugar, orange zest and juice, and corn starch. Mix until cornstarch in dissolved. Stir in strawberries and rhubarb until well combined. Pour into the prepared baking dish.
- Step 3 In a medium bowl, combine flour, 1/2 cup sugar, brown sugar, salt, oats and cinnamon. Using your hands or a pastry cutter, cut the butter into the flour mixture until crumbly. Pour crumble evenly over the top of the fruit. Bake for 1 hour or until golden brown and bubble.
- Step 4 Top with ice cream or yogurt. Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
