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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

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Here’s a delicious crisp that’s the perfect flavor combination of sour, sweet, buttery and crunchy. With minimal prep work. It can also be made vegan and gluten free. Why not try this seasonal crisp for breakfast and/or dessert!

This delicious Strawberry Rhubarb Crisp is easy to make, can be made vegan and gluten free, taste just as great days later. Sweet, sour and buttery flavors. The perfect spring/summer seasonal recipe!

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STRAWBERRY RHUBARB CRISP RECIPE

Crisps are a favorite in our house, we love them for a dessert after dinner and also with my morning coffee. They can be made year round with so many fruits and veggies. One our favorite during the late spring and early summer is strawberry rhubarb. 

Nothing beats going to the farmers market, getting fresh local berries and rhubarb, bringing it home and whipping up a crisp. 

They’re delicious with or without a scoop of ice cream/whip cream.

 

LOOKING FOR MORE SWEET RECIPES?

We are big sweet fans in our house; crisps, cookies, cakes, ice cream… yum!! We love to bake them ourselves but any fresh homemade goodies will do.

STRAWBERRY RHUBARB CRISP INGREDIENTS & SUBSTITIONS

  • Rhubarb 
  • Strawberries
  • Sugar
  • Corn Starch
  • Lemon Juice
  • Pure Vanilla Extract – In my honest opinion don’t ever buy imitation vanilla, only buy pure vanilla extract!
  • Butter
  • Pure Maple Syrup 
  • All-purpose Flour – My favorite flour company to use is King Arthur Flour
  • Ground Cinnamon
  • Salt
  • Quick Cooking Oats

Can I make these vegan? This recipe can be made vegan by substituting the butter for a vegan butter stick. 

Can I make these gluten free? This recipe can also be made gluten free by substituting the flour for a gluten free flour substitute and you use 100% cornstarch and gluten free cooking oats.

HOW TO MAKE STRAWBERRY RHUBARB CRISP:
PREP FILLING

In a bowl, toss your sliced rhubarb with 3/4 cup of the sugar and let stand for 15 minutes.

In a large bowl, toss your chopped strawberries with the remaining 1/4 cup of sugar and let stand for 10 minutes.

Preheat the oven 375°. Transfer the rhubarb to the strawberries, if your rhubarb produced a lot of juice carefully drain it out. Add your cornstarch, lemon juice and vanilla to the strawberry/rhubarb bowl and stir to combine. Pour the mixture into a 9×13 baking dish.

HOW TO MAKE STRAWBERRY RHUBARB CRISP:
PREP TOPPING

In the large bowl(it’s okay to use the same fruit bowl), combine the “topping” ingredients; butter, maple syrup, flour, ground cinnamon, salt and quick cooking oats. Use a pastry blender, your fingers or a fork and mix the ingredients together until combined.

HOW TO MAKE STRAWBERRY RHUBARB CRISP:
BAKE CRISP

Sprinkle or scoop the topping evenly over the fruit filling. Bake for 30 minutes. Then reduce the oven temperature to 325° and continue baking for 30 minutes longer or until the fruit filling is bubbling and topping is nicely browned.

Let the crisp rest for at least 30-60 minutes before serving. Taste amazing the next day(or a few days later even).

WHAT DOES STRAWBERRY RHUBARB CRISP PAIR WELL WITH?

 

HELPFUL KITCHEN TOOLS:

Strawberry Rhubarb Crisp

This delicious Strawberry Rhubarb Crisp is easy to make, can be made vegan and gluten free, taste just as great days later. Sweet, sour and buttery flavors. The perfect spring/summer seasonal recipe!

Ingredients

Filling

  • 4 cups rhubarb stalks sliced 1/2 inch thick
  • 4 cups whole strawberries hulled and quartered
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 2 tsps lemon juice
  • 1 tsp pure vanilla extract

Topping

  • 1 stick butter
  • 1/2 cup pure maple syrup or 3/4 cup of brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 1/4 cups quick cooking oats

Instructions

  • In a bowl, toss your sliced rhubarb with 3/4 cup of the sugar and let stand for 15 minutes.
  • In a large bowl, toss your chopped strawberries with the remaining 1/4 cup of sugar and let stand for 10 minutes.
  • Preheat the oven 375°. Transfer the rhubarb to the strawberries, if your rhubarb produced a lot of juice carefully drain it out. Add your cornstarch, lemon juice and vanilla to the strawberry/rhubarb bowl and stir to combine. Pour the mixture into a 9x13 baking dish.
  • In the large bowl(it's okay to use the same fruit bowl), combine the "topping" ingredients; butter, maple syrup, flour, ground cinnamon, salt and quick cooking oats. Use a pastry blender, your fingers or a fork and mix the ingredients together until combined.
  • Sprinkle or scoop the topping evenly over the fruit filling. Bake for 30 minutes. Then reduce the oven temperature to 325° and continue baking for 30 minutes longer or until the fruit filling is bubbling and topping is nicely browned.
  • Let the crisp rest for at least 30-60 minutes before serving. Taste amazing the next day(or a few days later even).

Want to try this Strawberry Rhubarb Crisp recipe? 
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