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Today, I’m sharing my absolute favorite strawberry rhubarb crisp. The topping is buttery, sweet and the perfect texture. While the fruit is bubbly, juicy and perfectly tart. Combine those two together and you have the best strawberry rhubarb crisp recipe that you’ll use again and again.

Make the original recipe for a smaller 8×8 portion or simply double it for a 9×13 to please a crowd. Bon Appétit!

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When we moved into our last home, we inherited a massive garden. Luckily, we reaped the benefits of years of hard work from the previous owners with a few select perennial plants.

Besides our beautiful apple, mulberry and pear trees, which are producing beautifully, we also were blessed to harvest tremendous amounts of strawberries, rhubarb and asparagus.

After trying many different types of rhubarb crisp and finding most of them too sweet or too tart, I created my own. I hope you enjoy!

Strawberry Rhubarb Crisp Recipe

Servings: 4, from 8×8 baking dish or 6-8 from a 9×13 baking dish
Prep Time: 15 Minutes
Baking Time: 50-55 Minutes

Pre-heat oven to 350 degrees.

Ingredients

Fruit Filling

2 c. Rhubarb (Fresh or Frozen) diced in about 1 inch pieces
1 c. Chopped strawberries
1.5 tbs Cornstarch if using fresh fruit (2 TBS if using frozen fruit.)
1.5 tbs Brown sugar
1/8 c. Granulated Sugar (I prefer to taste the tart undertones. If you like it on the sweet side add 1/8 c. more.)
1 tsp vanilla

Topping

1/2 c. Old Fashioned Oats
1/4 c. Quick Oats
(You can use 3/4 c. of either oat if you only have one! I just mix them to get the thickness of the topping I prefer.)
1/2 c. Brown Sugar
6 Tbs. Salted butter, softened
1/4 c. + 1 tbs Flour
Dash salt
1/4 tsp Cinnamon
1/4 tsp Nutmeg

How to Make Strawberry Rhubarb Crisp

Process

Cut fruit. Then, mix all of the ingredients for the fruit filling in a large mixing bowl with a spoon.

Coat the fruit evenly with the rest of the ingredients and dump into a 8×8 baking dish. I prepare my baking dish with a smear of butter for a little extra buttery goodness, but it isn’t fully necessary.

Next, soften your butter if you haven’t already and then mix the remaining topping ingredients in a large mixing bowl. Feel free to omit the cinnamon or nutmeg if you don’t have a taste for either spice, but I enjoy them both together.

Stir the topping ingredients until they are combined well and then dollop them onto the fruit filling. Evenly spread the topping across the entire dish.

Bake, uncovered, for 50-55 minutes or until fruit juices are bubbling.

Let cool at least 15 minutes. Do this for two reasons:

1. To let all the juices meld together and thicken up
2. To avoid third degree burns on your tongue, thus preventing you from tasting your delicious strawberry rhubarb crisp.

I hope that you enjoy this recipe! I serve it straight, sometimes right out of the pan with just a spoon and my “mommy time”. But it can also be enjoyed with ice cream or whipped cream!

I’d love for you to leave me a comment below if you end up trying this out! And if you change the recipe to better suit your taste let me know what you did! Maybe it will be my new favorite.

5 Ways to Use Rhubarb

If you’re unfamiliar with rhubarb, you might think its tart flavor would be difficult to incorporate into many recipes. However, it can be used for much more than you think! I hope you enjoy these four rhubarb recipes in addition to my strawberry rhubarb crisp.

• Easy Rhubarb Jam by Amanda at A Cookie Named Desire
• Vanilla Rhubarb Yogurt Blue Cornbread (Gluten Free & Vegan) by Rebecca at Strength and Sunshine
• Honey Rhubarb Ginger Jam by Jami at An Oregon Cottage
• Rhubarb Muffins by Lora at Lora Bloomquist

Thanks so much for stopping by the blog today! If you’re looking for more delicious desserts, make sure to check out the recipes below.

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~Sarah

{If you’re afraid of butter, use cream. – Julia Childs}