This nostalgic strawberry rhubarb crisp delivers the right stability of tangy fruit and buttery oat topping! It’s the final word summer season dessert that tastes like childhood reminiscences. (Gluten-free and vegan choices included.)
Rising up, my household had a yard rhubarb plant—huge leaves shading pink-green stalks. Yearly, would harvest the pink-green stalks and make a rhubarb crisp. That first chunk was pure magic—intensely sweet-tart (like a Jolly Rancher!) effervescent beneath golden crumbles.
This recipe is my love letter to these reminiscences, refined by years of testing. I’ve found the right strawberry-to-rhubarb ratio and a secret ingredient that makes the whole lot pop. The outcome tastes like the very best components of a strawberry lemonade reworked right into a heat, comforting dessert.
Keys to the right strawberry rhubarb crisp
This strawberry rhubarb crisp is very scrumptious, with simply the precise tangy taste from the rhubarb and buttery crumble topping. It’s such a enjoyable nostalgic dessert for summer season evenings on the patio, topped with vanilla ice cream or fluffy whipped cream. There are additionally a number of substances you possibly can modify to make it work for various diets. Listed here are the keys to what makes this summer season dessert particular:
- It’s completely sweetened. Some strawberry rhubarb crisp recipes name for a great deal of sugar. This one makes use of simply sufficient to get the precise candy tart taste.
- Orange zest provides a zing. That is the key ingredient: belief us! It brings out the very best citrusy taste.
- The buttery crumbles have the very best texture. Oats, flour, brown sugar and butter make the very best crumbly texture that’s not too crispy.
Baking suggestions for crisp success
The proper dish issues
A 9×9 or 7×11 inch dish provides the best fruit-to-topping ratio: sometimes I like a 7 x 11 dish, however a spherical 9″ pie plate additionally works (which you’ll see within the photographs). You need to use ceramic, glass, or metallic.
The cooling conundrum
I do know it’s torture, however ensure that to let this crisp cool half-hour minimal—however ideally 1 hour. The filling wants time to set, and serving it barely heat (not scorching) enables you to style all of the flavors higher.
Customization for each food regimen
This strawberry rhubarb crisp works very properly as a gluten free dessert or vegan / dairy free dessert, as a result of the crumble topping tastes very comparable with these easy swaps:
- Use almond flour for gluten-free. Utilizing almond flour is an easy swap that makes a crunchy gluten-free topping.
- Use vegan butter or coconut oil for vegan. I choose vegan butter for the very best taste, however you may also use refined coconut oil to show it right into a vegan dessert.
Taste variations to strive
This recipe leads to a simple strawberry rhubarb crisp, with a candy tart taste and a crunchy crumble. In the event you’re in search of methods to customise it even additional, strive these taste boosters:
- Citrus: Add ¼ teaspoon orange zest (my private favourite!) or ½ teaspoon lemon zest
- Contemporary ginger: Add 1 tablespoon finely minced recent ginger root for a spicy aptitude
- Cardamom: Add ¼ teaspoon floor cardamom to the crumble
- Berries: Use blackberries or combined berries as an alternative of strawberries (or strive our blackberry crisp or combined berry crisp). I as soon as had a pie with combined berries and rhubarb that was incredible!
Storing leftovers
Listed here are just a few suggestions for storing a fruit crisp:
- Room temperature: retailer for 1 day. You possibly can go away your strawberry rhubarb crisp on the counter for as much as 1 day (cowl it at night time). This fashion, the crumbly topping will keep crisp.
- Refrigerated: Day 2-3. After 1 day at room temperature, refrigerate any leftovers. They’ll keep good for about 3 days.
The underside line: We hope this strawberry rhubarb crisp recipe will carry again nostalgic reminiscences if you happen to grew up consuming rhubarb too! There’s one thing magical about this weed-like plant. And consuming it in a crumble is among the finest candy treats.
Dietary notes
This strawberry rhubarb crisp recipe is vegetarian. For gluten-free, use almond flour. For vegan, plant-based, and dairy-free, use coconut oil as an alternative of butter.
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is nice tart and nostalgic, with a golden crumbly topping of oats and cinnamon. It’s perfection!
- Prep Time: 20 minutes
- Cook dinner Time: 45 minutes
- Whole Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Class: Dessert
- Technique: Baked
- Delicacies: American
- 3 cups chopped rhubarb (1 pound)
- 3 cups sliced strawberries (1 pound)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon orange zest
- ¾ cup Previous Original oats
- ¾ cup all objective flour (or oat flour or almond flour, for gluten-free*)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons chilly salted butter (or coconut oil or vegan butter for vegan)
- Preheat the oven to 350 levels Fahrenheit.
- Make the filling: Chop the rhubarb into 1/2-inch items. Slice the strawberries. In a medium bowl, combine the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (non-obligatory).
- Make the topping: In a medium bowl, combine collectively the oats, flour, sugar, cinnamon, and kosher salt. Reduce the butter into small items after which use your fingers to combine it into the oats till absolutely distributed and a crumbly dough kinds. It could take some time so be affected person; you may also use a fork or pastry cutter if you happen to choose. (If utilizing coconut oil, it may be room temperature; use the identical methodology so as to add it.)
- Pour the filling right into a 9 x 9 inch baking dish or 7 x 11 baking dish. Pour the crumble on high and easy it into a good layer along with your fingers.
- Bake for 45 to 50 minutes till the highest is evenly frivolously browned and the filling is bubbly (this may fluctuate primarily based in your oven and berries: it might be shorter or longer so control it). Cool for half-hour to 1 hour, then serve. You possibly can omit your strawberry rhubarb crisp on the counter for as much as 1 day (coated, at night time) so the topping can keep crisp. After 1 day, refrigerate any leftovers.
Notes
*Almond flour leads to the very best crunchy crumble for gluten-free, however oat flour works right here too.
Different rhubarb recipes to strive
Love rhubarb? Listed here are a few of our favourite rhubarb recipes to strive when it’s in season, like breads, muffins and extra:
