Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

This has been a favorite dessert of mine for a long, long time. I first has strawberry rhubarb crisp when I was a teenager, and I fell in love with that sweet and tangy flavor. The juicy sweet strawberries combined with the tart rhubarb and a delicious, sweet topping. Oh, yeah. It really hits the spot. I love serving this recipe up whenever I can. I especially love serving it at backyard parties and barbecues.

It starts with sweet, juicy fresh strawberries. Then I add frozen rhubarb – it saves time, and it’s just as good as fresh. Finally, I top it all with a simple topping made with three ingredients. It all comes together to make a dessert that’s sweet, tart, juicy, and always a big hit with everyone.

Easy Strawberry Rhubarb Crisp Recipe

In addition to how delicious this recipe is, I also love how simple it is. This is not a complicated recipe at all. In fact, I’m in and out of the kitchen in no time, which I absolutely love. I’m not interested in slaving away in the kitchen, no matter how much I love to cook. This is perfect because it’s so good and so fast. That’s my favorite combination.

Why You’ll Love This Strawberry Rhubarb Crisp

There are so many reasons to love this delicious dessert. From its flavor to how easy it is, there’s a lot to love!

• It’s a super easy recipe that requires only a few ingredients and steps.
• It uses basic ingredients. You’ll have most of them in your kitchen and if not, you’ll find them easily at the grocery store.
• It’s the perfect summer dessert filled with the flavors of the season.

Frequently Asked Questions

If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about strawberry rhubarb crisp.

What is rhubarb?

Rhubarb is a vegetable. Although it looks similar to celery, the two are actually not related. Celery is part of the parsnip family, while rhubarb is part of the buckwheat family.

Why do strawberries go with rhubarb?

Strawberry and rhubarb are a classic combination because of the complexity and depth of flavor the pairing provides. Strawberries are like little sugar bombs, while rhubarb is sour. When they’re combined, they create a complex, balanced flavor.

How do you prepare rhubarb for cooking?

Before cooking, trim the stalks at the top and bottom. You don’t have to peel rhubarb when it’s in peak season. However, by midsummer, the stalks can be tough and fibrous, so peeling it is a good idea.

Do you peel rhubarb?

You don’t have to peel frozen rhubarb or fresh rhubarb during the peak of the season. When using rhubarb during midsummer and later times of the year, peeling is recommended.

Can I use both fresh or frozen for this crisp recipe?

Absolutely! While nothing can ever compare to fresh fruits, frozen still does a great job and won’t ruin your recipe.

Why is my strawberry rhubarb crisp runny?

If you used the right amount of ingredients, it’s probably runny because you cut into it too soon. It’s typical for any kind of fruit crispy to have a bit of runniness to it, but after it cools down a bit, those juices generally set up a bit more, and the excess runniness goes away.

Can you freeze strawberry rhubarb crisp?

Yes, you can. Allow the crisp to cool completely, then wrap the dish tightly in a double layer of cling wrap and freeze it. To freeze leftovers, place them in an air-tight, freezer-safe container for up to 3 months.

Strawberry Rhubarb Crisp Ingredients

It only takes a few basic ingredients to make this delicious crisp. You’ll probably have most of them in your kitchen, and the ones you don’t are all easily found at your local grocery store.

For the Filling

• Fresh strawberries, cut in half
• Frozen rhubarb
• Butter
• Sugar
• Salt
• Nutmeg
• Cinnamon
• Cornstarch
• Lemon juice
• Lemon zest

For the Topping

• All purpose flour
• Light brown sugar
• Butter

How to Make Strawberry Rhubarb Crisp

Making this recipe couldn’t be easier. It only takes a few simple steps!

Step 1: Prep

Preheat the oven to 400 degrees and lightly spray a 3-quart or 11×7 baking dish. Remove the green tops of the strawberries and cut them in half.

Step 2: Prepare the Filling

In a large bowl, combine the strawberries and rhubarb with lemon juice, stir. Then, whisk sugar, salt, nutmeg, cornstarch, and cinnamon together in a medium bowl and sprinkle over the fruit. Stir to coat and let sit while preparing the crisp topping.

Step 3: Prepare the Topping

Whisk flour and brown sugar together in a medium bowl until combined. Then, add butter to the mixture, using a pastry cutter or hand mixer to mix until crumbly.

Step 4: Construct the Crisp

Pour the fruit into the prepared baking dish and add ¼ cup of butter that’s been sliced into small pieces randomly over the fruit. Then, top the fruit evenly with the flour mixture.

Step 5: Bake

Bake uncovered at 400 degrees for 55 to 60 minutes or until the dough is baked through. Serve warm with a scoop of vanilla ice cream.

Try This Delicious Strawberry Rhubarb Crisp Today

This strawberry crisp is the perfect combination of taste and ease. Sweet strawberries, tart rhubarb, and a simple, sweet crumble topping come together to make a recipe that is so easy and so packed with the flavors of summer. Give it a try, and I know you’ll find yourself making it again and again.

Looking for More Easy Desserts?

No Bake Oreo Pie – An incredibly easy pie recipe that is made with a premade Oreo crust, Oreo pudding, and topped with crushed Oreos and whipped cream.

Easy Banana Pie – A no-bake, super easy and quick banana cream pie that is made with fresh bananas, banana pudding, vanilla wafers, and a graham cracker crust.

Blueberry Cobbler Frozen Dessert – This dessert is light and fluffy, this dessert recipe feels like a no-bake cheesecake while the flavors scream blueberry cobbler.

Try this Easy Key Lime Dessert from Deliciously Seasoned. This dessert has a delicious cream cheese mixture, a pretzel crust and is topped with key lime pie filling. It’s sweet, tart, salty and makes one fabulous dessert, and most of all, so easy to make.