This nostalgic strawberry rhubarb crisp delivers the proper stability of tangy fruit and buttery oat topping! It’s the last word summer time dessert that tastes like childhood recollections. (Gluten-free and vegan choices included.)
Rising up, my household had a yard rhubarb plant—large leaves shading pink-green stalks. Yearly, would harvest the pink-green stalks and make a rhubarb crisp. That first chew was pure magic—intensely sweet-tart (like a Jolly Rancher!) effervescent beneath golden crumbles.
This recipe is my love letter to these recollections, refined via years of testing. I’ve found the proper strawberry-to-rhubarb ratio and a secret ingredient that makes the whole lot pop. The outcome tastes like the perfect elements of a strawberry lemonade reworked right into a heat, comforting dessert.
Keys to the proper strawberry rhubarb crisp
This strawberry rhubarb crisp is very scrumptious, with simply the correct tangy taste from the rhubarb and buttery crumble topping. It’s such a enjoyable nostalgic dessert for summer time 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 below are the keys to what makes this summer time 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 correct candy tart taste.
- Orange zest provides a zing. That is the key ingredient: belief us! It brings out the perfect citrusy taste.
- The buttery crumbles have the perfect texture. Oats, flour, brown sugar and butter make the perfect crumbly texture that’s not too crispy.
Baking ideas for crisp success
The proper dish issues
A 9×9 or 7×11 inch dish offers the perfect fruit-to-topping ratio: usually I like a 7 x 11 dish, however a spherical 9″ pie plate additionally works (which you’ll see within the pictures). You should use ceramic, glass, or metallic.
The cooling conundrum
I do know it’s torture, however ensure 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) helps you to style all of the flavors higher.
Customization for each weight loss plan
This strawberry rhubarb crisp works very effectively as a gluten free dessert or vegan / dairy free dessert, as a result of the crumble topping tastes very related 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 favor vegan butter for the perfect taste, however you too can use refined coconut oil to show it right into a vegan dessert.
Taste variations to strive
This recipe leads to an easy strawberry rhubarb crisp, with a candy tart taste and a crunchy crumble. When 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
- Recent ginger: Add 1 tablespoon finely minced contemporary ginger root for a spicy aptitude
- Cardamom: Add ¼ teaspoon floor cardamom to the crumble
- Berries: Use blackberries or combined berries as a substitute 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 below are a number of ideas for storing a fruit crisp:
- Room temperature: retailer for 1 day. You’ll be able to depart your strawberry rhubarb crisp on the counter for as much as 1 day (cowl it at evening). This manner, 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 recollections when you 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 a substitute of butter.
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is good tart and nostalgic, with a golden crumbly topping of oats and cinnamon. It’s perfection!
- Prep Time: 20 minutes
- Prepare 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 Outdated Common 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 (optionally available).
- 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 totally distributed and a crumbly dough varieties. It could take some time so be affected person; you too can use a fork or pastry cutter when you favor. (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 prime and easy it into an excellent layer along with your fingers.
- Bake for 45 to 50 minutes till the highest is evenly evenly browned and the filling is bubbly (this may fluctuate based mostly in your oven and berries: it might be shorter or longer so control it). Cool for half-hour to 1 hour, then serve. You’ll be able to miss your strawberry rhubarb crisp on the counter for as much as 1 day (coated, at evening) so the topping can keep crisp. After 1 day, refrigerate any leftovers.
Notes
*Almond flour leads to the perfect crunchy crumble for gluten-free, however oat flour works right here too.
Different rhubarb recipes to strive
Love rhubarb? Listed below are a few of our favourite rhubarb recipes to strive when it’s in season, like breads, muffins and extra:
