Rhubarb and Strawberry Summer Crisp

This Rhubarb and Strawberry Summer Crisp is a delightful dessert that perfectly captures the essence of summer. It’s a juicy, tart-sweet combination of ripe strawberries and rhubarb, finished off with a golden, crumbly oat topping. It's a nostalgic treat, sure to evoke fond memories of warm summer evenings, and it’s an easy, crowd-pleasing dessert to whip up for any occasion.

Why You’ll Love This Recipe

I absolutely love this Rhubarb and Strawberry Summer Crisp for its irresistible balance of sweet and tart flavors. The strawberries and rhubarb meld together perfectly, and the oat crumble topping adds that delightful crunch I crave in a dessert. It's a classic, yet always feels refreshing, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. This recipe is not only delicious but also quick to prepare, making it the perfect summer treat.

Ingredients

For the filling:

• 3 cups chopped rhubarb

• 3 cups sliced strawberries

• ¾ cup granulated sugar

• 2 tablespoons cornstarch

For the topping:

• ¾ cup old-fashioned oats

• ½ cup all-purpose flour

• ½ cup light brown sugar, packed

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• ⅓ cup unsalted butter, melted

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch baking dish.

2. In a large bowl, combine the chopped rhubarb and sliced strawberries with the granulated sugar and cornstarch. Stir until the fruit is evenly coated, then pour the mixture into the prepared baking dish.

3. In the same bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs.

4. Evenly sprinkle the oat topping over the fruit mixture.

5. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.

6. Allow the crisp to cool slightly before serving. It's absolutely delicious served warm with vanilla ice cream or whipped cream.

Servings and Timing

This recipe makes about 6 servings. It has a prep time of 15 minutes and a cooking time of 40 minutes, so the total time from start to finish is around 55 minutes.

Variations

• For a nutty crunch, I sometimes add chopped almonds or walnuts to the topping.

• If I want to add more depth to the flavor, I’ll throw in a splash of vanilla extract or a pinch of nutmeg with the topping.

• You can switch out the rhubarb for apples or pears if you prefer a different fruit, though the tartness of rhubarb really complements the strawberries perfectly.

• For a gluten-free option, I simply swap the all-purpose flour for a gluten-free flour blend.

Storage/Reheating

• To store leftovers, I place the crisp in an airtight container and refrigerate it for up to 3 days.

• To reheat, I warm it in the oven at 350°F (175°C) for about 10 minutes until it's heated through.

• I always love it best when it’s freshly baked, but it still makes a great dessert even when reheated!

FAQs

Can I use frozen rhubarb and strawberries?

Yes, I can use frozen rhubarb and strawberries if fresh ones aren’t available. Just make sure to thaw and drain the frozen fruit to avoid excess moisture in the crisp.

Can I make this ahead of time?

Definitely! I can prepare the filling and topping separately, then store them in the fridge for a day or two. When ready to bake, just assemble the crisp and pop it in the oven. It’s a great make-ahead dessert for dinner parties.

Can I substitute the butter with something else?

If I want to make it dairy-free, I can substitute the butter with coconut oil or a dairy-free margarine. The flavor will vary slightly, but it still tastes great.

Can I reduce the sugar in this recipe?

If I want to cut down on sugar, I can reduce the granulated sugar in the filling or substitute it with a sweetener of my choice, like honey or maple syrup. Keep in mind, it may affect the consistency slightly.

Can I double the recipe for a larger group?

Absolutely! If I want to serve a larger crowd, I can double the ingredients and bake it in a larger dish. Just keep an eye on the baking time, as it might need a few extra minutes to cook through.

Conclusion

This Rhubarb and Strawberry Summer Crisp is the perfect dessert for any summer occasion. It’s light, refreshing, and filled with the sweet-tart combination of fruit, complemented by a crunchy oat topping. I love how easy it is to make, and how it fills the house with a warm, comforting aroma as it bakes. Whether enjoyed on a warm evening with family or shared at a gathering, this crisp is bound to be a hit.