Simple Strawberry Rhubarb Crisp heralds the beginning of Spring. This super easy dessert goes together in minutes. If you’re not familiar with rhubarb it is actually a vegetable with long red stalks used most often in pies, jams, cobblers, sauces and the like. The one thing to keep in mind is the leaves are poisonous to eat. However, they are usually cut off in the grocery stores.
If you’ve never worked with rhubarb before this is a great place to start. It’s almost impossible to go wrong. This dessert is like a strawberry rhubarb pie with no crust. How easy is that?
There’s a great article on rhubarb in Southern Living that tells you all you need to know about this vegetable that is treated like a fruit.
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Looking for more easy spring desserts? Here are a few to get you going: Orange Chiffon Cake, How to Make a S’Mores Tart, Mini Upside Down Pineapple Cakes, Rhubarb Cream Tart with Strawberry Sauce, and the irresistible Carrot Cake Baked Doughnuts.
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Why You’ll Love This Recipe
- It’s super easy. Who doesn’t like that?
- With the exception of the fruit, the rest of the simple ingredients are most likely in your pantry.
- This is a great last minute dessert.
- It’s perfectly balanced between sweet and tart.
- The combination of strawberries and rhubarb is a classic combination and with good reason.
- It’s a great beginner’s recipe.
Recipe Ingredients
Strawberry Rhubarb Filling
FRONT ROW: Table salt, vanilla, almond extracts
MIDDLE ROW: Fresh strawberries, granulated sugar, all-purpose flour
BACK ROW: Rhubarb stalks
Crisp Topping
FRONT ROW: Baking powder, baking soda
MIDDLE ROW: Unsalted butter
BACK ROW: All-purpose flour, brown sugar, old fashioned oats (not quick)
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Step 1. Stalks of red rhubarb waiting to be cut. If there is a choice, pick the reddest stalks for the sweetest, deepest flavor. Step 2. Wash the stalks and cut them into about ½” to ¾” pieces. Step 4. Combine the sugar, flour and salt in a bowl.
Step 5. Add the dry ingredients to the fruit. Step 6. Stir it in well and let it sit while you prepare the rest of the recipe – at least 10 to 15 minutes stirring from time to time. Step 7. Add all of crisp ingredients to a mixing bowl. Step 8. Mix on low to bring together and then raise to medium high and mix until crumbs form. Do not over mix.
Step 9. Arrange the fruit and juices in the prepared pan. Step 10. Cover the fruit evenly with the crisp mixture. Step 11. Bake the Strawberry Rhubarb crisp until the crumbs are nicely browned and the fruit is tender. Step 12. When the crisp is done, the juices will bubble out from the edges of the pan.
Recipe FAQS
Rhubarb is quite tart and crunchy with some saying it’s sour. Tart apples, lemons, and sour cherries are often suggested. However, it has a very distinct taste of its own. It isn’t usually eaten raw but cooked or baked with sugar to balance the tartness.
The leaves contain a chemical called oxalic acid, and ingesting even a small amount can lead to some unpleasant side effects, like nausea and vomiting. Grocery stores usually cut the leaves off before selling. But if buying from a farmer’s market, make sure to cut the leaves off and throw them away.
First and foremost is used with pies, on its own or combined with strawberries, or other fruits. It is popular for crisps, cobblers, crumbles, and bars as well as sweet and savory sauces.
Expert Tips
- Buy the reddest rhubarb you can find. Avoid green stalks as they are not as tasty.
- The peak season for rhubarb is in April and it is in its prime then.
- Don’t be fooled by large strawberries. The smaller ones have the most flavor and the best texture.
- Make sure to use old fashioned oats. The quick oats are precooked and don’t taste the same in the crisp.
- Be sure to put the unbaked pan on a parchment lined half sheet pan. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
Other Fruit Recipes You’re Sure to Enjoy
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Strawberry Rhubarb Crisp
This Simple Strawberry Rhubarb Crisp heralds the beginning of Spring. This super easy dessert goes together in minutes. You’re sure to add this to your spring favorites.
Instructions
Strawberry Rhubarb Filling
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Preheat the oven to 375°F. Spray a 9×9″ square baking pan with a non-stick baking release. Set aside.
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Rinse the strawberries and rhubarb. Cut the strawberries into quarters or more if they are large. Cut the rhubarb into ½” to ¾” pieces. Combine in a large bowl. Add the almond and vanilla extracts.
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Combine the granulated sugar, flour, and salt. Add it to the fruit, stirring it well to coat all of the fruit. Allow to sit about 15 minutes to juice, stirring several times.
Assembly
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Stir the fruit well and spread it evenly into the prepared baking dish. Spread the crisp evenly over the fruit.
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Place the pan on a parchment lined baking dish. Bake for 35 to 40 minutes until the crumbs are browned, the fruit is soft and juices are bubbling out. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
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Cool to warm to serve. If it is room temperature, microwave each portions to warm or warm the whole in a 350°F oven for 15 to 20 minutes.
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The crisp can be stored at room temperature overnight or refrigerated as you chose.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Buy the reddest rhubarb you can find. Avoid green stalks as they are not as tasty.
The peak season is in April and it is in its prime then.
Don’t be fooled by large strawberries. The smaller ones have the most flavor and the best texture.
Be sure to use old fashioned oats. The quick oats are precooked and don’t taste the same in the crisp.
Be sure to put the unbaked pan on a parchment lined half sheet pan. This makes it much safer to remove from the oven when it is hot and the juices are bubbling over. It also helps keep the oven clean.
Nutrition
Serving: 8servingsCalories: 418kcalCarbohydrates: 82gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 132mgPotassium: 450mgFiber: 4gSugar: 61gVitamin A: 359IUVitamin C: 57mgCalcium: 120mgIron: 2mg
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