Step into summer with this perfectly balanced Strawberry Rhubarb Crisp. Delicately sweet paired with the tender tartness of rhubarb and topped with crisp, golden oats - it's a summer tango made to share. Simple to prepare and delightful to enjoy-an effortless indulgence no one would suspect.
Why I Love This
- Sweet and Tangy: Strawberries and rhubarb pair so perfectly together. Each on their own are powerfully sweet and tart, but together they form the perfect marriage allowing both to be enjoyed fully.
- Fresh or Frozen: While this strawberry rhubarb crisp is lovely with fresh fruit it is totally possible to make it with frozen fruit all year long. See my notes in "Top Tip" below on how!
- Versatile - This crisp is so easy to make gluten and dairy free without any compromise in flavor! See my notes in the "Substitutions" section to see how.
- Effortless Summer Flavors: Crisps are so easy to whip up, and the delicate fruits-fresh or frozen-burst with the taste of summer. It's the perfect last-minute dessert for a warm summer evening or to brighten a cool winter's day.
Loving the rhubarb season? Try my Rhubarb Peach Crisp or for your next chocolate craving try this Hot Fudge Pudding Cake!
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Ingredients
- Rhubarb - the star of the show. You can use fresh or frozen (just see my notes below for using frozen) and we want to chop it into ¼ inch pieces so that it cooks down easily.
- Strawberries - they play the supporting role that allows the rhubarb to truly shine - taking an edge off it's tart profile and adding the needed tender sweetness. Again fresh or frozen is fine and chopped into ½-1 inch pieces.
- Granulated Sugar - this is to help sweeten the fruits just a little and elevate their flavors.
- Cinnamon - a touch of warmth to compliment the sweetness.
- Vanilla - this has a delicate and light flavor that brings all the elements together.
- Corn Starch - this is a thickening agent to help absorb the juices from the fruits
- Melted Butter - you can also use margarine or a dairy free alternative if needed.
- Brown Sugar - this adds flavor and color to the oats.
- Rolled Oats - you can use rolled or quick cooking oats. Use gluten free oats if needed. These create the crisp topping that compliments the delicate fruits.
- Flour - for gluten free I recommend using a 1 to 1 flour such as Bob's Red Mill 1 to 1 Baking Flour. You'll need extra if using frozen fruit.
- Salt - a touch of salt for flavor.
See recipe card for quantities.
Instructions
Step 1: In a small bowl combine the brown sugar and melted butter. Mix to combine. In another small bowl combine the rolled oats, flour, salt and cinnamon. Pour the butter and sugar mixture over the dry ingredients and mix well to form crumble mixture.
Step 2: Place both fruits in a large glass bowl and drizzle with vanilla. In a small bowl, mix the granulated sugar and cornstarch, then add it to the fruit along with the cinnamon. Stir until everything is well combined.*
(*See notes in recipe card if using frozen fruit.)
Step 3: Place the fruit mixture in a 10 inch, oven safe, cast iron skillet (see note on recipe card for baking dish alternatives).
Step 4: Evenly distribute the sugar and oat crumble over the fruit mixture. Bake at 350 for 35 minutes or until bubbling and golden brown.
Step 5: Allow the crisp to rest for about an hour to allow the juices to thicken.
Step 6: Serve warm on its own, with a scoop of ice cream, or a splash of heavy cream.
Hint: Don't cut your strawberries too small or they will simply cook down to juice and not retain any form. I typically cut mine in half if small or quarters for a large strawberry. Alternatively, we want to cut the rhubarb fairly fine as it is tougher and takes longer to bake. Cut it roughly to about 2 centimeter squared pieces. This may mean slicing large rhubarb pieces lengthwise first.
Substitutions
- Flour - for gluten free use a 1 to 1 baking flour (like Bob's Red Mill). If gluten is not an issue, all purpose flour works great. Measurements remain the same for both.
- Oats - I like to use rolled oats or quick cooking oats. Use gluten free if needed.
- Dairy Free - you can easily make this dairy free by using your favorite dairy free butter. If your alternative is quite salty, omit the salt in the crumb mixture and there should be no compromise in flavor!
Variations
- Extra Tang - if you love the tang of rhubarb try changing the ratio of the fruit using 5 cups of rhubarb and just 1 cup of strawberries.
- Deluxe - substitute a cup of strawberries for a cup of raspberries for a bold burst of summer.
- Fruit Mania - not a rhubarb fan? Four cups of almost any fruit will do! Try a combination of berries, peaches and blueberries or apples and pears.
See this Rhubarb and Peach Crisp recipe for a twist on the traditional crisp or try the Cranberry Walnut French Toast for your next breakfast!
Equipment
As you can see in the pictures, I have used a 10 inch raw, cast iron skillet for my Strawberry Rhubarb Crisp. This is not a must but it adds immense amounts of flavor and allows the crisp to do just that - crisp, exceptionally well. Alternatively you can use a similar sized casserole dish (about 2.5 quart) or a glass baking dish (9x9) if you do not have a cast iron skillet. Do not use a non-stick skillet and always ensure your baking dish of choice is oven safe (including the handle).
Storage
The first few days: Leftovers (although rarely had) can be kept in an airtight container in the fridge for up to three days.
Freezing: This is not a dessert to freeze before or after baking.
Reheating: To reheat your crisp, you have two options: If it's still in the skillet or baking dish, cover it with foil to prevent drying out and warm it in a 350°F oven for 10-20 minutes. For a crisper topping, remove the foil and broil for 2-3 minutes at the end. Alternatively, reheat individual portions in the microwave on a microwave-safe dish.
Top Tip
It's completely possible to make this Strawberry Rhubarb Crisp any time of the year with frozen fruit. There are only a couple minor adjustments needed. First, add half a cup of flour (all purpose or 1 to 1 gluten free) to the fruit mixture prior to putting it in the baking dish and mix until it is well distributed. Second, you may need to extend your baking time by 5-10 minutes to ensure it's bubbling nicely.
Reminders: Do not thaw your fruit first. This will result in soupy crisp or a very dry and bland crisp if you drain off the liquid. Neither are a good option. Cook it from frozen. Also, freeze your rhubarb sliced to the desired thickness so it is ready to go. This is not as imperative with the strawberries as they are a little more forgiving.
FAQ
If you're like me you get it from your mother-in-laws garden but I realize not everyone is that lucky. In the summer you can check your local farmer's market or even supermarket. You can also check the frozen section of the supermarket as there are some that stock pre-cut, frozen rhubarb.
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Strawberry Rhubarb Crisp - gluten free
- Total Time: 45-50 minutes
- Yield: 1 Crisp 1x
- Diet: Gluten Free
Description
Step into summer with this perfectly balanced Strawberry Rhubarb Crisp. Delicately sweet paired with the tender tartness of rhubarb and topped with crisp, golden oats - it's a summer tango made to share. Simple to prepare and delightful to enjoy-an effortless indulgence no one would suspect.
Ingredients
For the Crumb Topping:
½ cup (4 ounces) melted butter
¾ cup (145 grams) brown sugar lightly packed
¾ cup (65 grams) rolled oats gluten free if needed
1 cup (125 grams) flour all purpose or 1 to 1 gluten free baking flour
1 teaspoon cinnamon
½ teaspoon salt
For the Fruit:
4 cups (500 grams) rhubarb thinly diced
2 cups (315 grams) strawberries quartered
½ cup (100 grams) granulated sugar
2 tablespoons (20 grams) corn starch
1 teaspoon vanilla
½ teaspoon cinnamon
*if using frozen fruit only* ½ cup (65 grams) flour all purpose or 1 to 1 gluten free baking flour
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl combine the brown sugar and melted butter. Mix to combine. In another small bowl combine the rolled oats, flour, salt and cinnamon. Pour the butter and sugar mixture over the dry ingredients and mix well to form crumble mixture.
- Place both fruits in a large glass bowl and drizzle with vanilla. In a small bowl, mix the granulated sugar and cornstarch, then add it to the fruit along with the cinnamon. Stir until everything is well combined.*
- Place the fruit mixture in a 10 inch, oven safe, cast iron skillet.*
- Evenly distribute the sugar and oat crumble over the fruit mixture. Bake at 350 degrees Fahrenheit for 35-40 minutes or until bubbling and golden brown.*
- Allow the crisp to rest for about an hour to allow the juices to thicken.*
- Serve warm on its own, with a scoop of ice cream, or a splash of heavy cream.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. If using frozen fruit (for one or both fruits) add an additional ½ cup of flour (all purpose or gluten free) here to help absorb the excess moisture. Ensure it coats all the fruit evenly.
2. Alternatively you can use a 2.5 quart casserole dish or a 9x9 glass baking dish if you do not have a raw or enameled cast iron skillet. Do not use a non-stick skillet and always ensure whatever dish you choose that it is oven safe - including the handle.
3. Allow for an additional 5-10 minutes of baking time if using frozen fruit.
4. Do not skip this step and rush into your crisp. It will be runny while it is quite hot. It's best to prepare ahead a little and allow rest time. You'll have a more enjoyable experience.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenice Wallace says
This has got to be one of the easiest desserts to throw together with one of the most satisfying results. A one pan wonder that turns out every time and will turn any rhubarb skeptic into a lover! Perfect with fresh or frozen fruit so you can enjoy the tastes of summer all year long!