Print

Sweet & Tart Strawberry Rhubarb Crisp – Easy and Delicious

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet & Tart Strawberry Rhubarb Crisp features a juicy strawberry rhubarb filling topped with a golden, buttery oat crumble. This easy seasonal dessert delivers the perfect balance of sweetness and tang in every spoonful.

Ingredients

Scale
  • For the filling:
  • 3 cups fresh strawberries, hulled and sliced
  • 3 cups fresh rhubarb, diced
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the crisp topping:
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Toss until evenly coated.
  3. Pour fruit mixture evenly into prepared baking dish.
  4. In a separate bowl, mix oats, flour, brown sugar, and salt.
  5. Cut in cold butter until mixture resembles coarse crumbs.
  6. Sprinkle oat topping evenly over fruit filling without pressing down.
  7. Bake for 40–50 minutes, until topping is golden brown and filling is bubbling.
  8. Allow to cool for at least 20–30 minutes before serving to help filling set.

Notes

  • Use firm, fresh fruit for best texture and flavor.
  • Do not skip cornstarch to prevent a watery filling.
  • If topping browns too quickly, loosely tent with foil.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in the oven to restore crisp topping texture.

Nutrition

Find it online: https://recipeeasily.com/sweet-tart-strawberry-rhubarb-crisp/