If ever there were a dessert to capture the very essence of early summer, it’s this Strawberry Rhubarb Crisp. With luscious strawberries and tangy rhubarb tucked beneath a golden, crunchy oat and almond topping, every spoonful balances sweet and tart in the most joyful way. It’s comfort food with a sun-kissed twist!
Why You’ll Love This Recipe
- Irresistibly Simple: The Strawberry Rhubarb Crisp comes together with minimal effort, making it perfect for both casual weeknights and special gatherings.
- Naturally Gluten-Free: With a topping of almond flour and gluten-free oats, this crisp is friendly for almost everyone at your table.
- Bold, Bright Flavors: The combination of sweet strawberries and tart rhubarb tastes like pure summer and delivers unbeatable color and zing.
- Crowd-Pleasing Comfort: Serve it warm from the oven with a scoop of ice cream and watch it disappear in seconds—there’s magic in every bite!
Ingredients You’ll Need
No need for fancy tricks or obscure items—every ingredient in this crisp is chosen for maximum flavor and that perfect balance of juiciness, sweetness, and crunch. Grab your produce and pantry basics, and let’s create something you’ll crave all summer!
- Strawberries (1 pound): Fresh, juicy, and sweet—better if local and ultra ripe, they are responsible for that gorgeous pop of flavor and color.
- Rhubarb (1 pound): Tart, vibrant stalks that mellow beautifully in the oven and provide fantastic texture; make sure to slice evenly for the best bake.
- Honey (⅓ to ½ cup): Adds natural sweetness and brings out the fruit’s flavor while keeping the filling bright and balanced.
- Arrowroot Starch or Cornstarch (3 tablespoons): This little bit of starch thickens the filling, so you get a luscious spoonful every time.
- Lemon Juice (2 tablespoons): A splash of acidity keeps the fruit filling fresh and lively—orange juice works too, for a mellower note.
- Old-Fashioned Oats (1 cup): These give the topping a classic crunch and hearty texture; use gluten-free oats if needed.
- Almond Flour (½ cup): Nutty and rich, it makes the topping extra tender and adds a subtle depth.
- Coconut Sugar or Brown Sugar (⅓ cup): For warmth, caramel notes, and that crave-worthy crisp topping.
- Fine Salt (¼ teaspoon): Just the right amount to sharpen every flavor in the dish.
- Butter, Melted (4 tablespoons): Binds the topping and gives it that golden, buttery crunch—can be swapped with more yogurt for a lighter version.
- Plain Yogurt (3 tablespoons): Helps the topping come together with a gentle tang—Greek or regular, your choice; or use more melted butter for extra indulgence.
Variations
One of the best things about Strawberry Rhubarb Crisp is how endlessly adaptable it is! Feel free to play with flavors or adjust for dietary preferences—with a few tweaks, you can truly make it your own.
- Try Different Fruits: Swap in blueberries, raspberries, or even diced apples for part of the strawberries, especially if you’re short on one or the other.
- Nut-Free Version: Use oat flour instead of almond flour to make the crumble safe for anyone avoiding nuts.
- Vegan-Friendly: Replace butter with coconut oil and yogurt with a non-dairy alternative for a 100% plant-based dessert.
- Make Ahead Parfaits: Layer baked crisp with yogurt or whipped coconut cream in jars for a portable picnic or brunch treat.
How to Make Strawberry Rhubarb Crisp
Step 1: Prep the Fruit Filling
Start by hulling and slicing your strawberries into bite-sized pieces, then chop your rhubarb stalks into even, small segments. Place the fruit right into a 9-inch square baking dish—no need to dirty extra bowls! Drizzle over the honey, sprinkle in the arrowroot starch, and add the lemon or orange juice. Gently toss everything together until the fruit is evenly coated and glistening.
Step 2: Mix the Oat & Almond Topping
In a medium mixing bowl, combine the oats, almond flour, coconut (or brown) sugar, and salt. Pour in the melted butter and spoon in the yogurt, then stir until the mixture forms a moist, crumbly texture—every oat should be coated so you get a perfect “crisp” when baking.
Step 3: Assemble and Top
Dollop generous spoonfuls of the oat mixture over your fruit filling. Use your fingertips to gently break up the crumble, spreading it evenly across the surface but without pressing it down. The goal is a rustic, craggy topping with irresistible lumps and bumps in every bite.
Step 4: Bake and Rest
Slide the dish into a 350°F oven and bake for 40–45 minutes. You’re looking for the topping to turn golden and crisp, with the filling actively bubbling up around the sides—this means it’s thickened just right! Let your Strawberry Rhubarb Crisp rest for 10 minutes before scooping; this gives the juices time to settle into dreamy, jammy perfection.
Pro Tips for Making Strawberry Rhubarb Crisp
- Choose Peak-Season Produce: Select strawberries and rhubarb that are firm, deeply colored, and fragrant—fresh ingredients turn a simple crisp into a showstopper.
- Don’t Over-Mix the Topping: Gently stir the oat mixture until just combined—this helps the crisp topping bake up golden and crumbly rather than dense.
- Watch for the Bubble: Bake until the filling is visibly bubbling—this ensures the starch thickens the fruit and you won’t have a runny crisp.
- Rest Before Serving: Allowing your crisp to rest after baking helps the juices settle and makes for perfect scooping (plus, it won’t burn your tongue!).
How to Serve Strawberry Rhubarb Crisp
Garnishes
The classic choice is a cold, creamy scoop of vanilla ice cream—but don’t stop there! Try dollops of whipped cream, a sprinkle of toasted sliced almonds for crunch, or even a twist of lemon zest over the top to make those summer flavors sing.
Side Dishes
Strawberry Rhubarb Crisp is absolutely wonderful on its own or alongside a brunch spread. For a special touch, serve with a fresh berry fruit salad, light lemony shortbread cookies, or even a small bowl of yogurt for an indulgent breakfast or brunch treat.
Creative Ways to Present
If you want to impress, bake and serve the crisp in individual ramekins for gorgeous single servings. Layer cooled crisp in mason jars with yogurt or coconut cream for a fun picnic parfait, or top with edible flowers for a truly “Instagrammable” finish.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Strawberry Rhubarb Crisp covered in the refrigerator for up to four days. The topping stays surprisingly crunchy, and the flavors intensify, making leftovers just as irresistible as the first bite.
Freezing
You can freeze the assembled, unbaked crisp tightly wrapped for up to two months—just add a few extra minutes to baking from frozen. Baked leftovers also freeze well, though the topping will be a touch softer when reheated.
Reheating
Warm the crisp gently in a 325°F oven for about 15 minutes to revive the crunchy topping and bubbling filling—it’s almost as good as freshly baked! Microwave individual portions for a quick treat, though the topping may be slightly less crisp.
FAQs
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Can I use frozen fruit for Strawberry Rhubarb Crisp?
Absolutely! If using frozen fruit, there’s no need to thaw—just toss the frozen pieces with starch, sweetener, and citrus as directed. You may need to add a few minutes to the baking time to ensure the filling thickens and bubbles up nicely.
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What can I use instead of honey?
If you prefer or need to keep it vegan, use pure maple syrup or agave nectar in place of honey. Both bring gentle sweetness and a depth of flavor that meld beautifully with the fruit.
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My topping isn’t getting crisp—what went wrong?
For best results, make sure your oat mixture isn’t too wet, and avoid packing it down over the fruit. Bake until the topping is golden and the filling is clearly bubbling around the edges—this ensures the topping gets plenty of heat to crisp up!
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Is this crisp recipe gluten-free?
Yes! As long as you use certified gluten-free oats and almond flour, the entire Strawberry Rhubarb Crisp is gluten-free, making it perfect for those with gluten sensitivities or celiac disease.
Final Thoughts
There’s nothing quite like digging into a warm bowl of Strawberry Rhubarb Crisp, the topping golden and fragrant, the fruit gorgeously jammy beneath. This is the dessert I look forward to every year, and I hope you’ll fall for it just as much—because summer’s best flavors are meant to be savored and shared. Happy baking!
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Rhubarb Crisp is a perfect blend of sweet strawberries and tangy rhubarb, topped with a crunchy oat and almond crust. It’s a comforting dessert that’s easy to make and even easier to enjoy.
Ingredients
Strawberry-Rhubarb Filling
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces
- 1/3 to 1/2 cup honey*
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice or orange juice
Gluten-free Oat and Almond Topping
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- 1/2 cup packed almond flour
- 1/3 cup lightly packed coconut sugar or brown sugar
- 1/4 teaspoon fine salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, combine strawberries, rhubarb, honey, arrowroot, and lemon juice.
- Mix the topping: In a medium bowl, mix oats, almond flour, sugar, and salt. Add in melted butter and yogurt, stirring until fully combined.
- Assemble and bake: Spoon the oat mixture over the filling. Bake for 40 to 45 minutes until bubbly and golden. Let it cool for 10 minutes before serving with ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 21g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
