This nostalgic strawberry rhubarb crisp delivers the right steadiness of tangy fruit and buttery oat topping! It’s the last word summer season dessert that tastes like childhood recollections. (Gluten-free and vegan choices included.)
Rising up, my household had a yard rhubarb plant—huge leaves shading pink-green stalks. Yearly, would harvest the pink-green stalks and make a rhubarb crisp. That first chew was pure magic—intensely sweet-tart (like a Jolly Rancher!) effervescent below golden crumbles.
This recipe is my love letter to these recollections, refined by means of years of testing. I’ve found the right strawberry-to-rhubarb ratio and a secret ingredient that makes all the pieces pop. The outcome tastes like the perfect elements of a strawberry lemonade remodeled right into a heat, comforting dessert.
Keys to the right strawberry rhubarb crisp
This strawberry rhubarb crisp is very scrumptious, with simply the fitting tangy taste from the rhubarb and buttery crumble topping. It’s such a enjoyable nostalgic dessert for summer season evenings on the patio, topped with vanilla ice cream or fluffy whipped cream. There are additionally a number of substances you may modify to make it work for various diets. Listed below are the keys to what makes this summer season dessert particular:
- It’s completely sweetened. Some strawberry rhubarb crisp recipes name for a great deal of sugar. This one makes use of simply sufficient to get the fitting candy tart taste.
- Orange zest provides a zing. That is the key ingredient: belief us! It brings out the perfect citrusy taste.
- The buttery crumbles have the perfect texture. Oats, flour, brown sugar and butter make the perfect crumbly texture that’s not too crispy.
Baking suggestions for crisp success
The appropriate dish issues
A 9×9 or 7×11 inch dish provides the best fruit-to-topping ratio: usually I like a 7 x 11 dish, however a spherical 9″ pie plate additionally works (which you’ll see within the pictures). You should utilize ceramic, glass, or steel.
The cooling conundrum
I do know it’s torture, however ensure to let this crisp cool half-hour minimal—however ideally 1 hour. The filling wants time to set, and serving it barely heat (not scorching) permits you to style all of the flavors higher.
Customization for each weight loss program
This strawberry rhubarb crisp works very properly as a gluten free dessert or vegan / dairy free dessert, as a result of the crumble topping tastes very comparable with these easy swaps:
- Use almond flour for gluten-free. Utilizing almond flour is a straightforward swap that makes a crunchy gluten-free topping.
- Use vegan butter or coconut oil for vegan. I choose vegan butter for the perfect taste, however you can too use refined coconut oil to show it right into a vegan dessert.
Taste variations to strive
This recipe ends in an easy strawberry rhubarb crisp, with a candy tart taste and a crunchy crumble. In case you’re on the lookout for methods to customise it even additional, strive these taste boosters:
- Citrus: Add ¼ teaspoon orange zest (my private favourite!) or ½ teaspoon lemon zest
- Recent ginger: Add 1 tablespoon finely minced contemporary ginger root for a spicy aptitude
- Cardamom: Add ¼ teaspoon floor cardamom to the crumble
- Berries: Use blackberries or blended berries as a substitute of strawberries (or strive our blackberry crisp or blended berry crisp). I as soon as had a pie with blended berries and rhubarb that was unbelievable!
Storing leftovers
Listed below are a couple of suggestions for storing a fruit crisp:
- Room temperature: retailer for 1 day. You possibly can go away your strawberry rhubarb crisp on the counter for as much as 1 day (cowl it at evening). This manner, the crumbly topping will keep crisp.
- Refrigerated: Day 2-3. After 1 day at room temperature, refrigerate any leftovers. They’ll keep good for about 3 days.
The underside line: We hope this strawberry rhubarb crisp recipe will convey again nostalgic recollections for those who grew up consuming rhubarb too! There’s one thing magical about this weed-like plant. And consuming it in a crumble is without doubt one of the finest candy treats.
Dietary notes
This strawberry rhubarb crisp recipe is vegetarian. For gluten-free, use almond flour. For vegan, plant-based, and dairy-free, use coconut oil as a substitute of butter.
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is good tart and nostalgic, with a golden crumbly topping of oats and cinnamon. It’s perfection!
- Prep Time: 20 minutes
- Cook dinner Time: 45 minutes
- Whole Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Class: Dessert
- Technique: Baked
- Delicacies: American
- 3 cups chopped rhubarb (1 pound)
- 3 cups sliced strawberries (1 pound)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon orange zest
- ¾ cup Previous Common oats
- ¾ cup all goal flour (or oat flour or almond flour, for gluten-free*)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons chilly salted butter (or coconut oil or vegan butter for vegan)
- Preheat the oven to 350 levels Fahrenheit.
- Make the filling: Chop the rhubarb into 1/2-inch items. Slice the strawberries. In a medium bowl, combine the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (non-compulsory).
- Make the topping: In a medium bowl, combine collectively the oats, flour, sugar, cinnamon, and kosher salt. Reduce the butter into small items after which use your fingers to combine it into the oats till absolutely distributed and a crumbly dough types. It might take some time so be affected person; you can too use a fork or pastry cutter for those who choose. (If utilizing coconut oil, it may be room temperature; use the identical methodology so as to add it.)
- Pour the filling right into a 9 x 9 inch baking dish or 7 x 11 baking dish. Pour the crumble on high and easy it into a good layer along with your fingers.
- Bake for 45 to 50 minutes till the highest is evenly flippantly browned and the filling is bubbly (this can differ primarily based in your oven and berries: it could be shorter or longer so control it). Cool for half-hour to 1 hour, then serve. You possibly can pass over your strawberry rhubarb crisp on the counter for as much as 1 day (coated, at evening) so the topping can keep crisp. After 1 day, refrigerate any leftovers.
Notes
*Almond flour ends in the perfect crunchy crumble for gluten-free, however oat flour works right here too.
Different rhubarb recipes to strive
Love rhubarb? Listed below are a few of our favourite rhubarb recipes to strive when it’s in season, like breads, muffins and extra:
