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Strawberry Rhubarb Crisp | Skinnytaste

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Heat strawberry rhubarb crisp with a dollop of whipped cream would possibly simply be the perfect straightforward spring dessert! Tart rhubarb and candy strawberries are the proper mixture, particularly with a cinnamon-spiced oat topping.

Honey-Sweetened Strawberry Rhubarb Crisp Recipe

I can’t cross up rhubarb every time I see it within the farmer’s market. Rhubarb season is brief, in any case, and I wish to benefit from it! Strawberry rhubarb baked oatmeal goes on the menu for breakfast, I make strawberry rhubarb compote for conserving available within the fridge, after which this strawberry rhubarb crisp is bound to make an look for dessert. 

Baking dish with strawberry rhubarb crisp with spoon scooping out serving

Why You’ll Love This Strawberry Rhubarb Crisp

  • Simply candy sufficient. Rhubarb is tart, however plenty of recipes utterly overwhelm its pure taste with cups and cups of sugar. Right here, I steadiness the pucker of rhubarb within the filling with candy strawberries, orange juice, and honey. (When rhubarb isn’t in season, you possibly can nonetheless make this strawberry crisp!)
  • That impossible to resist topping. Elevate your hand for those who can’t resist selecting the topping off of fruit crisp when you look forward to it to chill! The cinnamon-spiced oat topping additionally brings extra sweetness to the desk, together with a number of cozy taste and texture to distinction with the jammy berries and rhubarb.
  • The best spring dessert. What I really like most about crisp recipes, whether or not it’s this one, blueberry peach crisp, or cinnamon apple crisp, is how straightforward it’s to place them collectively. Combine the fruit filling, combine the topping, assemble, and bake!
Overhead view of ingredients for strawberry rhubarb crisp

What You’ll Want

I wager you’ve many of the components you want for this strawberry rhubarb crisp in your pantry already! Scroll right down to the recipe card beneath for actual measurements.

For the Filling:

  • Strawberries – If you will get your arms on native strawberries, they’re all the time the perfect! They are usually smaller, but in addition sweeter. 
  • Rhubarb stalks – Discard the leaves. Solely the stalks of the rhubarb plant are edible.
  • Orange – You’ll want each the zest and the juice.
  • Cornstarch – This thickens the filling.
  • Honey – Maple syrup additionally works, however I believe the flavour of honey is right.

For the Topping:

  • Fast oats – Make certain your oats are gluten-free licensed if you wish to make a gluten-free crisp. 
  • Flour – Use a measure-for-measure gluten-free flour or white entire wheat flour.
  • Sugar – Mild brown sugar or coconut palm sugar each work on this recipe.
  • Cinnamon – For cozy taste.
  • Butter – To make your strawberry rhubarb crisp vegan, swap in your favourite plant-based butter (after which use maple syrup as an alternative of honey, too).

How Do You Hull Strawberries?

Don’t simply slice the pale tops and greens off of the strawberries! Hulling them removes the more durable a part of the berry that’s simply beneath the stem. Use a paring knife and minimize at an angle across the inexperienced high, then pull it out.

Learn how to Make Strawberry Rhubarb Crisp

Right here’s a fast overview of the steps concerned in making this strawberry rhubarb crisp. See the recipe card beneath for extra detailed directions.

  1. Make the filling. Mix the strawberries and rhubarb in a baking dish, then toss them with the remainder of the filling components. 
  2. Put together the topping. Stir collectively the components in a medium bowl, then sprinkle this evenly over the fruit filling.
  3. Bake. Place the baking dish in an oven preheated to 375ºF and bake for about 40 minutes, or till the topping is flippantly browned and the fruit is effervescent up alongside the sides.
Overhead view of strawberry rhubarb crisp in baking dish with spoon

Suggestions and Variations

  • Select the perfect rhubarb. The stalks needs to be agency, not wilted, and they need to be not more than two inches large. Rhubarb stalks which are thicker than this are prone to be stringy and difficult.
  • Swap up the spices. I like to preserve it easy with cinnamon within the topping for this strawberry rhubarb crisp, however you possibly can experiment with different flavors. Cardamom and ginger would each work effectively.
  • Make it in a skillet. When you have a well-seasoned forged iron skillet, you should use that to bake your crisp.
  • Let it cool—however just a bit. Crisps are greatest served heat, however not sizzling—you wish to wait 10 to fifteen minutes so the filling has an opportunity to thicken a bit. Then dig in!
Overhead view of strawberry rhubarb crisp in serving bowl and baking dish

Serving Strategies

I really like including a dollop of whipped cream to the highest of the crisp, or a scoop of frozen yogurt. I’ve additionally been recognized to get pleasure from leftovers for breakfast with Greek yogurt—it’s form of like a yogurt parfait! 

Correct Storage

  • Fridge. Refrigerate leftovers in an hermetic container or wrapped within the baking dish for as much as 3 days. 
  • Freeze. Switch the strawberry rhubarb crisp to an hermetic container and freeze for as much as 3 months. Thaw within the fridge earlier than reheating.
  • Reheat. Heat up leftovers within the microwave or in a 350ºF oven till heated by way of.
Bowl of strawberry rhubarb crisp with scoop of whipped cream and spoon

Extra Recipes With Strawberries

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Prep: 10 minutes

Cook dinner: 40 minutes

Whole: 50 minutes

Yield: 8 servings

Serving Measurement: 1 /2 cup

  • Warmth oven to 375 levels.

  • Mix strawberries and rhubarb in an oven secure dish.

  • Add honey.

  • Then orange juice and orange zest; sprinkle with cornstarch and toss till fruit is effectively coated.

  • Combine remaining components for the topping in a medium bowl then unfold over fruit.

  • Bake till topping is golden brown and fruit is effervescent, about 40 minutes.

  • Serve with a scoop of frozen yogurt or whipped cream if desired.

Final Step:

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Serving: 1 /2 cup, Energy: 219 kcal, Carbohydrates: 38.5 g, Protein: 3 g, Fats: 7 g, Sodium: 3 mg, Fiber: 4 g, Sugar: 24 g



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