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Strawberry Rhubarb Crisp Recipe
Ash Tyrrell

Strawberry Rhubarb Crisp Recipe

I have to admit, the first time I made this Strawberry Rhubarb Crisp, I was a little nervous about the tanginess of the rhubarb balancing with the sweetness of strawberries. But from the first warm bite, I was hooked! The sweet, juicy strawberries paired with the tart rhubarb create a beautiful harmony, all topped with a buttery, crunchy crumble.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh rhubarb cut into 1/2-inch pieces – I find fresh rhubarb gives the best tart flavor; frozen can be watery.
  • 4 cups fresh strawberries hulled and halved – Juicy and ripe berries are key; they balance the rhubarb perfectly.
  • 1 cup white sugar – Adjust to taste; I sometimes reduce slightly if my berries are super sweet.
  • 1/2 cup all-purpose flour – Helps thicken the fruit mixture without making it gummy.
  • 1 teaspoon ground cinnamon – Adds a warm cozy flavor that complements both fruits.
  • 1/4 teaspoon ground nutmeg – Just a pinch gives a subtle depth.
  • 1/4 teaspoon salt – Enhances all the other flavors.
  • 1 cup rolled oats – I like old-fashioned oats for that perfect crisp texture.
  • 1/2 cup brown sugar packed – Gives a rich, caramel-like sweetness to the topping.
  • 1/2 cup all-purpose flour – Works with oats and butter to form a crunchy topping.
  • 1/2 cup cold butter diced – Cold butter creates that irresistible crumbly texture.

Method
 

  1. I start by washing and cutting my rhubarb into small pieces and halving the strawberries. Tossing them with sugar, flour, cinnamon, nutmeg, and salt ensures every bite is perfectly seasoned and slightly thickened during baking.
  2. In a separate bowl, I mix rolled oats, brown sugar, flour, and diced butter. I use a pastry cutter to combine them until the mixture looks like coarse crumbs. This step is key for that golden, crunchy topping.
  3. I spread the fruit evenly in my baking dish and sprinkle the oat mixture on top. Making sure the topping covers all the fruit ensures each bite has that perfect crisp-to-fruit ratio.
  4. I bake at 375°F (190°C) for about 40–45 minutes. The top should be golden brown, and the fruit should be bubbly and fragrant. The aroma alone makes it hard to wait!
  5. I let it cool slightly before serving. It’s best warm, and a scoop of vanilla ice cream on top takes it over the edge.

Notes

  • I always use fresh strawberries; frozen can release too much liquid.
  • Don’t overmix the topping—keeping some chunks makes it extra crunchy.
  • Let the crisp cool for 10 minutes before serving; it allows the fruit to set.
  • If your rhubarb is very tart, I add an extra 2 tablespoons of sugar.