Strawberry Rhubarb Crisp is a delightfully sweet and tart dessert that takes just a few minutes to get into the oven.
If you’re a fan of rhubarb you need this recipe in your collection. Besides my favorite one-bowl cake, crisps are my absolute favorite dessert to make. I kind of think of them like a lazy pie but with better crust. Because given the choice I’d much rather have a crumbly, sugar, streusel topping instead of a pie crust. But that’s just me. What’s your favorite type of dessert to make?
How to Make Strawberry Rhubarb Crisp:
Start by finding some fresh rhubarb. It is plentiful in the spring here in the Midwest. Make sure your knife is sharp to chop the stalks. They are stringy like a celery stalk and so a sharp, heavy knife is best for chopping rhubarb. Beyond that, you mix the fruit in one bowl and the crisp topping in another. Combine and bake. It’s so quick to make and the payoff is delicious.
How to Store Strawberry Rhubarb Crisp:
I keep my crisp on the countertop, uncovered for a full day. If it’s not all gone, I will cover the leftovers and stick them in the refrigerator overnight. I personally like a small bowl of cold crisp to eat in the morning for breakfast with my coffee. The topping isn’t as well, crisp, after being in the refrigerator. But it still tastes really good!
- I use this chef’s knife. It’s durable and inexpensive.
- I bake my crisp in a dish similar to this one.
- The cardamom is optional but highly recommended.
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Strawberry Rhubarb Crisp
- 1 lb strawberries stems removed and chopped
- 1 lb rhubarb chopped
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla
- 1/4 tsp cardamom
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup chopped nuts I've used almonds, pecans or macadamia nuts
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp butter melted
- Preheat oven to 350 degrees. Lightly spray a 2-quart baking dish with cooking spray.
- Combine the fresh strawberries, rhubarb, sugar, cornstarch, vanilla and cardamom in a bowl and stir very well to combine. Spread evenly in your baking dish.
- In a clean bowl, whisk together the oats, flour, light brown sugar, nuts, cinnamon and salt. Stir in the butter until well combined.
- Sprinkle the crisp evenly over the strawberry and rhubarb mixture.
- Bake for about 50 minutes until the fruit is very bubbly and the crisp is browning.
- Cool in dish and serve with vanilla ice cream.