Strawberry Rhubarb Crisp {Crumble}
The best, quick and easy strawberry rhubarb crisp recipe, homemade with simple ingredients in 1 hour. Sweet and tart with a crispy oat crumble topping.
In case you are unfamiliar with rhubarb, it looks like red celery stalks, but tastes nothing like it! It is actually very sour. However, when paired with strawberries and sugar, it becomes a divine dessert especially in the form of pies and this case a crisp/crumble. It’s a wonderful twist on the more typical Strawberry Crumble {Strawberry Crisp}. This Apple Cranberry Crisp {Cranberry Crumble} is another beautiful red dessert that’s perfect for Summer or Winter holidays!
How To Make Strawberry Rhubarb Crisp Recipe From Scratch?
- Make strawberry mixture- By mixing together strawberries, rhubarb, flour, sugar, vanilla extract.
- Spread mixture– In a greased baking dish.
- Make topping– By mixing together flour, oats, brown sugar, cinnamon, vanilla extract, butter, nuts.
- Spread topping– On top of the strawberries and rhubarb mixture.
- Bake– Until top is golden brown.
- Enjoy! Serve with vanilla ice cream.
What To Serve With Strawberry Rhubarb Crumble Recipe (Toppings)?
The classic choice is vanilla ice cream, but there are so many more possibilities:
- Whipped Cream– Homemade Whipped Cream is delicious, but you can also use store-bought.
- Puddings– Such as this Homemade Vanilla Pudding.
- Sauces– Caramel Sauce or Dulce De Leche or even white chocolate ganache will be perfect.
Why Is My Rhubarb Crisp Runny? How To Fix It?
This means that your fruit released too much water while cooking. Make sure to pat the fruits dry before adding them to the crisp. Also, avoid using frozen fruits because they release too much water during baking.
Why Is My Rhubarb Crumble Dry? How To Fix It?
The ingredients were most likely not measured properly. There may not have been enough liquid, butter, or fresh fruits added. Use measuring cups and measuring spoons. Another reason for a dry crumble is over-baking. If it’s over-baked, all the moisture evaporates and dries up the dessert.
Do You Peel Rhubarb Before Cooking?
No, you do not need to peel it. Simply, trim and dice it into 1 inch pieces.
What Is The Difference Between Crisp And Crumble? Are They The Same as Cobbler?
Crisp and crumble are typically the same and both terms are used interchangeably. In some families, a crumble does not include oats and the topping is more streusel-like. Cobbler is completely different. That dessert usually has a biscuit topping.
Variations For Rhubarb And Strawberry Crumble
Make it gluten free- Use gluten-free flour and gluten-free oats.
Homemade strawberry rhubarb crisp without oats- Simply omit the oats and make more of a cake-like topping with the flour and other listed ingredients.
Add other berries– Such as cherries, blueberries, raspberries, or blackberries.
Vegan/healthy crisp– Simply use vegan butter or coconut oil, and use coconut sugar in place of brown and granulated sugar for a healthier version.
Add zests, spices and extracts– Such as ginger, vanilla, orange, lemon, almond, or amaretto extracts.
Make mini versions– Use mini round pans to make individual treats for everyone.
Turn this recipe into crumble bars– Add a crust to the bottom as well as the top. Once baked, let it cool and then, cut into bars.
Turn this recipe into a crumble pie- Add a Flaky Butter Pie Crust underneath and turn this into a pie.
Make a thicker crisp topping- Simply double the ingredients and use that on top.
Tips And Techniques
Fresh fruits vs. Frozen fruits– Fresh fruit should always be used. Frozen fruits will release a lot of water and make the dessert very soggy.
Why is my crumble topping not crunchy? Why is my oat topping soggy? If you add too much milk, water or butter to the topping, it will be soggy. Make sure to keep the mixture crumbly. Also, serve it immediately! When it comes out fresh from the oven, the topping is the crispiest. Let it cool at room temperature and don’t cover it with foil because that will also make it soggy.
Use unsalted butter- Because this prevents the dessert from becoming too salty.
Should my topping mix be dry and crumbly? Yes, do not add any milk or water. That’s what makes it so crispy and crunchy at the end.
How do you know when the crisp is done? The top will become golden brown and fruit juices and sugar will be bubbling.
Don’t over-bake- Because that will dry out the crisp/crumble.
Measure ingredients properly- Baking is science. For. best results, don’t eyeball anything.
Storage
Refrigerate– In a sealed container for up to 2 days.
Freeze– This crisp doesn’t freeze well. The topping will become soggy and soft upon thawing.
Reheat– In the microwave or oven. Note that the topping will not be as crispy as it was, when served fresh.
More Cobbler And Crisp Recipes
- Easy Apple Cobbler
- Easy Apple Crisp {1 Hour Only}
- Blueberry Dump Cake {Blueberry Cobbler Dump Cake}
- Peach Dump Cake {Peach Cobbler Dump Cake}
Strawberry Rhubarb Crisp or Crumble
Ingredients
Strawberry Rhubarb Base
- 4 cups Strawberries, Fresh, Washed, Patted dry, Hulled, Diced
- 4 cups Rhubarb, Fresh, Trimmed, Diced into 1 inch pieces
- 3 tbsp All-purpose flour
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
Crumble/ Crisp Topping
- 1/2 cup All-purpose flour
- 3/4 cup Old fashioned oats, Not quick oats
- 1/2 cup Brown sugar
- 1/4 tsp Cinnamon powder
- 1 tsp Vanilla extract
- 1/2 cup Butter, Unsalted, Cold, Cut into cubes
- 1/2 cup Nuts, Roughly chopped, I used a combination of pecans, walnuts and some shredded coconut
Instructions
- In a large mixing bowl, add strawberries, rhubarb, flour, sugar, vanilla extract and mix to combine everything.
- Spread this mixture in a greased baking dish (8×11).
- In a separate mixing bowl, mix together flour, oats, brown sugar, cinnamon, vanilla extract until combined.
- Add cubed butter and mix into the remaining ingredients with a fork or pastry cutter until you have a crumbly mixture. Do not add milk or water to thin out this topping.
- Stir in chopped nuts.
- Sprinkle this mixture on top of the strawberries and rhubarb mixture.
- Bake at 350 degrees F for 40-45 minutes or until or until top is golden brown and fruit juices and sugar are bubbling.
- Serve warm with vanilla ice cream. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
