The two best things of the season combined into a quick, easy, yet delicious dessert that is topped with a buttery crispy topping! This strawberry rhubarb crisp is a must make for Summer!
If there was a fruit that makes me know that we are in the midst of Summer, it would be strawberries! This strawberry rhubarb crisp is the perfect Summery dessert. Strawberries of course have a refreshing sweetness to them. However, rhubarb has a bitter hint to it. The two complement each other so well.
In the sourdough strawberry shortcake post here at Brick House on Green, I mentioned that I went strawberry picking with a friend at a local orchard. We went two days in a row, and I picked a total of 19 pounds of strawberries! I gave some away to friends and family, baked with a good bit, snacked on some, and froze two bags. The only downside of freezing fresh fruit is that when they thaw, they have a sogginess to them. Which is why they are perfect to bake with. No one will know they were once frozen!
The recipe for this post has been on my mind for quite some time now. Although, the other day I was at my grandmother’s house with a few other women in my family and the most delicious strawberry rhubarb pie was made. That made me want to make this post even more! I could not believe how delicious it was and how the flavored just paired together so beautifully. This recipe is actually inspired by my great grandmother.
Why You Will Love This Dessert Recipe
- Easy – You don’t have to be an expert baker to make this recipe. It is simple and comes together in a short time with few ingredients that you probably already have on hand.
- Light – With weather being so warm in the summer, I just don’t desire a heavy dessert. I’m sure others out there agree with me on that. This strawberry rhubarb crisp is just the right amount of sweetness and lightness.
- Versatile – Like I said, I froze some fresh strawberries that I had picked. Although, fresh strawberries will work as well. Use what is easiest for you/what you have on hand.
- More Natural – The filling itself is flavored with honey, a natural sweetener. That filling is pretty minimal and natural.
Best Toppings for Strawberry Rhubarb Crisp
- Homemade Whipped Cream – Homemade whipped cream keeps the dessert light but adds an extra creaminess to it. There is a homemade whipped cream recipe on the homemade sourdough strawberry shortcake recipe.
- Ice Cream – For the warm days we have been having, cold ice cream on this would be amazing!
- Fresh Strawberries – Adding some more fresh strawberries on this crisp when dishes would add a nice firmer texture to the crisp!
- Heavy Cream – Growing up we could pour a little bit of heavy cream onto our strawberry shortcake. Although, it would be so good on this crisp. A cold creamy liquid for a warm dessert!
Ingredients
Rhubarb – I found mine at an Amish stand, not the local grocery store.
Strawberries – Fresh or frozen will work.
Honey
Corn starch or clear gel
Water
Granulated sugar
Brown sugar
All-purpose flour
Oats
Butter
How to Make Strawberry Rhubarb Crisp Step-by-Step
Start by chopping up the rhubarb. My rhubarb came in a bundle of 3 big stalks, and I used 1 and a half of those stalks. The rest I froze to use up later in the season.
Once rhubarb is chopped up, place it in a pot along with the honey and water. Let that cook on the stove until the rhubarb is soft.
While waiting for the rhubarb to get soft, mix together the thickener of choice with equal parts water. Once rhubarb is soft, stir in the thickener.
Then, add in the strawberries to the thickened rhubarb mixture. If using frozen strawberries, make sure they have been slightly thawed to reduce the amount of water that comes out of them. Frozen strawberries may cause you to have to add more thickener due to being watery.
Pour mixture into a baking dish and top with the crumble mixture. The crumble is just all of the crumble ingredients combined together.
Bake in a 375-degree F oven for 25 minutes or until top is slightly golden.
Let cool slightly before serving!
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is light with the perfect amount of sweetness yet also a slight tanginess from the rhubarb! A must make for this time of year.
Ingredients
- 2 cups chopped rhubarb
- 1-quart strawberries, fresh or frozen
- 1 cup water + 4-6 tablespoons (see instructions)
- 3/4 cup honey
- 4-6 tablespoons cornstarch/clear jel (see instructions)
- FOR THE CRUMBLE TOPPING
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup butter, melted
- 1 1/4 cup all-purpose flour
- 1 cup oats
Instructions
- Start by preheating the oven to 375 degrees F.
- Next, chop up the rhubarb really well and place it into a medium sized pot. 2 cups rhubarb
- To the rhubarb, add the 1 cup water and 3/4 cup honey. Simmer on the stovetop until the rhubarb has become soft.
- Combine the cornstarch with the tablespoons of water (equal parts each). Pour that thickening agent into the softened rhubarb mixture. 4-6 tablespoons of thickener and water
- Add in the 1 quart of strawberries to the rhubarb. If using frozen strawberries like I did, you may have to add more than 4-6 tablespoons of thickener.
- Once strawberries are soft as well, pour into desired baking dish.
- To make the crumble, simply combine all of the ingredients together and sprinkle on top of the filling. 1/2 cup granulated sugar, 1.4 cup brown sugar, 3,4 cup melted butter, 1 1/4 cup all-purpose flour, 1 cup oats
- Bake in the preheated oven for 25 minutes or until the top has a slight golden color to it.
- Let cool slightly or completely before serving. Enjoy!
If you tried out this recipe, we would love to know how it turned out for you! Leave us a comment down below 🙂
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