Indulge in a sweet and tangy delight with this Strawberry Rhubarb Crisp (Crumble) recipe. The fruity combination of strawberries and rhubarb topped with a crunchy oat mixture makes for a delicious dessert that is both comforting and refreshing.
Why Make This Recipe
If you’re looking for a simple and comforting dessert that celebrates the flavors of spring and summer, this Strawberry Rhubarb Crisp is the perfect choice. It’s easy to make, requires minimal ingredients, and is a great way to enjoy the seasonal produce of strawberries and rhubarb.
How to Make Strawberry Rhubarb Crisp (Crumble)
Ingredients:
- 500 g | 1 lb strawberries, hulled and quartered (about 3 cups)
- 400 g | 14 oz rhubarb stalks, trimmed and sliced 1/2-inch thick (about 3 cups)
- 1/2 cup raw or coconut sugar (or natural sweetener)
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- ¾ cup rolled oats
- ⅓ cup plain or all-purpose flour
- 2 tablespoons finely shredded coconut
- 2 tablespoons honey
- 3 tablespoons reduced-fat butter, melted
- 1 tablespoon light brown sugar
- Pinch of salt
Directions:
- Preheat the oven to 375˚F | 190°C.
- Combine the strawberries, rhubarb, sugar, cornstarch, and vanilla in a 2-quart 8-inch baking dish. Mix well.
- In a medium-sized bowl, combine oats, flour, coconut, honey, butter, sugar, and salt. Mix well.
- Evenly cover the fruit with the oat mixture and bake for 45 minutes until the fruit bubbles and the crumble is golden and crisp.
- Serve immediately with ice cream, frozen yogurt, or enjoy it plain.
How to Serve Strawberry Rhubarb Crisp (Crumble)
Serve this warm and comforting dessert with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the cold creamy topping with the warm fruity crisp creates a delightful flavor combination.
How to Store Strawberry Rhubarb Crisp (Crumble)
Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven or microwave until warm.
Tips to Make Strawberry Rhubarb Crisp (Crumble)
- Adjust the sweetness of the dessert by adding more or less sugar, depending on your preference.
- Be sure to evenly distribute the oat mixture over the fruit to ensure a crunchy topping.
- Experiment with different nuts or spices in the crumble mixture for added flavor and texture.
Variation
For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free flour blend. You can also try adding a scoop of vanilla or cinnamon to the oat mixture for a different flavor profile.
Strawberry Rhubarb Crisp (Crumble)
Description
Enjoy the delightful flavors of strawberries and rhubarb in this crunchy and sweet dessert. Perfect for any occasion, this Strawberry Rhubarb Crisp is a crowd-pleaser that is both comforting and refreshing.Ingredients
Main Ingredients
Crumble Topping
Instructions
Directions
-
Step 1
Preheat the oven to 375°F | 190°C. -
Step 2
Combine the strawberries, rhubarb, sugar, cornstarch, and vanilla in a 2-quart 8-inch baking dish. Mix well. -
Step 3
In a medium-sized bowl, combine oats, flour, coconut, honey, butter, sugar, and salt. Mix well. -
Step 4
Evenly cover the fruit with the oat mixture and bake for 45 minutes until the fruit bubbles and the crumble is golden and crisp. -
Step 5
Serve immediately with ice cream, frozen yogurt, or enjoy it plain.
Servings 6
- Amount Per Serving
- Calories 280kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 15mg5%
- Sodium 100mg5%
- Potassium 250mg8%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 20g
- Protein 3g6%
- Vitamin A 8 IU
- Vitamin C 60 mg
- Calcium 6 mg
- Iron 10 mg
- Vitamin E 2 IU
- Vitamin K 4 mcg
- Thiamin 6 mg
- Riboflavin 3 mg
- Niacin 2 mg
- Vitamin B6 4 mg
- Folate 2 mcg
- Biotin 1 mcg
- Pantothenic Acid 1 mg
- Phosphorus 4 mg
- Magnesium 6 mmol
- Zinc 2 mcg
- Copper 4 mg
- Manganese 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
