Strawberries and rhubarb are the perfect balance of sweet and sour in this simple strawberry rhubarb crisp with cinnamon and a delicious crumble topping.
I have a confession to make: I haven’t posted a recipe for rhubarb in almost six years. I know, I know. How can I have had a food blog for six years without posting a single recipe with rhubarb since mid-2010? The truth is, until rhubarb season last year, I didn’t really love the tart nature of this vegetable (yes, rhubarb is a vegetable even though it’s often treated as a fruit). Times have changed my friends, and it’s all starting with this recipe for strawberry rhubarb crisp.
What I love about this dessert is how easy it is. A crisp (or crumble as they are often called) is one of those no-fail desserts that you can pretty much throw together without a recipe. As long as you know the formula; fruit + sugar + crumble topping. I’ve made plenty of apple crisps and last summer I perfected a recipe for a ginger peach and blueberry crisp (this recipe is coming next month) and this is the perfect spring dessert that combines two of the flavours that go so well together: sweet strawberries and tart rhubarb.
I feel like other than rhubarb recipes, my blog kind of lacks in desserts. The truth is I don’t really have a huge sweet tooth, and I find that I actually prefer cooking to baking. I like how I can predict the results of my kitchen experiments with cooking, whereas with baking, something always goes wrong. It’s a science that requires a ton more recipe testing. Not that I find that a chore, I love testing my recipes, but it can get a little much when you eat the same cookies five or six times (I’ve completely given up on developing a salted peanut and nutella cookie).
The secret to this crumble topping is a combination of flour, oats and butter. You cut it together like you would if you were making a pastry or pie crust, because you want the butter to be evenly distributed within the topping. For this I find it’s easiest to use my hand to get the cold butter into pea-sized pieces without it melting into the mixture.
20 minPrep Time
35 minCook Time
55 minTotal Time
- 3 cups diced rhubarb
- 2 ½ cups quartered strawberries
- ⅓ cup brown sugar
- 2 tbsp corn starch
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- ¼ tsp salt
- ½ cup flour
- ½ cup large flaked oats
- ¼ cup brown sugar
- ¼ tsp salt
- ¼ cup cold unsalted butter
- Preheat oven to 375F.
- In an 8x8 baking dish, toss rhubarb with strawberries, brown sugar, corn starch, lemon juice, cinnamon, vanilla extract and salt.
- In a small bowl, stir flour with oats, sugar and salt until combined. Add butter. Work butter into flour mixture, using your fingertips, until crumbly. Sprinkle mixture evenly over top of fruit.
- Bake for 30-35 minutes or until bubbly and topping has browned.
I love to serve this strawberry rhubarb crisp with a scoop of high-quality vanilla ice cream (I like the variety that has actual specks of vanilla bean in it).
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