Last summer, my sister called to tell me that she had just had The Best Strawberry Rhubarb Crisp. I love that she knew I would be excited about it. I, of course, insisted that she get the recipe and share it with me. Here we are a year later, she got the recipe, and I made it last week. Oh.my.gosh! It really is the best! I didn’t expect to like it better than my favorite Rhubarb Crisp Dessert, but I do. I love what the hint of cinnamon does to the topping. The recipe in general is less fussy and takes half the time to prepare than my old favorite…at this stage in my life, that gets it lots of bonus points.
Where do you stand on rhubarb desserts? My mom made Rhubarb Pie often when I was a kid, and I HATED IT! Like, I couldn’t stand it. Funny thing, I like it now…as long as it’s served with ice cream, but for a long time, I didn’t think I liked rhubarb. When I was in high school, my mom got a recipe for a Rhubarb Crisp Dessert and started making it. To my surprise, I really liked it. It was the only way I would eat rhubarb for a long time and ended up being my favorite dessert to make for guests when my husband and I were first married. My husband still loves it and usually requests it on Father’s Day.
My parents have always had a large rhubarb plant in their garden, so I grew up watching my mom use it in recipes and also freezing it to use in the off-season. Rhubarb is actually really easy to freeze.
How to Freeze Rhubarb:
- Trim edges of stalks.
- Wash thoroughly.
- Cut stalks into 1/2-inch pieces.
- Place 2-4 cups in a freezer Ziploc bag. (I like to freeze it in amounts I know I need for specific recipes).
- Write the date and time on the bag with a Sharpie.
- When sealing the bag be sure to squeeze out the extra air.
- Place blags flat (for easier stacking) in your freezer.
- Pull out and use in your favorite rhubarb recipes all year long.
Certain desserts will just always taste like summer to me. This Strawberry Rhubarb Crisp is definitely one of them. Here is a list of some of my other favorite desserts that taste like summer.
The Best Summer Desserts
- Fresh Raspberry Lemon Tart Bars
- Magnolia Bakery Blueberry Jamboree Dessert
- Fresh Strawberry Pie
- Berry Cobbler
- No-bake Fresh Peach Cheesecake
- No-Bake Cherry Cheesecake
Step-by-Step Photos for How to Make THE Best Strawberry Rhubarb Crisp
Frequently Asked Questions about making The Best Strawberry Rhubarb Crisp
Can I use Frozen Strawberries?
Yes, you can definitely use frozen strawberries, but they need to thaw before you use them in the recipe. You can do this by letting them sit out on the counter for a few hours or by using the defrost option on your microwave. If there is extra juice that comes off of them as they thaw, do not add that to the crisp or it will be runny.
Can I use frozen Rhubarb?
Yes. Just like with the frozen strawberries I mentioned above, the frozen rhubarb will need to be thawed before being used in the recipe. You can do this by letting it sit out on your counter for a few hours, using the defrost function on your microwave, or another way I have done it is to let the bag soak in a bowl of cold water. If there is extra liquid that comes off of the rhubarb as it defrosts, do not add that liquid to the crisp or it will be runny.
Should I use Quick Oats or Old-Fashioned Oats in the Crisp Topping?
The recipe calls for old-fashioned oats, but if you don’t have any, quick oats will work fine. I like the way the dessert looks with the old-fashioned, but as far as taste and texture go…it doesn’t matter which type you use.
Can I use a sugar substitute in place of the sugar?
That is a good question. I have never tried to use a sugar substitute, so I can’t say. If you try it, please come back and leave a comment to let me know how it turned out.
If I don’t have strawberries can I replace them with a different berry?
Strawberries are known for pairing really well with rhubarb. You could try using a different berry, but another thing you could do is use all rhubarb and make this Rhubarb Crisp recipe instead.
Can I make this Strawberry Rhubarb Crisp Ahead of time?
Yes. I usually make it the night before I need to serve it. Once it cools, I cover it with plastic wrap, and then right before serving, I put it in a 250-degree oven for 15 minutes to warm it up. It is delicious served warm with a scoop of vanilla ice cream.
Does this need to be REFRIGERATED?
It does not need to be refrigerated, but if you have leftovers and want them to stay good longer than a day or two, I would suggest refrigerating them.
- Handheld Strawberry Slicer
- Freezer Ziploc Bags
- Chef’s Knife
- Cutting Board
- Deep-dish Pie Pan
- 2.5-quart Baking Dish
- Fruit Filling:
- 2 cups rhubarb, cut into ½-inch pieces
- 2 cups strawberries, cut into halves or quarters
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, firmly packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup butter, melted
- Preheat oven to 350 degrees.
- In a large bowl, stir together the rhubarb, strawberries, and ½ cup granulated sugar.
- Pour fruit mixture into a deep-dish pie dish or 2.5-quart baking dish.
- Make the topping by stirring together the flour, oatmeal, granulated sugar, brown sugar, ground cinnamon, and salt. Once that is well combined, stir in the melted butter. Mixture will look crumbly.
- Next, sprinkle the topping mixture evenly over the top of the fruit.
- Place baking dish in the preheated oven and bake for 40-50 minutes or until bubbly and thickened. If it seems liquid-y, allow it to cook for an additional 10-15 minutes. The top should be nice and golden with some browned areas.
- ***To rewarm before serving, place in a 250-degree oven for 15 minutes.
- Serve with vanilla ice cream.
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