A combination of sweet strawberries and tart rhubarb are baked under a crispy, golden oat topping.
Ingredients for Strawberry Rhubarb Crisp
Strawberries: Fresh strawberries are best for this crisp recipe, but frozen berries can be used (there is no need to thaw). Rhubarb: Fresh rhubarb has a tart fresh flavor. Choose firm stalks that are bright red to deep purple. The leaves of rhubarb are poisonous, so be sure to discard them. If using frozen rhubarb, squeeze out excess liquid. Oats: Use rolled oats for the best texture. Other varieties of oats can be used but will have a bit of a softer texture. Sugar & Spice: Brown sugar adds a caramel sweetness, while cinnamon adds flavor. Butter: Use unsalted, room temperature butter in this recipe.
Variations
Add toasted coconut, walnuts, pecans, or homemade cinnamon sugar to the topping for more crunch and texture. Pop in a handful of blueberries, sliced peaches, or blackberries to change the flavor.
How to Make Strawberry Rhubarb Crisp
Sweet-tart strawberry rhubarb crisp has a buttery golden topping and is full of summer flavor!
Storing Strawberry Rhubarb Crisp
Keep leftover strawberry rhubarb crisp in a covered container in the refrigerator for up to 2 days. Enjoy chilled or reheat portions in the microwave. Portions can be frozen for up to a month in freezer-safe containers. Thaw in the refrigerator before reheating.
Make Ahead
Combine ingredients in Step 2, cover, and chill or freeze until ready to bake. Add topping just before baking. You may have to add extra minutes if baking from frozen. Did your family love this Strawberry Rhubarb Crisp? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
