Strawberry Rhubarb Crisp Recipe Best
There’s a certain magic in the air when the first stalks of vibrant pink rhubarb appear, signalling the shift into warmer, brighter days. For me, that magic is best captured in a bubbling, golden-topped dish. This Strawberry Rhubarb Crisp recipe is more than just a dessert; it’s a taste of the British spring and summer, a simple yet profound combination of tart and sweet that we come back to year after year. The jammy fruit filling softens into a gorgeous medley under a blanket of buttery, oaty crumble that gets irresistibly crunchy in the oven. My kids absolutely devour this every time I make it, often asking for seconds before their first bowl is even finished.
What makes this particular recipe the best one I’ve ever made is the balance. We’re not just throwing fruit in a dish; we’re carefully balancing the sharp tang of the rhubarb with the gentle sweetness of ripe strawberries. The topping isn’t an afterthought either—it’s a crunchy, chewy, and deeply satisfying counterpoint, with just enough salt to make the flavours sing. It’s the kind of dessert that feels special enough for a Sunday lunch with family but is straightforward enough to whip up on a weeknight when you fancy a treat.
This is a recipe for those who appreciate honest, seasonal ingredients and the joy they can bring. It’s for anyone looking to create a dessert that fills the kitchen with an incredible aroma and brings smiles to the table. Whether you’re an experienced baker or just starting, you’ll find this process rewarding and the results truly delightful.
Recipe Overview
This Strawberry Rhubarb Crisp delivers a beautifully balanced dessert experience. Expect a warm, bubbling fruit filling where the rhubarb maintains a pleasant tartness that cuts through the sweetness of the strawberries. The topping is the star here: a generous layer of rustic, buttery oats and flour that bakes to a glorious golden-brown crunch. I’ve found through testing that letting it rest for 15 minutes after baking is key; it allows the fruit juices to thicken slightly, making it much easier to serve.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Strawberry Rhubarb Crisp Recipe
- Genuine Flavour: The taste is pure and authentic. The sharp, earthy notes of the rhubarb are softened but not masked by the sweet, fragrant strawberries, creating a filling that is both bright and comforting.
- Ready in Just Over an Hour: From chopping the fruit to pulling a bubbling, golden crisp from the oven, the entire process takes about 70 minutes, making it a very manageable dessert for any occasion.
- Flexible Recipe: This recipe is wonderfully adaptable. You can swap half the strawberries for raspberries, add a handful of chopped walnuts to the topping for extra crunch, or stir a teaspoon of ground ginger into the fruit for a little warmth.
- Great for Family Gatherings: It works beautifully for a relaxed weekend dessert. It’s a lovely, warm pudding to follow a savoury main like our Lemon Garlic Chicken.
- Family Tested: This is one of those puddings that vanishes almost instantly in my house. It always gets compliments, and there are rarely any leftovers to worry about!
Ingredients You’ll Need
For this recipe, we’re using simple, high-quality ingredients to let the fruit shine. When it comes to the butter, I always reach for a good British salted butter; its flavour really comes through in the topping and adds a lovely richness. If you can get your hands on early-season forced rhubarb, its delicate flavour and bright pink colour are magnificent here.
- For the Fruit Filling:
- 500g fresh rhubarb, trimmed and chopped into 2cm pieces
- 500g fresh strawberries, hulled and halved (or quartered if large)
- 100g granulated sugar (adjust slightly depending on fruit sweetness)
- 2 tbsp cornflour
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the Crisp Topping:
- 150g plain flour
- 100g rolled oats (not the instant kind)
- 120g light brown soft sugar
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 125g cold salted butter, cut into small cubes
Sara’s Tip: Don’t be tempted to use instant or quick-cook oats for the topping. Old-fashioned rolled oats provide a far superior texture—they stay distinct and chewy after baking, which is what makes a crisp so satisfying.
How to Make This Strawberry Rhubarb Crisp Recipe
The process for making this crisp is wonderfully straightforward. We’ll create the filling first, then quickly assemble the topping. The magic really happens in the oven as the fruit softens and the topping bakes to perfection.
- Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan). Lightly grease a 2-litre (or 20x30cm) baking dish with a little butter.
- Prepare the Fruit: If you haven’t already, wash and trim your rhubarb, then chop it into bite-sized 2cm pieces. Hull the strawberries and slice them in half. For very large strawberries, quartering them is a good idea to ensure they cook evenly.
- Mix the Filling: In a large bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornflour, lemon juice, and vanilla extract. Gently toss everything together until the fruit is evenly coated. The cornflour is essential for thickening the juices as they bake.
- Assemble the Base: Pour the fruit mixture into your prepared baking dish and spread it out into an even layer.
- Make the Crisp Topping: In a separate bowl, whisk together the plain flour, rolled oats, light brown sugar, cinnamon (if using), and salt.
- Add the Butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse, damp breadcrumbs with some larger, pea-sized lumps remaining. What works best for me is to avoid overworking it; those little pockets of butter are what make the topping so good.
- Top the Crisp: Sprinkle the topping mixture evenly over the fruit in the baking dish. Don’t press it down; we want a light, rustic texture.
- Bake to Perfection: Place the dish on a baking tray (to catch any potential drips) and bake for 45-50 minutes. You’ll know it’s ready when the topping is a deep golden brown and the fruit filling is bubbling enthusiastically around the edges.
- Rest Before Serving: This is an important step! Let the crisp cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set up a little, so it’s not too runny when you spoon it out.
Tips From My Kitchen
- Don’t Skimp on the Fruit: Make sure you have a generous layer of fruit. As it cooks down, it will reduce in volume, and you want a good fruit-to-topping ratio in every spoonful.
- The Secret to a Crispy Top: I learned that the key to a truly *crisp* topping is ensuring your butter is very cold. If it’s too soft, it will melt into the flour and create a pasty texture rather than a crumbly one. I sometimes pop my cubed butter in the freezer for 10 minutes before using it.
- Make-Ahead Convenience: You can prepare the fruit filling and the topping up to a day in advance. Store them in separate airtight containers in the fridge. When you’re ready to bake, just assemble and pop it in the oven, adding about 5-10 minutes to the baking time.
- Storage: Leftover crisp can be stored, covered, in the refrigerator for up to 4 days. I find it reheats best in the oven at 160°C for about 15-20 minutes, which helps the topping crisp up again.
Common Mistakes to Avoid
- A Watery Filling: This is a common issue with fruit crisps. The cause is usually skipping the thickening agent. The 2 tablespoons of cornflour are vital for absorbing the excess liquid released by the strawberries and rhubarb, creating a luscious, jammy sauce instead of a watery pool.
- Using the Wrong Oats: As mentioned, instant oats will turn to mush when baked for this long. Stick with proper rolled oats to get that signature chewy, rustic texture that defines a good crisp topping.
- Skipping the Rest Time: I know it’s tempting to dive in straight from the oven, but patience pays off. Resting the crisp for 15-20 minutes gives the molten fruit filling time to cool and thicken, preventing it from flooding the plate when you serve it.
Delicious Variations to Try
While this classic combination is hard to beat, there are some lovely ways to put your own spin on this Strawberry Rhubarb Crisp recipe.
- A Touch of Spice: Add 1/2 teaspoon of ground ginger to the fruit filling for a lovely, warming background spice that pairs beautifully with rhubarb. A pinch of nutmeg in the topping also works wonders.
- Make it Vegan: This recipe is easily adapted. Simply swap the salted butter for a good-quality, block-style vegan butter alternative. Most in the UK are suitable.
- Add a Nutty Topping: For extra texture and flavour, mix 50g of chopped pecans, walnuts, or flaked almonds into the topping mixture before sprinkling it over the fruit.
What to Serve With This Strawberry Rhubarb Crisp
A warm fruit crisp cries out for a cool, creamy accompaniment to balance its temperature and texture. Here are our favourite pairings:
- Classic Vanilla Ice Cream: A scoop of good-quality vanilla bean ice cream is the ultimate partner. It melts slowly into the warm, jammy fruit, creating a delicious creamy sauce.
- Thick Double Cream: For a truly British experience, serve it with a generous dollop of cold, thick double cream or even clotted cream. The simple, unsweetened richness is a perfect foil for the sweet-tart fruit.
- Warm Custard: On a cooler evening, there’s nothing better than pouring a river of warm, homemade or high-quality ready-made custard over your bowl of crisp.
Frequently Asked Questions
Strawberry Rhubarb Crisp
Ingredients
Method
- Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan). Lightly grease a 2-litre (or 20x30cm) baking dish with a little butter.
- Prepare the Fruit: If you haven't already, wash and trim your rhubarb, then chop it into bite-sized 2cm pieces. Hull the strawberries and slice them in half. For very large strawberries, quartering them is a good idea to ensure they cook evenly.
- Mix the Filling: In a large bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornflour, lemon juice, and vanilla extract. Gently toss everything together until the fruit is evenly coated. The cornflour is essential for thickening the juices as they bake.
- Assemble the Base: Pour the fruit mixture into your prepared baking dish and spread it out into an even layer.
- Make the Crisp Topping: In a separate bowl, whisk together the plain flour, rolled oats, light brown sugar, cinnamon (if using), and salt.
- Add the Butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse, damp breadcrumbs with some larger, pea-sized lumps remaining. What works best for me is to avoid overworking it; those little pockets of butter are what make the topping so good.
- Top the Crisp: Sprinkle the topping mixture evenly over the fruit in the baking dish. Don't press it down; we want a light, rustic texture.
- Bake to Perfection: Place the dish on a baking tray (to catch any potential drips) and bake for 45-50 minutes. You'll know it's ready when the topping is a deep golden brown and the fruit filling is bubbling enthusiastically around the edges.
- Rest Before Serving: This is an important step! Let the crisp cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set up a little, so it’s not too runny when you spoon it out.
Notes
I really hope you and your family enjoy this Strawberry Rhubarb Crisp recipe as much as we do. It’s a true seasonal highlight in my kitchen and a wonderful way to celebrate these beautiful ingredients. After a lovely main course like our readers’ favourite Juicy Chicken Recipe, it’s the perfect ending. Let me know how yours turns out in the comments below – I love hearing from you! Happy baking!
