Strawberry-Rhubarb Crisp
A simple crisp made with fresh strawberries and rhubarb.
Serves8
Prep15 minutes
Cook30 minutes to 35 minutes
It’s no accident that rhubarb — in season now — is so often paired with strawberries. The combination of the two creates the perfect balance of tart and sweet, and makes for vibrant, crave-worthy springtime desserts.
This fruit crisp is an easy way to celebrate the classic pairing. Strawberries and rhubarb are tossed with lemon juice and sugar, then topped with a buttery oat mixture that transforms into a crunchy streusel as it bakes. Plus, there’s no need to dirty any plates — this dish is best served warm from the skillet, topped with a scoop of vanilla ice cream.
Shopping for Rhubarb
Fresh rhubarb can be found in the produce section of most grocery stores during the spring months, and you can also purchase it online, either fresh or frozen. If you’re a member of a CSA, there’s a good chance it’ll show up in one of your spring boxes.
If you’re starting with fresh rhubarb, be sure to remove any leaves of the rhubarb before cooking — they’re toxic and should not be consumed. If any of the stalks are starting to dry out on the ends, simply trim those pieces off and discard them.
Strawberry-Rhubarb Crisp
A simple crisp made with fresh strawberries and rhubarb.
Prep time 15 minutes
Cook time 30 minutes to 35 minutes
Serves 8
Nutritional Info
Ingredients
- 1 1/4 pounds
rhubarb (6 or 7 (6-inch) stalks)
- 1 pound
strawberries
- 1
large lemon
- 1/2 cup
granulated sugar
- 1 cup
packed light brown sugar, divided
- 5 tablespoons
cornstarch
- 2 teaspoons
vanilla extract
- 1/4 teaspoon
kosher salt
- 1 1/2 cups
old-fashioned rolled oats
- 1 cup
all-purpose flour
- 12 tablespoons
(1 1/2 sticks) unsalted butter
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Prepare the following, placing them all in a large bowl: Cut 1 1/4 pounds rhubarb crosswise into 1/2-inch pieces (about 4 cups), trim 1 pound strawberries and cut into 1/2-inch thick slices (about 3 cups), and finely grate the zest, then juice 1 large lemon.
Add 1/2 cup granulated sugar, 1/2 cup of the packed light brown sugar, 5 tablespoons cornstarch, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine, making sure there are no pockets of sugar left in the bottom of the bowl. Pour into a large cast-iron skillet.
Place 1 1/2 cups rolled oats, 1 cup all-purpose flour, and the remaining 1/2 cup packed light brown sugar in a medium bowl and stir to combine. Cut 12 tablespoons cold unsalted butter into 1/2-inch cubes, then add to the oat mixture. Using your fingers, press the butter into the flour mixture until large, irregular clumps form. Scatter the topping evenly over the fruit, leaving large clumps intact.
Bake until the juices are bubbling and the topping is golden brown and firm, 30 to 35 minutes. Let cool at least 30 minutes before serving.
Recipe Notes
Make ahead: The crisp topping can be made and frozen up to 3 months in advance.
Storage: Cover and refrigerate leftover crisp for up to 3 days.