This strawberry rhubarb crisp will get you excited to finally start eating seasonally from your own garden! A true, rustic, farmhouse recipe, this dessert will be a hit at your next BBQ.
Trust me, you’ll want to save this one for later!
Why You’ll Love This Recipe
- It takes less than 15 minutes to put together, making it the perfect weekday dessert, or a last minute dessert for a BBQ!
- Enjoy the taste of the season with fresh rhubarb right from your backyard or from you local farmer’s market.
- The sweet strawberries balance the tartness of the rhubarb create a delicious contrast in flavors.
- This recipe is simple and easy to follow, making it perfect for home bakers of all skill levels.
- If you don’t have fresh strawberries on hand, frozen strawberries work in a pinch!
Recipe Tips
- Fresh strawberries and rhubarb will give the best flavor and texture. If using frozen, make sure to thaw and drain them to avoid excess moisture.
- Keep an eye on the crisp as it bakes. The fruit should be bubbly, and the topping should be golden brown. Cover with foil if the topping browns too quickly.
- Let the crisp cool for a bit before serving. This allows the filling to set and makes it easier to serve.
Ingredients
Fruit Filling
- Strawberries – fresh or frozen, diced (thawed)
- Rhubarb – fresh or frozen, diced
- Granulated Sugar – for added sweetness and thickening agent
Crumble Topping
- Flour – all purpose
- Brown Sugar – makes the crumble topping chewy and adds sweetness
- Granulated Sugar – for added sweetness
- Rolled Oats – steel rolled oats
- Cinnamon
- Salt – just a pinch!
- Butter – unsalted, and melted.
Equipment Needed
- Large bowl
- Wooden spoon
- Small bowl
- Deep pie dish or casserole dish
How to Make Strawberry Rhubarb Crumble
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the rhubarb, strawberries, and 1 cup of granulated sugar.
- Transfer the fruit mixture to a deep-dish pie dish or a baking dish.
- To make the topping, combine the flour, oatmeal, granulated sugar, brown sugar, ground cinnamon, and salt in a separate bowl. Once well mixed, stir in the melted butter until the mixture becomes crumbly.
- Evenly sprinkle the topping over the fruit mixture.
- Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the filling is bubbly and thickened. If the mixture is still too liquid, bake for an additional 10-15 minutes. The topping should be golden brown with some darker areas.
Serving Tips
- Let the crisp cool for a bit before serving. This allows the filling to set and makes it easier to serve.
- Serve this warm strawberry rhubarb crisp with a scoop of vanilla ice cream or a dollop of whipped cream.
More Strawberry & Rhubarb Recipes
- Strawberry Rhubarb Gin Smash
- Southern Strawberry Sweet Iced Tea
- Storing Strawberries in Mason Jars
- Strawberry Fruit Roll Ups (Fruit Leather)
- Canning Homemade Strawberry Jam
- How to Freeze Rhubarb
Learn How to Grow Your Own Strawberries & Rhubarb
- How to Grow Strawberries So They Come Back Each Year
- 5 Steps to Prepare Your Strawberry Patch in Spring for an Abundant Harvest
Strawberry Rhubarb Crisp
Easy strawberry rhubarb crisp. Serve with vanilla ice cream. Simple ingredients and rustic farmhouse flavors!
Equipment
- Large bowl
- Wooden Spoon
- Small Bowl
- Deep pie dish or casserole dish
Ingredients
Fruit Filling
- 2 cups strawberries fresh or thawed frozen
- 2 cups rhubarb chopped
- 1 cup sugar granulated
Crisp Topping
- 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
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together the rhubarb, strawberries, and 1 cup of granulated sugar.
- Transfer the fruit mixture to a deep-dish pie dish or a baking dish.
- To make the topping, combine the flour, oatmeal, granulated sugar, brown sugar, ground cinnamon, and salt in a separate bowl. Once well mixed, stir in the melted butter until the mixture becomes crumbly.
- Evenly sprinkle the topping over the fruit mixture.
- Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the filling is bubbly and thickened. If the mixture is still too liquid, bake for an additional 10-15 minutes. The topping should be golden brown with some darker areas.
Notes
- To rewarm before serving, place in a 250°F (120°C) oven for 15 minutes.
- Serve warm with vanilla ice cream.
It is so hot l am trying to BbQ everything
Is there a way to BBQ this strawberry rhubarb crisp? Can I maybe put on
Cool side no burners with lid down
I have never tried to bake it on a BBQ, however you could try just as you described. Maybe keep a close eye on it to ensure the bottom doesn’t burn. If you try it, do let me know!