Strawberry Rhubarb Crisp

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  • Strawberry Rhubarb Crisp -Filled with fresh strawberries and rhubarb and topped with a delicious, flaky crumble. The best strawberry dessert that’s tastes amazing with a scoop of ice cream or whipped cream. This strawberry crumble is one of my family’s favorite summer desserts!

    strawberry rhubarb crisp

    Strawberry Rhubarb Crumble

    I love summer time and all of the delicious berry desserts. One of my family’s favorite summer desserts to make is this strawberry rhubarb crisp (crumble). Rhubarb’s prime time is May-August, right around when strawberries are ripe and they go perfectly together in desserts! If you’ve never tried rhubarb before, it almost looks like celery but it is red. It definitely has a tart flavor, and I don’t think I would eat it on it’s own. However paired with strawberries and sugar, it tastes so yummy! ;) The lemon zest also adds the perfect flavor to this strawberry crisp.

    strawberry rhubarb crumble

    How to make strawberry crisp

    This strawberry rhubarb crisp is actually pretty simple to make and tastes amazing! Just follow these three simple instructions. You can find the printable recipe below.

    1. Place the strawberries and rhubarb in the base of a 10-inch skillet cast iron skillet or pie plate. Pour the lemon juice over the top. Then sprinkle the sugar and cornstarch over top and toss until coated.
    2. Combine the flour, sugar, brown sugar and lemon zest in a medium size bowl. Stir the melted butter and salt in with a fork, until it turns to crumbles.
    3. Spread the crumbles over top of the strawberry rhubarb. Bake strawberry rhubarb crumble for 40-45 minutes, or until golden brown and bubbly.

    strawberry crisp

    Quick tips about this strawberry rhubarb crisp

    • Don’t skip out on the lemon zest! It adds so much flavor to the strawberry dessert and compliments it very well.
    • The strawberry crisp is best served warm in the first 2 days after cooking.
    • If reserving, make sure to warm it back up in the microwave or oven. It may not be quite as crisp as it was right out of the oven, but still delicious!
    • This strawberry rhubarb crisp is best served warm with a scoop of vanilla ice cream or whipped cream. If you love berries, try serving it with my homemade no churn ice cream with berries. You could even leave out the berries and add a few teaspoons of vanilla or vanilla bean paste to make homemade vanilla ice cream.

    strawberry dessert

    Love this strawberry rhubarb crisp? You’ll like these other strawberry desserts too:

     

    strawberry rhubarb crisp

    Strawberry Rhubarb Crisp Recipe

    Course: Dessert
    Cuisine: American
    Keyword: strawberry rhubarb crisp, strawberry rhubarb crumble
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 316kcal
    Author: Jamielyn
    Strawberry Rhubarb Crisp -Filled with fresh strawberries and rhubarb and topped with a delicious, flaky crumble. The best strawberry dessert that's tastes amazing with a scoop of ice cream or whipped cream. This strawberry crumble is one of my family's favorite summer desserts! 

    Ingredients

    • 3 cups strawberries , diced
    • 1 1/2 cups rhubarb , chopped in 1/2" pieces
    • 1 Tablespoon lemon juice
    • 1/2 cup sugar
    • 1/4 cup cornstarch

    For the topping:

    • 1 1/3 cup flour
    • 1/4 cup sugar
    • 1/4 cup brown sugar
    • 1 teaspoon baking powder
    • zest of 1 lemon (about 1 teaspoon)
    • 1/2 cup unsalted butter , almost melted
    • pinch of salt

    For serving (optional): ice cream or whipped cream

      Instructions

      • Preheat oven to 375°F. Place the strawberries and rhubarb in the base of a 10-inch skillet cast iron skillet or pie plate. Pour the lemon juice over the top. Then sprinkle the sugar and cornstarch over top and toss until coated. 
      • Combine the flour, sugar, brown sugar and lemon zest in a medium size bowl. Stir the melted butter and salt in with a fork, until it turns to crumbles.
      • Spread the crumbles over top of the strawberry rhubarb. Place skillet or pie plate on a baking sheet. Then bake strawberry rhubarb crumble for 40-45 minutes, or until golden brown and bubbly. 
      • Top strawberry rhubarb crisp with ice cream or whipped cream if desired. 

      Notes

      Want to make your own ice cream or whipped cream to pair with the strawberry rhubarb crumble? Try this no churn ice cream with berries recipe or this homemade whipped cream. Enjoy! 

      Nutrition

      Calories: 316kcal | Carbohydrates: 50g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 6mg | Potassium: 230mg | Fiber: 2g | Sugar: 28g | Vitamin A: 7.7% | Vitamin C: 41.6% | Calcium: 6.4% | Iron: 7.8%
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      strawberry rhubarb crisp

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