Any baking that has berries in it always screams summer to me, and this sweet and tangy strawberry rhubarb crisp you can make in 10 minutes isn’t any different!
Whether you are using fresh or frozen berries and rhubarb this recipe won’t disappoint and I promise that you don’t need to be a pro baker to make this! It only takes 10 minutes to make and another 35 in the oven. In just 45 minutes you have a delicious summer treat.
Why I decided to make strawberry rhubarb crisp. I LOVE an apple crisp, it is probably my favourite of all the crisps. However I have been experiencing some health issues in the last year and recently was told to try a Low-FODMAP diet to see if it would help. This means no apples. I ate apples ALL the time and my sisters who live with us during university make apple crisp a lot in the winter. This meant no more apple crisp.
It was time to get creative. I looked at what kind of fruits and berries I could eat and with summer approaching I decided on making a strawberry rhubarb crisp. And let me tell you, I am so glad I did!
The best thing about recipes for “crisps” is that a lot of them are pretty much the same. All you need is a fruit and berry mixture and you can change it up for any season. It is also quick to make it if you have extra fruits or berries that may be going bad soon.
change up this strawberry rhubarb crisp by using apples, blueberries or peaches!
Here are a few ways you can change this up:
- 4-5 cups of blueberries, 1 tbsp of flour, juice and zest of one lemon and 1 tbsp of sugar
- 8-10 apples, 1 tsp of cinnamon, 1 tbsp of lemon juice, 1 tbsp of sugar
- 6-8 peaches, 1 tsp cinnamon, 1 tbsp cornstartch and 1/4 cup light brown sugar
Ally’s tips for making strawberry rhubarb crisp:
- Fresh or frozen, it doesn’t matter for this recipe
- Best served warm if you want that gooey texture. It solidifies a bit when cool.
- You can use a pie pan, 8×8″ cake pan or individual ramekins to make this!
Storage:
Store in fridge, covered for 3-5 days.
cook in small pie pans or ramekins to make for easy snacks you can grab from the fridge and pop in the microwave later.
easy straberry rhubarb crisp
Equipment
- 8×8" pan, pie plate or small ramekins
- 2 small – medium mixing bowls
- measuring cups and spoons
Ingredients
Strawberry Rhubarb Filling
- 1.5 cups rhubarb fresh or frozen
- 2-3 cups strawberries sliced in quarters fresh or frozen
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 tbsp cornstarch
- 1 tbsp lemon juice fresh
Oatmeal Crumble
- 1 cup flour
- 1/2 cup salted butter softened and cut into pieces
- 1 cup light brown sugar packed
- 1 1/2 cup oats
Instructions
- Use one mixing bowl per ingredient group (ie. one bowl for the filling and one bowl oatmeal crumble)
- In the first bowl prepare the filling. Add rhubarb, diced strawberries, sugar, vanilla and cornstarch in bowl and mixed until the strawberries and rhubarb are well combined. Set aside.
- In the second bowl combine all ingredients for the oatmeal crumble and mix until well combined.
- Gather your pan of choice (8×8" cake pan, pie plate or 4-6 ramekins depending on size). Divided the strawberry rhubarb mixture up in the pans/ramekins.
- Then divided the oatmeal crumble mixture evenly over the filling. Make sure that it is not too thick in any places or it will not cook evenly. Also if it is too thin, the crumble may be absorbed into the filling as it cooks.
- Place in oven and cook for 35 minutes or until the top is golden brown.
