Easy Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It’s the perfect easy summer dessert recipe! Strawberries are the perfect summer fruit, and they make the best summer desserts. If this dessert looks tasty to you, then you’ll certainly love Homemade Strawberry Cake or Strawberry Cobbler!

Strawberry Rhubarb Crisp

This easy fruit dessert recipe will make everyone happy. Especially when you serve it a la mode with a big scoop of homemade vanilla ice cream on top! I can’t decide whether I prefer eating this mouthwatering treat when it’s piping hot, or the next morning for breakfast! Please tell me I’m not the only one who does that. This is a fantastic dessert to serve out on the deck when dining al fresco. I also guarantee that if you bring it to a potluck, you’ll have an empty dish to bring home with you.

What does Strawberry Rhubarb Crisp taste like?

The combination of strawberry and rhubarb can’t be beat. One of my favorite things to make with these two fruits is my strawberry rhubarb jam. The flavor of sweet strawberry and tart rhubarb together is what summer tastes like. The bottom layer of this crisp is just a combination of fresh fruit sweetened with sugar. Lemon juice, vanilla, and corn starch are also added. As the fruit cooks, it softens and thickens. Very similar to that of a fruit pie. The top layer of the crisp almost tastes like a chewy oatmeal cookie. It’s a simple combination of oats, flour, brown sugar and butter. All that butter not only makes the topping crispy and chewy, but it seeps down into that delicious fruit. I love to make desserts like this Strawberry Rhubarb Crisp because it tastes as good as a Strawberry Rhubarb Pie, yet it is so much easier to make! No dough chilling or rolling required!

How to choose the best strawberries and rhubarb:

For both fruits, I highly recommend using locally grown strawberries and rhubarb if available. Where I live, they’re both in season for a short period of time, so I stock up and make as many strawberry and rhubarb recipes as my stomach and freezer can handle. When you’re baking with strawberries, you don’t have to be too particular. Ideally you want them to be solid red all the way through. Strawberries will completely break down when you cook them. If you can’t find sweet and delicious strawberries that are in season, you’re better off using a good quality frozen strawberry than using gross fresh strawberries. A lot of people aren’t familiar with cooking with rhubarb, so they don’t know how to pick it out. Rhubarb is very much like celery in that you use the stalk. I always look for rhubarb that has a deep red outer color. Some varieties aren’t meant to be red and remain green, even if ripe, so keep that in mind. You want your rhubarb to be firm and hydrated. You’ll often see cut stalks in a bucket of water like fresh cut flowers. If they are not in water, make sure they aren’t floppy and dried out.

Love summer fruit dessert recipes?

Then you’ll love these:

Homemade Strawberry Sauce Perfect Strawberry Shortcake The Easiest Fresh Strawberry Pie Homemade Strawberry Cake Amazing Strawberry Peanut Butter Pie Strawberry Tart Strawberry Lemonade Cake Recipe Strawberry Pound Cake Strawberry Frozen Yogurt Pie

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.