Strawberry Rhubarb Crisp Oat

The first time rhubarb crossed my path, I was completely baffled. Someone handed me these crimson stalks looking like celery gone wrong, and I had no idea what to do with them. Then my grandmother made this crisp, and that bubbling, tart-sweet filling changed everything. Now spring doesn't feel complete until I've made at least one batch.

I once brought this to a Memorial Day potluck, completely forgetting to mention what was inside. My friend's husband took a huge bite expecting apple crisp, and his face did this hilarious confused dance before he went back for seconds. Now he specifically requests it every year, calling it that pink dessert thing.

Ingredients

• Fresh strawberries: Quarter them evenly so they cook at the same rate as the rhubarb pieces
• Fresh rhubarb: Slice these into half-inch pieces, removing any leaves completely as they're toxic
• Granulated sugar: This balances rhubarb's natural tartness, but adjust based on your fruit's sweetness
• Cornstarch: The secret to transforming those juicy fruits into a luscious, spoonable filling instead of a soupy mess
• Vanilla extract: Pure vanilla makes everything taste better, especially when paired with fruit
• Lemon juice: A bright splash that wakes up all the flavors and keeps the filling from becoming cloyingly sweet
• All-purpose flour: Forms the base of your crumble, giving it structure and body
• Old-fashioned rolled oats: Use these instead of quick oats for that satisfying chewy-nutty texture
• Light brown sugar: Adds caramel notes and helps the topping get beautifully golden and crisp
• Ground cinnamon: Just enough warmth to bridge the gap between the fruit and buttery crumble
• Unsalted butter: Keep this cold and work quickly to maintain those lovely crumbly bits that make a crisp perfect

Instructions

Get your oven ready:

Preheat to 350°F and butter a 2-quart baking dish, paying attention to the corners

Prepare the fruit filling:

In a large bowl, gently toss the strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and salt until everything's evenly coated

Assemble the base:

Pour the fruit mixture into your prepared dish and spread it into an even layer so it cooks uniformly

Make the crumble topping:

Mix flour, oats, brown sugar, cinnamon, and salt in a bowl, then work in the cold butter with your fingers until you have uneven, butter-scented crumbs

Add the topping:

Sprinkle the crumble mixture generously over the fruit, pressing very lightly so it sticks together

Bake until golden:

Bake for 40 minutes until the topping is deep golden and you see the fruit filling bubbling up through the cracks

Let it rest:

Cool for at least 15 minutes before serving, which allows that filling to set slightly

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There's something deeply comforting about the way this dessert fills the whole house with buttery, fruity warmth as it bakes. My neighbor actually knocked on my door once to ask what smelled so incredible, and we ended up sharing squares right out of the dish on her front porch.

Make It Your Own

I've discovered that adding chopped pecans or walnuts to the crumble takes this to another level entirely. The nuts toast alongside the oats, adding these wonderful crunch pockets throughout every bite.

Serving Suggestions

While vanilla ice cream is the classic choice for a reason, I'm secretly partial to a dollop of Greek yogurt when I want something slightly less indulgent. The tanginess plays beautifully with the rhubarb.

Make Ahead and Storage

This crisp is actually a fantastic make-ahead dessert since it reheats beautifully and often tastes even better the next day as the flavors deepen. You can also freeze the unbaked crumble topping separately for up to three months.

• The crumble will stay crispiest if stored uncovered at room temperature
• Recover baked leftovers in the oven at 300°F for 10 minutes to restore texture
• Never refrigerate the topping and filling separately before baking

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There's nothing quite like breaking through that warm, buttery crust into the tart-sweet fruit underneath. Spring on a spoon, every single time.

Recipe FAQs

→ Can I use frozen fruit instead of fresh?

Yes, frozen strawberries and rhubarb can be used without thawing, which helps retain texture and flavor when baked.

→ How can I make the oat topping crunchier?

Add chopped nuts like pecans or walnuts to the crumble mixture before baking for extra crunch.

→ Is there a gluten-free option for the crumble?

Yes, substitute certified gluten-free oats and a gluten-free flour blend to make the topping gluten-free.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for about 40 minutes until the topping is golden and fruit is bubbling.

→ Can I reduce the sweetness in this dish?

To lower sweetness, reduce sugar in the fruit filling by a couple of tablespoons without affecting texture.

→ What tools are recommended for preparation?

Use mixing bowls, a pastry cutter or fork for the crumble, and an 8-inch square or 2-quart baking dish for best results.