Strawberries and rhubarb pair beautifully with this crisp and crumbly oatmeal topping.
I often wondered if I could make it my whole life without trying rhubarb. It wasn’t done on purpose—I had just never come across it in my journeys. Sure, it might have been on restaurant menus, but so was chocolate, and that always took priority. After a while, it became almost a joke—something I figured that since I never had it, I wasn’t missing anything. That is, until it was time to write about this strawberry-rhubarb crisp.
I admit that I was hesitant, keeping this recipe on the back burner for far too long. After writing—and enjoying—many other crisps, cobblers, and crumbles, it was time to go to the grocery store and buy some rhubarb! Of course, before I did that, I searched the internet for how to choose ripe rhubarb. For those who, like me, have never bought rhubarb before, you want to find shiny-skinned, firm, plump, crisp stalks without any bruising. The stalks should not be mushy or limp and should be one to two inches wide for the best flavor. The color can be pink, red, or green, and the stalks should be at least 10 inches long. Most rhubarb is sold without leaves, but if the leaves are still attached, they should be unblemished and discarded once you arrive home.
Now, there are also some things you should know about rhubarb. First, don’t eat the leaves—they’re poisonous due to their high oxalic acid content! Next, you can eat rhubarb stalks raw—although they will have a tart, sour taste that is good in salads or slaws. You can even enjoy it with yogurt, but you might want to include your favorite sweetener and even some sweet berries or other sweet fruit. Perhaps that’s why rhubarb is more often seen in cooked recipes, and it certainly doesn’t disappoint in this dish that has the wonderful balance of tangy and sweet flavors. I’ve even made it a few times because it’s so good.
You can make this recipe with gluten-free all-purpose flour and certified GF rolled oats. Two tablespoons of tapioca starch can also be used as a substitute for the cornstarch in the filling. I also substitute coconut sugar for the brown and granulated sugars in the topping. Maple or date sugar will also work in the crisp topping. You can substitute one-quarter cup of honey or maple syrup for the granulated sugar in the fruit filling. Honey is my favorite, but I did enjoy the slight maple flavor when using that syrup. *Note: Stick with the amount listed for the rhubarb and strawberries. Adding more berries will result in too much liquid and a soupy mess, as the berries release excess juice.
Why is spooning and leveling flour important?
You will notice that this strawberry-rhubarb crisp recipe calls for spooning and leveling the flour. I want to address that for those of you, like me, who are more prone to scooping their flour into the measuring cup. I never figured it mattered very much until I made a recipe once, doing it both ways. Of course, measuring weight is always the best method, but if you don’t have a kitchen scale or the recipe doesn’t list the weight, use the spoon-and-level method.
It turns out that scooping the flour causes it to pack down, resulting in more flour than the recipe calls for. That leads to dry, dense baked goods. Start by fluffing the flour in the container or bag with a fork or spoon and breaking up any clumps. When you spoon the flour into the measuring cup, you get the right amount, resulting in moist, light, and chewy baked goods. Spoon flour to the top of the measuring cup without packing it down, and then use the flat part of the back of a knife or a straight metal spatula to level off the top so that the flour is even with the top of the measuring cup. You are now ready to proceed with your recipe.
How do I store leftovers?
Allow the strawberry-rhubarb crisp to cool to room temperature, then cover it tightly or store it in an airtight container and refrigerate it for up to 4 days. You can also freeze the chilled crisp, tightly covered with plastic wrap and foil, for up to 3 months. Defrost it overnight in the fridge, then reheat it in a 300°F oven until warm.
Serving suggestions
This strawberry-rhubarb crisp can be enjoyed any time of year and is equally good after light springtime and summer recipes as it is after heavier fall and winter meals. Enjoy it as part of a cool, refreshing meal with Pasta Salad, Antipasto Salad, or this Chicken Pasta Salad Recipe. The crisp is also a light delight after filling meals like Slow-Cooker Roast Beef, No-Bean Chili, or this Irish Stew Recipe.
Strawberry-Rhubarb Crisp
Ingredients
- 1 pound rhubarb stalks trimmed and cut into 1/2-inch pieces
- 8 ounces strawberries hulled and quartered
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour spooned and leveled
- 1/2 cup packed light brown sugar
- 2 1/2 tablespoons granulated sugar for topping
- 6 tablespoons unsalted butter cold and cubed
- 3/4 cup old-fashioned rolled oats
- 1/2 cup chopped pecans
- Vanilla ice cream or sweetened whipped cream for serving, optional
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the rhubarb, strawberries, 1/2 cup granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is evenly coated. Transfer the mixture into an 8-inch baking dish.
- In a medium bowl, mix the all-purpose flour, brown sugar, and 2 1/2 tablespoons granulated sugar. Add the cold butter cubes. Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture turns into coarse crumbs. Then stir in the rolled oats and chopped pecans.
- Evenly sprinkle the topping over the fruit mixture in the baking dish.
- Bake in the preheated oven for 45 to 55 minutes until the topping is golden and the fruit is bubbly. Let the dessert cool for 15 minutes. Optionally, top with vanilla ice cream or whipped cream.
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