Best 5 Summer Strawberry Rhubarb Crisp Recipes
Indulge in a symphony of flavors with our delectable Summer Strawberry Rhubarb Crisp. This classic dessert combines the sweet tartness of strawberries and the tangy rhubarb, enveloped in a golden oat crumble topping. Each bite offers a delightful contrast of textures, from the tender fruit filling to the crispy oat topping. Perfect for any occasion, this irresistible crisp is a true crowd-pleaser.
Our collection of recipes provides options for every taste and skill level. Whether you prefer a traditional crisp or a healthier, gluten-free version, we have you covered. Discover the classic Summer Strawberry Rhubarb Crisp recipe, featuring a buttery oat crumble topping and a luscious strawberry rhubarb filling. For a vegan twist, try our Vegan Strawberry Rhubarb Crisp, which uses plant-based ingredients without compromising on flavor. And if you're gluten-free, our Gluten-Free Strawberry Rhubarb Crisp offers a delicious alternative with a crispy almond topping.
Each recipe includes step-by-step instructions, ingredient lists, and helpful tips to ensure your crisp turns out perfectly. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you towards a delightful homemade dessert. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving for more.
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!
Provided by Krissy Allori
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 10 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
STRAWBERRY RHUBARB CRISP
This Strawberry Rhubarb Crisp is a quintessential summer dessert. This recipe for this dessert is bursting with bright, fruity summer flavor and finished off with a crisp oatmeal topping. The combination of strawberry and rhubarb is a favorite. What's not to love?
Provided by Michael Wurm, Jr.
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Begin by preheating your oven to 375 degrees F. Spray a 9x13 baking pan with baking spray. Set aside.
- In a large bowl add the rhubarb, strawberries, sugar, flour, vanilla extract, and lemon juice. Toss gently to evenly combine. Set aside.
- In another large bowl, stir together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the cubed butter and mix together with your hands or a wooden spoon until the butter is about pea-sized.
- Add about 2 1/2 cups of the the topping to the bottom of your prepared baking dish. Press flat. Add in the strawberry rhubarb filling and spread out evenly with a spatula. Sprinkle the remaining topping over the filling.
- Bake for 45-50 minutes or until the top is brown and the filling is bubbling.
- Allow to cool for at least 15 minutes before serving. Optional: Serve with a spoon of vanilla ice cream.
Nutrition Facts : Calories 479 kcal, Carbohydrate 80 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 324 mg, Fiber 4 g, Sugar 50 g, ServingSize 1 serving
STRAWBERRY-RHUBARB CRISP
The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.
Provided by Cheryl Day and Griffith Day
Categories Dessert Strawberry Spring Summer Fruit Rhubarb Fourth of July Juneteenth
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
- To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
- Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
- Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
SUMMER STRAWBERRY RHUBARB CRISP
Make and share this Summer Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 5 ingredients together set aside.
- In a deep pie pan spray with pam.
- In a food processor with a metal blade pulse all topping ingredients till crumbly.
- Toss all the fruit together again then fill pie dish.
- Top fruit with butter then crumb mixture.
- Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
- Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.
STRAWBERRY RHUBARB CRISP
With fresh berries from last week's trip to the U-Pick Strawberry Patch and the rhubarb from my very own garden, I baked the most delightful summer dessert this past weekend. If you are unfamiliar with rhubarb, it is a very tart vegetable that masquerades as a fruit in summer desserts. The sweet strawberries and the tart rhubarb blend well together, but the dessert definitely needs to be paired with your favorite ice cream or whipped topping. My favorite is homemade whipped cream. Enjoy!
Provided by ElizabethKnicely
Categories Dessert
Time 1h
Yield 1 11x7-inch baking dish, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
- In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
- Bake at 375°F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
Nutrition Facts : Calories 244.1, Fat 8.6, SaturatedFat 5, Cholesterol 20.3, Sodium 72.4, Carbohydrate 40.3, Fiber 2.6, Sugar 23.6, Protein 3.1
Tips:
- Use fresh, ripe strawberries and rhubarb. This will ensure the best flavor and texture.
- Don't overcook the fruit. You want it to be tender, but not mushy.
- Use a variety of spices. This will add depth and complexity to the flavor.
- Don't skimp on the butter. It adds richness and flakiness to the crust.
- Serve the crisp warm with a scoop of vanilla ice cream or whipped cream. This will take it to the next level!
Conclusion:
Summer strawberry rhubarb crisp is a classic dessert that is perfect for any occasion. It's easy to make, delicious, and sure to please everyone at your table. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
