This delicious dessert is from scratch, easy to make, and the perfect blend of sweet and tart. I make this in the summer from fresh ingredients, and it works equally well in the winter from frozen ingredients. When served warm with vanilla ice cream, it is hard to beat. A quick Strawberry Rhubarb Crisp pairs well with almost any meal, and tastes like summer with every bite. The oatmeal crumble topping is also from-scratch and made with four pantry staples that every kitchen usually has.
Recipe for a Quick Strawberry Rhubarb Crisp with Oatmeal
INGREDIENTS
- Rhubarb: 1 pound
- Strawberries: 1 to 1.5 pounds
- Quick Oats: 1 cup
- Flour: 1 cup
- Sugar: 1 cup
- Butter: 1 cup (2 sticks)
INSTRUCTIONS
- Cut up Strawberries and Rhubarb into 1/2 to 1 inch chunks.
- Mix the Strawberries and Rhubarb together and pour into a Pyrex 9×13 Pan.
3. In a saucepan, melt 1 cup of Butter over low heat.
4. In a separate bowl, combine the Oatmeal, Flour, and Sugar.
5. Pour the Butter over the dry mixture and stir until fully combined.
6. Spoon the batter over the fruit and gently pat into place to make an even layer.
7. Cook at 350 degrees fahrenheit for 45 minutes.
8. Once it is cooled to a tolerable level, serve it warm with vanilla ice cream.
Tips and Additional Options for this Quick Strawberry Rhubarb Crisp
Raw Turbinado Sugar is my favorite sugar to use. It gives an added texture, and a light molasses flavor.
This Strawberry Rhubarb Crisp can also be cooked at 400 degrees for 35 minutes. This is a nice option if you are cooking it at the same time as another dish that requires the 400 degree setting.
When I made this particular Strawberry Rhubarb Crisp, I made it with fruit I had frozen last summer. But, I also love to make this recipe in the early summer from freshly harvested strawberries and rhubarb. Depending on how juicy you like your Crisp, you made want to toss fresh fruit with 2 tablespoons of sugar. Let the fruit set in the refrigerator for about an hour, and the sugar will draw the juice out.
A Quick Note on Casein Intolerance
Dairy intolerance is a common food sensitivity. This is different than a true allergy. Many people who only have a sensitivity can still tolerate butter because of the low Casein content. (Casein is the protein portion of milk, and is the most inflammatory component). For more information on Casein Intolerance, check out this article here. If someone in your family has a Casein Intolerance, but still tolerates butter well, then this recipe is perfect. And, you can always serve it with a dairy-alternative vanilla ice cream. Almond Milk and Coconut Milk ice creams are both an option, but my personal favorite is Cashew Milk ice cream.
Quick Strawberry Rhubarb Crisp From Scratch With Oatmeal Crumble
This delicious dessert is from scratch, quick to make, and the perfect blend of sweet and tart. I make this in the summer from fresh ingredients, and it works equally well in the winter from frozen ingredients. When served warm with vanilla ice cream, it is hard to beat.
Ingredients
- 1 pound of Rhubarb
- 1 to 1.5 pounds of Strawberries
- 1 cup of Quick Oats
- 1 cup of Flour
- 1 cup of Sugar
- 1 cup of Butter (2 sticks)
Instructions
- Cut up Strawberries and Rhubarb into 1/2 to 1 inch chunks.
- Mix the Strawberries and Rhubarb together and pour into a 9x13 baking dish.
- In a saucepan, melt 1 cup of Butter over low heat.
- In a separate bowl, combine the Oatmeal, Flour, and Sugar.
- Pour the Butter over the dry mixture and stir until fully combined.
- Spoon the batter over the fruit and gently pat into place to make an even layer.
- Cook at 350 degrees fahrenheit for 45 minutes.
- Once it is cooled to a tolerable level, serve it warm with vanilla ice cream.
Notes
- Raw Turbinado Sugar is my favorite for added flavor and texture.
- Can also be cooked at 400 degrees for 35 minutes.
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