Strawberry Rhubarb Crisp is simple and impressive! Sweet strawberries and tart rhubarb bake under a super simple and crumbly, brown sugar oatmeal topping. I like to serve it with a scoop of vanilla bean ice cream and candied almonds. This recipe serves 4 to 6 (depending).
You need this Strawberry Rhubarb Crisp.
Who doesn’t love a fruit crisp? Answer: No one. Especially one with sweet strawberries, tart rhubarb, sprinkled with an incredible oatmeal crisp topping AND candied almonds! This summery dessert is ridiculously delicious. And did I mention, that it’s super easy to whip up? Because it is!
This time I made individual portions but you could totally make this in one baking dish and then scoop into bowls. Serve with vanilla ice cream or homemade whipped cream, and I like to top with candied almonds for additional sweetness and crunch.
No matter how you serve it, I just know you are going to love it!
To Make This Strawberry Rhubarb Crisp Recipe You Will Need:
- fine salt
- old fashioned rolled oats
- brown sugar
- ground nutmeg
- cold unsalted butter
Start with the candied almonds. Add 1 cup sliced almonds to a nonstick skillet. Then add 1/4 cup sugar and heat over medium to medium-low. Stir and cook (adjusting the heat to avoid burning) until the sugar melts and caramelizes, coating the almonds.
Once caramelized and toasty, remove off the heat and add a splash of vanilla. It may bubble when it hits the pan. Stir to combine.
Transfer the candied almonds to a parchment lined baking sheet to cool.
Next, add 1 pound hulled and quartered (halved if small) strawberries and 8 ounces rhubarb to a bowl. My rhubarb is not quite there for harvesting, but I always have some in the freezer. Fresh or frozen will work. No need to thaw if frozen.
Then add in 1/4 cup cornstarch, 1/4 cup granulated sugar and 1/4 teaspoon fine salt.
Lastly, measure and add in 1 teaspoon pure vanilla extract.
Toss well to combine and set off to the side for a moment.
In a separate mixing bowl, measure and add 1 cup old fashioned rolled oats, 1/3 cup light brown sugar, 1/3 cup unbleached all-purpose flour, 1/4 teaspoon each ground nutmeg and fine salt, and then 6 tablespoons cold unsalted butter.
Use a pastry blender to cut and blend the butter into the dry ingredients.
Grab the bowl with the fruit. You should notice that the sugar has drawn out some of the juices from the fruit.
Spray 4 (12 ounce) ramekins with nonstick spray and divide the strawberries and rhubarb mixture.
Place ramekins on a rimmed metal baking sheet, this just makes it easy to transfer in and out of the oven and will protect against any bubbling over.
Divide the crisp topping over each ramekin.
And bake on the middle or lower third (depending on your oven size) for 30 minutes or until the fruit is bubbling and the topping is golden brown.
Allow the strawberry rhubarb crisp to cool for 15 minutes before serving.
Top with a scoop or two of vanilla bean ice cream and some of the candied almonds.
Sweet and tart. Warm and cold. Strawberry rhubarb crisp is the perfect spring or summer treat.
Click here to browse my other fruit crumbles and crisps!
Strawberry Rhubarb Crisp
FOR THE CANDIED ALMONDS:
- 1 cup sliced almonds
- 1/4 cup sugar
- splash of vanilla extract
FOR THE CRISP:
- 1 pound strawberries, hulled and halved quartered if large
- 8 ounces rhubarb, chopped
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 1 cup old fashioned rolled oats, not quick cooking oats
- 1/3 cup light brown sugar
- 1/3 cup unbleached all-purpose flour
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 6 tablespoon cold unsalted butter
TO PREPARE THE ALMONDS:
- In a skillet add the almonds and sugar. Heat over medium, stirring often until the sugar melts and caramelized. Transfer to a parchment lined rimmed baking sheet to cool.
TO PREPARE THE CRISP:
- Preheat your oven to 375°.
- Grease (or spray with nonstick spray) 4 large ramekins and place on a large rimmed baking sheet.
- In a large bowl, add strawberries, rhubarb, cornstarch, sugar, vanilla and salt. Toss well and set aside.
- Meanwhile, in a separate bowl, add the oats, brown sugar, flour, salt, nutmeg and cold butter. Use a pastry blender to cut the butter into the dry ingredients, mixing and blending until crumbly.
- Divide the starwberries among the ramekins and sprinkle with the oat crumble topping.
- Bake on the middle to lower third (see notes) for 30 minutes, rotating the pan halfway through baking. The filling should be bubbling and the crisp topping should be golden brown.
- Remove and let cool for 15 minutes before serving.
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