Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp is the perfect balance between sweet and tart. This quick and easy recipe will quickly become one of your favorites.

Course Dessert

Cuisine American

Keyword can you freeze strawberry rhubarb crisp, does strawberry rhubarb crisp need to be refrigerated, how to a make strawberry rhubarb crisp, how to make rhubarb strawberry crisp, how to make strawberry rhubarb crisp, rhubarb and strawberry crisp, rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 20

Cook Time 45

Servings

Calories 406kcal

Author Beth Pierce

Ingredients

Strawberry Rhubarb

4 cups strawberries hulled and quartered
4 cups rhubarb trimmed and chopped into 1-inch pieces
¼ cup all-purpose flour
½ cup sugar
Pinch of salt

Crisp Topping

½ cup brown sugar
½ cup all-purpose flour
5 tablespoons unsalted butter softened
¾ cup old-fashioned rolled oats
⅛ teaspoon cinnamon
½ cup chopped pecans

Instructions

Preheat oven to 375 degrees. Spray an 8x11 baking dish with nonstick baking spray for easier clean up.
In a large bowl, mix strawberries, rhubarb, ¼ cup flour, sugar, and salt. Spoon into a baking dish.
In a medium bowl, combine brown sugar, ½ cup flour, softened butter, rolled oats, and cinnamon. Using a pastry knife or fork, cut in butter until the mixture is crumbly. Stir in chopped pecans. Sprinkle over the strawberry-rhubarb mixture.
Bake for 45 minutes or until the top is browned and the mixture is bubbling. Allow to cool for 10 minutes before serving.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
First, cool completely, then wrap with 2 layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months.
Thaw in the fridge overnight and remove from the fridge about 45 minutes prior to reheating to bring to room temperature. Reheat in a 300-degree oven for about 20 minutes or until warm.

Nutrition