Strawberry Rhubarb Crisp
Summertime is here which means all things strawberry and rhubarb. For Memorial Day this past weekend, I made a Lemon Berry Mascarpone Pie along with this delicious Strawberry Rhubarb Crisp. It has a balance of sweet strawberries and tart rhubarb with a delightfully buttery oat crumble topping. Finish it off with a dollop of freshly whipped cream and you’ll have the perfect dessert for quiet June evenings!
What do I need to make Strawberry Rhubarb Crisp?
Here is everything you’ll need to make a mouthwatering Strawberry Rhubarb Crisp:
- Strawberries (fresh or frozen)
- Whole wheat flour (or gluten free all purpose flour)
- Rolled oats (gluten free if needed)
- Baking soda
- Baking powder
- Celtic sea salt
- Irish butter (or coconut oil)
When selecting strawberries and rhubarb, try to get them locally and organically if possible. Organic is especially important for strawberries because conventional varieties are heavily sprayed with pesticides. I used frozen berries from last year’s garden since they aren’t quite in season yet, but fresh ones would work too.
Instead of regular sugar, I opted for sucanat which is an unrefined cane sugar. Since it hasn’t had the molasses removed, it has a richer taste, similar to brown sugar. If you can’t find sucanat and need a replacement, use white sugar in the filling and brown sugar in the topping.
I also add cinnamon to nearly all my baked goods, including this Strawberry Rhubarb Crisp. There’s a wide range of cinnamon quality between brands, so it really makes a difference when you use high quality spices. The Spice House has a delicious cassia cinnamon which I use for all my baking needs. Order yours here!
Can it be made vegan or gluten free?
Yes! Strawberry Rhubarb Crisp can be easily made vegan and/or gluten free! For a vegan version, simply use unrefined coconut oil in place of butter. To make it gluten free, use certified gluten free oats (One Degree Organics is my favourite) and swap the whole wheat flour for an all purpose gluten free flour.
How to Make Strawberry Rhubarb Crisp
Preheat the oven to 375°F and have an 8×8 baking dish or a 9 inch pie plate ready. In a large bowl, mix the strawberries, rhubarb, a 1/3 cup of sucanat, 3 tablespoons of flour, and a 1/2 teaspoon of cinnamon. Transfer to the baking dish and set aside.
In a medium bowl, whisk the remaining flour, sucanat, and cinnamon with the oats, baking soda, baking powder, and salt. Pour the melted butter into the bowl and use a fork to mix it into the dry ingredients. Sprinkle the topping over the fruit filling in the baking dish.
Bake at 375°F for about 35 minutes. The filling should be bubbly and the topping should be turning golden when it’s ready. Let cool before scooping and serving with homemade whipped cream. Store leftovers in the refrigerator.
How to Make Homemade Whipped Cream
Strawberry Rhubarb Crisp tastes great on its own, but it’s even better with a hefty dollop of freshly whipped cream! Start by chilling a bowl and beaters. I prefer using my stand mixer with a whisk attachment, but a hand mixer will work too.
When the bowl is ready, add a cup of whipping cream and beat on high speed until it starts to stiffen. Then add a 1/4 cup of powdered sugar and 3/4 teaspoon of pure vanilla extract. If you want a spicier flavour, try using cinnamon extract instead! Continue beating the cream until it is light, fluffy, and holds its shape.
As always, I must emphasize the importance of using pure cream. Whipping cream should not have any added ingredients like polysorbate 80, carrageenan, or mono and diglycerides. Just pure cream. You’d be surprised at what you find when you read the labels!
I hope you enjoy this Strawberry Rhubarb Crisp! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
4 thoughts on “Strawberry Rhubarb Crisp”
I’m saving this for later. Our rhubarb did not do well, but hubby says it will come back in the fall. Thsnks! Looks & sounds delicious!
Thank you! Hopefully it comes back–enjoy!😊
Our rhubarb is ready to be cut for the 2nd time this year, and I like the sound of your recipe, so I’ll give it a go. I have never seen sucanat (sucre de canne naturel) on sale here in the UK (except by mail order and for a silly price), but muscovado is almost the same thing and is readily available.
I recognise your whipped cream as Crème Chantilly, but I prefer the richness of clotted cream and it has no added sugar – there’s enough in the pudding!
I’ve never tried muscovado sugar, but I imagine it would work just as well as sucanat. I’d also like to try this recipe again using honey or pure maple syrup in the filling.
The whipped cream can be made with a drizzle of maple syrup instead of the powdered sugar or without sweetener at all if preferred. I like the idea of clotted cream though–I’ll have to give it a try!