Easy Strawberry Rhubarb Crisp Recipe
You have probably heard of strawberry rhubarb pie. You may have even tasted it. But make a strawberry rhubarb pie homemade? Maybe not so much. If you feel intimidated by this notion, Jaime Bachtell-Shelbert, who blogs at Wholly Nourished, has the perfect, approachable recipe for you. Her easy crisp is a dessert anyone can make, but will also impress family and friends.
First, um, what exactly is a rhubarb? It's okay — you aren't alone if you sort of know the answer, but sort of don't. "Rhubarb are stalks from a perennial plant that resemble celery, but are pink to magenta in color," Bachtell-Shelbert explains. "Technically a vegetable, it is often prepared with other fruits in dishes."
Bachtell-Shelbert also notes about this bright red veggie, "Baking softens the fibrous stalks. Rhubarb has a tart flavor which is why it's often sweetened and baked with other fruits." As for this particular dish, she tells us, "The finished taste is a combination of mostly sweet, with a hint of remaining tartness from the rhubarb. The crisp topping provides another texture profile making this such a lovely dessert."
Gather your ingredients
To make a delicious dessert that is not your everyday pie, you will need to shop for or gather the following ingredients: a pound of both rhubarb and strawberries, granulated sugar, brown sugar, flour, old-fashioned oats, pecan pieces, and butter, which you should leave chilled.
Bachtell-Shelbert's strawberry rhubarb recipe also calls for arrowroot starch. As she explains, this ingredient may also be called arrowroot flour or powder, and "is extracted from a tropical tuber." She prefers to use arrowroot starch because it is a "great grain- and gluten-free alternative." If you can't find arrowroot starch, no worries. "Cornstarch is an acceptable alternative," Bachtell-Shelbert says.
Prep your strawberries and rhubarb
To serve up a sensational sweet treat for your favorite folks — or just yourself — in less than an hour, first, preheat the oven to 350 degrees Fahrenheit. You will lightly grease a baking dish with butter, and set it aside.
The first step is to prep your rhubarb and strawberries. The rhubarb gets washed, trimmed, and sliced into 1/2- to 3/4-inch pieces. The strawberries likewise get washed, hulled, and quartered. Not sure what it means to hull a berry? Bachtell-Shelbert explains, "It simply means removing the green leafy tops."
Next, combine the ruby red produce in a mixing bowl, into which you will also add the granulated sugar and arrowroot starch. Bachtell-Shelbert instructs home bakers to let the berries and rhubarb sit in the sugar and starch for 10 minutes.
Make your topping
While your berries and rhubarb are relaxing in a sugar and starch soak, which will thicken the filling for your easy pie, you can work on the crumbly topping. So, in a separate bowl, you simply combine all of your other ingredients — the brown sugar, flour, old-fashioned oats, pecan pieces, and chilled, sliced butter.
Mix everything together with a pastry blender. Shelbert explains that you can also mix the topping by pulsing it in a food processor, or make things even easier, by using your hands. Your goal is for a coarse meal to come together.
Okay, you are ready to assemble this delish dessert!
Assemble your crisp and bake
After their 10-minute sugar soak, you will add the strawberries and rhubarb to your prepared baking dish. Next, sprinkle the crumble on top. That's it! This crisp is oven-bound. The mouthwatering creation bakes for 25 to 30 minutes, with Shelbert noting you want to look for the topping to get all golden brown, and the berry mixture to bubble around the edges.
Once the tasty tart is ready to come out of the oven, you can dig right in, or, serve your crisp with ice cream or whipped cream — or both! After all, you deserve to celebrate. You just made a homemade strawberry rhubarb crisp. Well done.
- 1 pound rhubarb, washed, trimmed and cut into ½- to ¾-inch pieces
- 1 pound strawberries, washed, hulled, and quartered
- ⅓ cup granulated sugar
- 1½ tablespoons arrowroot starch
- ¾ cup flour
- ½ cup old-fashioned oats
- ¼ cup packed brown sugar
- ¼ cup pecan pieces
- 8 tablespoons butter, chilled
- Preheat oven to 350 degrees Fahrenheit and lightly butter a baking dish.
- Combine the rhubarb pieces and strawberries in a mixing bowl.
- Add the granulated sugar and arrowroot starch to the mixing bowl and stir. Allow the berries and rhubarb to sit for 10 minutes.
- In a separate bowl, combine the remaining ingredients to make the crumble topping. Mix with a pastry blender or alternatively mix with your hands or pulse in a food processor until a coarse meal forms.
- Add the strawberries and rhubarb to your baking dish. Top with the crumble topping.
- Bake in the preheated oven for 25 to 30 minutes, until the topping is golden and the berry mixture is thickened and bubbling around the edges.
- Serve alone or topped with ice cream or whipped cream.
| Calories per Serving | 392 |
| Total Fat | 19.3 g |
| Saturated Fat | 10.1 g |
| Trans Fat | 0.6 g |
| Cholesterol | 40.7 mg |
| Total Carbohydrates | 53.1 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 24.8 g |
| Sodium | 9.7 mg |
| Protein | 4.3 g |
