Strawberry Rhubarb Crisp is the perfect combination of sweet strawberries and tart rhubarb. The crunch of the topping gives it great flavor and texture.
I love a good crisp or cobbler and it is a favorite summertime dessert when fresh fruit is in season. In the summer I love this Berry Crisp and in the fall this Apple Crisp is a go to dessert. I even love crisp in ice cream form and this Berry Crisp Ice Cream is AMAZING!!
Strawberry Rhubarb Crisp for Two
Because we are are a reduced size family I am always looking for recipes that I can make in smaller portions. Jim and I don’t need an entire cake or a whole pan of crisp to eat. Strawberry Rhubarb Crisp is the perfect dessert to make in a small batch. I am giving you the quantities or a full batch which feeds 4-5 and a smaller batch crisp which is perfect for 2. If I am making a full batch I will use a 2 qt. baking dish or a 9 x 9 dish. For the small batch I use a small baking dish that holds 3 cups.
What is Rhubarb?
I never tasted rhubarb until I was married. I’m not sure I even knew what it was until then. Rhubarb is technically a vegetable but was actually legally declared a fruit in 1947! It is most often cooked and served and treated as a fruit. You will find it sold by the stalk (like celery) at the grocery store or farmer’s market. My husband grew up picking wild rhubarb from the side of the road. Rhubarb is naturally very tart in it’s raw form and is usually cooked with lots of sugar and is most often combined with strawberries. The season is usually short lived so enjoy it while you can. Rhubarb season is usually April – June.
How to Prepare Rhubarb?
First, remove the leaves, they are not edible and are toxic. After removing the leaves, wash the rhubarb. Rhubarb has a stringy outer layer that I like to remove. You can use a potato peeler or you can just pull it off by hand, it comes off easily. Young, tender rhubarb may not need to be peeled. Cut the rhubarb into 1/4-1/2 inch pieces jut like you would celery.
How to Prepare Rhubarb Crisp
- Fruit. Prepare fruit by washing, peeling and slicing.
- Sugar. Add sugar, lemon zest and lemon juice.
- Fill. Add mixture to baking dish and prepare topping.
Fruit Crisp Topping
- Topping. The crisp is a combination of brown sugar, flour, oats, salt, cinnamon and butter. Cut the butter into the dry mixture and mix until coarse crumbs, about pea shaped are formed.
- Cover fruit mixture with topping. and bake at 375 degrees F for 30-35 minutes or until topping is golden brown and fruit mixture is bubbling.
Fruit Crisp is best served warm, right out of the oven with a scoop of ice cream! It is also delicious, the next day, cold out of the refrigerator. Crisp can be kept in the refrigerator or at room temperature. Since there is fruit in it and oatmeal it also works for breakfast at our house!
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Other delicious fruit based dessert ideas include:
Small Batch Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp for Two
- 2 cups rhubarb peeled and diced
- 1 cup strawberries sliced
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup old fashioned oats
- 1/4 cup graham cracker crumbs
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 Tbsp butter
- Preheat oven to 375 degrees. Grease a small 3 cup baking dish
- Combine rhubarb, strawberries, sugar, lemon juice, lemon zest and stir to combne.
- Place in prepared baking dish.
- Mix together all topping ingredients and use a pastry blender or fork to blend until the mixture resembles coarse crumbs, about pea sized.
- Sprinkle over top of fruit mixture
- Bake for 25-30 minutes or until topping is golden brown and fruit is bubbling.
Strawberry Rhubarb Crisp Recipe
Strawberry Rhubarb Crisp
- 3 cups Rhubarb peeled and diced
- 2 cups strawberries sliced
- 1/2 cup sugar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup graham cracker crumbs
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 4 Tbsp butter
- Preheat oven to 375 degrees F. and grease or butter a 9 x 9 baking dish.
- Combine fruit with sugar, lemon juice and lemon zest. Place in baking dish.
- Combine all topping ingredients and use a pastry blender or a fork to combine until mixture resembles coarse crumbs, about pea sized.
- Sprinkle topping over fruit.
- Bake for 30-35 minutes or until topping is golden brown and fruit mixture is bubbly.
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!