Strawberry Rhubarb Crisp Oats

The first time I saw rhubarb at the farmers market, I thought someone was selling pink celery by mistake. The farmer laughed when I asked how to eat it raw, and that gentle correction led to one of my favorite spring traditions. Now this crisp marks the moment winter truly ends in my kitchen.

My neighbor texts me every May asking if I have spotted rhubarb anywhere yet. We started trading rhubarb for her homemade vanilla extract, and now this crisp has become our unofficial kickoff to summer cooking. Last year she showed up with the strawberries before I even mentioned the recipe.

Ingredients

• 3 cups fresh rhubarb, sliced: Look for stalks that are firm and brightly colored, avoiding any that look wilted or too thick
• 3 cups fresh strawberries, hulled and halved: The sweetness here balances the rhubarb perfectly, so pick berries that smell fragrant
• ¾ cup granulated sugar: This amount hits the sweet spot without overpowering the natural fruit flavors
• 2 tbsp cornstarch: The secret to getting that luscious, thick fruit filling instead of a soupy mess
• 1 tbsp lemon juice: Brightens everything and helps the fruit hold its shape during baking
• 1 tsp vanilla extract: Do not skip this, it brings all the flavors together beautifully
• 1 cup old-fashioned rolled oats: Quick oats work too but the texture is better with the old-fashioned kind
• ¾ cup all-purpose flour: Helps bind the crumble topping together for those satisfying crunchy bits
• ⅔ cup light brown sugar, packed: The molasses in brown sugar gives the topping a deeper, caramel flavor
• ½ tsp ground cinnamon: Just enough warmth to make the house smell incredible
• ¼ tsp salt: Enhances all the other flavors without making it taste salty
• ½ cup unsalted butter, cold and cut into small cubes: Keep this ice cold because that is what creates the perfect crumbly texture

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and position a rack in the center so everything bakes evenly.

Prep the fruit filling:

In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla until every piece is coated.

Start the layering:

Transfer the fruit mixture to a lightly greased 8x8-inch baking dish and spread it into an even layer.

Mix the crumble topping:

Combine oats, flour, brown sugar, cinnamon, and salt in another bowl before adding the cold butter.

Work in the butter:

Use your fingers to pinch the butter into the dry ingredients until it looks like coarse crumbs with some pea-sized pieces.

Add the topping:

Sprinkle the oat mixture evenly over the fruit, covering it completely without pressing down.

Bake until golden:

Bake for 35 to 40 minutes until the topping is golden brown and you see the fruit bubbling around the edges.

The patience part:

Let it cool for at least 10 minutes so the fruit sets up a bit before serving warm.

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Last spring, my daughter asked why we cannot have strawberry rhubarb crisp in December, and I explained that it tastes like sunshine. Now whenever she smells cinnamon and butter together, she asks if it is rhubarb season yet.

Making This Year Round

I learned to chop and freeze extra rhubarb during peak season, which means I can make this crisp even when the farmers market is closed. The frozen fruit works beautifully, though the baking time may need a few extra minutes.

Serving Ideas

While vanilla ice cream is classic, I have also served this with a dollop of Greek yogurt for breakfast and nobody questioned my judgment. The slight tang from yogurt actually works surprisingly well with the sweet tart fruit.

Getting Ahead

You can prepare the crumble topping separately and keep it in the freezer for those nights when you need dessert in a hurry. The fruit filling can also be assembled a day ahead and kept in the refrigerator before baking.

• Mix the topping in a food processor if you want perfectly uniform crumbs
• Use a slightly larger baking dish if you prefer a thinner layer of fruit
• Cover the edges with foil if the browns too quickly during baking

Pin it

There is something deeply satisfying about watching the transformation from tart raw ingredients to this bubbling, golden dessert that makes the whole house smell like comfort.

Recipe FAQs

→ Can I use frozen fruit for this dish?

Yes, frozen fruit works well. Just increase the baking time by 5 to 10 minutes to ensure the filling is fully cooked and bubbling.

→ How can I make the topping extra crunchy?

Add chopped nuts like pecans or almonds to the oat crumble mixture before baking to enhance texture and flavor.

→ Is it possible to make a gluten-free version?

Use certified gluten-free oats and substitute all-purpose flour with a gluten-free flour blend to keep the crisp safe for gluten-sensitive diets.

→ What is the ideal baking temperature and time?

Bake the dish at 350°F (175°C) for 35 to 40 minutes, until the oat topping turns golden brown and the fruit mixture is bubbling around the edges.

→ Can I prepare the fruit filling in advance?

Yes, you can combine the fruit filling ingredients ahead of time and refrigerate it for a few hours before assembling and baking.