Rhubarb Berry Crisp
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This scrumptious, tasty Rhubarb Berry Crisp recipe is one of the most amazing rhubarb berry dessert picks to enjoy all summer long! It’s so simple to make this fruity crisp with very little prep too! It’s loaded with fresh rhubarb, strawberries and cherries with a lovely oat streusel crisp topping on top that is to die for.
Treat yourself with a scoop of vanilla ice cream on top of your mouth-watering rhubarb crisp recipe to take it to the next level, like this Easy Homemade Apple Crisp Recipe and this delish Homemade Blueberry Cobbler!
If you love pie but want to do half the work, make a fruit crisp! Enjoy this rhubarb crisp recipe warm from the oven! It’s totally delish!
It’s such an easy dessert to put together in 10-15 minutes tops. It’s simple, delicious and makes for a great last minute rhubarb crisp recipe dessert that will please everyone!
Rhubarb Tips:
We used to be able to get a lot of rhubarb because our neighbors grew it and it was easily accessible, but we moved so that was the end of that. But since rhubarb is seasonal, you could purchase it frozen, buy it at a farmer’s market or at your local grocery. Or if you’re lucky enough to have your son’s girlfriend pick it up for you because she’s amazing, then that works too! 🙂
- Wash and slice rhubarb, like you would celery. Most grocery stores already have the leaves cut off, but at a farmer’s market, they will most likely have the leaves. You can eat the green parts, but make sure to remove the leaves and discard because they are poisonous.
- No need to peel rhubarb before cutting it and adding it to the rhubarb crisp.
- If using frozen rhubarb , place it into the baking dish, as it may release some extra liquid. Thaw it completely, then drain any liquid before adding with the other items. This goes with any frozen fruits as well, in case you aren’t using fresh fruits.
Check out 18 Fun Facts About Rhubarb for more Rhubarb knowledge!
Ingredients You’ll Need
Rhubarb Berry Filling
- 2 cups tart rhubarb, fresh or frozen sliced 1/2-inch pieces
- 2 cups strawberries, chopped
- 2 cups sour or sweet cherries canned, fresh or frozen
- ⅔ cup sugar – increase or decrease depending on your preference
- ¼ cup flour
Oat Topping
- ¾ cup all-purpose flour
- ½ cup old fashioned oats
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold and chopped into cubes
- optional – Vanilla ice cream
How To Make Rhubarb Berry Crisp
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish that can hold about 2 quarts. Set aside.
- Make the homemade filling: Combine strawberries, rhubarb and cherries with the flour and sugar in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Shortcut Filling Version: Use a can of strawberry pie filling and a can of cherry pie filling and just add in small, chopped rhubarb. No extra sugar or flour needed. Just mix it all together and you have instant filling, ready to bake because the rhubarb is raw to start with. Make sure you cut the rhubarb in small ½ inch chunks, so it cooks through thoroughly.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork or pastry cutter until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb berry mixture. Add some additional oats on top for visuals if desired.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve a la mode and warm with a scoop of ice cream for next level yumminess!
Easy Tips & Modifications to Your Filling for your Crisp
- This strawberry rhubarb crisp recipe is very adaptable!! Firstly, you can change out your fruits to suit whatever you like, but I urge you to try this rhubarb/berry version. Rhubarb and berries are the ultimate combo with the sweet and tart flavors going on with that buttery, golden crisp!
- All you need is roughly 6 cups of fruit to get this party started. We used strawberries, cherries and rhubarb! You can also substitute with fruits like peaches, blueberries, raspberries, blackberries, etc…it’s all good!
- Pro Tip: Make sure the butter is cold right from the fridge, otherwise the crisp will melt and lose it’s texture. Add small, cut cold butter cubes into the mixture until it’s well blended using a fork, pastry cutter or pulse it several times with a food processor. Now, just pour the crisp topping over the rhubarb filling mixture and add some additional oats on top for visuals. Bake it in the oven until it’s crisp and golden looking.
- Pro Tip: So lovely and like most baked desserts, this strawberry rhubarb crisp will need a few minutes to cool and set once it comes out of the oven. This will ensure that the fruit is not runny.
- Add some chopped almonds, pecans or walnuts on top of the oatmeal streusel for nutty, crunchy vibe!
- Want some extra flave? Add a 1/2 teaspoon cinnamon or vanilla extract to your fruit filling if you wish.
In conclusion, rhubarb berry crisp is such a delicious and versatile dessert that showcases the unique flavors of rhubarb, strawberries, and cherries. as well as providing a simple and foolproof recipe. This mouthwatering dessert is the perfect combination of tart and sweet, and it’s sure to become a household favorite.
So go ahead and indulge in a serving of rhubarb berry crisp, and don’t forget to share it with your friends and family. Got extra rhubarb & strawberries? You’ll love these Awesome Strawberry Rhubarb Oatmeal Bars!
More Cobblers, Crisps & Dessert Delights?
- Easiest Very Berry Biscuit Cobbler
- GF Maple Cinnamon Apple Crisp
- Easy Peach Cake Cobbler
- Southern Peach & Raspberry Cobbler {for 2}
- Oatmeal Peach Crumble Bars
- 20 Dessert Delights Using Strawberries
- Swedish Apple Pie
- Pumpkin Magic Custard Cake
- Chocolate Covered Hazelnut Cheesecake Bites
- Apple Crisp Cheesecake Bars
- Easy Strawberry Shortcake Cupcakes
Rhubarb Berry Crisp
Ingredients
Rhubarb Berry Filling
- 2 cups rhubarb fresh or frozen sliced 1/2-inch pieces
- 2 cups strawberries chopped
- 2 cups sour or sweet cherries canned, fresh or frozen
- ⅔ cup sugar - increase or decrease depending on your preference
- ¼ cup flour
Oat Streusel Topping
- ¾ cup all-purpose flour
- ½ cup old fashioned oats
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold and chopped into cubes
- optional Vanilla ice cream
Instructions
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish that can hold about 2 quarts. Set aside.
- Make the filling: Combine strawberries, rhubarb and cherries with the flour and sugar in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Shortcut Filling Version: Use a can of strawberry pie filling and a can of cherry pie filling and just add in small, chopped rhubarb. No extra sugar or flour needed. Just mix it all together and you have instant filling, ready to bake because the rhubarb is raw to start with. Make sure you cut the rhubarb in small ½ inch chunks, so it cooks through thoroughly.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork or pastry cutter until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb berry mixture. Add some additional oats on top for visuals if desired.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve a la mode and warm with a scoop of ice cream for next level yumminess!
Notes
- Easy Modifications to Your Filling for your Crisp:
You'll be excited to know, this crisp recipe is very adaptable!! - Firstly, you can change out your fruits to suit whatever you like, but I urge you to try this rhubarb/berry version. Rhubarb and berries are the ultimate combo with the sweet and tart flavors going on with that buttery, golden crisp!
- All you need is roughly 6 cups of fruit to get this party started. You can also substitute with fruits like peaches, blueberries, raspberries, blackberries, etc...it's all good!
- Add a 1/2 teaspoon cinnamon or vanilla extract to your fruit filling if you wish.
Whoooa this looks sooo good Kim. I love the photos! So much flavor. The ice cream on top is a must!!
Agree! I love rhubarb with about anything! Thank you Ben!
Crisps / Crumbles are one of my favourite summer desserts. Rhubarb crisp is such a brilliant treat, and it goes so well together with strawberries. But the addition of cherries is something new to me – need to try this variation, too!