This strawberry rhubarb crips is the perfect Summer treat and is best when served with creamy ice cream. It's very easy to make and beyond delicious. Imagine a soft and sweet strawberry rhubarb filling topped with buttery pie crust, pecans, and oats. It's a huge crowd pleaser and is often requested by my family as a Summer dessert. By the way, have you tried my strawberry rhubarb pie?
In a large mixing bowl, combine rhubarb, strawberries, brown sugar, cornstarch, vanilla, and lemon juice and stir to combine. Set aside until you are done with the topping.
Combine the flour, brown sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
If you don't have a food processor, you can prepare the topping with a pastry cutter or two forks instead. In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes.
Then transfer to a large mixing bowl and combine with chopped pecans and oats.
Drain the filling and discard all the excess liquid. Transfer the fruits without the liquid to the baking dish.
Evenly sprinkle the topping on top of the fruits. Then bake.
Expert tips for success
- Don't overwork the pie crust topping or the topping becomes a paste. The texture of the baked topping is best when it is mixed until it is crumbly.
- Discard of all the excess liquid when draining the fruits to avoid a watery filling.
Can I bake this in individual ramekins?
Yes, you can make this recipe and bake it in 1-cup (240ml) sized ramekins. The baking time is the same.
Although it is best eaten on the same day, you can store it in an airtight container in the fridge for up to 2 days.
I don't recommend freezing it because of the fruits. They get mushy and soggy during the freezing and thawing process.
More Summer recipes to try
Strawberry Rhubarb Crisp
- 3 cups rhubarb, cut into ½ inch pieces
- 2 heaping cups strawberries, chopped
- ½ cup light brown sugar, packed
- ¼ cup cornstarch
- 2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- ¾ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ¼ teaspoon salt
- 6 tablespoon butter, cold and cubed
- ½ cup pecans (chopped if preferred)
- ¾ cup old-fashioned oats
- Preheat oven to 350°F (175°C).
- In a large bowl stir rhubarb, strawberries, brown sugar, cornstarch, vanilla, and lemon juice to combine. Let stand until you are done with the topping.
- Make the crust with a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
- If you don't have a food processor, then make the crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal.
- Transfer the crust to a large mixing bowl and combine it with pecans and oats. Stir to combine.
- Spoon the filling into an 8 or 9-inch (20-23cm) baking dish without any excess liquid. Discard any excess liquid. Sprinkle the topping on top of the fruits evenly.
- Bake for 40-45 minutes until the fruits are bubbling around the edges. Let cool for about 15 minutes before serving. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.
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