This strawberry rhubarb crisp is the perfect summer dessert to serve at parties and cookouts. The sweetness of the strawberries is the perfect complement to the tart, complex flavor of the rhubarb. Top it with a heaping scoop of vanilla ice cream and you likely won’t have leftovers. This will become a summer staple in your dessert rotation!
My mom used to grow a patch of bright red rhubarb in our backyard every summer. She used it in countless pies, cobblers and crisps — and my brother and I always begged for seconds. Since then, no other summer dessert has come close to stacking up. My brother actually requested a strawberry rhubarb pie instead of a birthday cake this year. For us, it tastes like home and happiness.
While I love a good pie, this strawberry rhubarb crisp is my favorite way to enjoy the summer plant. It’s easier to tackle than a homemade pie crust, but equally as delicious. The butter, sugar and flour melt together and bubble up into a crispy, sweet crust. And it’s the perfect vessel for freshly-churned ice cream. If that doesn’t scream summer, I don’t know what does.
Strawberry Rhubarb Crisp
- 2 cups rhubarb, chopped
- 2 cups strawberries, chopped
- 1 1/2 cups sugar
- 3/4 cup flour
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/3 cup plus 1 Tbsp. cold butter, divided
- Preheat oven to 350 degrees. Butter an 8-inch glass baking dish and set aside.
- Combine rhubarb and strawberries in a large bowl. Pour mixture into the bottom of the baking dish.
- In a separate large bowl, whisk together sugar, flour, cinnamon and salt until combined.
- Take 1/3 cup of butter and cut into pea-sized pieces. Use a pastry cutter or knife to combine it with sugar mixture, mixing until crumbly.
- Sprinkle sugar mixture evenly over strawberry and rhubarb. Cut the remaining 1 Tablespoon butter into small pieces and sprinkle on top of sugar layer.
- Bake for 40 to 50 minutes, until golden-brown and bubbling. Let cool at least ten minutes before serving.