Roasted Strawberry and Rhubarb Crisp
This Roasted Strawberry and Rhubarb Crisp is the perfect dessert for summer. The strawberries and rhubarb are roasted until they are soft and juicy, and the crisp topping is oat-y, buttery, and just the right amount of sweet. Serve this crisp warm with a scoop of vanilla ice cream or whipped cream.
I first developed this recipe when I was living in Maine, where strawberries and rhubarb are in abundance in the summer. I was looking for a way to use up a bunch of strawberries that I had picked at a local farm, and I decided to pair them with rhubarb, another classic summer fruit. The combination of the two fruits is perfect—the strawberries provide sweetness, while the rhubarb adds a bit of tartness. The crisp topping is inspired by my favorite oatmeal cookie recipe, and it provides the perfect crunchy contrast to the soft fruit. This crisp is easy to make and always a hit with my family and friends.
Roasted Strawberry and Rhubarb Crisp Roasted Strawberry and Rhubarb Crisp Roasted Strawberry and Rhubarb Crisp Roasted Strawberry and Rhubarb Crisp
Prep time: 20 | Cook time: 50 | Serves: 6
Ingredients
  • 1 lb fresh strawberries, hulled and halved
  • 1 lb fresh rhubarb, cut into 1-inch pieces
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, cinnamon, and nutmeg.
  3. Transfer the fruit mixture to a 9x13-inch baking dish.
  4. In a medium bowl, combine the oats, flour, brown sugar, and butter.
  5. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Sprinkle the topping evenly over the fruit mixture.
  7. Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
  8. Let cool for 10 minutes before serving.
Why It Works
  • Roasting the strawberries and rhubarb brings out their natural sweetness and intensifies their flavor.
  • The cornstarch thickens the fruit juices, creating a delicious sauce.
  • The combination of oats, flour, brown sugar, and butter in the crisp topping creates a crunchy texture that complements the soft fruit.
  • Baking the crisp until the topping is golden brown and the fruit is bubbling ensures that the crisp is cooked through and the fruit is tender.