Every spring, I eagerly await the arrival of rhubarb at my local farmers markets. It’s only around for a short season here in the Midwest, so when I spot those tart, pink stalks, I grab them without hesitation! I even chop my rhubarb up and freeze it for later so my friends and family can enjoy that tangy goodness all year long.
This strawberry rhubarb crisp recipe is one of my favorite ways to celebrate rhubarb season. It’s sweet, tart, and oh-so-easy to make. And when you top it with a scoop of my homemade strawberry ice cream? It’s dessert perfection!
What is rhubarb anyway?
If you are curious about rhubarb, you’re not alone! This plant is part of the buckwheat family and was originally used medicinally in ancient China, way back in 2700 BC. The stalks are edible, but the leaves are NOT. The name “rhubarb” comes from the Latin word rhabarbarum, meaning “root of the barbarians.” As for color—don’t stress if your stalks are more green than red. Green rhubarb is just as flavorful. But if you’re going for that pretty pink crisp or pie, the red stalks do give a gorgeous pop of color.
Here’s a little piece of trivia for your next dinner party: Rhubarb is technically a vegetable, but in the U.S., it's legally considered a fruit. That little quirk was decided by a judge in 1947 to reduce import tariffs! The reasoning? It's mostly used in pies and desserts. I’m on board with that.
Here are some tips and tricks for working with rhubarb—especially if you love it like I do.
How to Freeze Rhubarb for Later
Interested in saving some rhubarb for after its short spring season has passed? Freezing is the way to go—and it couldn’t be easier. Here’s how:
Tip #1: Wash and Trim
Start by washing your rhubarb stalks thoroughly. Trim off the ends and any leaves (they're toxic, so those go straight to the compost!).
Tip #2: Chop It Up!
Cut the rhubarb into ½-inch to 1-inch pieces, just like you would if you were making a pie or crisp.
Tip #3: Optional: Blanch
If you’re planning to store it for several months, blanching can help preserve color and texture. Just boil the pieces for 1 minute, then dunk them in an ice bath to cool. Drain well.
Tip #4: Freeze in a Single Layer
Spread the rhubarb pieces out on a baking sheet lined with parchment paper. Pop the whole tray into the freezer until the pieces are solid (this keeps them from clumping together).
Tip #5: Bag and Label
Transfer the frozen rhubarb to zip-top freezer bags or airtight containers. Label it with the date and you’re good to go for up to a year.
How to Thaw Frozen Rhubarb
I always try to use fresh rhubarb when it’s in season, and fresh rhubarb is ideal for this recipe. If you’re using frozen rhubarb, thaw it in a sieve over a bowl and then blot any excess moisture with a paper towel to prevent a less-than-crispy crisp. If you opt for thawed and strained frozen rhubarb, try adding an additional 2 teaspoons of cornstarch to your mixture. Otherwise it might turn out a little watery.
If you want to go vegan or gluten-free with this one, I’ve got you covered.
To make a vegan strawberry rhubarb crisp, just swap out regular butter for vegan butter. There are so many wonderful options available these days! To make it gluten-free, use a 1:1 gluten-free flour blend. Make sure the ratio says it’s a 1:1 substitution! And one little tricky bit: Double-check that your oats are certified gluten-free, since some are processed in facilities that also handle wheat.
Crazy about rhubarb? Here are some more recipes I think you’ll love!
My pie cookbook includes a couple of rhubarb recipes that’ll have your whole family begging for seconds. You can grab a copy at the link below! And don’t forget to pair this crisp with a scoop of my homemade strawberry ice cream. It’s a match made in dessert heaven.
Strawberry Rhubarb Crisp Recipe
Enjoy the perfect balance of sweet and tart with this strawberry rhubarb crisp recipe. Serve warm with a scoop of homemade strawberry ice cream for a delightful spring dessert. When rhubarb season hits, we go all in!
Ingredients
Instructions
- Preheat your oven to 350 °F. Prepare your fruit by combining the strawberries and the rhubarb in a mixing bowl. Add the granulated sugar, cornstarch, and orange zest. Mix everything together so the strawberries and rhubarb get evenly coated. Set the mixture aside while preparing the crisp topping.
- In a clean mixing bowl, combine the all-purpose flour, quick oats, brown sugar, salt, and spices. I love using a variety of spices in my crisp topping but you can use 1¾ teaspoons of cinnamon if you want to go with just one!
- Now add the cold, cubed butter pieces. Using your fingers, work the butter into the flour and oat mixture until the topping resembles pea-sized pieces. This is one recipe where it's best to use those fingers! A food processor would pulverize the topping. It will take you about 2 minutes to work the butter in. Don’t give up! Just keep working it until you don’t see any large pieces of butter.
- Transfer the strawberry rhubarb mixture to a 10-inch cast iron skillet or similar sized baking dish. You will find that the cast iron skillet will bake the crisp faster (the cast iron retains the heat!) So if you use another type of baking dish, you may need to add a few minutes to the baking time.
- Evenly scatter the crisp topping on top of the filling. I like to place the cast iron skillet or baking dish or a baking sheet just in case the filling bubbles over during baking.
- Bake the crisp on the middle rack of your oven for 40 to 45 minutes, or until the filling bubbles on the side and the crisp topping is lightly browned. Remove from the oven and let rest for at least 30 minutes to let the juices thicken. I love serving the crisp with my easy-to-make homemade strawberry ice cream. I make the ice cream extra special by using my exclusive artisanal pure vanilla extract aged in cognac barrels.
