Dandelion for Dogs with Heart Disease: Strawberry Rhubarb Crisp Recipes: with or without Oatmeal (Fresh or Frozen Strawberries)

Strawberry Rhubarb Crisp Recipes: with or without Oatmeal (Fresh or Frozen Strawberries)

Few desserts capture the nostalgic taste of early summer quite like strawberry rhubarb crisp. The perfect blend of sweet, tart, and buttery crunch, it’s one of those classic recipes that remind you of cozy kitchens and warm family gatherings. Whether you’re working with freshly picked rhubarb and sun-sweetened strawberries or frozen fruit from your freezer stash, this dessert delivers big flavor and a satisfying crumble that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Below are three delicious variations—one traditional with oatmeal, one without oats for a smoother topping, and one that makes the most of frozen strawberries. Each captures the signature tang of rhubarb and sweetness of berries in a unique way.

1. Classic Strawberry Rhubarb Crisp with Oatmeal

This is the version most home bakers know and love. The topping uses oats for extra crunch and a hint of rustic flavor, balancing the juicy fruit below.

Ingredients

For the filling:

3 cups chopped rhubarb (fresh or frozen, thawed and drained)

3 cups sliced fresh strawberries

¾ cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the topping:

1 cup rolled oats

¾ cup all-purpose flour

½ cup packed brown sugar

½ teaspoon cinnamon

¼ teaspoon salt

½ cup unsalted butter, melted

Instructions

Preheat the oven to 350°F (175°C) and lightly butter a 9x9-inch baking dish.

Prepare the filling: In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, vanilla, and lemon juice until evenly coated. Let sit for 5–10 minutes so the fruit releases a bit of juice.

Make the topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until crumbly.

Assemble the crisp: Spoon the fruit mixture evenly into the baking dish. Sprinkle the oat topping over the fruit, covering completely.

Bake: Place on the middle rack and bake for 40–45 minutes, until the fruit is bubbling and the topping is golden brown.

Cool slightly before serving.

This recipe creates a comforting dessert with the perfect contrast between gooey, tangy fruit and crisp, buttery oat topping. It’s excellent with vanilla bean ice cream or even a drizzle of heavy cream.

Tip: If your strawberries are especially sweet, you can reduce the sugar in the filling by ¼ cup to let the rhubarb’s tartness shine through.

2. Strawberry Rhubarb Crisp without Oatmeal (Buttery Streusel Style)

If you prefer a smooth, buttery crumble topping without the texture of oats, this version gives you a luxurious streusel-like finish. The topping resembles shortbread crumbs and melts in your mouth while staying delicately crisp on the edges.

Ingredients

For the filling:

3 cups rhubarb, chopped

3 cups strawberries, sliced

½ cup granulated sugar (adjust to taste)

2 tablespoons flour or cornstarch (for thickening)

½ teaspoon lemon zest

1 teaspoon vanilla extract

For the topping:

1 cup all-purpose flour

½ cup unsalted butter, cold and cut into small cubes

½ cup granulated sugar

¼ cup brown sugar

Pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish.

Mix the filling: Combine rhubarb, strawberries, sugar, flour (or cornstarch), lemon zest, and vanilla in a bowl. Toss well to coat.

Make the topping: In another bowl, mix flour, sugars, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.

Assemble: Spread the fruit evenly in the baking dish. Sprinkle the crumble mixture over the top.

Bake for 40–45 minutes, until the top is golden and crisp, and the filling bubbles around the edges.

Cool for 10–15 minutes before serving to let the fruit thicken slightly.

This version is a favorite for those who want a dessert that feels a little more pastry-like and buttery. The absence of oats gives the crisp a refined, melt-in-the-mouth quality that pairs beautifully with freshly whipped cream or Greek yogurt.

Variation: For an almond twist, add ¼ cup finely chopped almonds or almond flour to the topping and a few drops of almond extract to the fruit mixture. It gives the crisp a subtle nutty aroma that complements both strawberries and rhubarb perfectly.

3. Frozen Strawberry Rhubarb Crisp (Anytime Dessert)

Fresh rhubarb is often seasonal, and strawberries can vary in availability. Fortunately, this recipe makes perfect use of frozen fruit, so you can enjoy this sweet-tart treat any time of year. The trick is to partially thaw the fruit and increase the thickening agents slightly to avoid excess liquid.

Ingredients

For the filling:

2 ½ cups frozen rhubarb

2 ½ cups frozen strawberries

¾ cup sugar

3 tablespoons cornstarch (for extra thickening)

1 tablespoon lemon juice

½ teaspoon ground ginger or cinnamon (optional for warmth)

For the topping:

¾ cup rolled oats

¾ cup flour

½ cup brown sugar

½ teaspoon cinnamon

½ cup cold butter, cut into cubes

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch or similar-size baking dish.

Prepare the fruit: Partially thaw strawberries and rhubarb by letting them sit at room temperature for about 20–30 minutes. Drain off any excess liquid.

Mix the filling: Toss fruit with sugar, cornstarch, lemon juice, and optional ginger or cinnamon. Transfer to the baking dish.

Make the topping: Combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly.

Assemble and bake: Spread the topping evenly over the fruit. Bake for 50–55 minutes, or until the fruit is bubbly and the top turns golden brown.

Cool slightly before serving.

This recipe has all the flavor of the fresh version but is much more flexible. The warm spices add depth, making it perfect for cool evenings when you crave something comforting and homemade.

Pro Tip: Serve with a scoop of cinnamon ice cream or drizzle with caramel sauce for a winter dessert twist.

Baking Tips for the Perfect Crisp

Whether you’re using fresh or frozen fruit, or prefer oats or not, the following tips ensure your strawberry rhubarb crisp turns out beautifully every time:

Balance the Sweetness: Rhubarb’s tartness varies depending on its age and variety. Always taste your fruit mixture before baking and adjust sugar accordingly.

Use a Thickener: Rhubarb and strawberries release a lot of juice as they bake. Cornstarch or flour helps create a luscious, jammy texture rather than a watery filling.

Avoid Overbaking: Bake until the topping is golden brown and the edges bubble. Overbaking can make the fruit too soft and the topping too dark.

Let It Rest: Allow the crisp to cool for 15–20 minutes before serving. This helps the filling set and enhances the flavor.

Make Ahead: You can prepare the fruit filling and topping separately and refrigerate them for up to 24 hours. Assemble just before baking.

Reheating: Warm leftovers in the oven at 300°F for 10 minutes to revive the crisp topping. Avoid microwaving—it makes the topping soggy.

Serving and Pairing Ideas

Classic Touch: Serve warm with vanilla ice cream or whipped cream.

Breakfast Twist: Try it cold the next morning with a spoonful of Greek yogurt.

Gourmet Flair: Drizzle with a bit of honey or balsamic glaze for a sweet-sour accent.

Healthier Option: Substitute half the butter with coconut oil, use less sugar, and swap rolled oats for a whole-grain version.

Storage and Freezing

In the fridge: Keep leftover crisp in an airtight container for up to 3 days.

To freeze: Cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven until warm and bubbly.

Why Strawberry Rhubarb Crisp Works So Well

Strawberry rhubarb crisp is more than just a dessert—it’s a perfect example of how two contrasting ingredients can create harmony. Strawberries bring natural sweetness and color, while rhubarb contributes a tangy edge that balances the sugar beautifully. The buttery crumble on top adds texture, turning simple ingredients into something indulgent yet homely.

This dessert also fits a variety of moods and occasions. Serve it warm on a cool evening, pack it for a picnic, or share it at a family dinner. With easy-to-find ingredients and flexible variations, it’s one of those timeless recipes that always feel like home.

In summary:

Whether you bake it with oatmeal for a hearty crunch, go oat-free for a buttery crumble, or use frozen fruit for convenience, strawberry rhubarb crisp is always a winner. Each spoonful captures the spirit of comfort baking—simple ingredients transformed into something irresistibly delicious.

Dandelion for Dogs with Heart Disease

Sunday, October 5, 2025

Strawberry Rhubarb Crisp Recipes: with or without Oatmeal (Fresh or Frozen Strawberries)

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Strawberry Rhubarb Crisp Recipes: with or without Oatmeal (Fresh or Frozen Strawberries)

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