Strawberry Rhubarb Heart Crisp

Name: Strawberry Rhubarb Heart Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups strawberries, hulled and sliced; 2 cups rhubarb, chopped; 1 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 1 cup rolled oats; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup cold butter, cubed; 1/2 teaspoon cinnamon; 1/4 teaspoon salt

Highlighted under: Sweet Treats & Homemade Desserts

I absolutely adore making Strawberry Rhubarb Heart Crisp, especially when the fruits are perfectly ripe in the summer. The combination of tangy rhubarb and sweet strawberries creates a vibrant flavor that’s hard to resist. I make this dessert often for family gatherings, and it never fails to impress. The crispy oat topping adds a delightful crunch, contrasting beautifully with the juicy filling. Trust me, once you try this recipe, you’ll find every reason to whip it up again and again, making it a staple for any occasion!

Created by

Lena

Last updated on 2026-01-18T14:10:28.095Z

When I first made this Strawberry Rhubarb Heart Crisp, I was amazed at how simply the flavors harmonize. The tartness of rhubarb is perfectly complemented by the sweetness of ripe strawberries, resulting in a deliciously balanced filling. I learned that letting the fruit macerate for a few minutes enhances the flavors. It’s a little tip that makes a big difference!

This dish is an instant hit! I often serve it warm with a scoop of vanilla ice cream on top, and the reactions are priceless. Watching my loved ones enjoy the crisp really warms my heart. It's perfect for those summer nights when you crave something sweet and comforting!

        Why You Will Love This Recipe
        Sweet and tangy flavor combination that dances on your palate
Delightfully crunchy topping that adds the perfect texture
Easy and quick to make, ideal for any dessert occasion

      

Understanding the Ingredients

The beauty of this Strawberry Rhubarb Heart Crisp lies in the balance between sweet and tart flavors. When selecting strawberries, aim for those that are deeply red and fragrant, indicating ripeness and sweetness. For rhubarb, look for firm, crisp stalks with vibrant color; avoid any that are wilted or overly dry. The combination of these two fruits not only provides a delightful taste but also ensures a visually stunning dish with its bright hues.

The role of cornstarch in the filling cannot be overlooked. It acts as a thickening agent, ensuring that the juices released from the strawberries and rhubarb create a luscious filling without becoming too runny. This is crucial for achieving that desirable texture, allowing each spoonful to hold its shape. Adjusting the amount of sugar can also tailor the sweetness to your preference—feel free to reduce it slightly if you enjoy the tartness of rhubarb.

Perfecting the Topping

To ensure your topping becomes perfectly crispy, it's essential to cut in the cold butter thoroughly. I recommend using a pastry cutter or two forks to mix until the mixture resembles coarse crumbs—with some larger, pea-sized pieces retained for added texture. This step is crucial; if the butter is too warm or not evenly distributed, the topping may turn out greasy rather than crispy.

If you're looking to put a personal twist on this recipe, consider adding nuts or coconut flakes to the topping for extra crunch and flavor. Pecans or walnuts can complement the sweetness, while shredded coconut introduces a subtle tropical taste. Additionally, try swapping half of the all-purpose flour for almond flour for a slightly nuttier flavor and gluten-free option.

Serving and Storing Your Crisp

To serve, let the Strawberry Rhubarb Heart Crisp cool for about 10 minutes after baking. This rest period allows the filling to set slightly, making it easier to spoon out servings without losing structure. I love to serve mine warm with a scoop of vanilla ice cream or a dollop of whipped cream, which perfectly balances the tartness and enhances the overall experience with creamy richness.

If you find yourself with leftovers, you can store the crisp in an airtight container in the refrigerator for up to three days. Reheat it in the oven at 350°F (175°C) for about 10-15 minutes to restore its crispiness before enjoying again. For longer storage, consider freezing individual portions wrapped in plastic wrap for up to two months. Thaw in the fridge overnight before reheating to enjoy a taste of summer any time of the year.

Ingredients

Gather these simple ingredients for your Strawberry Rhubarb Heart Crisp:

Filling:

2 cups strawberries, hulled and sliced
2 cups rhubarb, chopped
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice

Topping:

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cubed
1/2 teaspoon cinnamon
1/4 teaspoon salt

These ingredients come together to create a delightful dessert everyone will love!

Instructions

Follow these simple steps to bake your Strawberry Rhubarb Heart Crisp:

Prepare the filling

In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir well and let the mixture sit for about 10 minutes to allow the flavors to meld.

Make the topping

In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Assemble and bake

Preheat your oven to 350°F (175°C). Pour the fruit mixture into a greased baking dish. Evenly sprinkle the topping over the fruit and bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling.

Your Strawberry Rhubarb Heart Crisp is now ready to serve! Enjoy it warm for the best experience.

Pro Tips

For an extra touch, you can add a scoop of vanilla ice cream or some whipped cream on top before serving. It complements the crisp perfectly!

Troubleshooting Common Issues

If your crisp is soggy, it's often due to excess moisture from the fruits. To combat this, you can sprinkle a little extra cornstarch into the fruit filling before baking or pre-cook the fruit mixture on the stovetop for a few minutes to evaporate some liquid. This ensures a delightful balance with the crispy topping, preventing any unwanted sloppiness.

Alternatively, if your topping doesn’t brown as expected, try placing it under the broiler for a minute or two at the end of baking. Keep a close watch, as it can quickly go from perfectly golden to burnt. This step is a great way to achieve that appealing, crunchy texture and stunning appearance.

Tailoring the Recipe to Your Taste

Feel free to play with the fruit ratios! You can incorporate other fruits like blueberries or peaches alongside strawberries and rhubarb to create a mixed fruit crisp that caters to your palate and uses what's in season. Just ensure that the total volume remains around four cups.

If you're looking for a spiced version, consider adding a pinch of nutmeg or ginger to the fruit filling. Not only do they add warmth, but they also complement the tartness of the rhubarb beautifully, creating a more complex flavor profile.

Making Ahead of Time

Preparing the filling the night before and storing it in the fridge can save you time on the day you plan to serve the crisp. This allows flavors to deepen and meld beautifully, enhancing the overall dish. However, I recommend preparing the topping fresh right before baking to retain its crispiness.

For those summer parties or gatherings, you can assemble everything in the baking dish a few hours ahead of time, cover it with foil, and keep it in the refrigerator. Just remember to bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it's heated through and bubbly.

Questions About Recipes

→ Can I use frozen fruit instead of fresh?

Yes, frozen strawberries and rhubarb work well! Just be sure to thaw and drain any excess moisture before mixing.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.

→ Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.

→ What can I use if I don't have rhubarb?

If you can't find rhubarb, you can replace it with an equal amount of more strawberries or other tart fruits like cherries or cranberries.