Can I use frozen fruit for Sublime Strawberry Rhubarb Crisp?

Yes, frozen strawberries and rhubarb work very well in this Sublime Strawberry Rhubarb Crisp . Make sure to thaw and drain excess liquid before using to prevent the filling from becoming too watery.

How do I know when the crisp is fully baked?

Your Sublime Strawberry Rhubarb Crisp is ready when the topping turns golden brown and the fruit filling is visibly bubbling around the edges. This usually takes about 60 minutes at 350°F (180°C).

How should I store leftover Sublime Strawberry Rhubarb Crisp?

Store any leftover Sublime Strawberry Rhubarb Crisp covered in the refrigerator for up to three days. For best results, reheat it in the oven to maintain the crisp topping texture.

Can I make Sublime Strawberry Rhubarb Crisp ahead of time?

Absolutely. You can prepare the topping in advance and refrigerate it for up to three days or freeze it for longer storage. Assemble and bake the Sublime Strawberry Rhubarb Crisp when you’re ready to serve for the freshest results.

Sublime Strawberry Rhubarb Crisp Easy Recipe

Name: Sublime Strawberry Rhubarb Crisp
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups strawberries, quartered (about 400g); 3 cups rhubarb, cut into 1-inch pieces (about 400g); 1/2 cup granulated sugar (115g); 1 1/2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 cup all-purpose flour (142g); 1/2 cup granulated sugar (115g) for topping; 1/4 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/2 cup butter, melted (115g); 1/2 teaspoon vanilla extract (for topping); 1/4 teaspoon almond extract; 1/2 cup almonds, finely chopped (71g)

Description

Sublime Strawberry Rhubarb Crisp is a classic baked dessert featuring sweet strawberries and tart rhubarb topped with a buttery, golden crumble. This easy fruit crisp delivers a perfect balance of flavors with a jammy filling and crunchy topping, ideal for summer gatherings or cozy family desserts.

Ingredients

Scale

3 cups strawberries, quartered (about 400g)
3 cups rhubarb, cut into 1-inch pieces (about 400g)
1/2 cup granulated sugar (115g)
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour (142g)
1/2 cup granulated sugar (115g) for topping
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup butter, melted (115g)
1/2 teaspoon vanilla extract (for topping)
1/4 teaspoon almond extract
1/2 cup almonds, finely chopped (71g)

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Instructions

Preheat the oven to 350°F (180°C) and prepare an 8- or 9-inch baking dish.
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Mix until evenly coated.
Transfer the fruit mixture into the baking dish and spread evenly.
In another bowl, mix flour, sugar, salt, and cinnamon.
Add melted butter, vanilla extract, almond extract, and chopped almonds. Stir until the mixture forms coarse crumbs.
Evenly sprinkle the topping over the fruit mixture.
Bake for 55–60 minutes, or until the topping is golden brown and the filling is bubbling.
Remove from oven and let cool for at least 20 minutes before serving.
Serve warm with vanilla ice cream or whipped cream if desired.

Notes

You can use frozen strawberries and rhubarb; thaw and drain excess liquid before using.
Let the crisp rest after baking to allow the filling to thicken properly.
For extra flavor, use salted butter in the topping.
The topping can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 4 weeks.
Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best texture.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 32 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 35 mg