Sink your fork into this sweet, tangy, and warm Ginger Rhubarb Strawberry Crisp resplendent in color and texture. This cozy and comforting dessert will be an favorite with it’s classic flavors and easy process.
Some things just belong together, like peanut butter and jelly, Orange Chocolate Mousse, or this classic mashup of strawberries and rhubarb. The natural sweetness of the berries combined with the bright tart bite of rhubarb is capped off with the warm, nutty, and buttery crunch of the crumble topping for the ultimate dessert.
Why You’ll Love This Recipe
- Balance of Flavors – The fruit itself is completely the star of this crisp recipe. The oat topping is the perfect sweet accent without overpowering the strawberries or rhubarb.
- Easy Process – This is the perfect recipe for every level of baker. It comes together with minimal prep, just a little chopping and mixing up of the crumble topping.
- Minimal Ingredients – Besides the fresh fruit this recipe utilizes pantry staples like oats, brown sugar, and butter. Not only is it east to make but it’s not complicated to shop for.
- Texture – Jammy fruit and the delicate crunch of the crisp topping make for the perfect bite.
The fruit takes center stage in this Ginger Rhubarb Strawberry Crisp with the perfect supporting accents. If you love strawberry rhubarb pie, this is the dessert for you. Sweet, tart, and tender, you won’t be able to help but to dive into the dish before it even slightly cools.
- Rhubarb – This member of the buckwheat family awash in its bright candy red color was officially recognized as a fruit due to its popularity in desserts. Because of its tart flavor it pairs well with sugar and can often be found in pies, cakes, and preserves. This is a seasonal produce that is in its prime during the spring.
- Strawberries – Adds sweetness that balances the tart rhubarb. Strawberry rhubarb is truly a classic combination.
- Almond Flour – Used to thicken the fruit mixture and add texture to the crisp topping. It adds nutty flavor while keeping the a gluten free crisp.
- Brown Sugar – Enhances the natural sweetness of the strawberries and adds a caramel like flavor to the topping.
- Oats – Gives texture to this strawberry rhubarb crisp.
- Walnuts – Gives buttery crunch to the topping.
- Ground Ginger – Adds warmth to the topping that pairs well with the fruit.
- Butter – Adds richness to the topping while giving it texture and helping it to brown. Make sure that your butter is cold.
How to Make Ginger Rhubarb Strawberry Crisp
This is the warm and cozy dessert that goes with anything. Whether you’re looking for a sweet treat to end your Sunday roast dinner with or a dessert to take over to a friend’s barbecue, this is it. Classic, yet elevated with the spicy pop of ginger, this will be your new favorite way to enjoy strawberry-rhubarb. Just don’t forget the vanilla ice cream!
Time needed: 1 hour and 20 minutes
Sweet strawberries and tart rhubarb are crowned in a delicate ginger spiced crumble.
- Mise en Place
Preheat your oven to 350 degrees. Slice your strawberries and rhubarb and cube your cold butter.
Add your strawberries, rhubarb, almond flour, and brown sugar to a bowl and mix to combine. Pour the fruit mixture into a baking dish.
Add the almond flour, oats, ground ginger, brown sugar, and walnuts to a bowl. Add the cold cubed butter and with your fingers break it into the crisp topping until it is crumbly and combined. Sprinkle over the top of the fruit filling.
Allow the strawberry rhubarb crisp to bake for 45 minutes or until bubbly and the top is golden brown.
- Finishing Touch
Let the crisp cool for 30 minutes before serving. Top with vanilla ice cream.
Fresh is always best, especially when it comes to such beautiful seasonal ingredients like rhubarb. However, you can make this same recipe with frozen rhubarb if fresh isn’t available.
No almond flour? No problem. You can use regular all purpose flour for this recipe as well. It won’t have the same nutty flavor but will have a similar texture.
You can also replace the walnuts in this recipe for your favorite. Sliced almonds and chopped pecans would both pair well with the ingredients.
This ginger rhubarb strawberry crisp can be assembled 24 hours in advance and then baked off when you’re ready. Keep it tightly covered and refrigerated and then uncover before baking.
Once baked allow the crisp to cool completely and then cover. Leftovers will last for up to three days in the refrigerator. To reheat it you can use the microwave or reheat it on a low setting in the oven at 325 degrees.
- Mixing Bowls – You will need two mixing bowls for this recipe. One for the fruit filling and one to mix up the crumble topping.
- Baking Dish – Use your favorite baking dish for this recipe. An oval dish works well.
- Baking Sheet – While it’s not necessary you can place your baking dish on a baking sheet. As the fruit cooks it may slightly bubble over depending on the size of you baking dish.
Top Tip for Ginger Rhubarb Strawberry Crisp
You’ve spotted those beautiful crimson stalks at the farmers market, now what? Have you ever wondered how to tell if rhubarb is ripe? Here is what to look for when picking your rhubarb.
- Reach for stalks that are deep and dark in color.
- Avoid thin and limp stalks and instead pick stalks that are thick and firm to the touch.
- Avoid stalks that seem rubbery.
- Pick stalks that have smooth skin and minimal wrinkles. This means they’re fresh.
- If possible pick stalks where the ends look moist and aren’t brownish and dry.
Ginger Rhubarb Strawberry Crisp
- 2 mixing bowls
- 1 baking dish
- 2 cups rhubarb, chopped
- 3 cups strawberries, sliced
- 2 tbsp almond flour
- 2 tbsp brown sugar
- 1 cup almond flour
- 1 cup oats
- 1 cup brown sugar
- 1 cup walnuts, chopped
- 1 tsp ground ginger
- 1 stick cold butter, cubed
- Preheat the oven to 350 degrees.
- Add the ingredients for the filling to a bowl and mix to combine.
- Pour the filling mixture into a baking dish.
- Add the ingredients for the crumble topping to a bowl.
- Use your fingers to break the butter into the mixture until it's combined and crumbly like sand.
- Sprinkle the mixture over the top of the fruit.
- Allow the crisp to bake for 45 minutes until its bubbly and golden brown on top.
- Let cool for 30 minutes.
- Serve with vanilla ice cream.