Strawberry Rhubarb Crisp that is absolutely perfect! The strawberry rhubarb filling has just the right amount of sweetness and the Brown Butter Streusel is insanely good!! Trust me, the brown butter makes this the best streusel you will ever eat! It's seriously good. I'm obsessed. You will be coming back to this recipe time and time again.
How to Make Perfect Strawberry Rhubarb Crisp with Brown Butter Streusel.
Strawberries. Only use fresh strawberries.
Cornstarch. This will thicken the fruit filing.
Butter. I always use salted butter when cooking and baking, but feel free to use unsalted.
Old fashioned oats. Also known as rolled oats.
How to Serve.
I enjoy Strawberry Rhubarb Crisp best when it's at home temperature or slightly warm with a big scoop of vanilla ice cream or fresh whipped cream!
Although the crisp is excellent while it's warm, I recommend waiting at least an hour once it comes out of the oven before digging in. When the crisp is hot and fresh out of the oven, the filling is runny. Giving it some time to come to room temperature allows the filling to thicken up slightly.
How to Store.
Strawberry Rhubarb Crisp can be stored at room temperature for a few hours, but then I recommend cover the crisp and storing it in the refrigerator for up to one week.
I think strawberry rhubarb crisp is best served at room temperature or slightly warm, so I like to reheat it slightly before serving. To reheat a single serving, scoop it into a bowl and microwave for about 10-20 seconds.
How to Make Brown Butter.
Brown butter is very simple to make, but you have to keep a close eye on it so the butter doesn’t burn. Here’s how to make brown butter:
- Add the butter to a saucepan over medium heat to melt the butter.
- Continue cooking the butter, stirring frequently so it browns evenly.
- As the butter melts, it will begin to bubble and foam.
- As you keep cooking and stirring, the foam will subside and the butter will start to turn golden brown. You will start to see browned bits on the bottom of the pan, which is normal!
- Once the butter is all golden brown and develops a nutty, caramel smell, remove the butter from the stove. You don’t want to cook it too long where it turns dark brown or black.
- To stop the cooking process, pour the browned butter into a small dish, scraping the pan to get the browned bits. Don’t leave them behind!
How to Make Gluten Free Strawberry Rhubarb Crisp.
Making gluten free strawberry rhubarb crisp is super easy! Flour is the only ingredient in this recipe that isn't gluten free.
Simply swap the regular all-purpose flour for gluten free flour, and make sure that the oats you're using are also gluten free. That's it!
Tips & Substitutions.
Can I add more strawberries or rhubarb? Simply put, no. Adding more than the recipe calls for will result in a runny strawberry rhubarb crisp. The cornstarch is perfectly measured to thicken 2 pounds of fruit. However, you can substitute one cup of strawberries for one cup of rhubarb and vice versa.
Do you have to peel rhubarb? No, you do not have to peel rhubarb. Cut off and discard the leaves, then slice the rhubarb into 1 inch pieces.
Can I use frozen strawberries? I recommend using fresh strawberries. I haven't personally tried to make this recipe with frozen strawberries. When baking with frozen strawberries, they often become very mushy and typically cause fruit filling to be runnier.
Why is my strawberry rhubarb crisp runny? When fruit crisp is hot and fresh out of the oven, it is always a little runny. As it cools, it thickens up. I recommend letting the crisp cool for at least one hour, or until it reaches room temperature, before you dive in.
More Delicious Fruit Desserts!
If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊
Perfect Strawberry Rhubarb Crisp with Brown Butter Streusel
Strawberry Rhubarb Filling
- 1 pound fresh rhubarb, cut into 1 inch pieces
- 1 pound fresh strawberries, sliced
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Brown Butter Streusel
- ½ cup butter
- ¾ cup all-purpose flour
- ¾ cup packed brown sugar
- ¾ cup old fasioned oats
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- Melt the butter in a small saucepan over medium heat. Continue heating the butter, stirring frequently. As the butter cooks, it will begin to bubble and foam. Continue cooking and stirring until the butter turns golden brown with little browned bits on the bottom of the pan, about 5-8 minutes. Transfer the butter to a small bowl and place in the refrigerator to let it cool slightly while you prepare the strawberry rhubarb filling.
- Preheat the oven to 350 degrees F.
- Add all of the strawberry rhubarb filling ingredients to a 8-9 inch skillet or baking dish and mix together.
- Add the dry streusel ingredients to a medium bowl and mix together. Pour in the brown butter and use a fork to mix together until combined but crumbly. Sprinkle the streusel over the strawberry rhubarb filling.
- Place the skillet or baking dish on a parchament lined baking sheet just in case the filling bubbles over. Bake uncovered for about 40-45 minutes, or until the edges are bubbling and the fruit is tender.
- Let cool for at least one hour. Serve with a big scoop of vanilla ice cream!