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Strawberry Rhubarbs

Strawberry rhubarbs are a tangy-sweet fruit filling baked until syrupy, then topped with a buttery crisp layer. The tart rhubarb and bright strawberries balance perfectly with a golden topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Strawberry rhubarb filling
  • 1.5 lb rhubarb Chopped into bite-size pieces.
  • 1 lb strawberries Halved if large.
  • 0.75 cup granulated sugar Adjust sweetness to taste.
  • 0.25 cup brown sugar Adds deeper caramel notes to the filling.
  • 2 tbsp cornstarch Helps thicken the juices.
  • 0.5 tsp salt Balances tart fruit.
  • 1 tbsp lemon juice Brightens the flavor.
  • 1 tsp vanilla extract Optional, for rounded flavor.
Crisp topping
  • 0.75 cup all-purpose flour For a golden, crisp top.
  • 0.5 cup rolled oats Adds crunch and texture.
  • 0.5 cup brown sugar Topping sweetness and caramelization.
  • 0.5 tsp ground cinnamon Warm spice for spring fruit.
  • 0.25 tsp salt Enhances the topping flavor.
  • 0.5 cup unsalted butter Cold and cut into small pieces for crumbly topping.

Equipment

  • 1 sheet pan

Method
 

Heat and prep
  1. Preheat the oven to 375°F and line a sheet pan or baking dish so the fruit can bubble without sticking.
  2. Chop the rhubarb and strawberries into bite-size pieces, then set them aside to assemble the filling.
Make the filling
  1. Toss the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract until evenly coated and glossy.
  2. Spread the fruit mixture on the lined sheet pan in an even layer so it cooks at the same rate throughout.
Build the crisp topping
  1. Mix the flour, rolled oats, brown sugar, ground cinnamon, and salt until the dry ingredients look evenly combined.
  2. Cut in the cold unsalted butter until the mixture forms coarse crumbs with some pea-size bits.
  3. Sprinkle the topping evenly over the fruit so the surface is covered and will brown in spots.
Bake
  1. Bake at 375°F for 25-35 minutes, until the topping is golden and the fruit juices are bubbling around the edges.
  2. Rest for 10-15 minutes after baking so the filling thickens slightly before serving.

Notes

Pro tip: keep the butter cold for the crispiest, most golden topping. Refrigerate leftovers in a covered container for up to 3 days; reheat at 325°F until warmed through. Freezing is not recommended because the fruit texture can soften after thawing. Dietary swap: use a 1:1 gluten-free flour blend for the all-purpose flour to make the topping gluten-free.