Small dishes of strawberry rhubarb crisp with the front dish garnished with fresh basil.
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Strawberry Rhubarb Crisp Recipe {with Basil}

A bit tart and a touch sweet with a buttery crumble, this Strawberry Rhubarb Crisp Recipe is a quintessential summer dessert that can be put together in minutes!  When assembled, just place in the oven until the fruit is bubbling and the top has browned.  You're going to love this rhubarb dessert!
Course Dessert
Keyword rhubarb dessert recipe, strawberry rhubarb, strawberry rhubarb crisp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Author Dawn - Girl Heart Food

Ingredients

Crisp Topping

  • 3 tbsp oats
  • 2 tbsp almond flour -or all purpose flour
  • 1/4 cup walnuts -roughly chopped
  • 2 tbsp brown sugar
  • 1 tsp orange zest -roughly from one orange
  • 3 tbsp unsalted butter -cut into small cubes, cold
  • pinch salt

Strawberry Rhubarb Filling

  • 2 cups rhubarb stalks -about 4-5 stalks, cut into 1/2 inch chunks
  • 2 cups strawberries -sliced
  • 1/4 cup maple syrup
  • 2 tbsp Cointreau Liquer -(orange flavoured liquer), orange juice or some orange zest
  • 2 tbsp fresh basil -roughly chopped, plus more for garnish (optional)
  • pinch salt
  • 1.5 tbsp corn starch

Instructions

Crisp

  • For the crisp topping combine first 5 ingredients (as well as salt) and stir to combine. Cut in butter with pastry cutter or two knives until mixture is crumbly and there are some visible buttery bits. Lay to one side.

Strawberry Rhubarb Filling

  • Preheat oven to 375F. Combine first 5 ingredients in a large bowl and stir to combine. Sprinkle corn starch over top and stir to combine.
  • Distribute Strawberry Rhubarb Filling into dishes (I used 4 small individual sized dishes, about 4 inch circumference). Top with prepared reserved crisp.
  • Place dishes on a baking sheet just in case there is any bubbling out while baking and bake for 35 minutes. Let cool 5-10 minutes before enjoying. Delicious as is or with vanilla ice-cream!

Notes

  • I made individual desserts here, but you could totally place the crisp in a 10 inch skillet, pie pan or similarly sized dish and have one larger dessert.
  • Place the crisps on a baking sheet when baking to catch any bubble over mess that may happen.  Less clean up is always a good thing!
  • If you like things a little sweeter, add a little more maple syrup or even brown sugar to the filling.
  • Basil was used (which I love), but you could totally omit or even use mint.
  • Don't have walnuts on hand? Try almonds or pecans.
  • If you want more of the crisp topping, you can easily double the amount of that component.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood