Strawberry-Rhubarb Crisp Recipe

Use top-quality strawberries to make a variation on rhubarb crisp that packs in all the classic flavors of spring.

Stella Parks

Updated July 17, 2024

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Why It Works

Whole wheat flour gives the streusel a graham cracker–like flavor.
Anise seed and Chinese five-spice powder complement rhubarb, coaxing out more of its natural aroma.
Tapioca starch forms a light, clear gel that keeps the filling gooey and thick, never gloppy.
Elderflower liqueur heightens the aroma of strawberries and rhubarb alike.
Baking in stages creates the ideal ratio of gooey filling and tender fruit.
Baking soda mellows the sharp acidity of rhubarb.

This crisp is made just like our rhubarb crisp, but with strawberries standing in for a portion of the rhubarb.

Photograph: Vicky Wasik. Video: Natalie Holt

Leave smaller strawberries whole, but cut larger ones in half, or in quarters if they're huge.

A hand holding a strawberry steady while cutting it in half, next to a pile of other strawberries on a wooden surface — Serious Eats / Vicky Wasik

They give the crisp a sweeter profile and more complex flavor. Use the best berries you can find.

Rhubarb Crisp

April 2017

Recipe Details

Strawberry-Rhubarb Crisp Recipe

Prep 15 mins

Cook 65 mins

Active 20 mins

Total 80 mins

Serves 12 servings

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Ingredients

For the Topping:

5 ounces light brown sugar (about 2/3 cup, packed; 140g)
3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g)
4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g)
1 1/2 teaspoons ground cinnamon
1 teaspoon whole anise seed (optional)
1 teaspoon Chinese five-spice powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C)

For the Filling:

2 pounds rhubarb, cut into 3/4-inch pieces (about 8 cups; 905g), from around twelve 24-inch stalks (34 ounces; 965g)
10 1/2 ounces sugar (about 1 1/2 cups; 300g)
2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill
2 ounces elderflower liqueur or water (1/4 cup; 55g)
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
12 ounces trimmed strawberries (about 2 cups; 340g), cut in half if large
1/4 teaspoon baking soda

To Serve (optional):

1 recipe lemon or orange whipped cream

Directions

For the Topping: Combine brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed (if using), five-spice powder, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to form a thick dough, about 5 minutes. Alternatively, this can be done by hand. Transfer to a zip-top bag and refrigerate until needed, up to 1 month.
Serious Eats / Vicky Wasik
For the Filling: Adjust oven rack to lower-middle position and preheat to 400°F (205°C). In the same bowl from the stand mixer (no need to wash), combine 22 ounces rhubarb (about 5 1/2 cups; 620g) with sugar, tapioca flour, elderflower liqueur or water, and salt. Toss with a flexible spatula and transfer to a 7- by 11-inch baking dish or 9-inch deep-dish pie pan, sprinkling any remaining sugar/starch on top. Cover with foil, place on a foil- or parchment-lined half-sheet pan, and bake until rhubarb is wilted and juicy, about 30 minutes. Meanwhile, transfer strawberries and remaining 10 ounces rhubarb (about 2 1/2 cups; 285g) to the same bowl.
Serious Eats / Vicky Wasik
To Finish: Remove baking dish from oven, discard foil, and sprinkle with baking soda. Stir carefully with a heat-resistant spatula until juices begin to fizz. Pour over remaining fruit and fold to combine, then return to baking dish. Top with handfuls of prepared streusel, flattening each addition into a thin sheet to achieve even coverage. Continue baking until crisp is bubbling in the very center, about 35 minutes more. (The time will vary dramatically depending on the exact dimensions and material of your baking dish.)
Serious Eats / Vicky Wasik
Cool at least 30 minutes before serving, as the filling will be dangerously hot and extremely runny at first. The crisp will thicken as it cools to room temperature. If you like, serve à la mode or with dollops of lemon or orange whipped cream. Wrapped in foil, the crisp will keep 3 days at room temperature.
Serious Eats / Vicky Wasik

Special Equipment

7- by 11-inch glass, ceramic, or stoneware baking dish or 9-inch deep-dish pie pan; stand mixer with paddle attachment; digital thermometer; rimmed baking sheet

Notes

Due to disparate sourcing practices, tapioca starch manufactured outside the US may be derived from sago, which has different gelling properties from true tapioca (cassava). Look for brands that mention cassava by name; my favorite is Bob's Red Mill, available in the baking aisle of most supermarkets or online.

Make-Ahead and Storage

The streusel topping mixture can be refrigerated in a zip-top bag for up to 1 month.

Wrapped in foil, the crisp will keep 3 days at room temperature.

Nutrition Facts (per serving)
360	Calories
11g	Fat
63g	Carbs
3g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	360
% Daily Value*
Total Fat 11g	14%
Saturated Fat 6g	31%
Cholesterol 25mg	8%
Sodium 165mg	7%
Total Carbohydrate 63g	23%
Dietary Fiber 4g	15%
Total Sugars 41g
Protein 3g
Vitamin C 23mg	114%
Calcium 96mg	7%
Iron 1mg	7%
Potassium 352mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.