Strawberry Rhubarb Crunch Recipe

Introduction

This Strawberry Rhubarb Crunch is a delightful dessert that perfectly balances sweet and tart flavors with a buttery, oat-filled topping. It’s easy to prepare and makes a comforting treat for any occasion.

Ingredients

• 2 cups chopped strawberries
• 2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• ¼ cup orange juice
• 2 cups all-purpose flour
• 1½ cups old fashioned oats
• 1 cup light brown sugar
• 1 cup butter (melted)

Instructions

1. Step 1: Preheat the oven to 400°F. In a mixing bowl, combine the strawberries, rhubarb, sugar, cinnamon, salt, and cornstarch. Stir to coat the fruit evenly, then add the orange juice and stir again. Set aside.
2. Step 2: In a separate bowl, mix together the flour, oats, and brown sugar. Pour in the melted butter and stir until combined.
3. Step 3: Grease a 9×13-inch baking pan. Press half of the oat mixture firmly into the bottom of the pan to form a crust.
4. Step 4: Pour the fruit mixture evenly over the crust layer.
5. Step 5: Sprinkle the remaining oat mixture evenly over the fruit to create the topping.
6. Step 6: Bake for 30 to 35 minutes, until the top is golden brown and the fruit is bubbling.
7. Step 7: Serve warm, or allow to cool completely before slicing into squares. Enjoy!

Tips & Variations

• For extra crunch, add chopped nuts such as walnuts or almonds to the oat topping.
• If fresh rhubarb isn’t available, frozen rhubarb works well—just thaw and drain excess liquid before using.
• Swap orange juice with apple juice or lemon juice for a different flavor twist.
• Serve with vanilla ice cream or whipped cream for an indulgent dessert.

Storage

Store leftover crunch covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave until warm, or enjoy cold. For longer storage, freeze in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, frozen berries and rhubarb can be used. Just be sure to thaw them and drain any excess liquid to avoid a soggy crunch.

Is it possible to make this dessert gluten-free?

To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.

Strawberry Rhubarb Crunch Recipe

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4.5 from 69 reviews

A delightful Strawberry Rhubarb Crunch featuring a sweet and tangy fruit filling topped with a crispy oat and brown sugar crumble. This easy-to-make dessert combines fresh strawberries and rhubarb with warm cinnamon and orange juice, baked under a buttery crust for a perfect balance of flavors and textures.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Fruit Filling

• 2 cups chopped strawberries
• 2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• ¼ cup orange juice

Crunch Topping & Crust

• 2 cups all-purpose flour
• 1½ cups old fashioned oats
• 1 cup light brown sugar
• 1 cup butter (melted)

Instructions

1. Preheat Oven and Prepare Fruit Filling: Preheat the oven to 400°F (204°C). In a mixing bowl, combine the chopped strawberries and rhubarb with sugar, cinnamon, salt, and cornstarch. Stir well to coat the fruit evenly, then add the orange juice and stir again. Set aside to allow the flavors to meld.
2. Prepare the Crust and Topping: In a separate mixing bowl, mix together the flour, oats, and light brown sugar. Pour in the melted butter and stir until well combined. This mixture will serve as both the crust and the topping.
3. Assemble the Crunch: Butter a 9×13 inch baking pan. Press half of the flour-oat mixture firmly into the bottom of the pan to create the crust layer. Pour the prepared fruit filling evenly over this crust, spreading it out gently. Then sprinkle the remaining flour-oat mixture evenly on top of the fruit layer to form the crunchy topping.
4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top crust is golden brown and the fruit filling is bubbling. This ensures the crisp topping sets properly and the fruit cooks through.
5. Serve: Serve the Strawberry Rhubarb Crunch warm directly from the oven for the best flavor and texture. Alternatively, let it cool completely before slicing into servings. Enjoy this comforting dessert on its own or with a scoop of vanilla ice cream.

Notes

• Frozen rhubarb can be used if fresh is unavailable; thaw and drain excess liquid before using.
• For extra flavor, consider adding a teaspoon of vanilla extract to the fruit filling.
• Adjust sugar quantity based on the sweetness of your fruit to suit your taste.
• Optional topping variation: sprinkle chopped nuts (like pecans or walnuts) over the crumble before baking for added texture.

Keywords: Strawberry rhubarb crunch, rhubarb dessert, fruit crumble recipe, oat crumble, easy summer dessert