Strawberry Rhubarb Crunch
A delightful strawberry rhubarb crisp with a sweet oat topping, perfect for summer gatherings or dessert lovers craving fruity, tart flavors with a crunchy texture.
Ingredients
Instructions
- Mix together sifted flour, oats, brown sugar, and melted butter to make the crumb topping.
- Press half of the crumb mixture into a 9 x 9-inch baking pan.
- Cover the crust with strawberries and diced rhubarb.
- Combine water, sugar, and cornstarch in a saucepan and stir until blended.
- Cook over medium heat until the mixture thickens.
- Add vanilla to the thickened mixture and pour over the fruit layer.
- Sprinkle the remaining crumb mixture on top.
- Bake at 350°F for 40 minutes until golden and bubbly.
Tips & Substitutions
For a nutty flavor, consider adding chopped walnuts or pecans to the crumb topping. If you prefer a lower sugar option, reduce the brown sugar and use a sugar substitute in the filling. Make sure to taste the fruit before adding sugar, as the sweetness of strawberries and rhubarb can vary. For added depth, a pinch of cinnamon can enhance the flavors beautifully.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the tartness of the fruit. This dish pairs beautifully with American recipes like grilled meats or a fresh salad for a balanced meal. It also makes a lovely dessert for gatherings, inviting smiles from guests of all ages.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or warm the entire dish in a preheated oven at 350°F for 10-15 minutes until heated through. This dessert can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Crunch contains roughly 726 calories, with 12g protein, 149g carbohydrates, and 3g fat. It is an excellent source of iron (27% of the Daily Value), protein (24% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries and rhubarb instead of fresh?
Yes, frozen strawberries and rhubarb can be used. Just be sure to thaw and drain excess liquid before using them in the recipe to prevent a soggy bottom. Adjust the sugar based on the sweetness of the frozen fruit.
What can I substitute for cornstarch?
You can use all-purpose flour as a substitute for cornstarch, but you will need to use about twice the amount. Alternatively, arrowroot powder is a good gluten-free option that works similarly to cornstarch.
How do I know when the Strawberry Rhubarb Crunch is done baking?
The crunch is done when the top is golden brown and the filling is bubbly. You can also check by inserting a toothpick into the center; it should come out clean if the filling has set properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).