I’m a sucker for a good breakfast/dessert combo, and this strawberry rhubarb crisp for two checks both boxes!
This may be a small batch strawberry rhubarb crisp, but it’s so easy to double (or triple) the ingredients depending on how much you want to make.
Strawberry rhubarb crisp ingredients
- Fresh strawberries – This strawberry rhubarb crumble is best when made with fresh strawberries. If it’s not strawberry season and you want to make this dish, frozen strawberries will also work.
- Fresh rhubarb – I’ll typically use fresh rhubarb rather than frozen rhubarb in this crisp! However, if rhubarb isn’t in season and I’m craving this dish, I’ll use frozen.
- Sugar – I use white sugar here, but you can also use coconut sugar!
- Vanilla extract – Helps to round out the flavors you get from the fresh strawberries and tart rhubarb.
- Cornstarch – Unless you want a really runny strawberry rhubarb crisp, you’ll need to add either cornstarch or flour to the fruit mixture.
- Ground ginger – Ground ginger is my secret ingredient in this strawberry rhubarb crisp. It adds such a beautiful flavor to the macerated fruit. I highly recommend adding it unless you’re not a fan of ginger!
- Flour – I’ll typically use all purpose flour for my strawberry rhubarb crisp, but you can also use oat flour or coconut flour!
- Rolled oats – You can omit the oats if you’d like, but I have always added them to any crisp or crumble that I make.
- Brown sugar – Brown sugar contains molasses and molasses helps create the clumps needed in a crisp topping!
- Butter – Both salted and unsalted butter works in this recipe.
- Cinnamon – Another secret ingredient – I love adding cinnamon to my crisps and crumbles. A nice touch of cinnamon goes a long way.
When I make this strawberry rhubarb crisp for breakfast, I’ll typically serve it with a bit of vanilla yogurt on top. Alternatively, when serving it as a dessert, I’ll pair it with some vanilla ice cream!
Regardless on how you serve it, you’ll find that this is some of the best strawberry rhubarb crisp you’ll ever make! The tart rhubarb paired with the sweet strawberries is heavenly.
Optional – Want to brighten this strawberry rhubarb crisp up a bit more? Add some lemon juice and lemon zest to the fruit mixture!
How to make strawberry rhubarb crisp for two
First, quarter the strawberries and cut the rhubarb. Then add these to a bowl along with the sugar, vanilla extract, ground ginger, and cornstarch. Place the fruit mixture into a small baking dish and set to the side for now.
Add the flour, rolled oats, brown sugar, cinnamon, and butter to a large bowl and combine until the mixture is dry and crumbly. Then, lightly top the fruit mixture with the flour mixture leaving the sides exposed a bit.
Bake at 350 degrees Fahrenheit for 50 minutes or until the crisp topping is golden brown and enjoy!
As I said above, I love to serve this strawberry rhubarb crisp with vanilla ice cream, vanilla yogurt, or sometimes – whipped cream!
Frequently asked questions
Have a question not answered below? Feel free to leave it in the comment section below and I’ll do my best to answer it!
Am I able to use frozen rhubarb?
I will say that I love the taste of tart, fresh rhubarb though. But if it’s no longer rhubarb season, feel free to use frozen!
Can I use frozen strawberries?
Similar to frozen rhubarb, you can use frozen strawberries.
However… it won’t taste as fresh as it normally would. I wouldn’t use frozen strawberries unless strawberry season is over!
Does strawberry rhubarb crisp need to be refrigerated?
If you’re making this recipe for two people and plan to eat it right away, you don’t need to refrigerate it!
However, if you don’t finish this crisp, I’d recommend refrigerating it so it’ll last a bit longer! If stored in an airtight container in the fridge, it’ll keep for up to three days.
Can I freeze strawberry rhubarb crisp?
Yes! You’re able to freeze strawberry rhubarb crisp for up to three months.
If you want to freeze this crisp, I recommend freezing it before baking. AKA, assemble everything and when you’re ready to make this strawberry rhubarb crisp, let it thaw in the fridge overnight (or on the counter) and then bake.Print
Strawberry Rhubarb Crisp for Two
Breakfast (and dessert) just got a whole lot sweeter with this strawberry rhubarb crisp for two! Whether you enjoy this with your partner or by yourself, you’ll love this recipe!
- Prep Time: 15 minutes
- Cook Time: 50 Minutes
- Total Time: 1 Hour & 5 Minutes
- Yield: 2 Servings 1x
For the fruit mixture:
- 1 cup strawberries, quartered
- 1 1/2 cups rhubarb, trimmed and sliced
- 1/3 cup sugar
- 1 TBSP vanilla extract
- 1 TBSP cornstarch
- 1 1/2 TSP ground ginger
For the crisp topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup oats
- 3 TBSP butter
- 1 TBSP cinnamon
- First, quarter the strawberries and cut the rhubarb. Then add these to a bowl along with the sugar, vanilla extract, ground ginger, and cornstarch. Place the fruit mixture into a small baking dish and set to the side for now.
- Add the flour, rolled oats, brown sugar, cinnamon, and butter to a large bowl and combine until the mixture is dry and crumbly. Then, lightly top the fruit mixture with the flour mixture leaving the sides exposed a bit.
- Bake at 350 degrees Fahrenheit for 50 minutes or until the crisp topping is golden brown and enjoy!