Whether you call it a blueberry rhubarb crisp or crumble, combine sweet berries with tart rhubarb, top with a crunchy pecan streusel topping and you have a scrumptious combination. For a fantastic and easy dessert this Spring or Summer, try adding rhubarb to your berries.
Try Adding Mixed Berries to this Strawberry Rhubarb Dessert
Don’t just stick to a strawberry and rhubarb combination when blueberries, blackberries and raspberries blend perfectly with rhubarb. Throw in a combination of berries to compliment the tartness from rhubarb. It’s such an easy dessert that showcases fresh juicy Spring berries.
The topping is nice and crisp similar to the topping on my blackberry crumble recipe.
I was so disappointed when I learned that rhubarb doesn’t grow well in North Carolina, this makes it harder to make the tons of recipes for pies, cobblers and crisps that use rhubarb.
Warm Up Your Winter: Southern Classics!
FREE EMAIL BONUS: Southern staples made simply & cozy
Rhubarb requires a cold climate and it just can’t survive the Southern summers. It does grow here but as an annual and it doesn’t have a very long growing season.
If there’s none at the farmer’s market, I can find fresh rhubarb at the grocery during the Spring and Summer, but what’s great is that it freezes well, so frozen is always an option. If you have a good supply we love to make jam, and rhubarb bread pudding with any extra.
You’ll Love this Rhubarb Berry Crisp
- This is a really easy dessert adaptable to whatever type of berry is in season.
- Tart rhubarb pairs marvelously with sweet fruit like blueberries and strawberries.
- Pecans make the perfect crunchy topping.
- You only need two cups of rhubarb, so if it’s hard to find where you are, you don’t have to break the bank at the grocery.
- It’s a great alternative to a Southern peach cobbler
Strawberry Rhubarb Crisp Ingredients
A full list of ingredients can be found in the Recipe Card below.
- Rhubarb – fresh or frozen. You’ll need about 2 rhubarb stalks. I have a hard time finding frozen in our grocery, but have been able to find it at Sprouts.
- Berries – Use a combination of blueberries, strawberries, blackberries or raspberries. – try to use fresh strawberries but the rest can be fresh or frozen. Use whatever is ripe.
- Turbinado or Demerara sugar – this is a coarse sugar that adds a little depth, you can substitute white or light brown sugar if you don’t have any on hand.
- Pecans– these are optional but add a nice crunch to the top.
When using rhubarb you need to add other fruit to compliment the tart flavor. Strawberries seem to be the fruit of choice but you’ll love the flavor from adding blueberries and blackberries to the mix. All you have to do is cut up the fruit, and add some sugar and something to thicken it a bit.
Crumble Topping – Pecans v Oatmeal
After choosing your fruit combination, you’ll need to decide on the topping. Taylor and I decided we would experiment with toppings. She used my favorite topping with pecans for half of it and I used a more traditional oatmeal topping for the remaining crisp.
The pecan topping without oats won hands down for this crisp recipe. I think it’s because the strawberries make this very juicy and the pecan topping was more solid and helped absorb the juice. We loved the fruit mixture and the pecan streusel was just an added bonus.
How do you make a rhubarb crisp
Step 1: Make the strawberry rhubarb filling
Step 2: Make the topping
Step 3: Bake
Bake until the top is golden brown and the fruit is bubbly.
How to Serve a Rhubarb Crisp
- Serve it warm or at room temperature
- Top with a dollop of whipped cream for a simple finish
- A scoop of vanilla ice cream never hurt
- Fresh, whole berries such as blueberries or sliced strawberries look beautiful
For dessert in the summer, I’ll always choose one made with fresh fruit.
A rhubarb crumble will stay fresh on the counter for a day, after that store it in the refrigerator.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Baked Mixed Berry Fruit Crisp with Pecan Streusel
Ingredients
Fruit Mixture
- 6 cups strawberries cut in half
- 2 cups blueberries
- 2 cups rhubarb chopped into ½ inch pieces
- 1 cup turbinado sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
Topping
- ¾ cup brown sugar
- ½ cup butter melted
- ⅛ teaspoon salt
- 1 ½ cups flour
- 1 cup pecans coarsely chopped
Instructions
- Preheat oven to 350º.
Fruit Mixture
- Mix together fruit in a large bowl. In a separate bowl combine dry ingredients and mix with fruit. Pour into a large 9 X 13 baking dish.
Pecan Streusel Topping
- Combine all ingredients and crumble over the fruit.
- Bake for 30 minutes until bubbly and slightly brown. Let cool for a few minutes and serve warm.
Barbara’s Tips + Notes
- Use fresh not frozen strawberries.
- You can use any combination of berries you like including blackberries and raspberries.
- You can make this in individual ramekins, but you will need to shorten the baking time by about 5 minutes.
- Place a baking sheet under the baking dish when cooking to catch any spill overs.
- You can use fresh or frozen rhubarb.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Sue says
Super easy made it in 1/2 pint canning jars so I could freeze a few.
Barbara Curry says
What a great idea!