This easy fruit dessert features a juicy strawberry and rhubarb filling with a sweet, crunchy oat and brown sugar topping. This style of dessert is sometimes called a “crumble” among other names, but I always like the “crisp” terminology because the topping does indeed have that texture and it contrasts so nicely with the fruity filling.
Fruit & FODMAPs
Neither rhubarb nor strawberries have any detectable FODMAPs, making them a huge combo favorite here in the Test Kitchen. The topping is super simple to make and if you double it you can store it for at least a month in the freezer in a heavy zip-top bag so that you will be ready to make a fruit crisp at a moment’s notice.
For a similar but different approach, check out our Strawberry Rhubarb Cobbler, which has a tender biscuit topping.
Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is super easy to make and no one will realize that it is special "diet" food.
Makes 10 servings
- 6 tablespoons (85 g) unsalted butter
- 3/4 cup (160 g) firmly packed light brown sugar
- 1/2 cup (73 g) plus 1 tablespoon low FODMAP gluten-free flour such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup (50 g) plus 1 tablespoon old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet
- Heaping 1/4 teaspoon cinnamon
- Heaping 1/8 teaspoon salt
Strawberry Rhubarb Filling:
- 1 pound (455 g) rhubarb, trimmed and chopped into 1-inch (2.5 cm) pieces
- 3/4 pound (340 g) medium-sized strawberries, hulled and halved
- 1/2 cup (99 g) sugar
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons cornstarch
- 1 teaspoon lemon juice
- For the Strawberry Rhubarb Filling: Position a rack in the middle of the oven. Preheat the oven to 375°F/190°C. Coat a 9-inch (23 cm) ovenproof glass or ceramic pie plate with nonstick spray; set aside.
- Stir together the rhubarb, strawberries, sugar and cinnamon in a medium saucepan. Cook over medium heat, stirring often, until fruit begins to exude juice and gently simmer, about 5 minutes. Meanwhile in a small bowl whisk together the cornstarch and lemon juice. Add to the hot fruit mixture and simmer for a minute or two, stirring often, until fruit filling looks glossy and bit thickened. Scrape into prepared pie plate.
- For the Crisp Topping: Melt the butter in a medium-size microwave-safe mixing bowl in the microwave on low. (Or melt the butter in a small saucepan on your stove top, if you like, then transfer to a medium-size mixing bowl.) Whisk in the brown sugar, then whisk in the flour, oats, cinnamon, and salt until well combined. Use your hands to help form clumps then scatter them evenly over the strawberry rhubarb filling.
- Bake for about 35 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges. Let sit for 5 minutes before serving, to allow the juices to thicken. The crisp may be served at room temperature, or rewarmed after cooling. I think the textures of the crisp are best the day it is baked. It will hold overnight but the “crisp” will soften and some of the juiciness of the fruit filling with absorb into the topping. If you must hold the crisp, lightly cover with aluminum foil and store at cool room temperature.