Mediterranean Strawberry Rhubarb Crisp
This Mediterranean Strawberry Rhubarb Crisp is a simple yet vibrant dessert that balances sweet and tart flavors in every bite. The juicy mix of strawberries and rhubarb creates a bright, fruity base, while the oat topping bakes into a golden, crunchy layer. It’s light, comforting, and perfect for warm weather—delicious on its own or topped with a dollop of Greek yogurt or vanilla ice cream.
Time:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
For the Fruit Filling:
2 cups chopped rhubarb
2 cups sliced strawberries
½ cup white granulated sugar (adjust to sweetness)
1 tbsp cornstarch or 2 tbsp all-purpose flour
1 tbsp lemon juice
½ tsp vanilla extract (optional)
¼ tsp ground cinnamon (optional)
For the Oat Topping:
¾ cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
2 tbsp white sugar (optional, for extra crunch)
½ tsp ground cinnamon
¼ tsp baking powder
Pinch of salt
¼ cup olive oil
Instructions
Preheat the Oven:
Preheat to 375°F (190°C). Lightly grease a baking dish (about 8×8 inches) with olive oil or butter.
Prepare the Filling:
In a large bowl, combine rhubarb, strawberries, sugar, cornstarch (or flour), lemon juice, vanilla extract, and cinnamon. Mix gently until the fruit is evenly coated. Pour into the prepared baking dish.
Make the Oat Topping:
In another bowl, mix oats, flour, brown sugar, white sugar, cinnamon, baking powder, and salt. Drizzle in olive oil and stir until the mixture resembles coarse crumbs.
Assemble the Crisp:
Evenly spread the oat topping over the fruit mixture, covering it completely but not pressing down too firmly.
Bake:
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Cool & Serve:
Let it cool for 10–15 minutes before serving. Serve warm or at room temperature with Greek yogurt, whipped cream, or ice cream.
Tips
Balance the Sweet and Tart: Rhubarb is naturally tart, so adjust sugar to taste. If your strawberries are very sweet, you can reduce the sugar slightly.
Don’t Skip the Thickener: Cornstarch or flour helps the filling set so it’s not runny. If you prefer a saucier crisp, reduce the thickener by half.
Use Fresh or Frozen Fruit: Both work. If using frozen, don’t thaw beforehand—just add an extra teaspoon of cornstarch to absorb the extra moisture.
Crispy Topping Tip: For an extra crunchy top, sprinkle a little white sugar over the oat mixture before baking.
Avoid a Soggy Topping: Make sure your fruit mixture isn’t too wet before topping. Baking on the middle rack also helps the crisp brown evenly.
Serving Suggestion: Pair with vanilla ice cream, whipped cream, or a spoonful of thick Greek yogurt for a Mediterranean touch.
Variations:
Mediterranean Twist: Add chopped pistachios or almonds to the topping for nutty texture and flavor.
Honey-Sweetened: Replace part or all of the sugar with honey or maple syrup for a more natural sweetness.
Herbal Infusion: Add finely chopped fresh basil or mint to the fruit mixture for a refreshing, aromatic flavor.
Coconut Oat Topping: Replace half the oats with shredded coconut for a tropical Mediterranean spin.
Mixed Fruit Option: Combine rhubarb with other Mediterranean fruits like figs, apricots, or peaches for a seasonal variation.
Gluten-Free Version: Use almond flour or a gluten-free flour blend instead of all-purpose flour, and certified gluten-free oats.
Q&A
Q: Can I make this crisp ahead of time?
A: Yes. You can assemble it a few hours in advance and keep it refrigerated. Bake just before serving for the best texture.
Q: Can I use frozen fruit instead of fresh?
A: Absolutely. Use frozen strawberries and rhubarb straight from the freezer. Add an extra teaspoon of cornstarch to help thicken the extra moisture.
Q: Can I make this vegan?
A: Yes. Use olive oil or a plant-based butter for the topping, and ensure any sweeteners used are vegan-friendly. Serve with coconut yogurt or vegan ice cream.
Q: How can I make the topping extra crunchy?
A: Sprinkle a little extra sugar over the oat topping before baking, or add chopped nuts like pistachios, almonds, or walnuts.
Q: Can I use a different thickener instead of cornstarch or flour?
A: Tapioca starch works well, especially if you want a glossy filling. Adjust slightly to prevent it from becoming too gelatinous.
Nutrition
(Approx. per serving, 6 servings)
Calories: 250 kcal
Protein: 3 g
Carbohydrates: 45 g
Fat: 7 g
Saturated Fat: 1.5 g
Sugar: 28 g
Fiber: 3 g
Sodium: 45 mg
(Values may vary depending on sweetener, fat used, and portion size.)
Conclusion
This Mediterranean Strawberry Rhubarb Crisp is a perfect balance of sweet, tart, and crunchy, celebrating fresh seasonal flavors in a simple dessert. The oat topping adds a satisfying texture, while the juicy strawberry-rhubarb filling provides bright, tangy flavor. Serve it warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for a wholesome and indulgent treat. It’s versatile, easy to prepare, and ideal for casual dinners, brunches, or festive occasions.