Why is my rhubarb crisp soggy?

TROUBLESHOOTING: WHY IS MY RHUBARB CRISP RUNNY? It's pretty typical for any kind of fruit crisp to be a bit liquid-y while it's still warm. The juices are flowing and they are just thinner because of the warmth . But as long as you used the right amount of cornstarch, it should “gel” quite a lot as it cools down.

Why is rhubarb always paired with strawberry?

Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity .

How do I get my crumble crunchy?

They're supposed to be chunky and craggy, with big pieces of crumble on top. By freezing your topping , it makes it harden just slightly and that means the texture will be nice and crispy when it's cooked.”

How to stop crumble from going soggy?

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients , resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Why can't you eat too much rhubarb?

Rhubarb is high in calcium oxalate . While the substance is mainly in the leaves, it's also found in the stalks. Too much calcium oxalate in your diet may lead to hyperoxaluria, which is the buildup of oxalate crystals in different organs.

Is rhubarb a laxative?

Rhubarb is a type of laxative called a stimulant laxative . Stimulant laxatives can cause diarrhea and decrease potassium levels. Some medications for inflammation, called corticosteroids, can also decrease potassium levels. Taking these products together might cause potassium levels to drop too low.

When not to use rhubarb?

When do you have to worry about rhubarb? Rhubarb in your garden that has frozen to the point where the stalks become damaged or mushy should be discarded. Check the leaves, too. If the stalks are firm and upright and the leaves have little damage, the rhubarb is OK.

How to cook rhubarb without it going mushy?

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape .

Why is my rhubarb going soft?

Rhubarb plants can be prone to honey fungus, crown rot and viruses . Any of these diseases will weaken the plant and it is best to dig up affected plants and start again on a new site. Crown rot is the most common. It's a fungal infection at the base of the stalks, and causes the crowns to turn brown and soft.

How do you get moisture out of rhubarb?

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid Mixing fruit with sugar draws out moisture through the process of osmosis, which happens when water naturally balances out by migrating from the cells in your fruit to the dissolved sugar molecules on the surface, the same way it does with salt.

Why is my rhubarb pie soggy?

Because there's a lot of moisture in rhubarb , it's common to get a soggy lower crust. A blast of higher heat when you first start baking helps prevent that.

Strawberry Rhubarb Crisp Recipe - The Carefree Kitchen (2024)

By Jill Baird · Published August 2, 2023 · Updated October 19, 2023 · Leave a Comment

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This Strawberry Rhubarb Crisp is an incredibly easy dessert recipe that is filled with the fresh flavors of summer. The sweet strawberry and rhubarb filling topped with crunchy oat crumble is impossible to resist when served with a big scoop of vanilla ice cream.

Strawberry Rhubarb Crisp Recipe - The Carefree Kitchen (1)

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Best Strawberry Rhubarb Crisp Recipe
Strawberry Rhubarb Crisp Ingredients
How to Make This Strawberry Rhubarb Crisp Recipe
Frequently Asked Questions
Storing And Reheating
Strawberry Rhubarb Crisp Recipe
More Easy Dessert Recipes

Best Strawberry Rhubarb Crisp Recipe

You can’t go wrong with this sweet and tart Strawberry Rhubarb Crisp. Not only is it delicious, it couldn’t be simpler to throw together. Just toss the prepared strawberries and rhubarb with sugar, cornstarch, lemon juice, and a little sea salt and top with a super simple cinnamon oat crumble. Bake until bubbly, serve with a big scoop of vanilla ice cream, and you’re good to go.

Looking for more rhubarb recipes? Try this Strawberry Rhubarb Pie and this layered Strawberry Rhubarb Cream Pie. Or, if rhubarb isn’t in season but you’re craving a summer crisp, we’ve still got you covered with this Blackberry Crisp or Mixed Berry Crisp recipe.

Strawberry Rhubarb Crisp Recipe - The Carefree Kitchen (2)

Strawberry Rhubarb Crisp Ingredients

Strawberries - use fresh ripe strawberries that are washed, hulled, and quartered.
Rhubarb - there’s no need to peel your rhubarb. Just cut into small pieces and toss with the strawberries.
Cornstarch - this helps to thicken the fruit mixture and keep the crisp topping from getting too soggy. If you don’t have cornstarch you could use flour instead.
Sugars - I like to use a combination of both granulated sugar and light brown sugar for the fruit filling. You could absolutely substitute just granulated sugar or add in a touch of honey.
Lemon Juice - fresh lemon juice really balances out the flavors.
Salt - sea salt works great.
Vanilla Extract - pure vanilla extract has the best flavor.

Oat Crumble Topping

Butter - room temperature butter works great for making the crisp topping. If you use salted butter just reduce the additional salt slightly.
Flour - all-purpose flour works great.
Brown Sugar - I prefer light brown sugar for this recipe but you can use dark brown sugar if you prefer the flavor.
Cinnamon - I love cinnamon for this recipe, but you could use other baking spices including cardamom, cloves, or nutmeg.
Salt - sea salt works great.
Oats - be sure to use old-fashioned rolled oats or quick-cooking oats because they will give the crumb topping a slightly chewy texture. Avoid steel-cut oats!

Strawberry Rhubarb Crisp Recipe - The Carefree Kitchen (3)

How to Make This Strawberry Rhubarb Crisp Recipe

Make the strawberry and rhubarb mixture. In a large mixing bowl combine the strawberries, rhubarb, cornstarch, brown sugar, granulated sugar, and lemon juice. Toss to evenly coat the fruit. Transfer the mixture to a 9" x 9" baking dish, or a 10" cast iron skillet.
Make the oat crumble topping. In the bowl of a stand mixer, add the softened butter, flour, brown sugar, cinnamon, nutmeg, salt, and oats. Mix on low speed until the mixture forms about ½" chunks.
Add the crumb topping. Using your fingers, sprinkle the oat topping evenly over the fruit mixture.
Bake. Bake in a preheated 400 degree oven for 35-45 minutes, or until the topping is golden brown and the mixture is bubbly.
Serve. Remove from the oven and serve warm with a big scoop of vanilla ice cream or fresh whipped cream. Enjoy!

Strawberry Rhubarb Crisp Recipe - The Carefree Kitchen (4)

Frequently Asked Questions

Why is my Strawberry Rhubarb Crisp runny?

More than likely, your Strawberry Rhubarb crisp is runny because it’s still hot. Straight out of the oven, it will be fairly runny. As it cools, the cornstarch helps to solidify the mixture and you will notice it starting to set up.

What’s the difference between a rhubarb crisp and crumble?

Both a crisp and crumble involve a fruit mixture baked in the oven with some sort of topping. A crumble topping is typically more like a biscuit while a crisp topping is generally made from an oat crumble.

Storing And Reheating

Room Temperature: cover any leftover crisp with aluminum foil and store at room temperature for up to 2 days.
Refrigerator: you can also cover and refrigerate your crisp for up to 5 days.
To reheat: you can microwave a small portion or reheat in a 350 degree oven for about 15 minutes, or until warmed through.
Freezing: if you want to freeze, I recommend freezing the oat topping and fruit mixture separately in airtight containers for up to 2 months. When you want to bake your crisp, pull from the freezer and transfer to a baking dish before baking as directed.

Strawberry Rhubarb Crisp Recipe

This Strawberry Rhubarb Crisp recipe is an incredibly easy dessert recipe that is filled with the fresh flavors of summer. The sweet strawberry and rhubarb filling topped with crunchy oat crumble is impossible to resist when served with a big scoop of vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes