Lighter Strawberry Rhubarb Ginger Crisp with Oat Topping
A healthier twist on classic fruit crisp featuring tart rhubarb and sweet strawberries brightened with fresh ginger. The oat-based topping uses minimal butter and oil for a lighter texture while maintaining satisfying crunch. Perfect for spring and summer when rhubarb is in season, this dessert balances tangy and sweet flavors beautifully. The addition of fresh ginger adds warmth and complexity that sets this version apart from traditional crisps. Serve warm with vanilla ice cream or enjoy at room temperature as a wholesome dessert that feels less indulgent than typical baked sweets.
Ingredients
- ¾ cup rolled oats
- ¼ cup all purpose flour
- 3 tablespoons brown sugar, packed
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon canola oil
- 1 lb rhubarb, trimmed and cut into 1/2-inch pieces
- 2 cups strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoons cornstarch
- 2 tablespoons cornstarch
- 1 tablespoon fresh ginger, grated and peeled
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Spray 1 1/2 quart baking dish with cooking spray
- 3
Combine oats, flour, brown sugar, 3/4 teaspoon cinnamon and salt in medium bowl
- 4
Mix in butter and oil with fingers until mixture is crumbly
- 5
Set topping aside
- 6
Combine rhubarb, strawberries, granulated sugar, cornstarch, ginger and 1/2 teaspoon cinnamon in large bowl until well mixed
- 7
Spoon filling into baking dish
- 8
Sprinkle topping evenly over filling
- 9
Bake until filling is bubbly and topping is lightly browned, 45 to 50 minutes
- 10
Serve warm or at room temperature
Tips
Use firm rhubarb stalks for best texture - avoid overly soft or woody pieces that won't hold their shape during baking.
Adjust cornstarch amount based on fruit juiciness - use 2 tablespoons if strawberries are very ripe and juicy.
Let crisp rest 10-15 minutes after baking for filling to set slightly before serving.
Good to Know
Cover and refrigerate up to 3 days, reheat in 350F oven
Can assemble up to 4 hours ahead, cover and refrigerate before baking
Serve warm or at room temperature, optionally with vanilla ice cream
Common Mistakes
Don't overmix topping to avoid tough texture
Cut fruit uniformly to ensure even cooking
Don't skip cooking spray to prevent sticking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen strawberries and rhubarb?
Yes, but thaw and drain excess liquid first. Add an extra tablespoon of cornstarch to compensate for additional moisture from frozen fruit.
What if I don't have fresh ginger?
Substitute 1 teaspoon ground ginger for fresh. The flavor will be less bright but still delicious in the crisp.
How long does this keep?
Store covered in refrigerator up to 3 days. Reheat portions in 350F oven for 10 minutes to restore crispness of topping.