I still remember summers on my grandma’s back porch, when a bowl of tart rhubarb and sweet strawberries felt like the whole picnic. The air smelled like lemon rind and sugar, and someone always offered a warm spoonful while the rest cooled on the windowsill. That memory is the reason I keep coming back to this one-pan, homey dessert.
I’m a Louisville home cook who learned at my mom’s elbow, flipping through worn church cookbook pages and learning how a simple dessert could soothe a busy week. I show easy recipes that make family dinners feel like a small celebration: casseroles, skillet suppers, slow-cooker comfort, and desserts that remind you of Sunday afternoons. I test everything in a real kitchen, where evenings are busy and ingredients need to be forgiving. My cooking is pork-free, practical, and unapologetically cozy. I explain each step in plain language so you can make dishes without fuss or specialty tools. If you love a dessert that looks fancy but behaves like a weeknight friend, you’ll enjoy this one. I also like to pair new ideas with old favorites if you love mascarpone in cookies, you might enjoy my 6-ingredient mascarpone pistachio biscotti, which uses that same creamy note in a crunchy treat.
Why you’ll love this dish
This recipe folds two summer flavors into one rustic topping that crisps while fruit bubbles beneath. Strawberry Rhubarb Crisp with Mascarpone Topping is the kind of dessert that looks like effort but makes life easy: toss, top, and bake. The tartness of the rhubarb plays beautifully with strawberries, and the oat-based topping gets golden and nutty without needing nuts. If you want a simple, family-friendly dessert that feels homemade, this Strawberry Rhubarb Crisp with Mascarpone Topping fits the bill.
What makes it work is balance. The sugar and a touch of cornstarch let the fruit soften into a saucy filling without turning soupy, while the oats and flour brown into a crisp, buttery crust. The mascarpone adds a silky contrast spread it on warm spoonfuls and the creaminess mellows the tart fruit. Strawberry Rhubarb Crisp with Mascarpone Topping also scales well: double it for a crowd or halve it for a small family. It reheats nicely and still tastes like the same cozy dessert you remember from summer gatherings.
This is a forgiving recipe for weeknights or potlucks; you don’t need special tools or perfect fruit. If rhubarb runs at the farmer’s market, this crisp lets you celebrate it without fuss. Strawberry Rhubarb Crisp with Mascarpone Topping gives you summer in a pan, with a buttery, oat-studded top and a spoon-friendly filling that’s as good for casual family dessert as it is for guests who expect something special.
How to prepare Strawberry Rhubarb Crisp with Mascarpone Topping
This step-by-step approach keeps things simple. Strawberry Rhubarb Crisp with Mascarpone Topping moves from prep to oven in minutes: prepare the fruit, mix a crumbly oat topping, and bake until bubbly and golden. The mascarpone finishes each plate with a glossy, slightly tangy richness that’s lighter than whipped cream but just as indulgent. If you’re making this for a weeknight, you can prep the fruit and topping in the morning and bake in the evening for a freshly warm finish.
Start by choosing ripe, fragrant strawberries and firm, bright rhubarb stalks. The texture of the fruit matters; if your rhubarb is very fibrous, trim it well. The sugar measurement gives just enough sweetness to balance rhubarb’s tang while letting strawberry flavor shine. Vanilla and a squeeze of lemon brighten the filling. For the topping, chilled butter melted into dry ingredients creates quick crumbs that brown evenly; for a crumblier texture, pulse the butter and dry mix together with a fork instead of fully melting.
During baking, watch for a golden top and bubbling edges that’s the cue it’s done. Let the pan rest for a few minutes so the juices thicken slightly before serving; then add a dollop of mascarpone to melt into the warm fruit. Strawberry Rhubarb Crisp with Mascarpone Topping rewards a gentle finish: a warm plate, a spoon, and a moment to savor the balance of tart and sweet.
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup mascarpone cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice.
- Toss the fruit mixture to coat evenly.
- Transfer the fruit mixture to a greased baking dish.
- In another bowl, mix the rolled oats, all-purpose flour, and brown sugar.
- Stir in the melted butter until the oat mixture becomes crumbly.
- Spread the oat mixture evenly over the fruit in the baking dish.
- Bake for about 30-35 minutes or until the top is golden brown and the fruit is bubbly.
- Remove from the oven and let rest for a few minutes so the filling thickens.
- Serve warm topped with a dollop of mascarpone cheese.
Serving ideas
When Strawberry Rhubarb Crisp with Mascarpone Topping comes out of the oven, simple touches make it sing. A generous spoonful on a small dessert plate, finished with a dollop of mascarpone, offers a contrast of warm fruit and cool creaminess. For a more formal presentation, swirl mascarpone with a little powdered sugar and vanilla before spooning it atop each serving. A scattering of fresh mint adds a bright note and a pretty pop of color.
Pair the crisp with a hot cup of coffee or a chilled glass of dessert wine. If you prefer a scoop of vanilla ice cream, that classic duo works beautifully; let the melting ice cream mingle with the bubbling juices. For brunch, serve individual ramekins of Strawberry Rhubarb Crisp with Mascarpone Topping alongside yogurt and granola to offer a mix of textures. The crisp also travels well for potlucksbake in a shallow pan and bring a small tub of mascarpone to spoon on top at serving time so it doesn’t soften in transit.
Think about portions: this size feeds a family easily, but if you want to make individual servings, divide into ramekins and bake slightly less time. Whatever you choose, the key is to let the contrast of warm fruit, crunchy topping, and creamy mascarpone create a homey, satisfying bite every time.
How to keep leftovers
Leftovers of Strawberry Rhubarb Crisp with Mascarpone Topping stay delicious for a few days when stored properly. Let the crisp cool to room temperature, cover tightly with plastic wrap or a lid, and refrigerate. The fruit filling will become slightly firmer as it chills, which some folks prefer for spooning straight from the fridge. Stored this way, the dessert will keep for up to three days with minimal change in flavor.
To reheat, place individual portions in a microwave-safe bowl and warm briefly just until heated through, or reheat the whole pan in a 350°F oven for 10–15 minutes until the center bubbles again. If the topping has softened in the fridge, a quick oven refresh crisps it back up. Add the mascarpone after reheating rather than before it melts best onto warm fruit.
If you need to freeze the crisp, assemble and bake, then cool completely. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge, then reheat in the oven to revive the topping. Note that mascarpone doesn’t freeze well, so add it fresh when serving to preserve that silky finish on Strawberry Rhubarb Crisp with Mascarpone Topping.
Simple tips for success
A few small habits make Strawberry Rhubarb Crisp with Mascarpone Topping turn out reliably. First, cut the fruit into uniform pieces so they cook evenly. Toss the fruit with sugar and let it sit for 10 minutes before assembling; this pulls a bit of juice and helps the sugar dissolve. If your strawberries are extra sweet, reduce the granulated sugar by a couple of tablespoons to keep the tart-sweet balance right.
Second, don’t skimp on the cornstarch: that touch helps the filling set without becoming syrupy. For a crunchier top, double the oats or add a few chopped toasted almonds if you don’t need nut-free. Remember that the mascarpone topping is meant to be cool and creamy; if you whip it slightly with a fork it spreads more smoothly over warm servings.
If you like experimenting with texture, try using half rolled oats and half quick oats for a finer crumble. And if you want to echo the mascarpone flavor in another dessert, try my almond lemon ricotta cake with lemon glaze it pairs that same creamy note with citrus for a bright finish. These little adjustments help your Strawberry Rhubarb Crisp with Mascarpone Topping suit your family’s tastes every time.
Frequently asked questions
Q: Can I use frozen strawberries or rhubarb?
A: Yes. Frozen fruit works in a pinch, but expect a bit more liquid as frozen fruit releases water while baking. Thaw and drain if you want less runniness, or toss with an extra half tablespoon of cornstarch to help thicken the filling. Frozen strawberries and rhubarb make Strawberry Rhubarb Crisp with Mascarpone Topping a handy year-round dessert.
Q: Is mascarpone necessary?
A: Mascarpone adds a luxuriously creamy, slightly tangy finish that complements the tart fruit. If you don’t have mascarpone, a spoonful of whipped cream or a scoop of vanilla ice cream works well, though the flavor and texture will differ slightly from the authentic finish on Strawberry Rhubarb Crisp with Mascarpone Topping.
Q: Can I make this gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour, and make sure your oats are labeled gluten-free. The topping will crisp similarly, and the filling won’t be affected. This adjustment keeps Strawberry Rhubarb Crisp with Mascarpone Topping accessible for gluten-free diets without losing the comforting texture.
Q: How do I adjust sweetness for very tart rhubarb?
A: If your rhubarb is particularly tart, increase the granulated sugar by 2 to 3 tablespoons, tasting the fruit first if possible. You can also serve with a sweeter dollop of mascarpone whipped with a tablespoon of powdered sugar to balance the tartness without changing the baked fruit’s structure.
Conclusion
This Strawberry Rhubarb Crisp with Mascarpone Topping is a simple way to celebrate seasonal fruit with a buttery oat topping and a silky finish. If you enjoy the idea of mascarpone pairing with bubbling fruit, you might also like the related take on this combination in the blog post Strawberry Rhubarb Crumble with Mascarpone – Slumber and Scones, which offers a whipped mascarpone twist that’s easy to adapt to home cooking.
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Strawberry Rhubarb Crisp with Mascarpone Topping
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful blend of tart rhubarb and sweet strawberries topped with a buttery oat crisp and creamy mascarpone for a cozy dessert experience.
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup mascarpone cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice.
- Toss the fruit mixture to coat evenly.
- Transfer the fruit mixture to a greased baking dish.
- In another bowl, mix the rolled oats, all-purpose flour, and brown sugar.
- Stir in the melted butter until the oat mixture becomes crumbly.
- Spread the oat mixture evenly over the fruit in the baking dish.
- Bake for about 30-35 minutes or until the top is golden brown and the fruit is bubbly.
- Remove from the oven and let rest for a few minutes so the filling thickens.
- Serve warm topped with a dollop of mascarpone cheese.
Notes
For a more formal presentation, swirl mascarpone with a little powdered sugar and vanilla before serving. This dessert also travels well for potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American