Strawberry Rhubarb Crisp

Why You’ll Love This Recipe
Strawberry Rhubarb Crisp is a warm, comforting dessert that beautifully balances sweet, juicy strawberries with tart rhubarb, all topped with a golden, buttery crumble. This easy, rustic treat is perfect for spring and summer and delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberries, hulled and sliced
fresh rhubarb, chopped
granulated sugar
brown sugar
cornstarch
lemon juice
vanilla extract
all-purpose flour
old-fashioned rolled oats
unsalted butter, cold and cubed
ground cinnamon (optional)
pinch of salt

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.

In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruit is evenly coated, then pour into the prepared baking dish.

In another bowl, mix the flour, rolled oats, brown sugar, cinnamon (if using), and salt.

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.

Sprinkle the crumble topping evenly over the fruit mixture.

Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.

Let cool for at least 10 minutes before serving to allow the filling to set slightly.

Serve warm, topped with vanilla ice cream or whipped cream if desired.

Servings and timing

This recipe yields about 6 servings.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Cooling time: 10 minutes
Total time: about 1 hour

Variations

Add chopped nuts like pecans or almonds to the topping for extra crunch.
Use a splash of orange juice instead of lemon juice for a citrus twist.
Swap part of the strawberries for blueberries or raspberries for a berry blend.
Sprinkle with a pinch of ginger for a warm spice note.

storage/reheating

Store leftover crisp covered in the refrigerator for up to 3 days.
Reheat individual servings in the microwave for 20-30 seconds or warm in a 350°F (175°C) oven until heated through.

FAQs

Do I need to peel the rhubarb?
No, just trim the ends and chop—it softens beautifully as it bakes.

Can I use frozen fruit?
Yes! Use frozen strawberries and rhubarb straight from the freezer, but add an extra tablespoon of cornstarch to prevent excess liquid.

Why is my topping soggy?
Make sure the butter is cold when cutting into the crumble mixture—it helps create a crisp, crumbly texture.

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats.

What’s the difference between a crisp and a crumble?
They’re very similar, but crisps traditionally include oats in the topping, while crumbles do not.

Conclusion

Strawberry Rhubarb Crisp is a timeless dessert that’s easy to make and bursting with sweet-tart flavor in every bite. With its juicy fruit filling and buttery, golden topping, it’s a perfect treat for family gatherings, potlucks, or cozy nights in. Serve warm and enjoy the taste of spring and summer all in one dish!

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