Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a warm, comforting dessert that perfectly balances the sweet juiciness of strawberries with the tartness of rhubarb. Topped with a golden, buttery oat crumble, it’s a rustic treat best served warm with a scoop of vanilla ice cream. This easy-to-make crisp is ideal for spring and summer gatherings or whenever you crave a fruit-forward dessert.

ingredients

this Recipe

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

strawberries
rhubarb stalks
granulated sugar
cornstarch
lemon juice
vanilla extract
rolled oats
all-purpose flour
brown sugar
ground cinnamon
salt
unsalted butter (cold and cubed)

directions

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

In a large bowl, combine chopped rhubarb, hulled and sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until fruit is evenly coated.

Pour the fruit mixture into the prepared baking dish and spread it out evenly.

In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt.

Add the cold, cubed butter to the oat mixture and use your fingers or a pastry cutter to blend until crumbly.

Sprinkle the crumble topping evenly over the fruit filling.

Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling.

Let cool slightly before serving.

Servings and timing

This recipe yields about 6 servings.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling time: 10–15 minutes
Total time: 60–70 minutes

Variations

Add chopped nuts like pecans or almonds to the topping for added crunch.
Mix in raspberries or blueberries with the strawberries for a berry blend.
Use maple syrup or honey in place of part of the sugar for a natural twist.
Substitute coconut oil for butter for a dairy-free version.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 30–45 seconds or reheat in a 300°F (150°C) oven until heated through.

FAQs

Can I use frozen fruit?

Yes, just thaw and drain excess liquid before using to avoid a soggy crisp.

What if I can’t find rhubarb?

Try using tart apples or more strawberries as a substitute.

Can I make this dessert ahead?

Yes, assemble the crisp and refrigerate it before baking. Bake just before serving.

Should I peel the rhubarb?

No, but trim the ends and remove any stringy bits if necessary.

Can I make this gluten-free?

Yes, use certified gluten-free oats and a gluten-free flour blend.

Do I need to macerate the fruit?

Not necessary for this recipe; the baking process will release the juices.

Is this dessert very tart?

The rhubarb adds tartness, but it’s balanced by the sugar and strawberries.

What size baking dish should I use?

An 8×8-inch or similar sized dish works well for this amount.

Do I have to use oats?

No, you can substitute with just flour for a streusel-style topping.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch dish, adding 5–10 more minutes of bake time.

Conclusion

Strawberry Rhubarb Crisp is a timeless dessert that brings the best of sweet and tart together in one comforting dish. With its juicy fruit base and buttery crumble topping, it’s easy to make, easier to enjoy, and a guaranteed crowd-pleaser every time.

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