This Strawberry Rhubarb Crisp is the perfect mix of sweet and tangy, with a juicy fruit filling and a buttery oat crumble on top. Strawberries bring the sweetness, rhubarb brings that bright tart bite, and the topping bakes up golden and crisp. Add a scoop of vanilla ice cream and it’s basically happiness in a bowl.

Introduction

Table of Contents show

If you’ve never baked with rhubarb, Strawberry Rhubarb Crisp is the best place to start. It’s a fan-favorite because it’s simple, forgiving, and makes your kitchen smell amazing. Plus, it’s a great “use what you have” dessert—fresh or frozen fruit both work.

The standout trick is letting the crisp rest after baking. That short rest helps the juices thicken so you get a spoonable filling instead of a runny one. Trust me, don’t skip the rest—your Strawberry Rhubarb Crisp will scoop like a dream.

Why You’ll Love This Strawberry Rhubarb Crisp

Sweet-tart flavor: Strawberries and rhubarb are a perfect match.
Easy dessert: No pie crust, no mixer, no stress.
Cozy and comforting: Warm fruit and crunchy topping.
Great for gatherings: Feeds a crowd and travels well.
Ice-cream friendly: Best served warm with a scoop on top.

Ingredients for Strawberry Rhubarb Crisp

Fruit Filling

Strawberries, hulled and sliced (4 cups): Sweet base flavor.
Swap: Frozen strawberries (thaw and drain a little).
Rhubarb, chopped (3 cups): Tart balance and texture.
Tip: Cut into 1/2-inch pieces so it cooks evenly.
Granulated sugar (3/4 cup): Sweetens the filling.
Tip: If your strawberries are very sweet, reduce to 2/3 cup.
Cornstarch (2 tbsp): Thickens the juices.
Lemon juice (1 tbsp): Brightens flavor.
Lemon zest (1 tsp): Adds fresh aroma.
Vanilla extract (1 tsp): Rounds out the fruit flavor.
Pinch of salt: Balances sweetness.

Crisp Topping

Old-fashioned oats (1 cup): Crunchy texture.
All-purpose flour (3/4 cup): Helps topping hold together.
Brown sugar (1/2 cup, packed): Caramel-like sweetness.
Ground cinnamon (1 tsp): Cozy spice.
Salt (1/4 tsp): Flavor balance.
Cold unsalted butter, cubed (8 tbsp): Makes the topping crisp and crumbly.
Tip: Cold butter = better crumble.

How to Make Strawberry Rhubarb Crisp

Four-panel collage showing mixing fruit filling, making oat crumble, assembling in a dish, and baked crisp served with ice cream — Toss fruit filling, make crumble, bake until bubbly and golden, then rest and serve warm

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, lemon zest, vanilla, and a pinch of salt in a large bowl. Spread into the dish.
3. Mix oats, flour, brown sugar, cinnamon, and salt for the topping.
4. Cut in cold butter using your fingers or a pastry cutter until crumbly with pea-size bits.
5. Sprinkle topping evenly over the fruit.
6. Bake 40–45 minutes, until the filling is bubbling around the edges and the topping is golden.
7. Rest 15–20 minutes before serving so the juices thicken. Serve warm with vanilla ice cream if you like.

Tips for Perfect Strawberry Rhubarb Crisp

Use cold butter: Makes the topping crisp, not greasy.
Let it bubble: Bubbling means the filling is thickening.
Rest before scooping: Helps filling set up.
Cover if browning early: Loosely tent with foil for the last 10 minutes.
Adjust sugar: Rhubarb is tart, so taste your fruit and tweak.

Variations & Substitutions

Add crunch: Stir 1/2 cup chopped pecans into the topping.
Extra berries: Add blueberries for a mixed berry crisp.
Gluten-free: Use gluten-free flour blend and certified gluten-free oats.
Less sweet: Reduce sugar to 1/2 cup if your fruit is sweet.
Individual crisps: Bake in small ramekins and reduce bake time.

Make-Ahead & Freezing

Store Strawberry Rhubarb Crisp covered in the fridge for up to 5 days. Reheat in the oven at 350°F for 15–20 minutes to re-crisp the topping.
Freeze baked crisp for up to 2 months. Thaw overnight and reheat at 350°F until hot and bubbly.

Serving Suggestions & Pairings

Serve warm with vanilla ice cream or whipped topping.
Pair with hot coffee or iced tea.
Great for potlucks, cookouts, and holiday dinners.
Spoon leftovers over yogurt for a fun breakfast treat.

Reader Review: “This strawberry rhubarb crisp had the perfect sweet-tart flavor and the topping stayed so crunchy. Total crowd-pleaser!”

If you make Strawberry Rhubarb Crisp, leave a rating and comment! Do you like your crisp extra tart, or extra sweet?

Strawberry Rhubarb Crisp (Best Ever, Easy, Cozy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Donald Anderson
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Strawberry rhubarb crisp is sweet-tart, bubbly, and topped with a buttery oat crumble—an easy spring dessert.

Ingredients

Scale

Filling

4 cups sliced strawberries
3 cups sliced rhubarb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Pinch of kosher salt

Topping

1 cup old-fashioned oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold and cubed

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 375°F. Grease an 8×8-inch baking dish.
Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Pour into dish.
Mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
Sprinkle topping over filling.
Bake 35 to 45 minutes until bubbly and golden. Cool 15 minutes before serving.

Notes

Serve with vanilla ice cream.
Make-ahead: Reheat at 350°F for 10 minutes.
Tools: Baking dish, pastry cutter or fork.

Prep Time: 15 minutes
Cook Time: 40 minutess
Category: Dessert
Method: Baking
Cuisine: American