Strawberry Rhubarb Crisp is a simple, crowd-pleasing summer dessert. Tangy rhubarb pairs with sweet strawberries and is finished with a buttery brown sugar oat topping baked until golden and crisp.
Easy Strawberry Rhubarb Crisp
If you’re new to rhubarb, it’s worth trying. Although botanically treated like a vegetable, its tart flavor becomes irresistible when paired with sugar and fruit. This recipe balances roughly equal parts strawberries and rhubarb for a filling that’s both bright and sweet.
The topping combines oats, brown sugar, flour and warm spices to create a crunchy, buttery layer that contrasts perfectly with the bubbling fruit beneath. It’s fast to assemble and ideal for summer gatherings—served warm with vanilla ice cream, it’s always a hit.
Ingredients You’ll Need
- Fruit: Equal parts strawberries and rhubarb, cleaned, trimmed and cut into bite-sized pieces.
- Filling: All-purpose flour, granulated sugar, lemon juice, and optional vanilla extract.
- Crisp topping: Light brown sugar, oats, flour, melted butter, cinnamon, nutmeg, and optional chopped nuts.
How To Make A Strawberry Rhubarb Crisp
- Prepare the filling: Toss chopped rhubarb and strawberries with granulated sugar, flour, lemon juice and vanilla if using. Spread the mixture in a greased 13×9-inch baking dish.
- Make the topping: In a bowl combine brown sugar, flour, oats, cinnamon, nutmeg and nuts if desired. Stir in melted butter until the mixture is crumbly and evenly moistened.
- Assemble and bake: Sprinkle the topping evenly over the fruit. Bake at 350°F (175°C) for about 35–40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool 10–15 minutes before serving.
How To Serve Strawberry Rhubarb Crisp
Serve warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of hot fruit and cool ice cream makes this dessert especially comforting.
Storing and Freezing
- Store: Cover the baking dish and refrigerate. To reduce excess moisture, loosely tent the cover or poke a couple of small holes in plastic wrap. Keeps up to 4–5 days.
- Freeze: Once completely cooled, transfer to an airtight, freezer-safe container. Thaw at room temperature and reheat in a 350°F oven until warmed through.
Recipe Details
Servings: 10
Prep: 10 mins Cook: 35–40 mins Total: ~50 mins
Ingredients
- 4 cups rhubarb, cleaned, trimmed and cut into ½ inch pieces
- 4 cups strawberries, cleaned and quartered
- 1 cup granulated sugar
- 1/3 cup all-purpose flour (for filling)
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract (optional)
Topping Ingredients
- 1 1/2 cups packed brown sugar
- 1 cup all-purpose flour (for topping)
- 1 cup quick-cooking oats
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 cup chopped nuts (pecans or walnuts), optional
- 1/2 cup unsalted butter, melted
- Ice cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 13×9-inch baking dish.
- In a large bowl, combine rhubarb and strawberries. Add sugar, 1/3 cup flour, lemon juice and vanilla; stir to combine. Pour into the prepared baking dish.
- In a separate bowl, mix brown sugar, 1 cup flour, oats, cinnamon, nutmeg and nuts if using.
- Stir melted butter into the topping until the mixture is crumbly, then sprinkle evenly over the fruit.
- Bake 35–40 minutes or until the topping is golden and the fruit is bubbling.
- Cool 10–15 minutes before serving. Top with ice cream if desired.
Nutrition (per serving, approximate)
Calories: 444 kcal | Carbohydrates: 78 g | Protein: 5 g | Fat: 14 g | Sugar: 55 g | Fiber: 4 g
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