This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It’s delicious and such an easy and quick dessert to make.
Cobblers and Crisps are some of my favorite desserts! Make sure to try this Apple Crisp, Peach Crisp, Blackberry Cobbler, Cherry Cobbler, Peach Cobbler, or Blueberry Cobbler!
Strawberry Rhubarb Crisp is a match made in dessert heaven.
Strawberry Rhubarb Crisp is a match made in dessert heaven.I’m obsessed with the sweet and tart flavor combination in this Strawberry Rhubarb Crisp. It’s every bit as good as our rhubarb pie but can be made in a fraction of the time. And the crispy crunch from the topping is to die for, especially topped with a little scoop of vanilla ice cream.
Buying and Preparing Rhubarb:
Rhubarb: fresh rhubarb is available in the Spring (April-June), in the grocery store of the produce section. It comes in stalks, like celery. Buy fresh, crisp, heavy stalks and avoid any that feel limp or dry.
How to Make Strawberry Rhubarb Crisp:
Make Crumb Topping: Combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
Cut the Rhubarb from the root and remove and discard leaves. Wash and thoroughly dry. Slice rhubarb stalks in half lengthwise then chop into 1/2-inch pieces.
Prep Rhubarb and Filling: Combine rhubarb, strawberries, sugar, vanilla, zest, juice, and cornstarch and pour into a 8 or 9’’ square baking dish (or similar size).
Bake and Serve: Sprinkle crumble topping evenly on top. Bake for 35 minutes or until the topping is golden and fruit is bubbling. Serve with a scoop of vanilla ice cream, if desired.
Recipe Variations:
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Lower Sugar: Cut the sugar in half or substitute another sweetener.
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Make Ahead and Freezing Instructions:
To Make Ahead: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.
To Freeze: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.
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Recipe
Strawberry Rhubarb Crisp
Equipment
Ingredients
- 1 lb fresh rhubarb , about 4 stalks
- 1 lb strawberries , fresh or frozen*, hulled and quartered
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange juice , or lemon juice
- 1 teaspoon orange zest , or lemon zest
- 2 tablespoons cornstarch
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter , cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
- Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
- Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
- Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
- Bake for about 35 minutes or until the topping is golden and fruit is bubbling.
Notes
-
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
-
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
-
- Lower Sugar: Cut the sugar in half or substitute a sweetener.
-
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Nutrition
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I originally shared this recipe May 2020. Updated May 2024.
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I love everything about this!! Finally found rhubarb at a grocery store in town and knew this was what I’d make with it! It’s wonderful.
Unfortunately I had to make this twice in one day ! The first pan was taken to a friend’s place and we ate it lol ! Im currently baking the second BIG pan that I doubled at 10pm !
This Strawberry Rhubarb Crisp is absolutely delicious. I always loved rhubarb plain but never baked with it before. This recipe was not only easy to make but also a big hit with my family. Love how you gave us info on how to double which I did. Can’t wait to make again soon. Yummy with ice cream or whipped cream.
We did this recipe 2 x and both times it was not edible. The fruit mixture tasted really chalky. We used frozen berries both times. I’m disappointed.
Hey Kim, Sorry you had issues with the crisp. I haven’t had this issue personally and the recipe has lots of 5-star reviews. I’m wondering how you prepped your rhubarb. you need to wash the stalk of rhubarb well.
Thank you for sharing. I feel rhubarb doesn’t get the recognition it deserves. Ever since I was a kid, I have loved rhubarb. When I saw this recipe, I knew I had to make it. It was delicious!! I loved the flavor combination with the strawberries and hint of orange zest. Delicious!
I used monk sugar instead of white sugar. It was awesome.
I made this yesterday, and it is absolutely delicious!! Lauren, your recipes are helping me fall in love with cooking!!
I was looking for a strawberry rhubarb crisp recipe that wasn’t in a 9×13 dish, and this fit the bill. And I really liked this crisp! The only changes I made was that I used a little less strawberries than the recipe called for, just because I didn’t have enough on hand. I used lemon zest and juice instead of orange but next time I’ll try the orange. I may also reduce the amount of sugar on the filling next time, but that’s a preference thing.
The orange zest and juice was a great touch! This is so yummy with vanilla ice cream!
I am a 73 year old guy whose food staple is a peanut butter sandwich (with marionberry jam, of course). I just don’t cook but we have some rhubarb plants at our house that, more or less, go to waste each year. I had used the french toast with rice krispies receipe a couple of weeks ago and everyone loved it so I thought I would see what you had to offer with rhubard. The receipe was easy to use and the final product tasted soooooo good!!!!. Thanks. I did it all by myself.
SOOO good! Thanks for the recipe!