My Rhubarb Strawberry Crisp is the perfect balance of sweet and tart, featuring juicy strawberries and tangy rhubarb topped with a buttery, golden brown oat crumble. It’s an easy, rustic dessert that’s ideal for spring and summer gatherings, served warm with a scoop of vanilla ice cream.
This strawberry rhubarb crisp recipe is a comforting and delicious dessert that’s easy to make and always a hit. Serve it warm, enjoy the crispy topping, and savor the perfect fruit filling blend of sweet strawberries and tart rhubarb flavors! It will quickly because one of your favorite desserts to make late spring or early summer.
Jump to:
- Why You Will Love This Rhubarb Strawberry Crisp
- Ingredients
- Substitutions and Variations
- How to Make Rhubarb Strawberry Crisp
- More Recipes You Will Love
- How to Store Rhubarb Strawberry Crisp
- What to Serve with our Strawberry Rhubarb Crisp Recipe
- Top Tips
- Frequently Asked Questions About Rhubarb Strawberry Crisp
- More Recipes You Will Love
- Rhubarb Strawberry Crisp Recipe
Are you a fan of rhubarb desserts? You must try our Strawberry Rhubarb Dump Cake, Strawberry Rhubarb Bread and Strawberry Rhubarb Muffins recipes!
Why You Will Love This Rhubarb Strawberry Crisp
- Seasonal & Fresh: Uses peak-season strawberries and rhubarb for the best flavor, making it a perfect spring or summer dessert.
- Easy to Make: No complicated steps—just mix, assemble, and bake.
- Perfectly Balanced: The sweetness of strawberries contrasts beautifully with the tart rhubarb.
- Crispy & Buttery Topping: A mix of oats, all-purpose flour, and brown sugar creates a satisfying crunch.
- Versatile & Crowd-Pleasing: Great for family dinners, holidays, or potlucks.
Ingredients
Make this strawberry rhubarb crisp recipe with a quick trip to your local supermarket.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Rhubarb: An intensely tart fruit.
- Fresh Strawberries: Sweet strawberries balance the tart rhubarb stalks.
- Granulated Sugar: To add extra sweetness to balance tartness of the rhubarb.
- All-Purpose Flour: Helps to create structure in the crumbly topping.
- Old Fashioned Oats: Creates a delicious crisp topping.
- Light Brown Sugar: Adds depth within the sweetness with a light caramel vibe.
- Sea Salt: Enhances all the other flavors.
- Unsalted Butter: Holds the buttery oat topping together while enhancing the flavor.
For this recipe, you'll want to have on hand 9x13 baking dish, mixing bowls, measuring cups and spoons and a spatula.
Substitutions and Variations
Personalize this rhubarb strawberry crisp to make your own original recipe next time with these helpful variations.
- Flour Alternatives: Use a 1:1 gluten-free flour blend for a gluten-free version, like Bob's Red Mills Baking Mix. Alternatively, you could use an oat flour, whole wheat flour, or almond flour.
- Sugar Options: Swap white sugar for coconut sugar or maple syrup for a refined sugar-free option (you might need to adjust your bake time).
- Oats Variation: Use quick oats instead of old-fashioned oats for a finer texture. To mix up the flavor you can also use granola.
- Butter Substitute: Replace butter with melted coconut oil for a dairy-free version.
- Fruit Swap: Try adding raspberries or peaches for a fun twist.
How to Make Rhubarb Strawberry Crisp
Check out the detailed instructions below to make this strawberry rhubarb crisp recipe.
Preheat oven to 350F degrees and lightly coat a 9x13 baking dish with non-stick spray and set aside.
In a large bowl add the fresh rhubarb, strawberries and ½ cup white sugar and mix well. Evenly spread the fruit mixture into the baking dish and set aside.
For the topping, add all ingredients except for the butter and mix well. Stir the melted butter into the dry ingredients just until crumbly.
Sprinkle the topping mixture evenly over the top of the fruit mixture in the baking dish.
Place the baking dish in the preheated oven and bake for 75 minutes or until bubbly and thickened. If the crisp appears to be somewhat “liquid-like”, continue to bake for up to 10-15 minutes, until you have a crisp topping that is golden.
Hint: Evenly chopped fruit ensures a more uniform cook and texture.
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How to Store Rhubarb Strawberry Crisp
Rhubarb strawberry crisp is easy to store and enjoy later.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days. If you want to leave it in the baking dish you can just cover it with aluminum foil or plastic wrap.
- Freezer: Once cooled, place in an airtight container, lay a piece of plastic wrap on top (optional), and it can last up to 3 months.
- Reheating: Thaw in the fridge overnight, and microwave on low until warmed through.
- Make Ahead: You can make this in advance, bake it and freeze in the baking dish so you can pop it back in the oven to re-warm.
What to Serve with our Strawberry Rhubarb Crisp Recipe
Fruit desserts can be paired with a lot of different options. Here are ideas and inspiration for your next meal or gathering.
- Coffee or Tea: A hot cup of coffee or tea pairs well, especially our Caramel Mocha Coffee for extra sweetness.
- Hot Chocolate: If you have a sweet tooth, you will love pairing with our Hot Chocolate Crockpot Recipe!
- Vanilla Ice Cream: The ultimate classic pairing for a warm crisp is two scoops of vanilla ice cream. Drizzle caramel sauce over for an extra indulgence.
- Whipped Cream: Light and airy, adding a creamy contrast.
- Crunchy Add-ons: Sprinkle chopped toasted almonds, pecans, or granola for added crunch.
- Honey Strawberry Lemonade: This refreshing non-alcoholic beverage complements the fruity notes of the crisp, making it a perfect pairing.
- Champagne Cocktail: For an elegant touch, pair your dessert with this bubbly cocktail that offers a sweet and tart balance. Try our Blackberry Bubbly Cocktail.
- Herb Butter Turkey (and Gravy): The savory flavors of this roasted turkey, enhanced with fresh sage and apple cider, provide a hearty main course that balances the sweetness of this fruit dessert.
- Spinach and Bacon Quiche: This versatile dish combines salty bacon, sweet onion, earthy spinach, and sharp cheese in a flaky crust, making it a delightful pairing for the fruity dessert.
- Meatballs Carnivore: These meatballs, made without breadcrumbs and bound with eggs, offer a rich and satisfying main course that complements the tartness of the crisp.
Top Tips
Here are some helpful hints to assist you when making this strawberry rhubarb crisp recipe.
- Toss Fruit with Sugar: Helps release juices and enhances sweetness.
- Don’t Overmix the Topping: Keep it crumbly for a crispier texture.
- Bake Until Bubbly: The crisp should be golden and thickened.
- Let It Rest: Allow cooling slightly before serving to set the filling.
Frequently Asked Questions About Rhubarb Strawberry Crisp
Do you have questions about rhubarb strawberry crisp?
Yes! Use frozen strawberries and rhubarb, and there is no thawing necessary before baking.
By allowing your crisp to cool before serving, this lets the juices set properly. Baking for the appropriate length of time also ensures that your filling will bubble and thicken properly.
Yes! Just swap the all-purpose flour in the topping for a 1:1 gluten-free flour blend or almond flour. Make sure your oats are certified gluten-free if needed.
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Rhubarb Strawberry Crisp Recipe
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
Ingredients
- 3 cups fresh rhubarb ½-in pieces
- 3 cups fresh strawberries chopped
- 100 grams white granulated sugar (about ½ cup)
Topping
- 187.5 grams all-purpose flour (about 1 ½ cups)
- 65 grams old fashioned oats (about ¾ cup)
- 65 grams granulated white sugar (about ⅓ cup)
- 50 grams light brown sugar (about ¼ cup)
- ¾ teaspoon sea salt
- 1 ½ sticks unsalted butter melted
Instructions
- Preheat oven to 350F degrees and lightly coat a 9x13 baking dish with non-stick spray and set aside.
- In a large bowl add the fresh rhubarb, strawberries and ½ cup white sugar and mix well. Evenly spread the fruit mixture into the baking dish and set aside.
- For the topping, add all ingredients except for the butter and mix well. Stir the melted butter into the dry ingredients just until crumbly.
- Sprinkle the topping mixture evenly over the top of the fruit mixture in the baking dish.
- Place the baking dish in the preheated oven and bake for 75 minutes or until bubbly and thickened. If the crisp appears to be somewhat “liquid-like”, continue to bake for up to 10-15 minutes, until you have a crisp topping that is golden.
Notes
- Evenly chop fruit to ensure even cooking and texture.
- Don't skimp on tossing the fruit in sugar, it helps release juices and enhances sweetness.
- Mix the topping until just combined to keep it crumbly for a crispier texture.
- The crisp should be golden brown, thickened and bubbly when done.
- Allow cooling slightly before serving to set the filling.
Nutrition
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Madhumita Sathishkumar says
Love this recipe, thanks for sharing!
Eva Filer says
You're welcome. Glad you liked it!
Abi says
What an amazing recipe, my favorite flavors are here!
Eva Filer says
That is great to hear, thanks Abi! 😀
Eva Filer says
This recipe is fantastic! The topping is one of my favorite things I have ever made, and has a perfectly balanced sweet and tart filling.