Strawberry Rhubarb Crisp

Sweet strawberries and tart rhubarb plus a buttery oat crumble topping equal this easy, old fashioned recipe for Strawberry Rhubarb Crisp.
(Originally published 4/15/19 and updated for content 2/27/24)

If you like this recipe, check out my Bourbon Peach Crisp next!

If you’re a fan of fresh rhubarb you need this recipe in your collection. Besides my French Strawberry Cake, fruit crisps are my absolute favorite fruity dessert to make. I am more of a crisp girl than a pie girl.  They are a great way to use up the season’s freshest fruit. I can be a pie girl, if someone else is making the crust and baking the pie for me. But in my own kitchen, I prefer the simplicity of this easy rhubarb crisp. Especially topped with a scoop of ice cream!

Ingredients for delicious strawberry rhubarb crisp

• Strawberries – I like baking crisps best when fresh fruit is in season. I have not yet tried this recipe with frozen strawberries. If you do please let me know in the comment section!
• Rhubarb – Likewise with rhubarb. We grew fresh rhubarb in our backyard when I was a kid. So part of the appeal of this dessert for me is using fresh rhubarb. But I think it will work with frozen as well. No need to thaw before baking.
• Sugar – Granulated (white) sugar is used to sweeten the strawberry rhubarb filling.
• Brown Sugar – Light brown sugar is used to sweeten the crumble topping.
• Old-Fashioned Oats – Use old fashioned oats in this recipe, not quick oats.
• Flour –  I’ve only tested this recipe with all-purpose flour. But I think you could substitute with either gluten-free or almond flour.
• Nuts – Nuts are optional in the topping, but I like the crunch they add. Chopped almonds, pecans, walnuts or even macadamia nuts are great additions.
• Butter – Melted butter helps to combine the topping ingredients.
• Cornstarch – Corn starch helps to thicken the fruit filling.
• Seasonings – I season this crisp recipe with cardamom and cinnamon. These really bring out the natural flavors of both the rhubarb and strawberries.
• Vanilla – Helps to round out the fruit filling flavor.
• Salt – A pinch of salt is great for balancing the sweetness of desserts.
• Variations – You can also flavor the filling with orange zest, lemon zest or even a little pink grapefruit juice.

Instructions

Start by finding some fresh rhubarb. It is plentiful in the spring here in the Midwest, especially at a farmer’s market. Make sure your knife is sharp to chop the stalks into 2-inch pieces. They are stringy like a celery stalk and so a sharp, heavy knife is best for chopping rhubarb.

Toss the fruit with the cornstarch, sugar, vanilla and cardamom. Stir the melted butter into the oats, nuts, flour, brown sugar, cinnamon and salt. Spread the fruit mixture into the bottom of a large oval or square baking dish. Top evenly with the crumble topping. Bake in a preheated oven (350 degrees f) until the fruit is bubbly and the topping is golden brown. Serve with scoops of vanilla ice cream And love your life!

Pro tips

• Here’s a handy guide for how to prepare rhubarb.
• You could personalize this crisp. Divide the fruit filling and crisp topping in individual dishes like these ramekins and bake as directed.

Storage directions

I keep my crisp on the countertop, covered loosely with foil, for a full day. If it’s not all gone, I will cover the leftovers with plastic wrap or put them in an airtight container and stick them in the refrigerator overnight. I personally like a small bowl of cold crisp to eat in the morning for breakfast with my coffee. The crisp topping isn’t as well, crisp, after being in the refrigerator. But it still tastes really good! Especially with a dollop of yogurt on top.

Kitchen Tips

• I use this chef’s knife. It’s durable and inexpensive.
• I bake my crisp in a dish similar to this one.
• The cardamom is optional but highly recommended.

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More favorite rhubarb recipes

• • Rhubarb Strawberry Pie
  • Strawberry Rhubarb Bread
  • Rhubarb Strawberry Jam
  • Strawberry Rhubarb Crumb Bars