Strawberry rhubarb crisp is an irresistible blend of sweet and tart, crunchy and soft melded together in one mouthwatering dessert!
This recipe is made with ripe strawberries and tart rhubarb baked under a buttery, brown sugar oatmeal topping.
Served with a scoop of vanilla ice cream, it’s the perfect dessert for a summer picnic or BBQ!
Our Favorite Summer Dessert
- Catch fresh rhubarb when it’s in season and pair it with strawberries for a memorable summer dessert that everyone will love!
- Fruit crisps are easy to make and don’t require making a time-consuming pie crust.
- Oats and rhubarb are packed with healthy fiber and antioxidants and even the sugar amount can be adjusted in this recipe!
- Serve with a scoop of ice cream or a dollop of whipped cream for the best-ever summer dessert!
Ingredients and Variations
Fruit: Use fresh or frozen fruit. Frozen rhubarb should be pressed through a strainer to remove excess liquid. Mix and match your fruit to include blueberries, cranberries, peaches, apricots, and even diced apples. Bump up the strawberry flavor and add a packet of strawberry Jell-O, if desired.
Topping: Hold onto this “foundation” topping recipe for all kinds of things like topping ice cream, or swirling some into yogurt. Mix in some chopped pecans, walnuts, or some flaked coconut. Even a homemade granola can be added for extra crunch! Make it gluten-free and use coconut or almond flour or your favorite gluten-free baking blend. Switch out the sugar for any sweetener like allulose or monk fruit.
How to Make Strawberry Rhubarb Crisp
- Prepare strawberries and rhubarb as directed in the recipe below. PRO TIP: Always remove and discard rhubarb leaves as it’s highly toxic to humans and pets.
- Mix fruit with sugar, cornstarch, cinnamon, and ½ teaspoon of salt in a large bowl (or mix directly in the baking dish).
- Add topping ingredients to another bowl, using a pastry cutter or fork to make small crumbles.
- Sprinkle topping over the fruit and bake until the edges are bubbly and the topping is lightly browned. Let strawberry rhubarb crisp stand for 15 minutes before serving (this allows the filling to set up).
Can You Make Ahead?
Double up the topping and freeze half of it for future recipes like apple crisp, peach crisp, or blueberry crisp. Prepare the filling up to a day ahead in the baking dish and add topping just before baking. Use leftover rhubarb to make rhubarb bars that are delightfully portable treats!
Storing Strawberry Rhubarb Crisp
- Leftover strawberry rhubarb crisp can be kept covered at room temperature for up to 2 days, but, it’s best stored in the refrigerator.
- Freeze portions in freezer-safe containers and thaw in the refrigerator before enjoying as a cold dessert or reheat in the microwave.
Other Delish Fruit Desserts!
Have you tried this strawberry rhubarb crisp recipe? Leave a comment and rating below!
Strawberry Rhubarb Crisp
Equipment
Ingredients
- 4 cups strawberries halved
- 4 cups rhubarb ½" thick slices
- ⅓ cup sugar
- 2 Tablespoons cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
Topping:
- 1 cup flour
- ¾ cup old fashioned oats
- ⅔ cup brown sugar packed
- 1 teaspoon kosher salt
- ⅔ cup unsalted butter
Instructions
- Preheat oven to 375°F.
- Wash and halve strawberries. Peel rhubarb, similar to celery, by taking a knife and pulling strings off (if desired). Slice into ½ inch slices (no need to be exact).
- In a large bowl, add strawberries, rhubarb, sugar, cornstarch, cinnamon, and ¼ teaspoon salt. Add to a 2 ½-3 quart or similar baking dish.
Topping
- Add flour, oats, brown sugar, cinnamon, ½ teaspoon salt, and butter to a medium bowl. Mix well using a pastry cutter or fork. Sprinkle over the fruit filling.
- Bake 25-30 minutes, until bubbly on the edges and top is lightly browned. Check if rhubarb is done by poking a fork or knife in the center. If still not ready, check at 3 minute intervals until it is cooked to your liking.
- Allow to stand for 15 minutes (or longer) before serving to thicken the fruit mixture.
- Serve with ice cream, whipped cream, or whipped topping.
Notes
- If butter is chilled, grate butter into the mixture and mix with fingers until crumbly.
- If topping starts to brown but the fruit is not cooked, cover loosely with foil or parchment and bake for 5 more minutes.
- Double the topping and put half in a zip top bag in the fridge or freezer. It will keep for a couple of weeks. Use for your next fruit crisp!
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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So good
So happy to hear that you love this rhubarb crisp Marnie!