This strawberry rhubarb crisp balances bright, tart fruit with a warm, crunchy oat topping. The fruit filling bubbles and smells sweet-tart while the crumble turns golden and buttery. It’s a simple dessert that feels like spring and works year-round with fresh or frozen fruit.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes (I recommend 40 minutes for a deeply golden topping)
- Total Time: 55 minutes (15 min prep + 40 min cook)
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 505 kcal
- Protein: 4.5 g
- Carbohydrates: 86 g
- Fat: 17 g
- Fiber: 4 g
- Sugar: 56 g
- Sodium: 70 mg
These are estimates based on the listed ingredients and a yield of six servings.
Why Make This Best Strawberry Rhubarb Crisp
This crisp is a perfect mix of sweet and tart. Strawberries add floral sweetness and juiciness while rhubarb gives a bright, tangy bite. The oat-and-flour crumble becomes golden and crisp, offering a buttery, slightly chewy contrast to the soft, bubbling fruit. It’s fast, crowd-pleasing, and good warm with vanilla ice cream or at room temperature for a picnic. It’s also forgiving—easy to scale or adapt with what you have on hand.
How to Make Best Strawberry Rhubarb Crisp
Follow four focused steps: prepare the oven and dish, mix the fruit filling, make the crumble topping and bake, then finish and serve. Use ripe strawberries for sweetness and crisp rhubarb for tartness. If fruit is very tart, taste the filling before baking and add a touch more sugar if needed.
Ingredients:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with a little butter or nonstick spray. Line a small bowl and measuring tools so you can work quickly when mixing the filling and topping.
Step 2: Mixing the Fruit Filling
In a bowl, combine the sliced strawberries, chopped rhubarb, 1 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Stir until the fruit is evenly coated and the cornstarch is dissolved. Pour the fruit mixture into the greased baking dish and spread it in an even layer.
Step 3: Making the Crumble and Baking
In another bowl, mix 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup brown sugar, melted 1/2 cup unsalted butter, and 1/2 teaspoon cinnamon. Stir until the mixture becomes crumbly and moistened. Sprinkle this crumble topping evenly over the fruit in the dish. Bake for 35–40 minutes, or until the topping is golden brown and the fruit filling is bubbly. If the topping browns too quickly, loosely tent foil over the dish for the last 10 minutes.
Step 4: Finishing and Serving
Let the crisp cool for 10–15 minutes so the filling sets slightly. Serve warm, spooned into bowls. Top with vanilla ice cream or whipped cream if you like. Garnish with a few fresh strawberry slices or a light dusting of cinnamon for a pretty finish.
How to Serve Best Strawberry Rhubarb Crisp
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast of hot and cold.
- For a lighter option, top with plain Greek yogurt or crème fraîche.
- Serve at potlucks, family dinners, or as a casual dessert after a weeknight meal. It also pairs well with coffee or a fruity dessert wine.
How to Store Best Strawberry Rhubarb Crisp
- Refrigerator: Store covered in the fridge for 3–4 days. Reheat portions in a microwave (30–60 seconds) or 325°F oven for 10–15 minutes until warm.
- Freezer (baked): Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
- Freezer (unbaked filling): You can freeze the fruit filling (without topping) for up to 3 months. Thaw in the fridge and add fresh topping before baking.
Expert Tips for Perfect Best Strawberry Rhubarb Crisp
- Balance tartness: Taste the fruit mix before baking. If very tart, add 1–2 tablespoons more sugar. If too sweet, add a squeeze of lemon to brighten.
- Prevent soggy topping: Toss fruit with the cornstarch and sugar well so juices thicken while baking. Bake until bubbling around edges and topping is golden.
- Even crumble texture: For a chunkier topping, pulse half the topping ingredients in a food processor to create coarse crumbs, then mix with the rest.
- Use frozen fruit: If you use frozen strawberries or rhubarb, don’t thaw first; toss frozen fruit with cornstarch and increase bake time by 5–10 minutes. This prevents a watery filling.
- Butter temperature: Melted butter mixes quickly, but if you want flakier clumps, cut cold butter into the dry topping with fingertips or a pastry cutter instead.
Delicious Variations
- Almond Crisp: Replace 1/2 cup oats with 1/2 cup sliced almonds and add 1/4 teaspoon almond extract.
- Coconut Oat Topping: Stir 1/3 cup shredded coconut into the topping for tropical flavor.
- Whole Grain: Use half whole-wheat flour for nutty depth. Increase liquid slightly if filling seems dry.
- Maple-Brown Sugar: Swap brown sugar for equal maple syrup (reduce butter by 1 tablespoon) for a maple note.
- Fruit Mix: Add 1 cup diced peaches or 1 cup raspberries for a different fruit profile.
Frequently Asked Questions
Q: Can I use frozen strawberries or rhubarb?
A: Yes. Use them frozen and do not thaw. Toss the frozen fruit with the sugar and cornstarch, then increase the bake time by 5–10 minutes so excess liquid cooks off and the filling thickens.
Q: How do I stop the topping from burning before the fruit is done?
A: If the topping browns too fast, tent a sheet of aluminum foil loosely over the dish for the remaining bake time. That keeps the top from over-browning while the filling finishes bubbling.
Q: Can I make this gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour and ensure your oats are certified gluten-free. Texture will be similar.
Q: Can I reduce the sugar?
A: You can reduce the added sugar by 1/4 cup if your strawberries are very sweet. Rhubarb is tart, so keep at least some sugar. Taste the raw filling and adjust before baking.
Q: How do I reheat single servings?
A: Reheat in the microwave for 30–60 seconds for one serving, or in a 325°F oven for 10–12 minutes to warm through. Add a minute or two if frozen.
Q: Can I make this ahead for a party?
A: Yes. Assemble the filling and topping separately and keep them in the fridge for up to a day. Sprinkle the topping over the filling and bake when ready. For longer prep, freeze the unbaked filled dish, then bake from frozen, adding 10–15 minutes.
Conclusion
This strawberry rhubarb crisp is a simple, flavorful dessert that combines bright, tart fruit with a warm, buttery oat topping. It’s easy to make, lovely to serve warm with ice cream, and flexible enough for swaps and make-ahead plans. For another great take on this classic dessert and extra serving ideas, see Strawberry Rhubarb Crisp – Chocolate with Grace: Strawberry Rhubarb Crisp – Chocolate with Grace.
Enjoy baking — this crisp is a cozy, crowd-pleasing treat that’s worth the few simple steps.
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Best Strawberry Rhubarb Crisp
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious dessert that combines sweet strawberries and tangy rhubarb with a crunchy oat topping, perfect for any time of year.
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, mix the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract until combined, and pour into the prepared baking dish.
- In another bowl, combine the oats, flour, brown sugar, melted butter, and cinnamon to make a crumble, then spread over the fruit mixture.
- Bake for 35–40 minutes until the topping is golden and the fruit filling is bubbling. Let cool for 10–15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can store in the fridge for 3–4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 505
- Sugar: 56g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 4g
- Protein: 4.5g
- Cholesterol: 30mg
