Name: Strawberry Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups fresh strawberries (stemmed and quartered); 3 cups frozen rhubarb (thawed and cut into 1/2-inch pieces); 1/3 cup granulated sugar (adjust to taste); 3-4 tablespoons cornstarch; 1 ½ cups old-fashioned oats; 1 cup all-purpose flour; 1 cup brown sugar (packed); 1/2 cup cold butter (cut into pea-sized pieces); 1/2 teaspoon vanilla extract

Jump to Recipe

If you’re searching for a dessert that perfectly bridges the gap between sweet and tangy, look no further than this Strawberry Rhubarb Crisp. With juicy strawberries, zippy rhubarb, and a golden oat topping, every bite is a celebration of cozy comfort and summer flavors. Whether you serve it warm from the oven or sneak a spoonful cold as a midnight treat, this classic crisp wins hearts every time. It’s the kind of timeless recipe you’ll want to share—and make again and again.

Strawberry Rhubarb Crisp Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Strawberry Rhubarb Crisp lies in its simple, honest ingredients. Each element brings something special, from vibrant color to delectable texture, ensuring a dessert that’s both gorgeous to behold and irresistible to eat. Here’s a closer look at what you’ll need:

Fresh strawberries: Picked at their peak, strawberries add delightful sweetness and a burst of color.
Frozen rhubarb: Thawed and chopped, rhubarb offers the perfect tart contrast to the strawberries and ensures a luscious, syrupy filling.
Granulated sugar: Adjust depending on your sweet tooth; it balances the tang and sweetness in the filling.
Cornstarch: A key thickener that keeps the juicy fruit mixture from turning soupy.
Old-fashioned oats: These add just the right amount of chew and rustic charm to the crisp topping.
All-purpose flour: Helps bind the streusel topping so it bakes up into glorious, crumbly goodness.
Brown sugar: Deepens the flavor of the topping and brings a gentle caramel note.
Cold butter: Cut into the topping for pockets of rich, melt-in-your-mouth crispness.
Vanilla extract: Adds warmth, aroma, and a touch of elegance to the topping mixture.

How to Make Strawberry Rhubarb Crisp

Step 1: Preheat Your Oven

Start by setting your oven to 350 degrees F. Giving your oven time to preheat lets the Strawberry Rhubarb Crisp bake evenly and ensures the topping turns out just the right shade of golden brown.

Step 2: Toss the Fruit Filling

In a large bowl, combine all the quartered strawberries, thawed rhubarb, granulated sugar, and cornstarch. Stir everything together until the fruit is well-coated. The sugar and cornstarch will help turn those juices into luscious, thickened goodness as the crisp bakes. Spread this vibrant mixture evenly into an 8×11-inch shallow baking dish.

Step 3: Mix the Topping

In a separate bowl, stir together the flour, oats, and brown sugar. Mixing the dry ingredients first helps distribute the flavors evenly throughout the crisp’s crumbly topping.

Step 4: Cut in Butter and Vanilla

Add the cold, pea-sized butter cubes and vanilla extract to the dry mixture. Use a pastry cutter, fork, or just your fingertips to blend everything together until the topping looks crumbly and holds together when lightly pressed. These buttery bits are what transform into that irresistible crisp layer.

Step 5: Assemble and Top

Evenly crumble the oat mixture over the fruit, making sure to cover the filling edge-to-edge for optimal crunchy goodness in every bite. Don’t worry about perfection here—a little rustic unevenness only adds to the charm.

Step 6: Bake to Perfection

Slide your assembled Strawberry Rhubarb Crisp into the oven and bake for 45 to 50 minutes, or until the filling is bubbling up along the edges and the topping is a dreamy shade of golden brown. Let it cool for at least 10 minutes (if you can stand the wait!) so the juices can set up a bit before serving.

How to Serve Strawberry Rhubarb Crisp

Garnishes

For a beautiful finish, I love scattering a few fresh strawberries or a dusting of powdered sugar over the top. A scoop of creamy vanilla ice cream or a dollop of softly whipped cream is practically mandatory—let it melt just a little into the warm crisp for a match made in dessert heaven.

Side Dishes

If you want to turn your Strawberry Rhubarb Crisp into a brunch centerpiece or an impressive dinner party finale, serve it with a fresh fruit salad or a simple minty yogurt parfait on the side. It pairs wonderfully with a cup of hot coffee or a glass of sparkling rosé.

Creative Ways to Present

Try baking your crisp in individual ramekins for adorable, single-serve portions. Or layer cooled crisp into mason jars with extra whipped cream for a rustic trifle effect—perfect for picnics or outdoor gatherings. You could also sprinkle toasted coconut on top for a tropical twist.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Rhubarb Crisp keeps beautifully! Just cover the dish tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making that sneaky second helping even more tempting.

Freezing

To freeze, let the crisp cool completely, then wrap it well in plastic wrap and foil. It’ll keep in the freezer for up to 2 months. For best results, thaw in the fridge overnight before reheating.

Reheating

To bring back that freshly-baked magic, reheat the crisp in the oven at 350 degrees F for about 15 minutes or until warmed through and the topping is crisp again. Microwaving in single servings works too, but the oven keeps the texture just right.

FAQs

Can I use fresh rhubarb instead of frozen?

Absolutely! Fresh rhubarb is wonderful and bright. Just make sure to trim the ends and chop it into 1/2-inch pieces. No need to thaw or drain, but you may need slightly less cornstarch since fresh rhubarb releases less liquid than frozen.

Is it possible to make this Strawberry Rhubarb Crisp gluten-free?

Yes, swap the all-purpose flour for your favorite gluten-free flour blend and ensure your oats are certified gluten-free. The topping will still turn out just as golden and delicious.

What other fruits can I add to this recipe?

Blueberries, raspberries, or even blackberries can be stirred into the filling for extra color and complexity. Just maintain the same overall fruit quantity for best results.

Can I prepare the crisp topping ahead of time?

Definitely! Make the topping and store it in the fridge for up to 48 hours, or freeze for later use. When you’re ready to bake, simply sprinkle it over the prepared fruit and pop it in the oven.

Why is my filling runny?

Sometimes the fruit filling can be extra juicy. Be sure to measure the cornstarch accurately, and allow the crisp to cool for 10–15 minutes before serving—the filling thickens as it sets.

Final Thoughts

If you’re in the mood to share a little homemade happiness, this Strawberry Rhubarb Crisp is just the ticket. It’s as pleasing to make as it is to eat, and there’s something so joyful about watching friends and family scoop up second helpings. Give it a try—you may just find a new favorite baking tradition!

Strawberry Rhubarb Crisp Recipe

★★★★★

4.9 from 13 reviews

Author: Lila
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful Strawberry Rhubarb Crisp recipe that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crispy oat topping.

Ingredients

Scale

For the Filling:

3 cups fresh strawberries (stemmed and quartered)
3 cups frozen rhubarb (thawed and cut into 1/2-inch pieces)
1/3 cup granulated sugar (adjust to taste)
3–4 tablespoons cornstarch

For the Topping:

1 ½ cups old-fashioned oats
1 cup all-purpose flour
1 cup brown sugar (packed)
1/2 cup cold butter (cut into pea-sized pieces)
1/2 teaspoon vanilla extract

Instructions

Preheat the oven: Preheat the oven to 350 degrees F.
Prepare the filling: Combine strawberries, rhubarb, sugar, and cornstarch. Spoon into a baking dish.
Make the topping: Combine flour, oats, and brown sugar. Cut in butter and vanilla until crumbly.
Add topping: Crumble topping over the filling.
Bake: Bake until hot and bubbly with a golden-brown topping, about 45-50 minutes.