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Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp recipe features the perfect blend of sweet and tart, with a jammy filling of fresh strawberries and rhubarb. Finished with a buttery oats topping (that stays crisp for days!), I like to serve this spring & summer dessert warm with scoops of vanilla ice cream.

overhead photo of strawberry rhubarb crisp in a white rectangular baking dish, with scoops of ice cream on top

This Strawberry Rhubarb Crisp recipe is packed with fresh spring & summer flavor, pairing sweet strawberries with tart rhubarb for a filling that bakes up gorgeously jammy. And the crispity blanket of buttery oats topping provides the perfect contrast. If you’ve never baked with rhubarb, I highly recommend that you start with this recipe. You’ll be a rhubarb lover for life!

Why I Love To Make This Crisp

I’ve turned many rhubarb naysayers into rhubarb fans, thanks to this rhubarb crisp with strawberries. Everybody loves this rhubarb recipe! Here’s why I make it for my friends & family:

  • Tried & true. I’ve been making this strawberry rhubarb crisp for years and it’s always a hit. For proof, just take a look at all the reviews and comments on this post!
  • Easier than pie. This strawberry rhubarb crisp recipe features the flavors of strawberry rhubarb pie without all the fuss of making a pie crust.
  • Irresistibly sweet + tart. Sweet, fragrant strawberries and tart rhubarb make an irresistible combo – and this recipe features the perfect ratio, for the best contrasting yet complimentary flavor.
  • That crispy topping! One of the biggest dessert failures is a fruit crisp recipe that isn’t actually CRISP. I promise you, this topping bakes up crisp. And if you store it correctly, it will keep that texture for at least a couple days!

“Making this again for the 3rd time…. always always requested….great recipe as is!!!!”

Judy
ingredients to make strawberry rhubarb crisp

Ingredient Notes

Here’s a look at what you’ll need to make this crisp. Find the exact ingredient amounts in the printable recipe card at the end of this post.

FOR THE STRAWBERRY RHUBARB FILLING

  • Rhubarb – For the prettiest crisp, use firm, fresh stalks that are mostly red in color.
  • Strawberries – Use the freshest, most fragrant strawberries you can find, for the best flavor.
  • Lemon juice – A squeeze of fresh lemon juice adds a touch of brightness to the fruit filling.
  • Sugar – Granulated sugar adds sweetness to the filling and helps to give it a jammy texture.
  • Cornstarch – This helps to thicken the juices in the filling so that it’s spoonable, not thin and watery.

FOR THE TOPPING

  • Brown sugar – I love the warm sweetness this adds to the buttery oats topping.
  • Flour – All-purpose flour blends with the butter to add a bit of toothsome crunch to the oats topping.
  • Oats – I use old fashioned rolled oats, which offer more texture than smaller quick cooking oats.
  • Cinnamon – This adds a delicious touch of warm spiced flavor, plus a lovely scent.
  • Salt This adds tasty contrast to the sweet flavors.
  • Butter – I use unsalted butter. If you use salted butter, cut the added salt in half.
  • Vegetable oil A little bit of oil helps the crisp turn browned and extra crispy.
Strawberries are placed in in a colander alongside stalks of rhubarb.

Is Rhubarb a Fruit or Vegetable?

Botanically, rhubarb is a vegetable – but it’s legally considered a fruit in the United States since it is most often used like a fruit.

What Does Rhubarb Taste Like?

Rhubarb is very tart, which is why you’ll most often see it combined with sweet fruits and added sugar. Fresh rhubarb stalks have a crisp texture, similar to celery stalks.

I come from a long line of rhubarb lovers. My mom and grandmas grew their own rhubarb on the farm, and I have a couple plants as well. When I was a kid, I watched Mom dip slices of raw rhubarb into a little bowl of sugar, then pop them happily into her mouth. So when our daughters were young, I taught them how to enjoy fresh spring rhubarb, just the same!

Where Can I Find Rhubarb?

The height of rhubarb season is early spring to late spring, and is very common throughout the Midwest and Upper Midwest and other cooler states. I’ve found that many people who’ve lived in the southern US their whole life have never even heard of rhubarb.

Rhubarb is easy to grow, and many people have their own rhubarb plants (especially those who live on farms). Otherwise, look for rhubarb at farmers markets, produce stands, and grocery stores.

Rhubarb is typically bright pink to deep red in color, but it can also be green. The green color does not affect its unique taste – but if you use green rhubarb, note that the color of your crisp won’t be as vibrant. Choose firm rhubarb that does not contain any soft or brown spots.

How to Make Strawberry Rhubarb Crisp

This fruity dessert is SO EASY to make. Here’s how to do it!

  • Make fruit filling: In a large bowl, stir together rhubarb, strawberries, and lemon juice. Then stir in sugar and cornstarch. Transfer mixture to a baking dish and spread into an even layer.
  • Make topping: Add all topping ingredients to a medium bowl. Use a rigid pastry cutter or a fork to cut the ingredients together until large crumbs form.
  • Add topping: Spread topping in an even layer over the fruit filling.
  • Bake: Place the assembled strawberry rhubarb crisp in a 375°F oven and bake for 45-50 minutes.

Tips for Success + Variations

Here are my tips for making the best strawberry rhubarb crisp ever. I’ve also included a couple variation ideas.

  • Cut in the butter until crumbles form.  Make sure that the butter is evenly distributed throughout the topping, with no dry patches of flour. This will result in perfectly buttery, crumbly topping in each bite.
  • And leave some bigger chunks! I also like to make sure the topping has some larger chunks – because I adore those noticeable bites of buttery, crispy topping! I find that it works best to just squeeze the topping mixture in my hands and crumble it over the filling.
  • Check for doneness. You’ll know the crisp is done when the filling is bubbling and the topping is lightly browned. Set a timer to check the crisp after 40 minutes, and then every 5 minutes. If the topping is browning quicker than you like, lay a piece of foil loosely over the top of the crisp to prevent further browning.
  • Let it rest. I like to let the crisp rest for at least 15 minutes after it comes out of the oven before serving it. This lets the fruit filling set up and makes for easier servings when you spoon it out. Plus, it’s just really hot!
  • Boost the lemon flavor. To make the lemon flavor stand out in the filling, add a teaspoon of fresh lemon zest.
  • Add vanilla to the filling. Sometimes I add a teaspoon of vanilla extract to the filling, which is lovely.
  • Add nuts to the topping. For a bit more crunch and another layer of flavor, mix in some chopped, toasted pecans or walnuts to the oat topping in Step 3. You could also add shredded or flaked coconut to the topping. I’d recommend adding 1/2 to 2/3 cup.
individual bowl of strawberry rhubarb crisp, with scoops of vanilla ice cream

How to Serve

I recommend serving this dessert (Or breakfast dish? I won’t judge!) still a bit warm from the oven, while the filling is at its jammy best and the topping has cooled a bit, to crispy perfection. Also – I adore it with scoops of vanilla ice cream!

How to Store & Reheat Extras

If you happen to have any leftovers, here’s how to take care of them:

  • Counter – To keep the topping as crisp as possible, store this dessert uncovered on the counter for up to 2 days at cool room temperature.
  • Fridge – Place any leftover crisp in an airtight container and store it in the fridge for up to 4 days. 
  • To Reheat – To reheat leftover crisp in individual portions, place your desired amount of crisp in a bowl and heat it in the microwave in 15-second intervals, until warmed to your liking. Or, you can place the crisp in an oven-safe dish and reheat it in the oven on low heat until warm. If you want to crisp up the topping, place the pan under the broiler for a bit.

More Rhubarb Recipes

strawberry rhubarb crisp in a white rectangular baking dish, with scoops of ice cream on top

Strawberry Rhubarb Crisp

Yield: 16
prep time: 35 minutes
cook time: 55 minutes
total time: 1 hour 30 minutes
This Strawberry Rhubarb Crisp recipe features the perfect blend of sweet and tart, with a jammy filling of fresh strawberries and rhubarb. Finished with a buttery oats topping (that stays crisp for days!), I like to serve this spring & summer dessert warm with scoops of vanilla ice cream.
4.5 Stars (274 Reviews)
Print

Ingredients

Strawberry Rhubarb Filling

  • 6 cups sliced (½" slices) fresh rhubarb (I recommend using stalks that are bright to deep red in color, about ¾" thick.)
  • 2 cups chopped (½" pieces) fresh strawberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup granulated sugar
  • ¼ cup cornstarch

Topping

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • ¾ cup old fashioned rolled oats (not quick cooking oats)
  • 1 teaspoon cinnamon
  • ½ teaspoon Morton kosher salt
  • 6 tablespoons unsalted butter, softened to room temperature (do not melt)
  • 2 tablespoons vegetable oil

Instructions

  • Preheat oven to 375°F. Place oven rack in the middle of the oven.

Strawberry Rhubarb Filling

  • In a large bowl, stir together rhubarb, strawberries, and lemon juice.
  • Add sugar and stir to combine well.
  • Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
  • Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.

Topping

  • Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
  • Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish. You want to have some larger pieces of topping mixed in, too – I find that it works best to just squeeze the topping mixture in my hands and crumble it over the filling. Do not press on or smooth out the topping mixture – it should have a rough, crumbled appearance.

Bake

  • Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you'd like, tent the top of the baking dish loosely with foil.
  • Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.

Notes

The topping will stay nicely crisp if left uncovered and stored on the counter for up to two days. 

Nutrition Information:

Serving: 1 Calories: 219kcal Carbohydrates: 40g Protein: 2g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 11mg Sodium: 80mg Potassium: 203mg Fiber: 2g Sugar: 27g Vitamin A: 180IU Vitamin C: 15mg Calcium: 60mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

This post was originally published in 2010, then updated in 2018 and 2024. A very popular recipe here!!

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136 comments on “Strawberry Rhubarb Crisp”

  1. I made this last week and it was a big hit.  Making it again today.   My husband’s favorite dessert now.

  2. The strawberries were frozen, so thawed them a bit on stovetop and drained half the liquid off. Made the filling and added a little flour, put that in oven for 25 minutes. Took out and put topping on. Back in oven for 25-30 minutes. Baked up nice. Everyone loved it.

  3. Thank you for the recipe! 
    I tried this but added extra corn starch as was using frozen fruit. I also substituted the flour and oats for gluten free and it turned out great!

  4. Hannah Sutherland

    I’d never encountered rhubarb until meetingy husband’s grandmother a couple months ago. She grows it in her garden in abundance! So naturally she gave me a few bundles.
    This recipe was so easy, well explained and written. Not to mention DELICIOUS!

  5. This was wonderful!  I modified it a little; I used gluten-free 1:1 flour and added blueberries (because I needed to use them). I also accidentally left out some of the sugar, but we still really enjoyed it. :). Thank you for sharing this recipe!

  6. I doubled the crumble and used half for a crust.  Would have been enough crumble and fruit for a 13×9 pan.  The dessert was very juicy but so delicious!!!

    1. I’m glad you found this delicious! Did you like the use of the crumble for the bottom crust? I’ve never thought about doing that!

      1. Made this tonight… so yummy! (Didn’t have enough rhubarb so I did 6 cups of chopped frozen, then thawed strawberries, almost 4 cups of rhubarb with a chopped up granny smith apple, and about 2 cups chopped gala apples)
        Will for sure be making it again!
        :)

  7. Barbara Mancovsky

    Great recipe – we grow strawberries and rhubarb so perfect way to share the harvest from my backyard farm!

  8. Left it out on the counter for 2 days, got attacked by ants. Next time, I will cover it.  Making it for a baby shower tomorrow, expecting no leftovers.