This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It’s delicious and such an easy and quick dessert to make.
Cobblers and Crisps are some of my favorite desserts! Make sure to try this Apple Crisp, Peach Crisp, Blackberry Cobbler, Cherry Cobbler, Peach Cobbler, or Blueberry Cobbler!
Strawberry Rhubarb Crisp is a match made in dessert heaven.
Strawberry Rhubarb Crisp is a match made in dessert heaven.I’m obsessed with the sweet and tart flavor combination in this Strawberry Rhubarb Crisp. It’s every bit as good as our rhubarb pie but can be made in a fraction of the time. And the crispy crunch from the topping is to die for, especially topped with a little scoop of vanilla ice cream.
Buying and Preparing Rhubarb:
Rhubarb: fresh rhubarb is available in the Spring (April-June), in the grocery store of the produce section. It comes in stalks, like celery. Buy fresh, crisp, heavy stalks and avoid any that feel limp or dry.
How to Make Strawberry Rhubarb Crisp:
Make Crumb Topping: Combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
Cut the Rhubarb from the root and remove and discard leaves. Wash and thoroughly dry. Slice rhubarb stalks in half lengthwise then chop into 1/2-inch pieces.
Prep Rhubarb and Filling: Combine rhubarb, strawberries, sugar, vanilla, zest, juice, and cornstarch and pour into a 8 or 9’’ square baking dish (or similar size).
Bake and Serve: Sprinkle crumble topping evenly on top. Bake for 35 minutes or until the topping is golden and fruit is bubbling. Serve with a scoop of vanilla ice cream, if desired.
Recipe Variations:
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Lower Sugar: Cut the sugar in half or substitute another sweetener.
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Make Ahead and Freezing Instructions:
To Make Ahead: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.
To Freeze: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.
Recipe
4.82 from 22 votes
Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.
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Author Lauren Allen
Course Dessert
Cuisine American
Servings 8
Calories 240
Prep 15 minutes mins
Cook 35 minutes mins
Total 50 minutes mins
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Equipment
Ingredients
- 1 lb fresh rhubarb , about 4 stalks
- 1 lb strawberries , fresh or frozen*, hulled and quartered
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange juice , or lemon juice
- 1 teaspoon orange zest , or lemon zest
- 2 tablespoons cornstarch
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter , cut into small pieces
Instructions
Preheat oven to 375 degrees F.
Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
Bake for about 35 minutes or until the topping is golden and fruit is bubbling.
Notes
*You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.
Variations:
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Lower Sugar: Cut the sugar in half or substitute a sweetener.
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Make Ahead Instructions: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.
Freezing Instructions: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.
Nutrition
Calories: 240kcalCarbohydrates: 40gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 35mgPotassium: 302mgFiber: 3gSugar: 25gVitamin A: 305IUVitamin C: 39mgCalcium: 92mgIron: 1mg
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I originally shared this recipe May 2020. Updated May 2024.
This post contains affiliate links.
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Published
Categories
- Dessert
- Freezer Friendly
About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
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