Strawberry Rhubarb Crisp

Sweet, juicy, a little tart and topped with a delicious cinnamon, oat crumble – this Strawberry Rhubarb Crisp is hard to beat. Serve it warm with a scoop of ice cream for the perfect summer dessert. 

I truly think that old-fashioned strawberry rhubarb crisp is the most delicious variety of fruit crisp or crumble. The rhubarb adds a tartness that complements the sweet, juicy strawberries perfectly. Then on top of the juicy, bubbling fruit layer is a crunchy, cinnamon, brown sugar crumble.

It’s one of those easy, no-fuss recipes where you just kind of throw together the ingredients. Unlike making a strawberry rhubarb pie – there’s no pastry skills involved. And if you’re a little off on your measuring – you’ll still end up with a delicious fruit crisp. 

Strawberry Rhubarb Crisp Recipe

There are 2 parts to this recipe: the fruit filling and the crisp layer.

Strawberry Rhubarb Layer:

I like to use equal amounts of rhubarb and strawberries because I find that way you get the perfect balance of tart and sweet. You’ll slice the strawberries and cut the rhubarb stalks into pieces about ½ inch thick (cutting horizontally to the stalk). If your rhubarb stalks are especially thick – then you may want to cut them in half down the center as well.

For the strawberry rhubarb layer, you’ll toss together:

• 1 lb sliced strawberries (about 3 cups, measured after you slice them)
• 1 lb sliced rhubarb
• ¾ cup white sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon vanilla extract

The cornstarch helps thicken the mixture, then the lemon juice and vanilla extract really enhance the flavor of the fruit.

And for the oatmeal crisp topping you’ll need: 

• ¾ cup all-purpose flour
• ¾ cup light brown sugar
• ¾ cup quick cooking oats
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅔ cup melted butter

After everything is mixed together the mixture will feel like damp sand, and if you make a fist with it, it will form clumps.

Then the strawberry rhubarb layer goes on the bottom of your pan, and the oatmeal crisp topping gets crumbled on top. In the photo above, you can see the crisp topping before its baked.

When it’s done baking, the filling is juicy, sweet and tart for the perfect balance of flavors, and the oatmeal crisp topping is the perfect amount of crunchy, cinnamon, brown sugar goodness.

Can I make the fruit crisp without oatmeal? If you like, but it won’t have as much texture. If you want to leave out the oatmeal, I recommend using 1 ¼ cups all-purpose flour and 1 cup light brown sugar (all other proportions will be the same).

Can I use frozen berries? Yes, I recommend thawing the berries first. Then drain out the water at pat dry. If you bake the crisp with the berries still frozen it can get too soupy and the bake time becomes very long.

For delicious fruit crisps and crumbles, be sure to try:

• Blueberry Oatmeal Crumble Bars
• Apple Crisp
• Peach Pie Crumble Bars
• Cherry Crisp

Print Recipe

5 from 3 votes

Strawberry Rhubarb Crisp

Sweet, juicy, a little tart and topped with a delicious cinnamon, oat crumble - this Strawberry Rhubarb Crisp is hard to beat. Serve it warm with a scoop of ice cream for the perfect summer dessert. 

Prep Time30 minutes mins

Cook Time48 minutes mins

Course: Dessert

Cuisine: American

Keyword: Crisp, Fresh, Frozen Berries, Oats

Servings: 8 people

Author: Fiona Dowling

Ingredients

Strawberry Rhubarb Layer

• 1 lb strawberries , hauled & sliced (about 3 cups)
• 1 lb rhubarb stalks , cut into ½ inch slices
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice , freshly squeezed
• 1 teaspoon vanilla extract

Crisp Topping

• ¾ cup all-purpose flour
• ¾ cup light brown sugar*
• ¾ cup quick oats
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅔ cup unsalted butter , melted

Instructions

• Preheat the oven to 350F degrees.

Strawberry Rhubarb Layer

• In a large bowl stir together the sliced strawberries, sliced rhubarb, sugar, cornstarch, lemon juice and vanilla extract so that the fruit is evenly coated.
• Set aside as you make the topping.

Oatmeal Crisp Topping

• In a medium bowl stir together the flour, sugar, oats, cinnamon and salt.
• Stir in the melted butter. It should feel like wet send and form crumbles/chunks if you squeeze it in your fist.

Assembly and Baking

• Using a slotted spoon, spoon the strawberry rhubarb mixture into a 9x9 inch ceramic pan. Do not add the juice from the bottom of the bowl.
• Crumble the oatmeal topping over top.
• Cover the dish lightly with aluminum foil.
• Bake for 30 minutes covered, then remove the aluminum foil and bake for an additional 20-25 minutes or until the top is golden brown.
• Allow to cool for at least 15 minutes before serving.

Notes

*Or use ½ cup brown sugar and ¼ cup white sugar.

**The sweetness will depend on the sweetness of the strawberries and the tartness of the rhubarb. You may want to adjust the amount of sugar depending on these 2 things and your personal preference. 

Store leftovers covered in the fridge for up to 3 days.