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This Strawberry Rhubarb Crisp is sweet, tart, and topped with the perfect golden crumble—your go-to summer dessert! #fruitcrisp #strawberryrhubarb #easydessert
Strawberry Rhubarb Crisp is the kind of dessert that feels like a big warm hug. Tart rhubarb and sweet strawberries bubble together under a buttery, golden oat topping—it’s rustic, comforting, and the essence of spring and summer baking. Best of all? It’s surprisingly easy to make.
This crisp is the perfect way to use up seasonal fruit or those extra strawberries in your fridge. It’s a backyard barbecue hero, a cozy weeknight treat, or the ultimate answer to “what should I do with all this rhubarb?” Serve it warm with a scoop of vanilla ice cream, and watch it disappear.
1. Yield, Time & Tools
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Tools Needed: 8×8-inch baking dish, mixing bowls, measuring cups and spoons, knife
2. Ingredients
For the Filling:
- 3 cups chopped rhubarb (fresh or thawed if frozen)
- 2 cups sliced strawberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Crisp Topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
3. Preparation Steps
A. Prep the Fruit Filling
In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and vanilla until evenly coated. Pour into greased baking dish.
B. Make the Crisp Topping
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
C. Assemble & Bake
Sprinkle the topping evenly over the fruit. Bake at 375°F for 40–45 minutes, or until the topping is golden and the fruit is bubbly.
D. Cool & Serve
Let cool for 10–15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
4. Tips & Variations
- Add a handful of chopped nuts to the topping for crunch.
- Use a gluten-free flour blend for a GF version.
- Swap in raspberries or blueberries for some of the strawberries.
- Add orange zest or a splash of orange juice to the filling for brightness.
5. Troubleshooting FAQ
Why is my crisp runny?
Make sure to use cornstarch and let it cool slightly so the filling sets up.
Can I use frozen fruit?
Yes, but thaw and drain excess liquid first.
Can I make this ahead?
Yes—assemble and refrigerate until ready to bake, or bake ahead and reheat gently.
How do I know it’s done?
The topping should be golden and the filling bubbling around the edges.
6. Serving Suggestions
- Top with vanilla ice cream, whipped cream, or Greek yogurt.
- Drizzle with warm cream or custard.
- Serve cold or reheated for breakfast with a scoop of yogurt.
- Add a sprinkle of powdered sugar before serving.
7. Storage and Make-Ahead Instructions
- Storage: Cover and refrigerate leftovers for up to 4 days.
- Reheating: Warm in the oven at 350°F or microwave individual portions.
- Make-Ahead Tips: Prep filling and topping separately; assemble just before baking.
- Freezer Instructions: Freeze assembled but unbaked crisp for up to 3 months. Bake from frozen, adding 10–15 minutes to cook time.
