Name: Strawberry Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: PT-488194H29M36S
Total time: 50 min
Cuisine: American
Ingredients: 3 cups chopped rhubarb (fresh or frozen); 2 cups chopped strawberries; ⅓ cup granulated sugar; ½ teaspoon cinnamon; ¾ cup all-purpose flour; ½ cup rolled oats; ½ cup light dark brown sugar (packed); 1 teaspoon baking powder; ¼ teaspoon salt; 4 tablespoons butter (cold); Vanilla ice cream

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Strawberry Rhubarb Crisp is the kind of treat that guarantees smiles at the table. It delivers just the right balance of tart and sweet, with juicy summer strawberries and tangy rhubarb nestled under a golden, buttery oat topping. Each bite is an irresistible mix of textures and flavors, warm and comforting, and it comes together with pantry basics you likely already have on hand. There’s something magical about scooping into that bubbling crisp, especially served warm with a scoop of vanilla ice cream!

Strawberry Rhubarb Crisp Recipe - Recipe Image

Ingredients You’ll Need

What I love most about making Strawberry Rhubarb Crisp is how each ingredient plays a starring role. Simple staples add up to something vibrant and delicious, letting the natural flavors shine through while adding a perfect mix of crunch, gooey fruit, and sweet aromas.

Rhubarb: Fresh or frozen, rhubarb adds that signature tangy bite and rosy color that makes every spoonful so lively.
Strawberries: Sweet, juicy strawberries balance the tartness of rhubarb and bring out a beautiful, bright red hue.
Granulated sugar: A little sugar helps tame rhubarb’s natural tartness without making the crisp overly sweet.
Cinnamon: Just a touch brings out the flavors of the fruit and adds a warm aroma to your kitchen.
All-purpose flour: This ingredient binds the topping, giving it that classic, crumbly texture.
Rolled oats: Oats lend heartiness and a wonderful chewy crunch to the golden topping.
Light or dark brown sugar: Packed brown sugar gives depth, a hint of molasses, and a rich color to the streusel.
Baking powder: This helps the topping puff up a bit, making each bite melt-in-your-mouth tender.
Salt: Just a pinch wakes up all the flavors and keeps things from tasting flat.
Butter (cold): Cold butter dotted throughout the topping is what gives it those irresistible, crunchy nooks.
Vanilla ice cream (for serving): Not strictly necessary, but the combination of warm crisp and melting ice cream is pure bliss.

How to Make Strawberry Rhubarb Crisp

Step 1: Preheat and Prep the Dish

Start by preheating your oven to 375°F. Greasing your baking dish ensures nothing sticks and makes serving a breeze. An 8-inch square dish is the perfect size—it allows the fruit to bubble up and the topping to brown beautifully. This simple step sets the stage for everything delicious that follows.

Step 2: Mix the Fruit Filling

In your prepared baking dish, add the chopped rhubarb and strawberries, then sprinkle in the granulated sugar and a hint of cinnamon. Give everything a good toss with a spoon so each piece of fruit is coated. This combination is the heart of our Strawberry Rhubarb Crisp: the sugar pulls out the juices and helps create that glossy, bubbly fruit layer.

Step 3: Make the Streusel Topping

In a separate bowl, combine the flour, rolled oats, packed brown sugar, baking powder, and salt. Then, cut in the cold butter with your fingertips or a pastry cutter. You’ll know it’s ready when the mix resembles coarse crumbs, with little buttery bits throughout. This is where the crisp gets its signature golden look and irresistible crunch.

Step 4: Assemble and Bake

Sprinkle the streusel topping evenly over the fruit mixture. Don’t worry if it looks rustic—that’s part of the charm! Slide the dish into your oven and bake for 35 to 40 minutes. You’re looking for a bubbling, juicy filling and a topping that’s golden brown. The aroma filling your kitchen is your cue to get the bowls and spoons ready!

Step 5: Serve It Up

Let the Strawberry Rhubarb Crisp cool for a few minutes before serving. Spoon generous helpings into bowls, and top each one with a scoop of vanilla ice cream. The contrast of warm fruit and cool, creamy ice cream is what makes this classic truly memorable!

How to Serve Strawberry Rhubarb Crisp

Garnishes

For an extra burst of color and flavor, try adding a few fresh sliced strawberries or a dusting of powdered sugar just before serving. A drizzle of honey or a sprinkle of toasted almonds can also take your Strawberry Rhubarb Crisp to a new level. If you’re feeling indulgent, a dollop of whipped cream pairs beautifully too.

Side Dishes

Since the crisp is luscious and sweet-tart, a fresh fruit salad with mint or even a citrusy green salad makes a perfect complement. If you’re serving guests, offer some iced tea or a refreshing lemonade to round out the experience. The bright flavors of these sides keep things light and summery.

Creative Ways to Present

For parties or brunches, try baking your Strawberry Rhubarb Crisp in individual ramekins for single servings that look fancy but are so easy to serve. Another fun twist is layering the crisp and ice cream in parfait glasses for a visually stunning and playful dessert. You can even tuck a few edible flowers on top when serving for a little floral flair!

Make Ahead and Storage

Storing Leftovers

Got extra? Store any leftover Strawberry Rhubarb Crisp right in its baking dish, covered tightly with foil or plastic wrap. It keeps well in the fridge for up to three days and tastes just as wonderful the next day, especially for breakfast with a dollop of yogurt.

Freezing

If you want to enjoy Strawberry Rhubarb Crisp beyond rhubarb season, you absolutely can! Bake it, let it cool, then wrap it well and freeze for up to three months. Thaw overnight in the fridge before reheating. You can also freeze the uncooked fruit and topping separately, then assemble and bake straight from the freezer.

Reheating

Warm your leftovers in the oven at 350°F until heated through and the topping is crisp again—about 15 minutes. If you’re in a rush, a quick zap in the microwave works, but the oven keeps that golden crunch intact. Just remember to let it cool slightly before digging in to avoid burning your tongue!

FAQs

What if I can’t find rhubarb?

If fresh rhubarb isn’t available, frozen works beautifully—just thaw and drain any excess liquid first. In a pinch, you can use extra strawberries or swap in another tart fruit like raspberries for a similar flavor balance in your Strawberry Rhubarb Crisp.

Can I use other sweeteners?

Definitely! Maple syrup or honey both add delicious flavor twists, but you’ll want to use slightly less liquid versions to keep the crisp topping crumbly and not soggy.

Is it possible to make this gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend and check that the oats are certified gluten-free. The results are just as crisp and inviting.

What’s the best pan size?

An 8-inch square baking dish is ideal, but you can also use a 9-inch round pie pan. Just keep an eye on the bake time—shallower pans might bake a little faster.

Can I prepare Strawberry Rhubarb Crisp ahead of time?

Yes! Make the fruit filling and the topping separately, refrigerate both, and assemble just before baking. That way, the topping stays crisp and the fruit stays juicy and fresh.

Final Thoughts

If you’ve never baked a Strawberry Rhubarb Crisp, this is your moment! The aromas, the vibrant layers, and that first warm, juicy bite make it a homey classic you’ll crave again and again. Gather your ingredients and treat yourself—you’ll be so glad you did.

Strawberry Rhubarb Crisp Recipe

★★★★★

5.1 from 23 reviews

Author: Noah
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful and easy-to-make Strawberry Rhubarb Crisp that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy oat streusel. Perfect for a comforting dessert!

Instructions

Preheat the oven to 375°F. Grease an 8-inch square baking dish.
Place the rhubarb, strawberries, sugar, and cinnamon into the prepared baking dish. Stir to combine and set aside.
In a small bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and use your hands to mix in the butter until the mixture resembles coarse crumbs to make the streusel topping. Sprinkle the streusel mixture over the rhubarb mixture.
Bake until the crisp topping is lightly brown and the filling is bubbly, 35-40 minutes.
Serve warm with a scoop of ice cream, if desired.