This Strawberry Rhubarb Crisp is an incredibly easy dessert recipe that is filled with the fresh flavors of summer. The sweet strawberry and rhubarb filling topped with crunchy oat crumble is impossible to resist when served with a big scoop of vanilla ice cream.
Best Strawberry Rhubarb Crisp Recipe
You can’t go wrong with this sweet and tart Strawberry Rhubarb Crisp. Not only is it delicious, it couldn’t be simpler to throw together. Just toss the prepared strawberries and rhubarb with sugar, cornstarch, lemon juice, and a little sea salt and top with a super simple cinnamon oat crumble. Bake until bubbly, serve with a big scoop of vanilla ice cream, and you’re good to go.
Looking for more rhubarb recipes? Try this Strawberry Rhubarb Pie and this layered Strawberry Rhubarb Cream Pie. Or, if rhubarb isn’t in season but you’re craving a summer crisp, we’ve still got you covered with this Blackberry Crisp or Mixed Berry Crisp recipe.
Strawberry Rhubarb Crisp Ingredients
- Strawberries - use fresh ripe strawberries that are washed, hulled, and quartered.
- Rhubarb - there’s no need to peel your rhubarb. Just cut into small pieces and toss with the strawberries.
- Cornstarch - this helps to thicken the fruit mixture and keep the crisp topping from getting too soggy. If you don’t have cornstarch you could use flour instead.
- Sugars - I like to use a combination of both granulated sugar and light brown sugar for the fruit filling. You could absolutely substitute just granulated sugar or add in a touch of honey.
- Lemon Juice - fresh lemon juice really balances out the flavors.
- Salt - sea salt works great.
- Vanilla Extract - pure vanilla extract has the best flavor.
Oat Crumble Topping
- Butter - room temperature butter works great for making the crisp topping. If you use salted butter just reduce the additional salt slightly.
- Flour - all-purpose flour works great.
- Brown Sugar - I prefer light brown sugar for this recipe but you can use dark brown sugar if you prefer the flavor.
- Cinnamon - I love cinnamon for this recipe, but you could use other baking spices including cardamom, cloves, or nutmeg.
- Salt - sea salt works great.
- Oats - be sure to use old-fashioned rolled oats or quick-cooking oats because they will give the crumb topping a slightly chewy texture. Avoid steel-cut oats!
How to Make Strawberry Rhubarb Crisp
- Make the strawberry and rhubarb mixture. In a large mixing bowl combine the strawberries, rhubarb, cornstarch, brown sugar, granulated sugar, and lemon juice. Toss to evenly coat the fruit. Transfer the mixture to a 9" x 9" baking dish, or a 10" cast iron skillet.
- Make the oat crumble topping. In the bowl of a stand mixer, add the softened butter, flour, brown sugar, cinnamon, nutmeg, salt, and oats. Mix on low speed until the mixture forms about ½" chunks.
- Add the crumb topping. Using your fingers, sprinkle the oat topping evenly over the fruit mixture.
- Bake. Bake in a preheated 400 degree oven for 35-45 minutes, or until the topping is golden brown and the mixture is bubbly.
- Serve. Remove from the oven and serve warm with a big scoop of vanilla ice cream or fresh whipped cream. Enjoy!
Frequently Asked Questions
More than likely, your Strawberry Rhubarb crisp is runny because it’s still hot. Straight out of the oven, it will be fairly runny. As it cools, the cornstarch helps to solidify the mixture and you will notice it starting to set up.
Both a crisp and crumble involve a fruit mixture baked in the oven with some sort of topping. A crumble topping is typically more like a biscuit while a crisp topping is generally made from an oat crumble.
While it’s fine to let your Strawberry Rhubarb crisp sit out at room temperature for up to even 24 hours, I recommend storing it covered in the fridge so that it stays fresh. After sitting out for too long, the filling will begin to warm and loosen. When that happens, the topping will absorb more and more of the moisture from the filling and it begins to get a bit soggy.
Storing And Reheating
- Room Temperature: cover any leftover crisp with aluminum foil and store at room temperature for up to 2 days.
- Refrigerator: you can also cover and refrigerate your crisp for up to 5 days.
- To reheat: you can microwave a small portion or reheat in a 350 degree oven for about 15 minutes, or until warmed through.
- Freezing: if you want to freeze, I recommend freezing the oat topping and fruit mixture separately in airtight containers for up to 2 months. When you want to bake your crisp, pull from the freezer and transfer to a baking dish before baking as directed.
Strawberry Rhubarb Crisp Recipe
- 2 ⅔ cups Strawberries
- 3 cups Rhubarb cut into ½" chunks
- ⅓ cup Brown Sugar
- ⅓ cup Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Oat Crumble Topping
- 8 Tablespoons Butter room temperature
- ½ cup All-Purpose Flour
- ⅔ cup Light Brown Sugar packed
- ½ teaspoon Cinnamon
- ½ tsp Salt
- ¾ cup Old-Fashioned Rolled Oats
For the Strawberry Rhubarb Mixture
- Preheat the oven to 400 degrees F.
- In a large bowl, add the sliced strawberries and diced rhubarb. Sprinkle the brown sugar, sugar, and cornstarch over the top. Add the lemon juice and then toss to evenly coat the strawberries and rhubarb.
- Transfer the fruit mixture to a 9" x 9" baking dish, or a 10" cast iron skillet.
For the Oat Crisp Topping
- In the bowl of a stand mixer, add the butter, flour, brown sugar, cinnamon, salt, and oats. Mix on low speed until the mixture forms about ½" chunks.
- Using your fingers, sprinkle the oat topping over the fruit mixture.
- Bake in a preheated oven for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and serve warm with ice cream or fresh whipped cream. Enjoy!
More Easy Dessert Recipes
- Strawberry and Cream Pie
- Peaches and Cream Pie
- Lemon Cream Cookie Cups
- Apple Pie
- Pineapple Upside Down Cake
- No Bake Lemon Cheesecake
- Lemon Bars
- Zucchini Cupcakes
- More Summer Recipes
- More Best Dessert Recipes
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This super summery Strawberry Rhubarb Crisp is an easy dessert recipe you can make over and over. It tastes especially good served warm with ice cream on the side.