Strawberry Rhubarb Crisp
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When rhubarb is in season, make sure to snag some and whip up this easy strawberry rhubarb crisp recipe. Fresh strawberries, tart rhubarb pair wonderfully together under an almond oatmeal crisp topping. This strawberry rhubarb crisp takes only about 15 minutes to prep before baking!
Growing up, my grandmother would always make sure to whip up a homemade strawberry rhubarb pie each summer. I would always eagerly await a slice. I loved the sweet and tart combination between the strawberries and rhubarb. But as much as I love that pie, I love whipping up a homemade crisp version instead these days.
Yes I love pie. But making a pie in the summertime, isn’t always a favorite thing of mine. But a crisp? Oh heck yes. So. Much. Easier. I love making a fruit crisp any time of year – like my Apple Cranberry Crisp, Healthy Apple Crisp, Caramel Apple Crisp in the Fall, or my easy Mixed Berry Crisp in the summer. But this summer we are making one of my favorite crisps – strawberry rhubarb crisp!
For this rhubarb strawberry crisp, I tossed fresh strawberries with sliced seasonal rhubarb. I just love baking with rhubarb in the summer (and I think this rhubarb snack cake might need to be next!).
I added a bit of cornstarch to help thicken the fruit with some sugar into a a bit of a jammy consistency when you dig in. I tossed in a little orange juice and vanilla for extra flavor. Although you could use lemon juice I found lemon to be a bit tart, but using orange juice gave the acidity and brightness to the dish.
Then there’s topping. Oh the topping! Let’s face it, a crisp is, well, all about the crisp topping isn’t it? This oatmeal topping is made with melted butter so it comes together easily. Sweetened with some brown sugar, a little cinnamon, and crunchy almonds for texture the crisp topping takes only a few minutes to prepare.
The only thing this strawberry rhubarb crisp is missing is a scoop of vanilla ice-cream on top. Grab your ice-cream scoop, and let’s do this.
Why You Will Love This Strawberry Rhubarb Crisp
- Quick And Easy To Prep – Crisps are so easy to mix up and get in the oven! This recipe takes about 15 minutes or so to prepare and throw in the oven.
- Simple Summer Dessert – This uses wonderful in season strawberries and rhubarb making for a simple seasonal dessert that will be at its peak of freshness and flavor.
- Perfect Make Ahead Dessert – You can prepare the dessert and refrigerate before baking one day ahead of time and bake the day of.
Ingredients Needed
- Flour
- Old fashioned oats – I prefer old-fashioned oats because they are bigger and provide a better texture. But quick oats can also be used, but the topping may be a bit more powdery.
- Light brown sugar
- Granulated sugar – You will use this for both the topping and filling
- Cinnamon
- Salt
- Sliced almonds – These are optional but add wonderful flavor and texture. You can omit these if you want, or swap out with another nut like toasted pecans or walnuts.
- Unsalted butter
- Cornstarch
- Orange juice- You could swap with lemon juice but your crisp may be a little more tart.
- Vanilla extract
- Strawberries
- Rhubarb
*Note: The almonds are missing from the photo below.
How To Make This Strawberry Rhubarb Crisp Recipe
Make the filling.
In a large mixing bowl, stir together cornstarch, sugar, orange juice, vanilla and fruit. You can always use flour instead of cornstarch to thicken and lemon juice instead of orange juice if needed. I prefer fresh strawberries and rhubarb in this crisp, but you can also use frozen if needed. Make sure to thaw the fruit first and drain any excess liquid so the filling isn’t too runny.
Stir together until the fruit is evenly coated in the cornstarch mixture. Then go ahead and spread it out evenly into your into the prepared baking dish.
Heather’s Baking Tip
Don’t be tempted to add more strawberries! Strawberries can release a lot of juice and may make your crisp too liquid-y. With more rhubarb than strawberries it makes for the perfect jammy fruit filling consistency with the perfect ratio of sweet to tart.
Make topping.
In the a large mixing bowl, stir together flour, oats, sugars, cinnamon, salt, and almonds (if using) in bowl. Again, you can omit the almonds if you want or swap out with another nut. Make sure you are measuring your flour correctly by spooning the flour into your cup and levelling it off. Do not pack it down or you will get way too much flour.
Add in your melted butter. This is one of my favorite parts about this crisp! I’ve made with crisps with cold or softened butter, but they are much more work having to cut the butter in. Using melted butter you get the perfect texture will half the work. So easy! Yes to easy summer desserts!
Stir in butter until mixture is thoroughly moistened and crumbly. The mixture should be clumpy.
Crumble evenly over the berry mixture. When first making this dish I used less crumble but decided that more is better. I wanted an even coating of crisp over the top so each bite had a good crisp topping on top.
Bake the crisp.
Bake in preheated oven for 45-55 minutes until topping is golden brown and fruit filling is bubbling underneath. Remove from oven and cool slightly before serving.
Recipe FAQ’s
Yes you definitely can! You can assemble the crisp and then refrigerate up to one day ahead of time. Then bake the next day.
You can store this crisp in the fridge for up to 5 days. You can always reheat in the oven to crisp up the topping again if needed at 350oF for 10-15 minutes.
Yes, you can freeze a baked crisp for up to 3 months. Thaw overnight in the fridge and then reheat in the oven at 350oF for about 30 minutes or so until the topping has crisped up and the filling is bubbling. An unbaked crisp can also be frozen for up to 3 months. Thaw overnight in the fridge and then bake as directed. You may need to add on a few additional minutes of baking time since the crisp will be cold from the fridge.
Absolutely. Cut all the ingredients in half and bake in a 9×9 square or 9-inch round baking dish. You will want to reduce the baking time to about 30-35 minutes.
Yes you can, but thaw the fruit first and drain any excess liquid so the filling isn’t too runny.
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Strawberry Rhubarb Crisp Recipe
Ingredients
Topping:
- 1 ¼ cups (150 g) all-purpose flour *spooned and leveled
- 1 ¼ cups (125 g) old fashioned oats *see note
- ¾ cup (160 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ cup sliced almonds *optional
- 12 tablespoons (1 ½ stick, 157 g) unsalted butter, melted
Filling
- 3 tablespoons cornstarch
- 1 ¼ cups (50 g) granulated sugar
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 lb (852 g) fresh strawberries, hulled and sliced
- 2 lb rhubarb stalks trimmed and sliced into ½ inch pieces
Instructions
- Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 350°F (177°C) . Spray a 9×13 baking dish and set aside.
- Make the filling. In a large mixing bowl, stir together cornstarch, sugar, orange juice, vanilla and fruit until the fruit is evenly coated.
- Pour into the prepared baking dish.
- Make topping. In the a large mixing bowl, stir together flour, oats, sugars, cinnamon, salt, and almonds (if using) in bowl.
- Stir in butter until mixture is thoroughly moistened and crumbly.
- Crumble evenly over the fruit mixture.
- Bake the crisp. Bake in preheated oven for 45-55 minutes until topping is golden brown and fruit filling is bubbling underneath. Remove from oven and cool slightly before serving. Store in the fridge for up to 5 days, covered.
Notes
- Make-ahead: You can assemble the crisp and then refrigerate up to one day ahead of time. Then bake the next day.
- Storage: You can store this crisp in the fridge for up to 5 days. You can always reheat in the oven to crisp up the topping again if needed at 350oF for 10-15 minutes.
- Freezing: you can freeze a baked crisp for up to 3 months. Thaw overnight in the fridge and then reheat in the oven at 350oF for about 30 minutes or so until the topping has crisped up and the filling is bubbling. An unbaked crisp can also be frozen for up to 3 months. Thaw overnight in the fridge and then bake as directed. You may need to add on a few additional minutes of baking time since the crisp will be cold from the fridge.
- Halve the recipe: Cut all the ingredients in half and bake in a 9×9 square or 9-inch round baking dish. You will want to reduce the baking time to about 30-35 minutes.
- Oats: You can also use quick oats but the topping may be a bit powdery.
- Almonds: You can omit completely or swap for another nut like pecans or walnuts.
- Frozen fruit: Thaw the fruit first and drain any excess liquid so the filling isn’t too runny.
how do I soften my Rhubarb/Strawberry crisp so I can serve it! It is rock hard!
Try warming it up in the oven at a low temperature (around 300°F) for about 10-15 minutes, or pop it in the microwave for a few seconds. That should soften it up nicely!
This was such a perfect summer dessert to make for my family last night! It was easy to make, perfectly sweet and had great crunch from the crisp topping. We loved it!
Thank you! I’m so glad your family enjoyed the strawberry rhubarb crisp and that it was easy for you to make. Happy baking!
I only recently discovered my love for rhubarb, and this rhubarb crisp hits all the spots. Buttery goodness, sweet brown sugar, and tart rhubarb, it’s perfection!
Thank you for your great feedback! I’m so glad you enjoyed the rhubarb crisp and its perfect blend of flavors. Happy baking!
I make as much rhubarb everything as possible when it comes into season, and this is going on the list. I love that topping!
Thank you for adding my recipe to your seasonal lineup, enjoy rhubarb season to the fullest!
Bright colors and flavors in this marvelous strawberry rhubarb crisp. It’s a perfect treat for my family.
Thank you for your lovely comment! I’m so glad to hear that the strawberry rhubarb crisp turned out well for you. The bright colors and flavors really do make it special!
This tangy rhubarb crisp was positively delicious! My family loved it.
Thank you so much for your kind words! I’m so glad to hear that your family loved the strawberry rhubarb crisp.
The moment when strawberries and rhubarb are in season together is my favorite time of the year! This crisp is such a delicious way to make the most of this short season. Served the crisp with homemade vanilla gelato and it was amazing!!
Mmm with gelato? Count me in 🙂
I made this tasty crumble for dinner guests last night. It was a hit! And as a bonus, I have some for breakfast this morning 🙂
nothing wrong with that!!
I just cut a bunch of rhubarb from our backyard. This crisp sounds amazing! I love anything with strawberry and rhubarb! Very excited to make this!
I can’t wait to try this crisp this weekend! It looks so easy and quick to make- I know it will be a hit!
I had a mad craving for strawberry rhubarb pie the other day but didn’t want the hassle of making a pie so I opted for this crisp. And I am so glad I did! It was simple to prepare and so incredibly delicious. I will definitely be making this again
glad you loved it!!
I’ve loved rhubarb crumble since I was a kid! I don’t make it often as rhubarb is hard to come by here in Italy. But I do find it occasionally. Next time, I will try this version with strawberries and oats in the topping! It looks so good!
This crisp made for such a lovely spring dessert! The filling was so luscious and fresh tasting, and the topping came out perfectly crisp.
I usually make a crisp with just strawberries but I found lots of rhubarb at the market the other day and make this rhubarb and strawberry one. It was delicious! The two fruits go beautifully together!
This was so good and so easy to make. I love a good crisp and sometimes I don’t want to make a pie. This was what I wanted.
One of my favourite desserts of all time. Thank you for this easy recipe!
You’re most welcome 🙂