Why I’ll Love This Recipe

I enjoy this recipe because it is easy to prepare with simple ingredients and always delivers incredible flavor. The juicy fruit filling becomes perfectly bubbly while the crisp topping turns golden and crunchy. I also like that I can make it ahead of time and serve it for family dinners, holidays, or casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb, chopped
¾ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the crisp topping:

1 cup old-fashioned rolled oats
1 cup all-purpose flour
½ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted

Optional for serving:

Vanilla ice cream
Whipped cream

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
I combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice in a large bowl until everything is evenly coated.
I spread the fruit mixture evenly into the prepared baking dish.
I mix the oats, flour, brown sugar, cinnamon, and salt in another bowl.
I stir the melted butter into the dry ingredients until crumbly.
I sprinkle the crisp topping evenly over the fruit filling.
I bake the crisp for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
I let the crisp cool for about 10–15 minutes before serving.
I serve it warm with vanilla ice cream or whipped cream if I want an extra indulgent dessert.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 15 minutes

Variations

I add fresh blueberries or raspberries for a mixed berry crisp.
I mix chopped pecans or walnuts into the topping for extra crunch.
I add orange zest to the filling for a bright citrus flavor.
I replace part of the strawberries with diced apples for a heartier dessert.
I sprinkle sliced almonds over the topping before baking for additional texture.

Storage/Reheating

I store the cooled crisp in an airtight container or cover the baking dish tightly and refrigerate it for up to 4 days. When I want to enjoy it again, I reheat individual portions in the microwave for about 30–60 seconds or warm the entire dish in a 325°F (165°C) oven for 15–20 minutes until heated through. I also freeze the baked crisp for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I use frozen strawberries and rhubarb?

I can use frozen fruit, but I thaw and drain it well before baking to reduce excess moisture in the filling.

Do I need to peel rhubarb?

I usually do not peel rhubarb because the stalks become tender during baking. I only remove any tough or damaged outer fibers if needed.

How do I keep the filling from becoming too runny?

I use cornstarch to help thicken the juices, and I let the crisp cool for several minutes before serving so the filling has time to set.

Can I prepare this crisp ahead of time?

Yes. I assemble the crisp several hours in advance, refrigerate it, and bake it just before serving for the freshest texture.

What is the best way to serve Strawberry Rhubarb Crisp?

I enjoy serving it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream because the creamy topping complements the sweet-tart fruit filling perfectly.

Conclusion

I always enjoy making Strawberry Rhubarb Crisp because it is a simple dessert that highlights the classic pairing of sweet strawberries and tangy rhubarb beneath a buttery oat topping. It is easy to prepare, perfect for sharing, and delicious served warm or chilled. Every bite offers comforting flavors and a wonderful combination of juicy fruit and crisp, golden crumbs that I never get tired of.

Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp is a comforting dessert that combines sweet strawberries and tangy rhubarb beneath a buttery, golden oat topping. Served warm with vanilla ice cream or whipped cream, it’s the perfect balance of tart, sweet, and crunchy.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated.
Spread the fruit mixture evenly into the prepared baking dish.
In a separate bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt.
Stir the melted butter into the dry ingredients until a crumbly topping forms.
Sprinkle the topping evenly over the fruit filling.
Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let the crisp cool for 10–15 minutes before serving.
Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Frozen strawberries and rhubarb may be used if thawed and well drained.
Mix chopped pecans, walnuts, or sliced almonds into the topping for extra crunch.
Add orange zest to the filling for a bright citrus flavor.
Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Allow the crisp to cool slightly before serving so the filling thickens properly.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 27 g
Sodium: 140 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg