Introduction
Strawberry Rhubarb Crisp is the perfect dessert to welcome spring. Bursting with juicy strawberries and tart rhubarb, this dish is topped with a buttery oat crumble that bakes into golden, crunchy perfection. It’s quick to make, absolutely delicious warm or cold, and pairs wonderfully with a scoop of vanilla ice cream. Whether you’re hosting brunch or just craving something cozy, this crisp never disappoints.
A Brief History
The pairing of strawberries and rhubarb dates back to early 20th-century American cookbooks, when rhubarb became widely cultivated in gardens and strawberries were hitting peak popularity. Crisps—fruit desserts with a streusel-like topping—originated as a simpler alternative to pies. Over time, the strawberry-rhubarb combo became iconic, especially in the Midwest and Northeast, where both ingredients flourish in early spring.
Why You’ll Love This Recipe
🍓 Sweet & Tangy Combo – The perfect marriage of flavors.
🧈 Crunchy Oat Topping – Buttery, golden, and irresistible.
⏱️ Quick to Make – From prep to oven in under 20 minutes.
🍨 Serve Hot or Cold – Especially amazing with vanilla ice cream.
🌿 No Pie Crust Needed – All the flavor, none of the fuss!
Strawberry Rhubarb Crisp Recipe
Ingredients
For the Filling:
- 3 cups chopped rhubarb (fresh or frozen & thawed)
- 2 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Crisp Topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- Make the filling: In a bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Mix well and spread evenly in the baking dish.
- Prepare the topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the butter using a fork or your fingers until the mixture is crumbly.
- Assemble: Sprinkle the crisp topping evenly over the fruit filling.
- Bake for 35–40 minutes, or until bubbly and golden brown.
- Cool slightly before serving warm—or chill for a cool version.
Tips & Variations
🍏 Add apples for extra texture and a new twist.
🥥 Mix in shredded coconut to the topping for tropical flair.
🌾 Make it gluten-free with almond flour or a GF flour blend.
🍫 Top with white chocolate chips for a sweet surprise.
Frequently Asked Questions
Can I use frozen fruit?
Yes! Just be sure to thaw and drain frozen rhubarb or strawberries first to avoid excess moisture.
How do I store it?
Cover and refrigerate for up to 4 days. Reheat in the microwave or oven.
Can I make this ahead of time?
You can prep the topping and filling separately, store them in the fridge, and bake fresh when ready.
Is this recipe very sweet?
It’s balanced. The tart rhubarb plays well with the sugar and strawberry sweetness, but you can reduce sugar if you like things less sweet.
Final Thoughts
Strawberry Rhubarb Crisp is everything you love about homemade desserts—simple, satisfying, and full of flavor. Whether you’re new to rhubarb or a long-time fan, this dish brings that comforting, nostalgic feel of spring in every bite. Grab a spoon, a scoop of ice cream, and dig in! 🍓🥄🌼
🍓 Strawberry Rhubarb Crisp Recipe 🥄
Ingredients
Filling:
- 2 cups chopped rhubarb
- 2 cups sliced fresh strawberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Crisp Topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup cold unsalted butter diced
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- Mix the filling: In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, vanilla, and lemon juice. Pour into the prepared baking dish.
- Make the topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly.
- Assemble: Sprinkle the crisp topping evenly over the fruit mixture.
- Bake for 40–45 minutes, or until bubbly and golden brown.
- Cool slightly before serving. Best warm with a scoop of vanilla ice cream!