Strawberry Rhubarb Crisp Recipe

If summer had a flavor, it would be the tangy-sweet combination of ripe strawberries and tart rhubarb, baked under a golden oat crumble. This Strawberry Rhubarb Crisp is a simple, rustic dessert that brings together seasonal produce and pantry staples for a crowd-pleasing treat. Whether you’re serving it at a backyard BBQ, family dinner, or potluck, this crisp delivers a nostalgic taste of summer in every spoonful.

🍓 Why You’ll Love This Strawberry Rhubarb Crisp

• Simple ingredients you probably already have in your kitchen

• Perfect balance of sweet and tart flavors

• Crispy, buttery oat topping that’s irresistibly crunchy

• Customizable – add nuts, swap berries, or go gluten-free

• Make-ahead friendly and freezer-safe

🥣 Ingredients

For the Filling:

• 3 cups fresh strawberries, hulled and halved

• 3 cups rhubarb, chopped (fresh or frozen)

• 3/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• Pinch of salt

For the Oat Crisp Topping:

• 3/4 cup all-purpose flour

• 3/4 cup old-fashioned rolled oats

• 1/2 cup light brown sugar, packed

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

🔪 Step-by-Step Instructions

🔥 Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or similar-sized oven-safe dish.

🍓 Step 2: Make the Filling

In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Toss until evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly.

🥄 Step 3: Make the Crisp Topping

In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

🧁 Step 4: Assemble and Bake

Sprinkle the crisp topping evenly over the fruit mixture. Bake in the preheated oven for 40 to 45 minutes, or until the fruit is bubbly and the topping is golden brown.

⏲️ Step 5: Cool Slightly and Serve

Let the crisp cool for at least 10–15 minutes before serving to allow the juices to thicken. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

🌿 Tips and Variations

🥥 Make it Vegan

Swap the butter for vegan butter or solid coconut oil.

🌾 Make it Gluten-Free

Use certified gluten-free oats and substitute the flour with almond flour or a gluten-free all-purpose blend.

🍎 Add More Fruit

Try mixing in other berries like raspberries or blueberries for an extra flavor twist.

🥜 Add Crunch

Sprinkle chopped almonds or pecans into the crisp topping for added texture.

❄️ Storage and Make-Ahead Tips

• Refrigerator: Store leftover crisp covered in the fridge for up to 4 days.

• Freezer: Assemble the crisp and freeze before baking. Bake from frozen at 375°F for 55–60 minutes.

• Reheating: Warm individual portions in the microwave or reheat the entire dish in a 325°F oven for 15–20 minutes.

💬 FAQs About Strawberry Rhubarb Crisp

🧐 What does rhubarb taste like?

Rhubarb has a tart, tangy flavor that pairs beautifully with sweet fruits like strawberries. When cooked with sugar, it softens and becomes deliciously jammy.

❓ Can I use frozen fruit?

Yes! Both frozen strawberries and rhubarb work well in this recipe. No need to thaw—just add a little extra cornstarch (about 1.5 tablespoons) to absorb the extra liquid.

🍯 Can I reduce the sugar?

You can reduce the sugar slightly if your strawberries are very sweet. Try cutting back by 1/4 cup in the filling, but note that rhubarb needs some sweetness to balance its acidity.

🔁 Can I make it ahead?

Absolutely! You can make the topping and fruit filling separately up to 1 day ahead and store them in the fridge. Assemble and bake when ready to serve.

🍰 Is this the same as a cobbler?

Not quite. A crisp has a crumbly oat topping, while a cobbler typically features a biscuit or cake-like topping.

📝 Final Thoughts

There’s nothing quite like the comfort of a warm, bubbling Strawberry Rhubarb Crisp fresh from the oven. The sweet strawberries, tart rhubarb, and golden oat topping create a harmony of flavor and texture that never goes out of style. Best of all, it’s easy enough for a weeknight and impressive enough for guests.

So the next time you have fresh strawberries and rhubarb on hand, skip the pie crust and try this rustic crisp instead. It’s bound to become a seasonal staple in your kitchen.