Bright, tangy, and effortless — a perfect late-summer dessert that balances sweet strawberries with tart rhubarb.

When fresh berries and rhubarb are in season and you want something homey but impressive, this crisp is the solve-it-all dessert: easy to pull together, bakes into bubbling fruit with a crunchy oat topping, and shines with a scoop of vanilla ice cream.

Why You’ll Love Strawberry Rhubarb Crisp

• Flavor contrast: sweet strawberries + tart rhubarb for a perfectly balanced filling.
• Simple pantry-friendly topping: oats and brown sugar deliver crunch with minimal effort.
• Versatile: serves as dessert, brunch topping, or a warm snack.
• Make-ahead friendly: components can be prepped in advance or frozen.
• Crowd-pleaser: familiar flavors that appeal to most palates.

Ingredients

• 4 cups fresh rhubarb, cut into 1/2-inch pieces
• 4 cups fresh strawberries, hulled and halved
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup brown sugar (packed)
• 1/2 cup all-purpose flour
• 1/2 cup cold butter, diced

Step-by-Step Directions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, strawberries, white sugar, 1/2 cup flour, cinnamon, nutmeg, and salt. Toss until fruit is evenly coated.
3. In another bowl, mix oats, brown sugar, 1/2 cup flour, and cold diced butter. Rub the butter into the dry ingredients with your fingers or a pastry cutter until the mixture is crumbly and pea-sized.
4. Spread the fruit mixture evenly in a baking dish (about 9×13 or similar). Sprinkle the oat topping evenly over the fruit.
5. Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbly.
6. Let rest 10–15 minutes before serving to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream.

Make-Ahead / Meal Prep Options

• Fruit mixture: toss and refrigerate up to 24 hours before baking.
• Crisp topping: prepare and refrigerate in an airtight container for 2–3 days, or freeze for up to 1 month.
• Fully assembled (unbaked): cover and freeze for up to 2 months; bake from frozen adding ~10–15 minutes to baking time.
• Baked crisp: store in the fridge (see storage below) and reheat before serving.

What to Serve With Strawberry Rhubarb Crisp

• Vanilla ice cream or frozen yogurt
• Whipped cream, mascarpone, or crème fraîche
• Simple shortbread, pound cake, or angel food cake slices
• Warm biscuits or scones for brunch
• Drinks: hot coffee, Earl Grey tea, or a light dessert wine
• For a brunch twist: spoon over pancakes or waffles

Variations & Substitutions for Strawberry Rhubarb Crisp

• Protein swaps: top with Greek yogurt, ricotta, or a scoop of protein-rich skyr to add protein at serving.
• Extra veggies: mix in diced apple or pear for extra body; grated carrot can add subtle sweetness and color (use sparingly).
• Spice/sweetness changes: reduce white sugar to 3/4 cup for less sweet; add lemon zest for brightness; replace some sugar with maple syrup or honey.
• Dietary swaps: GF — use gluten-free all-purpose flour and certified gluten-free oats; DF/vegan — swap butter for coconut oil or vegan butter and use coconut sugar or brown sugar alternative.
• Flavor twists / toppings: add 1/2 teaspoon almond extract, sprinkle chopped toasted almonds or pecans, fold in shredded coconut, or finish with a drizzle of caramel sauce.

How to Store, Freeze & Reheat Strawberry Rhubarb Crisp

Fridge: Store baked crisp in an airtight container or tightly covered dish for 3–4 days. Reheat before serving.
Freezer: You can freeze the unbaked assembled crisp for up to 2 months (wrap tightly). Baked crisp can be frozen up to 3 months; thaw in the fridge overnight before reheating.
Reheating: For best texture, reheat in a 350°F (175°C) oven for 15–25 minutes until warmed through and topping is crisp. For a quick option, microwave single servings in 20–30 second bursts, then finish in a toaster oven to re-crisp.

Expert Tips for Strawberry Rhubarb Crisp

• Use 1/2-inch pieces of rhubarb so it cooks evenly and matches the strawberry size.
• Toss fruit with a little flour (or cornstarch) to absorb juices and prevent a runny filling.
• Keep the butter cold for the topping — it creates a better crumbly texture.
• Bake until the filling is actively bubbling at the edges; that’s the best signal it’s done.
• Let it rest 10–15 minutes after baking so the juices thicken for cleaner servings.

Strawberry Rhubarb Crisp FAQs

Q: Can I use frozen strawberries or rhubarb?
A: Yes — frozen fruit works. Do not thaw completely; toss frozen fruit with dry ingredients and expect a slightly longer bake and looser filling. You may want to add 1–2 tablespoons cornstarch to help thicken.

Q: How can I make this less sweet?
A: Reduce white sugar to 3/4 cup or 2/3 cup, and/or replace part of the sugar with maple syrup or a natural sweetener to taste. Brighten with lemon juice or zest to balance reduced sugar.

Q: Can I make this gluten-free?
A: Substitute both all-purpose flour portions with a 1:1 gluten-free blend and use certified gluten-free oats.

Q: How do I prevent a soggy topping?
A: Ensure the butter remains cold and don’t overmix the oat topping. Placing the dish on a lower oven rack helps the topping crisp.

Q: Can I double or halve the recipe?
A: Yes. For a double batch, use two baking dishes or a larger dish and adjust baking time up slightly. For a smaller dish, reduce bake time and check for bubbling.

Conclusion

For another trusted take on this classic, tried-and-true dessert, see Strawberry Rhubarb Crisp – Chocolate with Grace.

Strawberry Rhubarb Crisp

Print Recipe

Pin Recipe

Bright, tangy, and effortless — a perfect late-summer dessert that balances sweet strawberries with tart rhubarb.

• Total Time: 65 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 4 cups fresh rhubarb, cut into 1/2-inch pieces
• 4 cups fresh strawberries, hulled and halved
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup brown sugar (packed)
• 1/2 cup all-purpose flour
• 1/2 cup cold butter, diced

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb, strawberries, white sugar, 1/2 cup flour, cinnamon, nutmeg, and salt. Toss until fruit is evenly coated.
3. In another bowl, mix oats, brown sugar, 1/2 cup flour, and cold diced butter. Rub the butter into the dry ingredients with your fingers or a pastry cutter until the mixture is crumbly and pea-sized.
4. Spread the fruit mixture evenly in a baking dish (about 9×13 or similar). Sprinkle the oat topping evenly over the fruit.
5. Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbly.
6. Let rest 10–15 minutes before serving to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

For a brunch twist: spoon over pancakes or waffles. Keep fruit and topping components refrigerated if prepared in advance.

• Author: jayne
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 25g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 25mg

Keywords: dessert, strawberry, rhubarb, crisp, summer dessert