Easy and delicious Strawberry Rhubarb Crisp with a rolled oats and brown sugar topping is perfect with a scoop of vanilla ice-cream. Simple and tasty summer fruit recipe with a crumble topping that comes together in minutes.
Strawberry Rhubarb Pie was one of my favorite go-to recipes when it was rhubarb season. That was until I tried this! So much easier and lighter than dealing with pie dough, strawberry rhubarb crisp has great flavors with a crumble topping.
Skip the pie crust and make this crisp! You just don’t need the extra dough to really achieve those delicious and fresh flavors. Love crust? I get it! You can use this filling recipe for pie as well. Just roll out the crust and bake as usual.
This is a simple and delicious treat to make during the summer months when rhubarb and strawberries are in season. The combination of the sweet strawberries and tart rhubarb can’t be beat.
Strawberry Rhubarb Crisp is great for entertaining too. The prep for the recipe can be done ahead of time. Bake the crisp ahead or while you’re eating dinner.
Be sure to check out the recipe and video how to make Strawberry Rhubarb Crisp and get a delicious taste of summer in no time!
How to Make Strawberry Rhubarb Crisp
Once you make this simple strawberry rhubarb crisp, it’ll become your new favorite! So easy to make and comes out perfect every time!
Firstly, dice the rhubarb and quarter the strawberries. Cut off the tops and bottoms of the rhubarb stalks and then dice the rhubarb into about one inch pieces. Place in a large mixing bowl.
Then, add in the quartered strawberries, sugar, cornstarch, and salt.
Toss together until the fruit is coated. Let the mixture sit for five minutes to meld the flavors together and soften the fruit.
While the fruit sits, prepare the crisp topping.
Easy Rolled Oats Brown Sugar Topping
Keep the topping for this crisp simple with this four ingredient topping. All you need is rolled oats, brown sugar, melted butter and cinnamon.
Combine the ingredients in a bowl and mix. It’s that easy!
Assemble the fruit crisp and bake
Pour the strawberry rhubarb mixture into a 9 x 9 inch baking pan or a small casserole dish. Then, spoon the topping over top.
Bake your Strawberry Rhubarb Crisp at 375 degrees for about 45 minutes. You will know the crisp is ready when it is bubbly around the edges and the topping is slightly brown and crispy.
Let the crisp sit for about 10 minutes before scooping and serving. This is delicious served as is, but is incredible with a scoop of vanilla ice cream!
Refrigerate any uneaten crisp in an airtight container. I like to eat mine the next morning with some nonfat greek yogurt too.
If you’re in the mood for more strawberry recipes, be sure to give these ones a try:
Tried this recipe? Please be sure to comment below and let me know what you think. Enjoy!
Strawberry Rhubarb Crisp
- 1 ½ pounds rhubarb, cut into 1 Inch pieces
- 1 pound strawberries, stems removed and quartered
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup rolled oats
- ¼ cup butter, melted
- 1 teaspoon cinnamon
- vanilla ice cream for serving, optional
- Preheat oven to 375 degrees. Grease casserole dish or 9 x 9 baking dish with cooking spray.
- In a large bowl combine rhubarb, strawberries, sugar, cornstarch and salt. Toss to combine and set aside for five minutes. Pour into prepared baking dish.
- In a small bowl, combine rolled oats, brown sugar, melted butter, and cinnamon. Mix until resembles crumble.
- Spoon oat mixture on top of rhubarb and bake for 40-45 minutes until crisp is lightly browned and bubbly. Serve with a scoop of vanilla ice cream, optional.
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