Easy Strawberry Rhubarb Crisp Recipe

Easy Strawberry Rhubarb Crisp with rolled oats and brown sugar topping is the perfect summertime treat! This easy recipe comes together in minutes and is great for any occasion. 

If you love the delicious combination of tart rhubarb paired with sweet strawberries, you’re going to love this dessert. Similar to a strawberry rhubarb pie but so much easier to make. 

Love easy and light summer inspired desserts? Be sure to check out this no-bake Lemon Mascarpone Cheesecake or this simple Pineapple Zucchini Bundt Cake.

And, if you have leftover rhubarb, use it to make this Rhubarb Simple Syrup recipe! For more delicious rhubarb desserts, checkout this Strawberry Rhubarb Bread recipe. 

You’ll Love Easy Strawberry Rhubarb Crisp! 

If you enjoy easy desserts with fruit filling, you’re going to love this Strawberry Rhubarb Crisp. Made with fresh rhubarb and fresh strawberries this is the perfect summer recipe. 

Summer is the time of year when rhubarb is in season. And, if you happen to find it at the grocery store or in your garden, you definitely need to make this crisp. 

This is an easy dessert to put together and such a crowd pleaser. Hot bubbly fruit gets combined with a golden brown quick oats topping. Top with vanilla ice cream for a real special treat. 

If you’ve never had strawberry and rhubarb together before, it’s the perfect balance of sweet and tart. And, for those of you who look forward to rhubarb season, this is sure to be one of your favorite rhubarb recipes.

Give this simple and delicious Strawberry Rhubarb Crisp a try. You’re going to love it! 

Ingredients and Variations

• Rhubarb: fresh rhubarb is best but thawed frozen rhubarb works too. 
• Strawberries: again, fresh is best but frozen strawberries work too. You can also substitute other fresh fruit such as blueberries, raspberries, or even peaches. 
• Sugar: use regular granulated white sugar here. 
• Cornstarch: the corn starch will act as a thickening agent and help the juices from the fruits thicken up as the crumble bakes. 
• Rolled oats: use regular old-fashioned oats here. 
• Brown sugar: brown sugar will help give the topping that deep sugary flavor. 
• Butter: I like to use unsalted butter, but any butter works. 
• Cinnamon: this is optional, but a delicious warming flavor to the crisp. 
• Orange: orange zest and orange juice is an optional addition to the strawberry rhubarb filling. You could even add a little bit of lemon juice. 

How to Make the Best Strawberry Rhubarb Crisp

Once you make this simple strawberry rhubarb crisp, it’ll become your new favorite! Start by preheating oven to 375 degrees. 

​Step 1: prepare the fruit

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.

Step 2: pour fruit into baking dish

Pour the strawberry rhubarb mixture into a 9×9 inch baking pan or a small casserole dish. Set aside.

Step 3: preparing the crisp 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!

Step 4: assemble fruit crisp and bake 

Spoon the topping over top of the strawberry rhubarb filling. Bake 375 degrees for about 45 minutes. 

You will know the strawberry rhubarb crisp is ready when it is bubbly around the edges and the topping is slightly brown and crispy.

Let the crisp cool for about 10 minutes before scooping and serving. This is also delicious served at room temperature and can be made ahead.

Recipe Tips

• Rhubarb: you can usually find rhubarb at the grocery store when it is in season, April to June. You can also find it at your local farmer’s market and sometimes in the frozen fruit section. Just be sure to thaw before using. 
• Sweetness: adjust the amount of sugar you use depending on the tartness of rhubarb and strawberries you are using. 
• Leftovers: Refrigerate any uneaten strawberry rhubarb crisp in an airtight container. I like to eat mine the next morning with some nonfat greek yogurt too.
• Gluten free: this crisp doesn’t contain any gluten. If looking to make the recipe gluten-free, opt for a certified GF oat brand. 

Frequently Asked Questions

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