This easy strawberry rhubarb crisp combines sweet, juicy strawberries with tart rhubarb under a golden, buttery oat topping. Serve warm with a scoop of vanilla ice cream for an irresistible dessert everyone will love!
If you like fruit desserts, try my Air Fryer Peach Crisp or Air Fryer Rhubarb Crisp next!
Rhubarb season typically runs from April through June, making this the perfect dessert for late spring and early summer. When those ruby-red stalks appear at farmers’ markets alongside the season’s first strawberries, it’s nature’s way of telling you it’s time to make this dessert!
This strawberry rhubarb crisp quickly became a family favorite the first time I made it! The sweet-tart filling bubbles up around the edges while baking, creating little pockets of jammy goodness beneath a perfect crumbly topping.
Ingredients and Substitutions
- Strawberries. Fresh, ripe berries work best. Hull and quarter large berries or halve smaller ones. Frozen strawberries can work, too – just thaw and drain the excess liquid first.
- Rhubarb. Use firm, crisp stalks with good color. Trim the end and cut into ½-inch pieces. Don’t have fresh rhubarb? Frozen works perfectly, and you don’t need to thaw it.
- Sugar. Regular granulated sugar sweetens the filling. For less sweetness, reduce to ½ cup; for extra sweetness, increase to 1 cup.
- Cornstarch. This thickens the fruit juices as they bake. Substitute all-purpose flour if needed, but increase to 3 tablespoons.
- Oats. Old-fashioned rolled oats create that perfect crisp texture. Quick oats work in a pinch but won’t be quite as crispy.
- Flour. All-purpose flour helps bind the topping. For gluten-free, use a 1:1 baking blend. You can also use almond flour.
A complete list of ingredients with amounts is located in the recipe card below.
How To Make Strawberry Rhubarb Crisp
Quick Overview
- Prepare and mix the fruit filling.
- Make the buttery oat topping.
- Assemble and bake until golden and bubbly.
- Let cool slightly before serving.
Step by Step Instructions
- Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 9×13 baking dish. Hull and quarter the strawberries, and cut the rhubarb into ½-inch pieces, discarding any tough ends. Slice and hull fresh strawberries.
- Make the Filling: In a large bowl, combine 3 cups fresh strawberries, 3 cups rhubarb, ¾ cup sugar, and 2 tablespoons cornstarch. Gently toss until all the fruit is evenly coated with the sugar mixture. Pour this into your prepared baking dish, spreading it evenly.
- Make the Topping: Mix 1 cup rolled oats, ½ cup flour, 1 cup packed brown sugar, and 1 teaspoon cinnamon in a medium bowl. Pour in ½ cup melted butter and stir until everything is moistened and crumbly. The mixture should hold together slightly when pressed between your fingers.
- Assemble: Sprinkle the oat topping evenly over the fruit mixture, covering the entire surface.
- Bake: Bake at 350°F for 45-50 minutes, until you see the fruit bubbling around the edges and the topping turns a beautiful golden brown.
- Cool & Serve: Let the crisp cool for at least 15 minutes before serving to let the filling thicken to the perfect consistency. Serve warm with vanilla ice cream for the ultimate summer dessert!
Top Tips
- Cut fruit evenly. Try to keep your rhubarb pieces consistent in size for even cooking.
- Check for doneness. Don’t overbake – the topping can go from golden to burnt quickly. Start checking at the 40-minute mark.
- Let it cool. The filling thickens as it cools, so resist the urge to serve immediately (though I know it’s hard!).
- Baking dish options. A 9×13 dish creates a perfect topping-to-fruit ratio, but you can use a deep 9-inch square pan for a thicker crisp.
Variations
- Berry Blend: Substitute part of the strawberries with blueberries or raspberries.
- Add Nuts: Mix ½ cup chopped pecans or walnuts into the topping.
- Spice It Up: Add ¼ teaspoon of nutmeg to the topping or a teaspoon of vanilla extract to the fruit mixture.
- Gluten-Free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Individual Servings: Divide mixture among ramekins and reduce baking time to 30-35 minutes.
Serving Suggestions
Serve this strawberry rhubarb crisp warm with a scoop of Ninja Creami vanilla ice cream, Ninja Creami strawberry ice cream, or a dollop of whipped cream or Greek yogurt.
Storage Instructions
Refrigerator: Cover and refrigerate for 3-4 days. The topping will soften somewhat but still taste delicious.
Freezer: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm individual portions in the microwave for 30-45 seconds, or place the whole crisp in a 350°F oven for 15-20 minutes until heated through.
Recipe FAQs
Yes! Frozen rhubarb can go straight in, but thaw and drain frozen strawberries first to avoid excess moisture.
This could be due to extra juicy fruit or not enough cornstarch. Let it cool completely to set up, or add more cornstarch next time.
Yes! Use an 8×8 or 9×9 inch pan and keep the baking time the same.
Unlike most produce, color isn’t an indicator of ripeness. Look for firm, crisp rhubarb stalks – they’re ready to use!
More Fruit Dessert Recipes
- Sugar Cookie Fruit Pizza With Cream Cheese Frosting
- Philadelphia Strawberry Cheesecake Snack Bars
- No-Churn Strawberry Cheesecake Ice Cream
- Air Fryer Rhubarb Crisp
Looking for More Dessert Recipes?
- Strawberry Rhubarb Cake
- Air Fryer Peach Cobbler
- Cherry Peach Cobbler
- Air Fryer Peach Crisp
- Strawberry Shortcake with Bisquick
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Recipe
Strawberry Rhubarb Crisp
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Ingredients
For the Filling:
- 3 cups fresh strawberries hulled and quartered
- 3 cups fresh rhubarb chopped into ½-inch pieces
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
For the Topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- 1 cup brown sugar packed
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted
Instructions
- PREP: Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
- FILLING: In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch. Toss until the fruit is evenly coated. Pour into the prepared baking dish.3 cups fresh strawberries, 3 cups fresh rhubarb, ¾ cup granulated sugar, 2 tablespoons cornstarch
- TOPPING: In a medium bowl, combine oats, flour, brown sugar, and cinnamon. Pour in melted butter and stir until the mixture is crumbly.1 cup old-fashioned rolled oats, ½ cup all-purpose flour, 1 cup brown sugar, 1 teaspoon ground cinnamon, ½ cup unsalted butter
- ASSEMBLE: Sprinkle topping evenly over the fruit mixture.
- BAKE: Bake for 45-50 minutes until the topping is golden brown and the filling is bubbling around the edges.
- SERVE: Let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Notes
- For best results, cut fruit into uniform pieces for even cooking.
- Let cool at least 15 minutes before serving to let the filling set.
- Cover and refrigerate leftovers for 3-4 days.
- Reheat individual portions in the microwave for 30-45 seconds.
- Frozen rhubarb can be used without thawing; if using frozen strawberries, thaw and drain first.
Nutrition
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