Treat yourself to this scrumptious Strawberry Rhubarb Crisp! This delicious dessert is super easy to make and has a wonderful sweet-tart flavor and buttery crisp topping you'll love!
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If you're looking for strawberry and rhubarb recipes, do I have a delicious one for you ... a mouthwatering Strawberry Rhubarb Crisp that's the ideal summer treat!
This delicious baked fruit dessert is loaded with sweet, juicy strawberries paired with tart rhubarb chunks. The crunchy oat topping is crisp and buttery. It's the perfect combination of flavors and textures!
It's also super simple to make, and you can easily customize the recipe for different diets, like vegan, dairy-free, gluten-free, and nut-free. Which means that everyone at your table can enjoy it!
Now that we've covered the basics, let's start cooking! You'll find all the details below, so just keep scrolling.
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Ingredients
This homemade Rhubarb Crisp with Strawberries uses basic, easy to find ingredients! Here's what you'll need:
- Rhubarb - As you might guess, you'll need some rhubarb! Look for firm, unblemished stalks, and make sure to discard the leaves (which are poisonous). Fresh works best, but you can use frozen rhubarb, as long as you thaw it, then drain off any excess water first.
- Strawberries - You'll also need fresh strawberries. For the best results, use the sweetest berries you can find.
- Other Filling Ingredients - You'll mix the rhubarb and strawberries with a little fresh lemon juice (which brightens the flavor), cornstarch (it helps thickens the liquids the berries and rhubarb release as they cook), granulated sugar (a must for sweetening the tart rhubarb), ground cinnamon (adds a warm, cozy flavor), and a pinch of salt.
- Oat Topping - The homemade oat crumble topping is super simple streusel that you can make with just a few ingredients: old fashioned rolled oats, all-purpose flour, brown sugar (I used light brown sugar), chopped pecans (optional, but add a nice crunch), and melted butter.
This easy baked fruit dessert is naturally vegetarian, and you can make it gluten-free, vegan, dairy-free, and / or nut-free as well with just a few simple swaps! Check out the Variations section below for helpful tips.
You'll Also Need
To prep the recipe, you'll need a sharp knife to chop the rhubarb and strawberries, as well as three bowls (large, medium, and small), whisk, and a large spoon (I like these silicone spoon-spatulas) for mixing the ingredients. You'll also need an 8 x 8-inch baking dish for baking the dessert. I have this beautiful Emile Henry Square Baker, which is pretty enough to go straight from the oven to the table!
How to Make Strawberry Rhubarb Crisp
This mouthwatering fruit dessert has an old fashioned flavor you'll love, and it's truly simple to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make strawberry-rhubarb filling. Start by combining the strawberries, rhubarb, lemon juice, cornstarch, granulated sugar, cinnamon, and a pinch of salt in a large bowl.
- Mix topping ingredients. Next, you whisk or stir together the oats, flour, brown sugar, and nuts.
- Add filling to baking dish. Transfer the fruit filling in your buttered baking dish.
- Top with crisp topping. Sprinkle the oat topping over the fruit. Tip: For a more attractive crisp, I like to leave about an inch around the edges uncovered by the topping.
- Drizzle with butter. Using a small spoon, drizzle the melted butter evenly over the topping mixture. Do your best to cover all the topping, but don't worry if a few dry spots poke through.
- Bake. Transfer the baking dish to your oven, then bake the crisp until the topping is browned and the fruit is hot and bubbly.
So easy, right? And so delicious ... just one bite and you are going to fall in love with this mouthwatering Strawberry Rhubarb Crisp!
Variations
Here are a few ways you can easily customize this recipe:
- Fruit- Swap out the strawberries or rhubarb for another fruit, such as peaches, blueberries, apples, cherries, blackberries, and more.
- Nuts - Other nuts, such as walnuts, may also be used. You may also skip the nuts, if you prefer.
- Spices - Feel free to change up the spices for a different flavor! Warm spices, such as ginger, cardamon, nutmeg, and allspice, work best.
- Vegan / Dairy Free - To make this recipe vegan / dairy free, simply use a plant based butter.
- Gluten-Free - You can make this recipe gluten-free by substituting almond flour for the all-purpose flour (one-to-one). Although the other ingredients are naturally GF, if you have an allergy, make sure to look for packages specially marked GF to avoid cross-contamination.
- Oat Free Topping - If you'd prefer to make the topping without oats, substitute my easy Crumble Topping recipe.
Serving Suggestions
Although you can enjoy this yummy Rhubarb Strawberry Crisp at room temperature, it's even better when eaten warm. Serve the dessert plain, or top it with a scoop of vanilla ice cream or whipped cream.
Storage
Wrap leftover crisp tightly (or transfer it to an airtight container), then store in your refrigerator. This strawberry-rhubarb dessert will stay fresh for up to four days, although the texture is best when eaten within a day or two (the filling has a lot of liquid, which will soften the crispy topping). Tip: To make the leftovers extra tasty, gently warm them in your microwave before serving!
Related Recipes
Looking for more crisp and crumble ideas? Make sure to try my Homemade Peach Crisp, Berry Crumble, or Nectarine Crumble next! And don't miss these delicious rhubarb recipes:
- Looking for more rhubarb-strawberry treats? You'll LOVE this Strawberry and Rhubarb Galette, too!
- This delicious Old Fashioned Rhubarb Crumble is similar to this recipe, but it has a different topping and no strawberries.
- My Rhubarb Buttermilk Cake recipe comes straight from my grandmother's cookbook, and it's been a favorite with Hello Little Home readers for years!
- Serve this yummy Rhubarb Loaf (Quick Bread) as a snack, for breakfast, or for dessert.
- This gorgeous and Easy Rhubarb Upside Down Cake tastes even better than it looks.
Craving strawberries? Check out these irresistible Strawberry Recipes, too!
Strawberry Rhubarb Crisp
Ingredients
- 1 tablespoon unsalted butter (for buttering baking dish)
For Fruit:
- 3 cups (14 ounces / 397 grams) sliced rhubarb (½-inch thick)
- 3 cups strawberries (halved or quartered, depending on size)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- pinch kosher salt
For Topping:
- ¾ cups old fashioned rolled oats
- ⅓ cup all-purpose flour
- ⅓ cup chopped pecans (or other nuts)
- ¼ cup packed brown sugar
- 5 tablespoons unsalted butter, melted
Equipment
- 8 x 8-inch Baking Dish
Instructions
- Preheat oven to 350°F (175°C). Butter an 8 x 8-inch baking dish; set aside.
Prepare Fruit:
- Mix rhubarb, strawberries, sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt together in a large bowl. Set aside.
Prepare Topping:
- Whisk together oats, flour, pecans, and sugar in a medium bowl.
Assemble + Crisp:
- Transfer strawberry-rhubarb mixture to buttered baking dish.
- Sprinkle oat mixture over fruit.
- Using a small spoon, drizzle butter evenly over oat topping.
- Bake crisp until topping is browned and fruit is bubbling, about 45 to 50 minutes.
- Let cool at least 30 minutes before serving. Serve plain or topped with ice cream. Enjoy!
Notes
Nutrition
