Indulge in seasonal flavors with this easy and delicious strawberry rhubarb crisp recipe. The flavor of sweet strawberries, the taste of tart rhubarb, and the crispy topping make for a match made in heaven. This is one of my all-time favorite rhubarb recipes. It is easy, quick to come together, and a family favorite.
This Strawberry Rhubarb Crisp is so delicious that your friends and family will rave about this dessert. Somehow, this tart, sour vegetable and this sweet, scrumptious berry pair to make a winning combination. This crisp is scrumptious just by itself or à la mode. There is nothing wrong with a little French vanilla ice cream on top of your crumble. If you like this recipe, you must try my strawberry rhubarb pie and strawberry cobbler.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Strawberries: You can use frozen strawberries; thaw and remove any liquid.
- Rhubarb: To prep, remove any leaves and discard, wash, and slice like you would celery.
- Sugar: I like to use both granulated and brown sugar.
- Butter: I use unsalted, but you can use salted; omit the salt in the recipe.
- Rolled oats: Use old-fashioned rolled oats. They provide a chewy texture that works best with soft fruit fillings.
- Pecans: Add some nuts to the crisp. It makes it even more delicious and complements the fruit. I personally like pecans, but you could add sliced almonds or chopped walnuts.
How to Make Strawberry Rhubarb Crisp
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a large bowl, mix strawberries, rhubarb, flour, sugar, and salt. Spoon into a baking dish.
- In a medium bowl, combine brown sugar, remaining flour, softened butter, rolled oats, and cinnamon. Using a pastry knife or fork, cut in the butter until the mixture is crumbly.
- Stir in the chopped pecans. Sprinkle over the strawberry-rhubarb mixture.
- Place the dish on a baking sheet. Bake until the top is golden brown and the juices in the mixture are bubbling.
Preparation Tips
- Shop around for rhubarb via the telephone unless, of course, you grow it. Sometimes it is difficult to find.
- Do not eat the leaves of the rhubarb. Remove them and discard them. They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
- I find that one-half cup of sugar is perfect for this recipe, bringing out the best in the strawberry-rhubarb combination.
- This crisp is best baked the same day it is served, so the topping has a little crunch. However, that has never stopped me from eating it ice cold straight out of the refrigerator with a spoon.
More Strawberry Recipes
Strawberry Rhubarb Crisp Recipe
Ingredients
Strawberry Rhubarb
- 4 cups strawberries hulled and quartered
- 4 cups rhubarb trimmed and chopped into 1-inch pieces
- ¼ cup all-purpose flour
- ½ cup sugar
- Pinch of salt
Crisp Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- 5 tablespoons unsalted butter softened
- ¾ cup old-fashioned rolled oats
- ⅛ teaspoon cinnamon
- ½ cup chopped pecans
Instructions
- Preheat oven to 375 degrees. Spray an 8×11 baking dish with nonstick baking spray for easier clean up.
- In a large bowl, mix strawberries, rhubarb, ¼ cup flour, sugar, and salt. Spoon into a baking dish.
- In a medium bowl, combine brown sugar, ½ cup flour, softened butter, rolled oats, and cinnamon. Using a pastry knife or fork, cut in butter until the mixture is crumbly. Stir in chopped pecans. Sprinkle over the strawberry-rhubarb mixture.
- Bake for 45 minutes or until the top is browned and the mixture is bubbling. Allow to cool for 10 minutes before serving.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- First, cool completely, then wrap with 2 layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months.
- Thaw in the fridge overnight and remove from the fridge about 45 minutes prior to reheating to bring to room temperature. Reheat in a 300-degree oven for about 20 minutes or until warm.
Nutrition
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Unknown
Its looking yummy. Thank you for sharing this tasty recipe. It is useful to many. Loved to read this blog.
Anna
This is a regular request at extended family dinners, potlucks, picnics, etc. Quick & easy to whip up, I pretty much stick to the recipe and serve with vanilla ice cream while still warm. Thumbs up!
Beth Pierce
One of my all time favorite recipes! Thanks so much! We love it so much too! So delicious! Everyone should try this recipe!
Rahim
its looking so delicious will give it a try for sure
Ali
Awesome this looks fantastic.
Beth Pierce
Thanks Ali!
Naveen Sohail
I always love reading these posts and the way you write them and love the recipe.
SHANIKA
Oh my! This Crumble looks so amazing! I still haven’t tried Strawberries and Rhubarb yet, but I need to try this for sure!
Beth Pierce
You really should try it! It is delicious!
Shashi
I saw bunches of rhubarb at my local grocery store – I’m heading back for a bunch because this recipe has gotta happen – with ice cream! 🙂
Beth Pierce
Awesome! I hope you love it as much as we do.
Jenni
I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I’ve never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.
Beth Pierce
You have got to try it! It is absolutely delicious!!
Adrianne
YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!
Beth Pierce
Thanks so much Adrianne. I hope you enjoy it!
Emily
Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!