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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rebecca
I like the recipe because it emphasizes the balance of sweet and tart flavors, which aligns with my diet – consume just enough sugar. I used some frozen rhubarb that I had and fresh strawberries. What a delicious and easy dessert recipe!
Sasha
This dish is a great way to enjoy a rhubarb dessert without having to make pie dough and roll it out! The dish is perfectly sweetened and the crumble is something I could eat all day.
Beth Pierce
I agree!
Catherine A
Just had the Strawberry Rhubarb Crisp for dessert, and I’m in dessert heaven! The sweet-tart combination of strawberries and rhubarb was spot on, and that crisp topping was the perfect finishing touch!
Lyn Canale
I remember making this last year and it was delicious. I’ve just popped it in the oven and making it for a BBQ next week. My plan is to fully cook it today, let it rest to room temperature and then freeze it until next Tuesday., Do you think it would be best to thaw it out before reheating it or should I reheat from frozen?
Beth Pierce
Reheat from frozen with a baking sheet underneath. Reheat at 375 degrees with a loose piece of aluminum foil for the top to keep it from overbrowning.
Sandrine
Made this for hubby and kids and they can’t believe that I actually got my large sitting platform in front of the stove.I did in fact change the recipe and instead used blue berries, celery, and it turned out scrumptious! The man of the house thanks you!
Beth Pierce
Glad that he liked it. Interesting combination. So did you use rhubarb in the recipe?
Brenda
I just wondered if you could use frozen strawberries?
Beth Pierce
You can but I would defrost them in strainer so the pie does not have too much liquid in it.
Liz
Any suggestion for how to make the crumble nut free?
Beth Pierce
I would just simply omit the nuts.
Olivia B
Any advice for how to make it ahead of time and then warm up? 🙂
Beth Pierce
Sorry about the delay. I would not make it more than 48 hours in advance. Let it cool completely and then store it covered in the fridge. Take it out it and bring it to room temperature. Place in preheated 250 degree oven for about 30-35 minutes.
Jan
Can I use frozen rhubarb for this recipe?
Beth Pierce
Yes you can!
tara
this was the best i ever made!!!!!!!
Beth Pierce
Thanks so much Tara! So glad that you liked it!!