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, just remove any liquid.
- Rhubarb: To prep, remove any leaves and discard, wash, and slice like you would celery.
- Sugar: You can 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 fits best for 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
- 3 tablespoons 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, 3 tablespoons 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.
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
Betty
I make this often and everyone loves it!! It always turns out amazing!! This is a must try for strawberry rhubarb lovers.
Katerina P
I tried this strawberry rhubarb crumble, and it turned out fantastic!! The mix of tart rhubarb and sweet strawberries was really, reeeally good!! Such an incredible treat!
Beth Pierce
Thanks, Katerina! I could not agree more! It is one of my favorite desserts!
Stephanie B
I love making fruit crisp, but never tried with strawberries and rhubarb together. I can’t wait until these are in season here and I can try this one.
Beth Pierce
Some stores sell frozen rhubarb.
Melanie E
I’m loving this fruity combo. I love a good crumble and this one is beyond delicious! I will be freezing more rhubarb next year.
pedja
Great crispy decosious desert. Thanks for the suggestion.
Sandra Z
This is so easy to make and such a yummy treat! Everyone in my family loves it!
Amanda B
The flavor combo here is out of this world! It tastes like grandmas kind of dessert that is for sure! I can’t wait to make it again with your homemade vanilla ice cream. Pure delight!
Beth Pierce
Now that sounds delicious!
Gina
Made this for friends the other night – it was a huge hit!! Thank goodness for frozen rhubarb! So glad that my grocery store carrys it.
April S
This is so easy to make and oh so delicious! Strawberries and rhubarb are like a match made in heaven. Thanks for sharing the recipe, Beth! It was delicious. I will make it again.
Beth Pierce
Thanks, April! You are most welcome!
Suzanna
We had made this last summer and it was so yummy. I tucked away some rhubarb in the freezer and what a nice treat this was for this time of the year. So mouthwatering and easy to prepare. One of my favorite dessert recipes.
Beth Pierce
Thanks, Suzanna! I think it is my FAVORITE dessert!