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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Tiffany
Oooooo! I almost grew some rhubarb in my garden this year, but I wasn’t sure how I’d use it. This looks delicious. I might have to see if I can pick up some in my frozen section at the grocery so I can try it out before committing to growing it.
Beth Pierce
I hope you enjoy it as much as we do!
Karen
I can’t wait to make your recipe. I love rhubarb pies but never thought of adding strawberries to it. I love the idea…Thank you so much for the recipe.
Beth Pierce
The pleasure is all mine, Karen!
Tracey Kifford
I am always looking for new recipes for the huge amount of rhubarb I have in the garden, so I tried this last weekend. It was amazing. Everyone enjoyed it, so will be making it again!
Beth Pierce
Thank you, Tracey! We love it too
Kathy Callahan
I want to make the Strawberry Rhubarb Crisp BUT, I am confused. In the recipe the Serving Size, Baking Dish Size and the Cook Time are all the same while the amount of each ingredients does change. Could you adjust for a 8×8 or 9×9, but preferably a 9×13 Baking Dish ?
Thank You!
Beth Pierce
You can make this in a 9×9 inch baking dish.
Clara
This looks delicious however, I am not really sure if we have Rhubarb locally. Will try to find it and try this recipe. Thank you for sharing.
Beth Pierce
Some stores sell it frozen!
Fransic verso
Yummy recipe, is something that would have not been in our minds if it wasn’t for this post, My partner and I looking for new stuff to make at home. Great post!
Erica
It’s absolutely delicious! Always a favorite at our house!
Beth Pierce
Same here!
Janelle
Wow, this is my new favorite thing! It was so darn tasty!
Sonia Wright
That sounds absolutely delicious! I love the combination of sweet and tart flavours, and a crispy topping always adds a nice texture to any dessert. Plus, it’s always great to have a recipe that’s easy to make and a hit with the family. I can’t wait to try this strawberry-rhubarb crisp recipe myself!
Mary Ellen
I have had strawberry rhubarb pie, but not crisp. Sounds delicious, especially for a more tart combination of fruits.
Beth Pierce
You should try it Mary Ellen! It is delicious!