This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.
Cobblers and Crisps are some of my favorite desserts! Make sure to try this Apple Crisp, Peach Crisp, Blackberry Cobbler, Cherry Cobbler, Strawberry Coffee Cake, Triple Berry Crisp, Peach Cobbler, or Blueberry Cobbler!
Strawberry Rhubarb Crisp is a match made in dessert heaven.
Strawberry Rhubarb Crisp is a match made in dessert heaven.I'm obsessed with the sweet and tart flavor combination in this Strawberry Rhubarb Crisp. It's every bit as good as our rhubarb pie but can be made in a fraction of the time. And the crispy crunch from the topping is to die for, especially topped with a little scoop of vanilla ice cream.
Buying and Preparing Rhubarb:
Rhubarb: fresh rhubarb is available in the Spring (April-June), in the grocery store of the produce section. It comes in stalks, like celery. Buy fresh, crisp, heavy stalks and avoid any that feel limp or dry.
How to Make Strawberry Rhubarb Crisp:
Make Crumb Topping: Combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
Cut the Rhubarb from the root and remove and discard leaves. Wash and thoroughly dry. Slice rhubarb stalks in half lengthwise then chop into 1/2-inch pieces.
Prep Rhubarb and Filling: Combine rhubarb, strawberries, sugar, vanilla, zest, juice, and cornstarch and pour into a 8 or 9’’ square baking dish (or similar size).
Bake and Serve: Sprinkle crumble topping evenly on top. Bake for 35 minutes or until the topping is golden and fruit is bubbling. Serve with a scoop of vanilla ice cream, if desired.
Recipe Variations:
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
- Lower Sugar: Cut the sugar in half or substitute another sweetener.
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Make Ahead and Freezing Instructions:
To Make Ahead: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.
To Freeze: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.
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Recipe
Strawberry Rhubarb Crisp
Equipment
Ingredients
- 1 lb fresh rhubarb , about 4 stalks
- 1 lb strawberries , fresh or frozen*, hulled and quartered
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange juice , or lemon juice
- 1 teaspoon orange zest , or lemon zest
- 2 tablespoons cornstarch
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- dash of salt
- 1/3 cup unsalted butter , cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
- Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
- Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
- Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
- Bake for about 35 minutes or until the topping is golden and fruit is bubbling.
Notes
-
- Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
-
- Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
-
- Lower Sugar: Cut the sugar in half or substitute a sweetener.
-
- Vegan/Dairy-Free: Substitute vegan butter.
- Gluten-Free: Use gluten free oats and flour.
Nutrition
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I originally shared this recipe May 2020. Updated May 2024.
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I used fresh rhubarb and frozen strawberries. The rhubarb didn’t cook all the way through and the mixture was all liquid.
Just made this with the first rhubarb of the season and the last of last year’s frozen strawberries here in P.E.I, Canada. Absolutely delicious !! Thank you for sharing this recipe!
I have posted a question but it disappeared. My question is whether I should defrost rhubarb or discard the juice in this recipe. Thank you.
Since rhubarb is the star in this recipe, we recommend using fresh, crisp stalks of rhubarb. We haven’t tested this recipe with frozen rhubarb, but if you choose to use frozen, I would probably drain the juice first so it doesn’t dilute the flavor and sets up better.
Hi, your recipes look scrum-diddly-umptious! 😻😸 (channelling a bit of Ned Flanders a la The Simpsons😋).
I can’t find a one for Rhubarb Cobbler or maybe Rhubarb & Apple, though.
I was thinking of making the Rhubarb filling similarly to how I would for a crumble?
Thanks 😊
I used Fuji apples with rhubarb. They are sweet.
I love everything about this!! Finally found rhubarb at a grocery store in town and knew this was what I’d make with it! It’s wonderful.