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Overhead view of strawberry rhubarb crisp in a round dish with a serving scooped out, surrounded by fresh strawberries.

Strawberry Rhubarb Crisp

Max Dennison
This Strawberry Rhubarb Crisp is a dessert that combines the perfect balance of sweet and tart flavors with a golden, buttery oat topping. Made with fresh strawberries and tangy rhubarb, it’s easy to whip up and perfect for any occasion. Serve it warm with a scoop of creamy vanilla ice cream for a cozy, crowd-pleasing treat that’s as simple to make as it is delicious! Whether you’re a seasoned baker or just starting out, this recipe is guaranteed to impress.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Equipment

  • Baking Dish: A 9x13-inch rectangular dish or an equivalent-sized round dish for baking the crisp.
  • Mixing Bowls: One large bowl for the fruit filling and another for the crumble topping.
  • Measuring Cups and Spoons: To accurately measure ingredients like flour, sugar, and butter.
  • Knife and Cutting Board: For chopping rhubarb and slicing strawberries.
  • Spatula or Wooden Spoon: To mix the filling and topping ingredients thoroughly.
  • Pastry Cutter (Optional): For cutting butter into the crumble topping (a fork or your hands can work as substitutes).
  • Oven Mitts: To safely handle the hot baking dish.
  • Aluminum Foil (Optional): To tent over the crisp if the topping browns too quickly before the filling is bubbling.

Ingredients
  

For the Filling:

  • 4 Cups Chopped rhubarb (about 1-inch pieces)
  • 4 Cups Fresh strawberries, hulled and sliced
  • 1 Cup Granulated sugar
  • 1/4 Cup All-purpose flour
  • 1 Tsp Vanilla extract
  • Zest of 1 lemon

For the Crisp Topping:

  • 1 Cup Old-fashioned rolled oats
  • 1/2 Cup All-purpose flour
  • 1/2 Cup Packed light brown sugar
  • 1/2 Tsp Ground cinnamon
  • 1/4 Tsp Salt
  • 1/2 Cup Unsalted butter, cold and cubed

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar-sized oven-safe dish.
  • In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, flour, vanilla extract, and lemon zest. Toss until the fruit is evenly coated with the sugar and flour mixture.
  • Transfer the fruit mixture to the prepared baking dish, spreading it out evenly.
  • In another mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt for the crisp topping. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
  • Sprinkle the crisp topping evenly over the fruit mixture in the baking dish.
  • Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Make-Ahead and Storage Tips for Strawberry Rhubarb Crisp

Make-Ahead Instructions
Strawberry Rhubarb Crisp is a fantastic dessert to prepare in advance, making it a convenient option for busy schedules or special occasions. Here’s how to do it:
  • Assemble Ahead: Prepare the filling and the crumble topping separately. Store them in airtight containers in the refrigerator for up to 24 hours. When you’re ready to bake, spread the filling into your baking dish, sprinkle the topping evenly over it, and bake as directed.
  • Fully Assembled (Unbaked): You can also assemble the entire crisp in the baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. Let it sit at room temperature for 15-20 minutes before baking.
  • Freeze for Later: Assemble the crisp in a freezer-safe baking dish, cover it tightly, and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed, or bake from frozen, adding an extra 10-15 minutes to the baking time.
Storage Instructions
  • Refrigerator: Store leftover crisp in the refrigerator, tightly covered, for up to 3 days. It’s best to store it in the same dish it was baked in, covered with foil or plastic wrap.
  • Freezer: If you want to freeze leftovers, transfer the cooled crisp to an airtight, freezer-safe container and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven.
Reheating Tips
  • Oven Reheating (Recommended): Preheat your oven to 350°F (175°C). Cover the crisp with foil and bake for 10-15 minutes to warm the filling. Remove the foil for the last 5 minutes to re-crisp the topping.
  • Microwave Reheating: For a quick option, microwave individual portions for 30-60 seconds. While convenient, the topping may lose some of its crispness.
These make-ahead and storage tips ensure your crisp stays fresh and delicious, whether you’re planning ahead or enjoying leftovers!
Keyword Baked Fruit Crisp, Classic Dessert Recipe, Easy Fruit Dessert, Family-Friendly Rhubarb Recipe, Homemade Strawberry Rhubarb Crisp, Oat Topping Dessert, Rhubarb and Strawberry Recipes, Strawberry Rhubarb Crisp Recipe, Summer Dessert Ideas, Sweet and Tart Desserts