This Strawberry Rhubarb Crisp is the ultimate spring and summer dessert! It’s packed with juicy, sweet strawberries and tangy rhubarb, and it’s topped with a golden brown oatmeal crumble topping. It’s so easy to prepare and it may be made entirely in advance!

Strawberry rhubarb crisp in a bowl with ice cream

Fruit crisps are some of my favorite desserts. They’re so easy to make, and are perfect for every season of the year. I make apple crisp often in the fall, and peach blueberry crisp is a summertime staple.

This time of year I can’t get enough of this Strawberry Rhubarb Crisp! Rhubarb is wonderful with other fruits like raspberries, cherries and even blueberries, but the strawberry rhubarb combination is my absolute favorite.  

This combination is a classic for a reason. 🙂

Spoonful of strawberry rhubarb crisp filling

Why you’ll love this recipe: 

  • It’s an addictive combination of sweet, juicy strawberries, tangy rhubarb and it’s topped with a golden brown oatmeal crumble.
  • It takes just 20 minutes to prep, and it may be made entirely in advance.
  • It’s easily doubled to feed a crowd.
  • Recipe may be modified to suit special diets such as gluten-free, dairy free and vegan.

Recipe ingredients 

Most of the ingredients for this strawberry rhubarb crisp recipe are items that you likely have on hand already. There are a few ways that you may customize this recipe as outlined below.

Strawberry rhubarb crisp recipe ingredients

Ingredient notes

  • Strawberries. Fresh or frozen strawberries may be used in this recipe. If strawberries are in season, I recommend using fresh strawberries as they’re sweeter than frozen. If using frozen, the crisp will take a bit longer to bake.
  • Rhubarb. Fresh or frozen rhubarb may be used. Be sure to check out my post on rhubarb recipes to learn more about it and access more delicious ways to use it!
  • Flour. The all purpose flour may be substituted with whole wheat or whole wheat flour to make the topping whole grain. Use gluten-free 1 to 1 flour or almond flour to make this a gluten free strawberry rhubarb crisp.
  • Orange: The orange zest adds wonderful flavor to this crisp, but it may be omitted if you don’t have any on hand.  
  • Cornstarch: Since strawberries release a lot of liquid when they break down, I added 1 1/2 tablespoons of cornstarch to this strawberry rhubarb crisp recipe.  I like my crisp thick and syrupy, so if you like yours thinner, decrease the amount of cornstarch to 1 tablespoon.

How to make this recipe 

This strawberry rhubarb dessert is about as easy as it gets! It may be made in a greased 8×8″ baking dish or an ungreased 9″ cast iron skillet.

Pro tip: Frozen strawberries and rhubarb may be used in this recipe, but the crisp will take longer to bake with the frozen fruit.  Thaw slightly to decrease the baking time.

See the recipe card below for full instructions.

How to make strawberry rhubarb crisp collage
  1. Preheat the oven to 350 degrees. Place the strawberries, rhubarb, sugar, orange zest and cornstarch in a medium bowl and toss to combine. Pour into the prepared baking dish.
  2. Melt the butter in a medium bowl for about 1 minute or until melted.
  3. Add the oats, flour, brown sugar and pinch of salt to the butter and stir well to combine.
  4. Sprinkle the oatmeal crumble topping evenly over the top of the fruit mixture and bake until the bubbly and golden brown, 45-50 minutes. Check the crisp after about 30 minutes of baking time and cover with foil if it begins to brown too quickly. Remove from heat and let stand at least 15 minutes to set. Serve warm with ice cream, if desired.
Strawberry rhubarb crisp on wire rack

FAQs

Can I use frozen fruit in this strawberry rhubarb crisp?

Frozen strawberries and rhubarb may be used in this strawberry rhubarb crisp recipe, but I highly recommend using fresh strawberries when they’re in season as they’re much sweeter than frozen.

Note that frozen fruit will increase the baking time slightly.

How do I store fruit crisps?

Because this is a baked fruit dessert, it’s safe to keep at room temperature for up to 3 days. Cover tightly or store in an airtight container.

Strawberry rhubarb crisp may also be refrigerated for 5-7 days, but note that the oatmeal crumble topping will become soggy once it’s refrigerated.

Can I freeze this dessert?

Yes, once the crisp has cooled completely it’s safe to freeze in an airtight container for up to three months. When ready to eat, reheat from frozen in a 350ºF oven until warm and bubbly.

Recipe Notes

  • Pro tip: Frozen strawberries and rhubarb may be used in this recipe, but the crisp will take longer to bake with the frozen fruit.  Thaw slightly to decrease the baking time.
  • The sugars may be substituted with coconut sugar to make this crisp refined sugar free.
  • Crisp may be made up to one day or several hours in advance.  
  • Store leftover crisp at room temperature for up to 3 days, or in the refrigerator for 5-7 days.  If refrigerated, the oatmeal crumble topping will become soggy.
Bowl of strawberry rhubarb crisp with ice cream and a spoon

More rhubarb recipes you’ll love! 

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Strawberry rhubarb crisp in a bowl with ice cream

Strawberry Rhubarb Crisp

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 0 minutes
Total Time: 1 hour 10 minutes
Strawberry Rhubarb Crisp is sweet, tangy and topped with a golden brown oatmeal crumble topping! It's an easy dessert recipe that may be made entirely in advance!
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Ingredients

For the filling:

  • 24 ounces strawberries hulled, and chopped into 1" pieces (about 4 cups)
  • 3 cups rhubarb about 4 medium stalks, halved lengthwise, and chopped into 1/2" pieces.
  • 1/2 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 1/2 tablespoons cornstarch

For the crumble:

  • 1 cup old fashioned rolled oats
  • 1 cup all purpose flour substitute with almond flour or gluten-free 1 to 1 flour to make gluten-free
  • 1/3 cup brown sugar packed
  • pinch of salt
  • 1/2 cup unsalted butter melted (substitute with melted coconut oil to make vegan and dairy free)

Instructions 

Prepare the filling:

  • Preheat the oven to 350 degrees. Grease an 8×8" baking pan or 9" skillet. Place the strawberries, rhubarb, sugar, orange zest and cornstarch in a medium bowl and toss to combine, then pour into the prepared baking dish.
    24 ounces strawberries, 3 cups rhubarb, 1/2 cup granulated sugar, 1 tablespoon orange zest, 1 1/2 tablespoons cornstarch

Prepare the crumble:

  • Melt the butter in a medium bowl until melted, about 1 minute. Add the oats, flour, brown sugar and pinch of salt to the butter and stir just until combined.
    1 cup old fashioned rolled oats, 1 cup all purpose flour, 1/3 cup brown sugar, pinch of salt, 1/2 cup unsalted butter
  • Sprinkle the oatmeal crumble topping evenly over the fruit and bake for 45-50 minutes, or until the bubbly and golden brown. Check the crisp after 30 minutes of baking time and cover with foil if it begins to brown too quickly. Remove from heat and let stand at least 15 minutes to set. Serve warm with ice cream, if desired. Enjoy!

Notes

  • Frozen strawberries and rhubarb may be used in this recipe, but the crisp will take longer to bake with the frozen fruit.  Thaw slightly to decrease the baking time.
  • The sugars may be substituted with coconut sugar to make this crisp refined sugar free.
  • Crisp may be made up to one day or several hours in advance.  
  • Store leftover crisp at room temperature for up to 3 days, or in the refrigerator for 5-7 days.  If refrigerated, the oatmeal crumble topping will become soggy.

Nutrition

Calories: 323kcal, Carbohydrates: 50g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 8mg, Potassium: 333mg, Fiber: 4g, Sugar: 26g, Vitamin A: 415IU, Vitamin C: 55mg, Calcium: 73mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in May 2015. The photos, text and recipe have been updated.

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