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Strawberry rhubarb crisp in a bowl with ice cream

Strawberry Rhubarb Crisp

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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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)


Prepare the filling:

  • Preheat the oven to 350 degrees. Grease an 8x8" 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!