Name: Rhubarb Strawberry Crisp
Prep time: 15 min
Cook time: PT-492184H39S
Total time: PT-492184H39S
Cuisine: American
Ingredients: 3 cups rhubarb, chopped into 1-inch pieces; 3 cups strawberries, hulled and halved; 3/4 cup granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 1 cup old-fashioned oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar, packed; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup unsalted butter, melted

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I love making this Rhubarb Strawberry Crisp when I want something sweet, slightly tart, and incredibly comforting. The combination of tender baked fruit and a buttery oat topping creates a dessert that feels rustic and homemade in the best way. I find it perfect for spring and summer when rhubarb and strawberries are at their peak.

Rhubarb Strawberry Crisp

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Fruit filling:

3 cups rhubarb, chopped into 1-inch pieces

3 cups strawberries, hulled and halved

¾ cup granulated sugar (adjust to taste)

2 tablespoon cornstarch

1 teaspoon vanilla extract

Crisp topping:

1 cup old-fashioned oats

½ cup all-purpose flour

½ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup unsalted butter, melted

Directions

I start by preheating my oven to 350°F (175°C) so it is ready once everything is assembled.

In a large bowl, I combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. I gently toss everything together until the fruit is evenly coated. Then I transfer the mixture into a greased 9x9-inch baking dish, spreading it out evenly.

In another bowl, I mix the oats, flour, brown sugar, cinnamon, and salt. I pour the melted butter over the dry ingredients and stir until the mixture becomes crumbly and well combined.

I sprinkle the oat topping evenly over the fruit filling, making sure to cover the surface. Then I bake it for 40 to 45 minutes, until the topping is golden brown and I see the fruit bubbling around the edges.

I let it cool slightly before serving. I enjoy it on its own, but I often add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Servings and timing

I typically get about 6 to 8 servings from a 9x9-inch dish, depending on portion size.

Preparation time: 15 minutes

Baking time: 40–45 minutes

Total time: about 55–60 minutes

Variations

I sometimes adjust the sugar depending on how sweet or tart my fruit tastes. If I want extra crunch, I mix in ½ cup chopped pecans or walnuts into the topping. For a slightly different flavor, I add a pinch of nutmeg or a bit of lemon zest to the filling. I also like swapping part of the strawberries for raspberries when I want a deeper berry flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When I want to reheat it, I warm individual portions in the microwave for about 30–45 seconds. If I prefer to keep the topping crisp, I reheat it in a 325°F oven for about 10–15 minutes until warmed through.

FAQs

Can I use frozen fruit instead of fresh?

I can use frozen rhubarb and strawberries if fresh are not available. I do not thaw them completely, but I may add an extra teaspoon of cornstarch to account for additional moisture.

How do I know when the crisp is done baking?

I look for a golden-brown topping and bubbling fruit around the edges of the dish. That bubbling tells me the filling has thickened properly.

Can I make this recipe ahead of time?

I sometimes assemble the entire dish a few hours ahead and refrigerate it before baking. When I am ready, I bake it as directed, possibly adding a few extra minutes if it is cold from the fridge.

Can I make this gluten-free?

I replace the all-purpose flour with a gluten-free flour blend and make sure my oats are certified gluten-free. The texture remains delicious and crumbly.

Why is my filling too runny?

If my filling turns out runny, it is usually because the fruit released extra juice. I make sure to measure the cornstarch accurately, and if needed, I increase it slightly next time.

Conclusion

I find this Rhubarb Strawberry Crisp to be one of the easiest and most satisfying fruit desserts I can make. The sweet strawberries and tart rhubarb create a perfect balance, while the buttery oat topping adds comforting texture. Whenever I want a simple dessert that feels homemade and special, this is the recipe I reach for.

📖 Recipe:

Rhubarb Strawberry Crisp

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Author: Cheryl
Total Time: 55–60 minutes
Yield: 6–8 servings
Diet: Vegetarian

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Description

A rustic and comforting Rhubarb Strawberry Crisp featuring a sweet-tart fruit filling topped with a buttery, golden oat crumble. Perfect for spring and summer desserts.

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss until evenly coated.
Transfer the fruit mixture into a greased 9x9-inch baking dish and spread evenly.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
Pour melted butter over the dry ingredients and stir until crumbly.
Sprinkle the topping evenly over the fruit filling.
Bake for 40–45 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
Allow to cool slightly before serving.