Strawberry Rhubarb Crisp
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Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping — this strawberry rhubarb crisp is one of the easiest and best desserts I know.
Perfect for a spring or early summer, this strawberry rhubarb crisp is one of the easiest and best desserts I know. It’s wonderful served warm from the oven with sweetened whipped cream or a scoop of vanilla ice cream. But if you happen to have leftovers, they’re delicious with your morning coffee, too. Heads up: while fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. As tempting as it might be to add extra strawberries, doing so can lead to a too-juicy “fruit soup” situation, since strawberries release a ton of juice. For more seasonal fruit crisp variations, see my summer peach crisp and autumn apple crisp.
“I served it to guests at a dinner party and everyone agreed it was the best crisp any one of us had ever tried.”
What You’ll Need To Make Strawberry Rhubarb Crisp
If you’ve never cooked with rhubarb, now is the time to start! Technically, it’s a vegetable but you treat it like fruit. It’s very tart but when you add a little sugar and cook it down, it becomes deliciously sweet, like berries. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/2-inch pieces.
Step-by-Step Instructions
Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping.
In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt.
Process until well combined, about 30 seconds. Add the cold butter.
Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.
Transfer to a medium bowl and stir in the oats and chopped pecans.
Stir to combine.
Spoon the topping evenly over the fruit without packing it down.
Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream.
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Strawberry Rhubarb Crisp
Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping — this strawberry rhubarb crisp is one of the easiest and best desserts I know.
Ingredients
For the Filling
- 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups)
- ½ pound strawberries, hulled and quartered (about 2 cups)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Topping
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ cup packed light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cut into ½-inch cubes
- ¾ cup old fashioned rolled oats
- ½ cup chopped pecans
- Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F.
For the Filling
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
- Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
For the Topping
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
- Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
- Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
- Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
- Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Information
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- Per serving (8 servings)
- Calories: 332
- Fat: 14g
- Saturated fat: 6g
- Carbohydrates: 49g
- Sugar: 32g
- Fiber: 3g
- Protein: 4g
- Sodium: 81mg
- Cholesterol: 23mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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At what temperature do I set to bake … also, covered during baking or not covered?
Hi Verna, the crisp should be baked, uncovered, at 350°F/175°C. Hope you enjoy!
Could I double this recipe, if so can you double the strawberries ? I see in your notes that it
could make it too watery.
Hi Diane, yes, you can double this; I would just make two times the recipe (so using a total of 2 pounds of rhubarb and 1 pound of strawberries). If you do that, you’ll be fine. Enjoy!
So this answers my first question. My second question is Can it then be made into a deep dish pie (without doubling the topping, of course)? If so what other adjustments should I make? I like the flavor & texture without thickeners.
I think it would probably work in a deep dish pie pan because the fruit will cook down while in the oven, but it will definitely be tight. Also, if you don’t double (or make 1.5 times the topping), it could be pretty tart (as you won’t have as much of the topping to offset the tart filling). The bake time will also be a bit longer, so keep a close eye on it.
Hi! Can you use frozen rhubarb in this recipe?
Sure, just defrost it first and drain any excess liquid. Hope you enjoy!
I can’t wait to try this recipe – but can you give the measurements for the strawberries and rhubarb in cups?? I’m not sure how to measure out 1/2 pound or 1 pound, respectively. And I don’t want to add too many strawberries like you said! Help?! Thanks in advance!! 🙂
Hi Sj, You’ll need 4 cups of cut rhubarb and 2 cups of quartered strawberries. Hope you enjoy!
Can i use frozen rhubarb?
Yep 🙂
This is the easiest best dessert ever.followed recipe was absolutely delicious. Family devoured it; not real sweet which I like making my 3rd one can’t wait into done .Definitely a keeper.
First time making strawberry rhubarb crisp, I got some rhubarb from my organic farmers box, as well as the sweetest ripest local berries, and it was so ridiculously good!! Hubby and 3 little boys devoured whole pan in a day. I only had two rhubarb stalks, so about 3/4 lb, and made the mistake of adding all topping ingredients to food processor including oats and pecans, but turned out just perfect. I used my Sophie Conran medium oval casserole dish- perfect filling to crumb ratio!
Thank you for this! Turned out great and followed the recipe to a tee. I think I would add 1/4 cup more sugar to the fruit next time.
Wow, made 2 batches yesterday and 3 today. Today I thought I’d add a few blueberries as I didnt have strawberries. Fast easy and delicious.
I would like to make this tomorrow for dessert. I have fresh strawberries but frozen rhubarb. Can I use frozen rhubarb? If yes, should I defrost it first?
Thanks!
Hi Kelly, Yes, using frozen rhubarb is fine — just defrost it first and drain any excess liquid.Hope you enjoy!
Jenn, your strawberry-rhubarb crisp was a huge hit!! (But then, all of your recipes are.). I followed the recipe as-written, and it was absolutely perfect. Served it with some homemade strawberry ice cream. Delish!!