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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We loved this recipe! We will absolutely make it again. We are not a huge fan of topping, in general, so we doubled the fruit portion, including sugar, vanilla, etc, and kept the topping as the original recipe. It was amazing. 🙂
I’d like to bake this in the morning and bring it to friends for dinner. Would that work well, and should I leave it out until it’s time to serve?
Hi Sona, yes, that’s perfectly fine. I’d leave it on the counter and, prior to serving it at your friend’s house, I’d reheat it, uncovered, in a 300°F oven until heated through and crisp on top. Hope everyone enjoys!
Way too much bland topping. Strawberry rhubarb mix is good, maybe add a little lemon juice. I’m off to find a better recipie.
I’m not a huge rhubarb fan – it’s a bit too tart for me – but my husband is and he loved this. The crispy topping is delicious. This was my first time using rhubarb and it was super easy. If you have a rhubarb lover in your family, I highly recommend!!
Beautiful and delicious! Used sliced almonds in place of pecans in topping, and a bourbon vanilla paste in fruit mixture.
I have made this recipe twice in past month. Both times I increased the recipe but I always maintained the ratio of strawberries to rhubarb. Each time the crisp was absolutely delicious. I will be checking this site in the future for more recipes! Thank you.
This is a lovely early summer dessert. I used frozen rhubarb from a friend’s garden which I drained and patted dry and the crisp was delicious but I think fresh rhubarb probably adds even more flavour.
Delicious and easy. I usually add 1/2 tsp cinnamon to the topping and 1 tsp grated fresh ginger to the fruit.
Doubled and baked for Memorial Day. Was the perfect ratio of fruit to topping. Thank you for making a note to not be tempted and double the strawberries because of too much juice, was just juicy enough, and not soupy. Thanks Jenn.
I have not made it yet but I’m excited to because I’m only a beginner