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 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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Perfect! Used Earth Balance to make it dairy-free. Next time I’ll try it with coconut oil and shredded coconut.
My family teases me about my obsession with pies and crisps. This recipe is absolutely up there with the best of ’em. Many thanks, Jenn!
Your Strawberry Rhubarb crisp recipe is delicious! I look forward to our daughter bringing us a few pounds each early summer for me to prepare the recipe. Topped off with a scoop of vanilla ice cream and I think I’m in heaven:) thank you
Can you make this without rhubarb?
Hi Siga, I’ve tried this with all strawberries and I ended up with fruit soup – strawberries release a ton of juice. Sorry!
Terrible. Not enough fruit, and topping very dry. Hard to ruin a crisp but this recipe helped me do just that. Would not do this again, huge disappointment.
Hi there! I’m excited to try this recipe.
I’m looking to prepare this ahead of time(uncooked) to bring to a dinner and bake there. (likely 2-3 hour window between preparing and baking) will this be a problem? Or is it better to bake and reheat? or mix all ingredients at destination, and bake?
Hope this makes sense?
Thanks in advance!
Hi Jenn – No problem at all to prep ahead but I would keep the topping separate and add it right before baking so it doesn’t get soggy. Hope that helps!
How much is 1/2 a pound of strawberries in quarts?
Hi Spencer, I’m not the best mathematician, but I think it would be a third of a quart.
Hi, I only see the ingredient for granulated sugar…….5/8 cup. You call for the granulated sugar in the fruit mix and in the topping. Am I missing something? So I added the 5/8 cup granulated sugar to fruit mix…..but then I wasn’t sure of how much to add to the topping? It is cooking now….hoping it sets up ok. Thanks much!!
Hi Amy, the crisp calls for 1/2 cup of granulated sugar for the filling and 2 Tbsp. for the topping. (The topping also calls for 1/2 cup packed light brown sugar.) Hope that clarifies!
I don’t have butter but want to make this for my dad for Father’s Day. Could I substitute coconut oil? Also, no pecans but I have walnuts, do you think it would still be okay? I can’t sample any of it because I’m allergic to most of the ingredients lol but I love to bake for other people.
Yes to both of your questions. 🙂 Just make sure the coconut oil is solidified and cold. Hope everyone enjoys!
This is the perfect strawberry rhubarb crisp recipe! I can’t get enough of it. It was simple and turned out AMAZING! I did leave out the pecans just because I don’t use them in anything and didn’t have any on hand.
I love this recipe and have made it many times. However, I have some cherries that I canned last year. Could I substitute them for the strawberries?
Hi Marty, glad you like the recipe! I wouldn’t fiddle with this recipe – Sorry! While the taste would be fine if strawberries were swapped for cherries, I’m not sure how much juice they would produce and if it’s too much (or not enough) it will impact the results.