Strawberry Rhubarb Crisp
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made this for a family BBQ, absolutely delicious. Served hot with ice cream, perfect end to the meal. Left out the pecans this time. Will try it with them next time. Thanks for the precise weights. Made it easy.
Hi, I tried this recipe last night. It was so tasty. I had to substitute vegan butter for butter made with cow’s milk due to dietary restrictions but it was fabulous even with the substitution. Thanks for sharing your recipe!
I added some wheat germ to the crips in place of some of the flour. Came out great!
Wow, this is delicious! My husband is usually lukewarm on desserts that aren’t chocolate, but he took one bite and said, “Okay, we should grow strawberries and rhubarb in the garden.” 😆 I used gluten-free flour, added 1 tsp cinnamon to the topping and omitted the pecans and the additional 2T granulated sugar in the topping. As a topping enthusiast, I found the topping to fruit ratio to be absolutely perfect! I chose this recipe because of the weights for the fruit, and I’m so glad I did! I think this will be a frequent repeat.
What a great recipe! The pecans were a surprisingly delicious surprise!
The recipe turned out perfectly. I didn’t have enough rhubarb and was tempted to increase the strawberries but after reading the note I decided to add apple instead. It was delicious! I will definitely make this again when my rhubarb plant produces a sufficient quantity!
Do you keep this in the fridge or on the counter? Thanks.
Hi Karen, either would be fine, but I’d probably just store it on the counter. Hope that helps!
This is perfection. So delicious and simple. Thank you! I’ve made it several times—never fails. My processor is a pain to pull out (limited counter space) and wash, so I just use a pastry cutter and/or my fingers to mix in the butter. Works just great. I also add the zest of an orange to the rhubarb-strawberry mixture. And a little bit of cardamom. Love it!
This was so easy to make and amazingly good!!!
This came out terrific!! So delicious, thank you!
Hi Jenn! I was planning to make this for Mother’s Day this weekend, but our stores in the Midwest are not carrying rhubarb yet. Do you have a suggested substitution? Thank you?
Hi Jill, I’m obviously weighing too late to help (sorry), but I think you could replace the rhubarb with diced Granny Smith apples. Please LMK how it turns out if you try it this way!
I wish people would put cups instead of pounds when writing a recipe. It would make the recipe much easier for those of us who don’t keep scales in the kitchen
Hi Debra Lynn, when you slice the rhubarb, the volume would fill approximately 4 (measuring) cups. And when the strawberries are sliced, they would fill about 1-3/4 measuring cups. Hope that helps!
Yes, it was exactly amount I used. Just googled it, not hard to find conversions between lbs to cups.
Taste sooooo good! Thank you!
Marie
OMG, this was so good! My first time cooking with rhubarb, which made me nervous. This recipe was easy and delicious! Can’t wait to try some of your other strawberry recipes. I love that you have tips on freezing your items. I have an abundance of fresh picked strawberries. I made this recipe gluten free- substituting GF flour and certified GF oats it was really good for all.