Summery strawberry rhubarb crisp is sweet and slightly tart, topped with a crumbly oat crisp. It’s simple, sweet, and easy to make!
Strawberry rhubarb crisp is filled with the delicious flavors of a pie, but is much easier to make! It is a perfect summer dessert, right along with Sugar Cookie Fruit Pizzas, Blueberry Crisp, and Lemon Cream Pie.
Taste of Summer
Summer is all about quick & easy fruit-filled desserts! I don’t think I’m the only one who gets excited when berries start flooding the grocery stores and farmers markets. Fresh, juicy fruit is one of my FAVORITE things to eat & bake with.
During summer our counters overflow with ripe strawberries. We eat them at breakfast, lunch and dinner, but it’s hard to keep up. I store some in the fridge and freezer for later use. Rhubarb has always been something I’ve wanted to experiment with, so I thought I’d start with this classic combo.
Serve this strawberry rhubarb crisp while it’s warm with a big scoop of vanilla ice cream and enjoy immediately! I was absolutely smitten by this classic combo. It was just sweet enough, had a nice hint of spice, the top was crisp not sandy, and the rhubarb was tender not crunchy. We devoured the entire pan!
How to Make It
PREP. Preheat oven to 375 degrees.
FILLING. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8×8-inch, 9×9-inch, or a 7×11-inch baking pan; set aside.
Note: Do NOT skip the cornstarch. The filling will turn out runny/soupy if you don’t use it. I know some people recommend powdering tapioca because the flavor isn’t as noticeable, however, I couldn’t taste the cornstarch one bit.
TOPPING. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
BAKE. Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.
Note: DO NOT FORGET TO COOL!! Allowing it to cool will help the juices set.
- 2-3 cups of sliced rhubarb should equal out to 3 stalks of fresh rhubarb
- To clean rhubarb remove any leaves, peel the outer layer of skin, and then rinse the rhubarb before slicing it. Peeling the outer layer isn’t necessary, but it can make the rhubarb taste better.
- To use frozen strawberries you shouldn’t have to thaw them!
- For an extra crunchy topping mix in chopped nuts like chopped pecans.
STORE any leftovers of the crisp in an airtight container in the fridge for 2-3 days.
FREEZE the crisp before or after you bake it.
- To freeze the crisp before baking you are going to want to omit the topping, cover it well and freeze for 1-2 months.
- To freeze it after baking you need to let it cool completely and then double wrap it in foil before freezing it for 1-2 months.
Make the filling up to 1 day ahead of time and then top it with the crisp topping right before baking.
Serve Strawberry Rhubarb Crisp with:
- Vanilla bean ice cream
- Buttermilk peach ice cream
- Easy no-churn ice cream
- Homemade pistachio ice cream
Strawberry Rhubarb Crisp Recipe
- 1 1/2 lbs fresh strawberries - stemmed and quartered (about 4 cups quartered strawberries)
- 3 stalks fresh rhubarb - sliced less than 1/4" thick
- 1/2 cup granulated sugar - OR cane sugar
- 1 tsp vanilla bean paste - OR vanilla extract
- 1 tsp lemon zest - OR orange zest
- 2 tbsp cornstarch
- 1 cup all purpose flour
- 1 cup old fashioned rolled oats
- 3/4 cup light brown sugar - packed
- 1/4 tsp salt
- pinch cardamom - optional
- pinch nutmeg - optional
- 12 tbsp unsalted butter - cold and cubed
- Preheat oven to 375 degrees.
- In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
- Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.