Go Back
–+ servings
Strawberry rhubarb crisp in a baking dish, topped with two scoops of vanilla ice cream.

Strawberry Rhubarb Crisp

Fresh strawberries and tart rhubarb bake into a bubbly, jammy filling beneath a buttery oat topping. This old-fashioned strawberry rhubarb crisp is simple to make, delicious, and best served warm with vanilla ice cream and a sprinkle of sea salt on top.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Ingredients  

For the fruit filling:

  • Unsalted butter, for greasing skillet
  • 3 cups stemmed and quartered strawberries
  • 3 cups (1/2-inch-thick) sliced rhubarb stalks (about 1 pound)
  • 3 Tablespoons white sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon vanilla extract 

For the topping:

  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted

Instructions 

Make the fruit filling:

  • Preheat the oven to 350°F. Grease a 10-inch skillet or pie plate with butter.
  • In a large bowl, stir together the strawberries, rhubarb, sugar, flour and vanilla extract. 
  • Pour the fruit filling into the prepared skillet.

Make the topping:

  • In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt. 
  • Stir in the melted butter until combined.
  • Using your fingers, clump together the topping and sprinkle it on the fruit.
  • Place the pie plate atop a baking sheet and bake the crisp until the fruit is bubbling and the topping is golden brown, 40 to 50 minutes. 
  • Remove the crisp from the oven and let it cool slightly before serving.

Notes

  • You can use frozen rhubarb for this recipe, just be sure to thaw it first and pat it dry with paper towels.
  • For a subtle boost of brightness, stir 1 to 2 tablespoons of fresh orange juice or lemon juice into the filling before baking. It adds just enough zing to round out the sweet and tart flavors, especially if your strawberries are extra ripe.
  • Adjust the sweetness to your liking. I like the natural sweet-tart flavors of the fresh berries and rhubarb to shine through, but if you prefer a sweeter filling, feel free to add another tablespoon or two of sugar.
  • Make it gluten-free. It’s super simple to turn this into a gluten-free dessert! Just be sure to use certified gluten-free rolled oats and swap the all-purpose flour in both the filling and the topping for your favorite 1:1 gluten-free blend.
  • To make ahead: Assemble the crisp and refrigerate it unbaked for up to 24 hours. When ready, bake straight from the fridge—just add 5–10 extra minutes to the bake time.
  • To store: Store any leftover rhubarb strawberry crisp in the fridge, covered, for up to 4 days. Warm individual servings in the microwave or pop the whole dish back in a 300°F oven for 10–15 minutes until heated through.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!
  •