Tasty Strawberry Rhubarb Crisp Recipes

This is the crisp that knows how to do summer right: juicy strawberries, tart rhubarb, buttery oat crumbles, and that bubbly, sticky edge situation that makes you want to hover by the oven like a raccoon. It’s low-lift, big pay-off, and the kind of dessert that somehow tastes like sunshine and nostalgia even if you’re eating it in sweats at 10 p.m. (been there). You’ll mix fruit with a little sugar and lemon, pile on oats and brown sugar, and then let the oven do the miracle thing it does. If you’ve got vanilla ice cream… oh, it’s game over.

My husband calls this “the red stuff” and has absolutely no chill when it comes out of the oven. First time I made it, I said, “Let it sit 30 minutes so it sets,” and he nodded while casually spooning it straight into a bowl at minute eight, burning his mouth and declaring it “worth it.” Now it’s a household ritual: I make the crisp, the kid steals the crumble bits off the corner, we pretend we’re waiting patiently, and then we eat it warm on the couch while arguing about whether it’s a dessert or a breakfast. Spoiler: it’s both.

Why You’ll Love This Tasty Strawberry Rhubarb Crisp Recipes

– It’s that perfect sweet-tart bite. The rhubarb keeps the strawberries from turning it into jam-land, in the best way.
– No fancy equipment. Two bowls, one pan, one wooden spoon you’ll lick. Don’t tell anyone.
– Forgiving. Too juicy? Still great. Forgot the cinnamon? Still great. Ate half the topping before baking? Shockingly, still great.
– Works with fresh or frozen fruit. So if your rhubarb plant is a diva or the store’s out, you’re still in business.
– Breakfast-approved (by me). Add Greek yogurt and call it balance.

How to Make It

Preheat your oven to 375°F and butter a 9-inch square or any 2-quart baking dish you’ve got. Nothing fussy here. In a big bowl, toss 4 cups sliced rhubarb (about 1/2-inch pieces) and 4 cups strawberries (hulled and halved) with 2/3 cup sugar, 2 tablespoons cornstarch, a big squeeze of lemon (1 tablespoon), a splash of vanilla (1 teaspoon), and a pinch of salt. Give it 5 minutes to get glossy and juicy.

For the topping, stir together 1 cup old-fashioned oats, 3/4 cup flour, 1/2 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon kosher salt. Work in 1/2 cup cold butter (cut in cubes) with your fingers until it’s craggy and clumpy—like wet sand that went to private school. If you’re a nut person, fold in 1/2 cup chopped pecans or almonds.

Dump the fruit into the dish, scatter the crumble all over (don’t press it down too hard, let it be lumpy), and bake 40–45 minutes until it’s bubbling like lava at the edges and the top is deeply golden. If it’s browning too fast, lay a piece of foil on top and keep going. Here’s the hard part: let it sit at least 20 minutes so the juice thickens. Then go wild with vanilla ice cream or whipped cream. Or, you know, a spoon.

Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Strawberries: Fresh is dreamy, but frozen works—don’t thaw, just toss with the sugar/cornstarch and bake a few minutes longer.
– Rhubarb: Bright red or green stalks both work. Trim ends, no need to peel unless it’s super stringy—then just pull off the worst offenders.
– Granulated Sugar: Sweetens the fruit without masking the rhubarb bite. Go 1/2 cup for tarter vibes, 3/4 cup for sweeter.
– Cornstarch: Your sauce-thickener hero. Too little = fruity soup. If using very juicy fruit, add an extra teaspoon.
– Lemon Juice: Wakes everything up. If you’re out, a splash of orange juice works in a pinch.
– Vanilla: Adds warmth. Skip it and the world won’t end, but I miss it when it’s gone.
– Old-Fashioned Oats: The backbone of that crunchy top. Quick oats get dusty; steel-cut is a no.
– All-Purpose Flour: Helps the topping clump. Sub 1:1 gluten-free flour if needed.
– Brown Sugar: Gives the topping caramel notes. White sugar makes it a little flat; still fine if it’s what you have.
– Butter: Cold, cubed, and ready to crumble. Vegan butter or coconut oil works—texture is slightly different but still delish.
– Cinnamon + Salt: Cinnamon cozies things up; salt keeps it from tasting one-note. Don’t skip the pinch.
– Nuts (optional): Pecans or almonds for crunch. Skip if you’re nut-free; add extra oats instead.

Recipe Steps

1. Preheat oven to 375°F and butter a 9-inch square (or 2-quart) baking dish.
2. Toss strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt; rest 5 minutes.
3. Stir oats, flour, brown sugar, cinnamon, and salt; cut in cold butter until clumpy; add nuts if using.
4. Spread fruit into the dish and scatter crumble evenly over the top without pressing.
5. Bake 40–45 minutes until the topping is golden and the juices bubble thickly in the center.
6. Rest 20–30 minutes to set, then serve warm with ice cream, whipped cream, or yogurt.

What to Serve It With

– Vanilla ice cream (classic) or salted caramel if you’re feeling bold.
– Lightly sweetened whipped cream with a pinch of cardamom.
– Greek yogurt for a “this is breakfast now” moment.
– Hot coffee after dinner or iced coffee on a porch situation—ideal.

Tips & Mistakes

– Don’t skip the rest time. Hot crisp looks set and then turns into fruit soup if you rush it.
– Using frozen fruit? Bake 5–10 minutes longer and keep the fruit frozen, not thawed.
– If your rhubarb’s super tart, bump sugar by 2–3 tablespoons.
– Topping getting too brown? Tent loosely with foil and keep baking until the center bubbles.
– Cut rhubarb in even 1/2-inch pieces so it cooks at the same pace as strawberries.
– Want extra crunch? Sprinkle a tablespoon of turbinado sugar over the topping before baking.

Storage Tips

Pop leftovers in the fridge, covered, for 3–4 days. The topping softens (still tasty), but a quick 350°F reheat for 10–15 minutes in the oven or toaster oven re-crisps it right up. Microwave works in a pinch—texture won’t be as crunchy, but zero regrets. Cold straight from the fridge is… actually incredible. Breakfast with yogurt? You’re among friends here.

Variations and Substitutions

– Use raspberries or cherries with the strawberries for a twist; keep the cornstarch the same.
– Swap brown sugar for coconut sugar; use honey or maple in the fruit (reduce by a tablespoon to keep it from getting runny).
– Gluten-free: certified GF oats + 1:1 GF flour or almond flour in the topping.
– Dairy-free/vegan: plant butter or coconut oil (use 7 tablespoons coconut oil so it’s not greasy).
– Add-ins: 1 teaspoon orange zest, a pinch of cardamom, or grated fresh ginger for sparkle.
– No oats? Use 1/2 cup flour + 1/2 cup chopped nuts or crushed granola to fake it.

Frequently Asked Questions

Tasty Strawberry Rhubarb Crisp Recipes

Juicy strawberries and tart rhubarb bake under a buttery oat crumble for a cozy, crowd-pleasing dessert. Serve warm with vanilla ice cream for the perfect finish.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 cup strawberries, hulled and sliced filling
• ▢ 4 cup rhubarb, chopped filling
• ▢ 0.5 cup granulated sugar filling
• ▢ 2 tablespoon cornstarch filling
• ▢ 1 tablespoon lemon juice filling
• ▢ 1 teaspoon vanilla extract filling
• ▢ 0.25 teaspoon fine sea salt filling
• ▢ 1 cup old-fashioned rolled oats topping
• ▢ 1 cup all-purpose flour topping
• ▢ 0.5 cup light brown sugar, packed topping
• ▢ 1 teaspoon ground cinnamon topping
• ▢ 0.25 teaspoon fine sea salt topping
• ▢ 0.5 cup unsalted butter, cold and cubed topping
• ▢ 0.5 cup chopped pecans topping (optional)

Instructions

Preparation Steps

• Preheat oven to 375°F. Grease a 9x13-inch baking dish or similar 3-quart casserole.
• In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, and salt. Toss until the fruit is evenly coated.
• Let the fruit mixture sit for 10 minutes to release juices while you make the topping.
• For the topping, stir together oats, flour, brown sugar, cinnamon, and salt in a medium bowl.
• Cut in the cold cubed butter with a pastry cutter or your fingertips until the mixture forms moist, pea-sized clumps. Stir in pecans, if using.
• Spread the fruit mixture evenly in the prepared baking dish, scraping in all juices.
• Sprinkle the oat topping evenly over the fruit, covering it completely without packing it down.
• Bake until the topping is golden and the filling is bubbling around the edges, 40 to 45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
• Cool on a rack for at least 15 minutes to allow the juices to thicken.
• Serve warm, optionally with vanilla ice cream or lightly sweetened whipped cream.

Notes

Make-ahead: Assemble up to 4 hours ahead and refrigerate; bake just before serving. Storage: Refrigerate leftovers, covered, for up to 3 days. Reheat at 350°F for 10 minutes. For a thicker filling, add 0.5 tablespoon extra cornstarch if your fruit is very juicy.