Best Strawberry Rhubarb Crisp – Easy Dessert Recipe

There’s something magical about the first strawberries of the season—plump, ruby-red, and bursting with sweetness. Pair them with tart rhubarb, and you’ve got a match made in dessert heaven. This Strawberry Rhubarb Crisp is my go-to when I’m craving a rustic, comforting treat that tastes like sunshine on a spoon. It’s the kind of dessert that brings back memories of my grandmother’s kitchen, where the scent of baked fruit and buttery crumble filled the air. Best of all? It’s effortless to make, letting the ingredients shine without any fuss.

The Perfect Balance of Sweet & Tart

What I love most about this crisp is the harmony of flavors. The strawberries bring their natural sweetness, while the rhubarb adds that signature tangy punch. Tossed with a hint of vanilla and a squeeze of lemon juice, the filling becomes jammy and luscious as it bakes. And let’s not forget the topping—golden, crisp, and just buttery enough to make every bite irresistible.

Ingredients You’ll Need

• Fresh strawberries – About 2 cups, hulled and sliced. If they’re in season, even better!
• Rhubarb – 2 cups, chopped into ½-inch pieces. Don’t skip this—it’s the star!
• Granulated sugar – Just enough to sweeten the tart rhubarb without overpowering it.
• Cornstarch – A little helps thicken the juices so your crisp isn’t runny.
• Lemon juice – Brightens everything up.
• Vanilla extract – A splash adds warmth and depth.
• Old-fashioned oats – For that perfect crisp texture.
• All-purpose flour – The base of our crumble topping.
• Brown sugar – For caramel-like richness.
• Butter – Cold and cubed, because everything’s better with butter.
• Cinnamon & salt – Just a pinch of each to round out the flavors.

How to Make Strawberry Rhubarb Crisp

This recipe is wonderfully forgiving—no fancy techniques required. Here’s how to bring it all together:

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C) and lightly greasing a 9-inch baking dish. A pie dish or square pan works beautifully.
2. Mix the Filling: In a large bowl, gently toss the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Let it sit for 5 minutes—this helps the fruit release its juices.
3. Make the Topping: In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Assemble & Bake: Spread the fruit mixture into your prepared dish and sprinkle the crumble topping evenly over the top. Bake for 35–40 minutes, until the filling is bubbly and the topping is golden brown.

Tip: If the topping browns too quickly, loosely tent it with foil. And don’t skip letting the crisp rest for 10 minutes before serving—it lets the juices settle!

There’s something magical about the combination of tart rhubarb and sweet strawberries baked under a buttery, crispy topping. This strawberry rhubarb crisp is the ultimate comfort dessert—simple to make yet impressive enough for any occasion. Let’s dive into some pro tips and variations to make this recipe your own!

Pro Tips for the Perfect Crisp

• Balance the sweetness: Taste your fruit mixture before baking. If your rhubarb is extra tart, you may want to add an extra tablespoon of sugar.
• Texture matters: For an extra crispy topping, make sure your butter is cold when mixing it into the flour mixture.
• Prevent sogginess: Let the crisp rest for at least 15 minutes after baking to allow the juices to thicken slightly.

Delicious Variations & Substitutions

• Swap strawberries for raspberries or blackberries for a different berry twist
• Add 1/2 teaspoon of cinnamon or cardamom to the topping for warm spice notes
• Make it gluten-free by using almond flour and certified GF oats
• For a nutty crunch, stir 1/4 cup chopped pecans or almonds into the topping

What to Serve With Your Crisp

This dessert shines on its own, but here are some perfect pairings:

• A scoop of vanilla bean ice cream (the classic choice!)
• Fresh whipped cream or coconut whipped cream
• A drizzle of caramel sauce for extra indulgence
• For breakfast, try it with Greek yogurt

Storage & Reheating Tips

• Room temperature: Keep covered for up to 2 days
• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Freeze individual portions for up to 3 months
• Reheating: Warm in a 350°F oven for 10-15 minutes to restore crispiness

Frequently Asked Questions

Can I use frozen fruit?

Absolutely! No need to thaw—just add an extra 2 tablespoons of flour to the fruit mixture to account for the extra liquid.

Why is my topping not crispy?

This usually happens if the butter was too soft when mixing. Next time, use chilled butter and don’t overmix—you want pea-sized crumbles.

Can I make this ahead of time?

Yes! Prepare the fruit and topping separately, then assemble and bake when ready. The unbaked topping can be refrigerated for up to 2 days.

Is rhubarb necessary?

While the tartness of rhubarb balances the sweetness beautifully, you can use all strawberries in a pinch—just reduce the sugar by 1/4 cup.

There you have it—everything you need to create the most delightful strawberry rhubarb crisp that will have everyone asking for seconds. Whether you’re serving it at a summer barbecue, a cozy family dinner, or just treating yourself, this dessert is sure to bring smiles. The beauty of this recipe is in its simplicity and versatility, so don’t be afraid to make it your own. Happy baking!

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