If there’s one dessert that truly signals the start of warm weather, it’s Strawberry Rhubarb Crisp. With its bright, juicy filling and golden, buttery topping, this dish brings together the best of spring and early summer in one spoonful. It’s comforting yet fresh, nostalgic yet totally crowd-pleasing—and it just might become your family’s new favorite dessert.
I’ve been baking strawberry rhubarb crisp since I was a kid, standing on a stool next to my grandmother while she chopped rhubarb from her backyard garden. There’s something so joyful about watching those vibrant red and green stalks melt into tender sweetness alongside fresh strawberries. The topping, with its oat and brown sugar crunch, is the perfect contrast to the soft, bubbling fruit beneath.
The best part? It’s incredibly easy to make. No special equipment, no fussy crust—just a few pantry staples and seasonal produce come together for a dessert that’s simple enough for a weeknight but special enough for guests. It’s also a great baking project to do with kids. Let them mix the topping or help wash the berries. And once it’s out of the oven, all that’s left to do is serve it warm with a scoop of vanilla ice cream.
What You’ll Need
For the Fruit Filling:
- 3 cups chopped rhubarb (fresh or frozen)
- 3 cups sliced strawberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ⅔ cup packed brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Pro Tips
- Don’t skip the cornstarch—rhubarb releases a lot of moisture and this keeps the filling thick and jammy.
- Use room-temperature butter when melting for a better mix-in with the topping ingredients.
- Add chopped nuts (like pecans or walnuts) to the topping for extra crunch.
- Taste your strawberries before adding sugar. If they’re super sweet, you can reduce the sugar slightly.
- Make it in individual ramekins for easy kid-friendly servings and a fun presentation.
Tools You’ll Need
- Cutting board and knife
- Two mixing bowls
- Measuring cups and spoons
- 8×8-inch or 9×9-inch baking dish
- Wooden spoon or spatula
- Oven mitts
Substitutions & Variations
Fruit Options: No rhubarb? You can substitute chopped apples, raspberries, or even peaches for a different seasonal twist.
Make it Gluten-Free: Use gluten-free oats and a gluten-free flour blend.
Dairy-Free Option: Substitute coconut oil or a vegan butter alternative for the melted butter.
Add Warm Spices: Add a pinch of nutmeg or ground ginger for more complexity in the filling.
Make-Ahead Tips
- You can chop the rhubarb and strawberries up to 1 day in advance and store in the fridge.
- The topping mixture can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Assemble the full crisp and store, unbaked, in the fridge for up to 12 hours. Bake fresh before serving.
How to Make Strawberry Rhubarb Crisp
Step 1: Prepare the Fruit Filling
In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla. Stir until the fruit is evenly coated.
Step 2: Make the Crisp Topping
In a separate bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
Step 3: Assemble the Crisp
Pour the fruit mixture into a greased 8×8-inch baking dish. Sprinkle the oat topping evenly over the fruit.
Step 4: Bake
Bake at 375°F (190°C) for 35–40 minutes, or until the topping is golden and the fruit is bubbling.
Step 5: Cool and Serve
Let the crisp cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Leftovers & Storage
- Store leftover crisp covered in the fridge for up to 4 days.
- Reheat individual servings in the microwave for 30–45 seconds.
- For best texture, reheat in a 300°F oven for 10–15 minutes to re-crisp the topping.
- You can also freeze baked crisp for up to 1 month. Thaw in the fridge and reheat before serving.
Final Thoughts
There’s something timeless and comforting about a warm strawberry rhubarb crisp. It’s rustic, easy, and so rewarding, especially when shared around the table with family. Whether you’re using garden-fresh rhubarb or berries from the store, this dessert turns simple ingredients into something truly special. I hope it brings as much joy to your home as it has to mine. If you try it, be sure to leave a comment below—I’d love to hear how it turned out or if your kids helped out in the kitchen.