Strawberry Rhubarb Crisp is a rustic dessert that balances the tartness of rhubarb with the sweetness of ripe strawberries. Finished with a golden, crumbly oat topping, it's easy to make and especially comforting served warm with a scoop of vanilla ice cream.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Fruit Filling
3 cups fresh rhubarb, chopped (½-inch pieces)
3 cups fresh strawberries, hulled and halved
⅔ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
For the Crisp Topping
1 cup old-fashioned rolled oats
⅔ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup granulated sugar
½ tsp cinnamon
¼ tsp salt
½ cup unsalted butter, cold and cubed
Preheat and Prepare
1
Preheat your oven to 375°F (190°C) .
Lightly butter a 9x13-inch baking dish or equivalent
Make the Filling
2
In a large bowl, toss together the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla.
Mix until fruit is well coated and cornstarch is evenly distributed.
Pour the fruit mixture evenly into the prepared baking dish.
Make the Topping
3
In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the cold butter and cut it into the dry ingredients using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs.
Sprinkle the topping evenly over the fruit filling.
Bake
4
Bake in preheated oven for 40–45 minutes , or until the topping is golden brown and the filling is bubbling.
If the top browns too quickly, cover loosely with foil in the last 10 minutes.
Cool and Serve
5
Let cool for at least 15 minutes before serving to allow the juices to thicken slightly.
Serve warm with vanilla ice cream , whipped cream , or enjoy chilled straight from the fridge.
Tips & Variations
6
No fresh rhubarb? Frozen rhubarb works—just thaw and drain first.
Add orange zest to the filling for a citrusy twist.
For a crunchier topping, toss in a handful of chopped walnuts or pecans .
Make it gluten-free by substituting flour with almond flour or a GF baking mix.
Ingredients For the Fruit Filling
3 cups fresh rhubarb, chopped (½-inch pieces)
3 cups fresh strawberries, hulled and halved
⅔ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
For the Crisp Topping
1 cup old-fashioned rolled oats
⅔ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup granulated sugar
½ tsp cinnamon
¼ tsp salt
½ cup unsalted butter, cold and cubed
Directions Preheat and Prepare
1
Preheat your oven to 375°F (190°C) .
Lightly butter a 9x13-inch baking dish or equivalent
Make the Filling
2
In a large bowl, toss together the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla.
Mix until fruit is well coated and cornstarch is evenly distributed.
Pour the fruit mixture evenly into the prepared baking dish.
Make the Topping
3
In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the cold butter and cut it into the dry ingredients using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs.
Sprinkle the topping evenly over the fruit filling.
Bake
4
Bake in preheated oven for 40–45 minutes , or until the topping is golden brown and the filling is bubbling.
If the top browns too quickly, cover loosely with foil in the last 10 minutes.
Cool and Serve
5
Let cool for at least 15 minutes before serving to allow the juices to thicken slightly.
Serve warm with vanilla ice cream , whipped cream , or enjoy chilled straight from the fridge.
Tips & Variations
6
No fresh rhubarb? Frozen rhubarb works—just thaw and drain first.
Add orange zest to the filling for a citrusy twist.
For a crunchier topping, toss in a handful of chopped walnuts or pecans .
Make it gluten-free by substituting flour with almond flour or a GF baking mix.
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