There’s something nostalgic about the scent of bubbling fruit crisp baking in the oven.
This Strawberry Rhubarb Crisp brings that old-fashioned charm right to your kitchen.
With its tangy-sweet fruit filling and golden streusel topping, it’s a rustic dessert that’s as cozy as it is crowd-pleasing.
Whether you’re serving it for a summer picnic or a cozy evening at home, this rhubarb dessert hits the perfect note between tart and sweet.
Why You’ll Love This Recipe
Tart-sweet balance – Rhubarb brings brightness, strawberries add sweetness
Golden oat streusel – Buttery and crisp, the perfect contrast to soft fruit
Versatile and forgiving – Works with fresh or frozen fruit
Easy to make – No fancy equipment, no fuss
Perfect warm or cold – Serve with vanilla ice cream or enjoy straight from the fridge
Classic comfort food – Rustic, homestyle dessert at its best
What You’ll Need (Ingredient Highlights)
Rhubarb & strawberries – The ultimate sweet-tart fruit duo, fresh or frozen
Granulated sugar & cinnamon – Lightly sweeten and warm up the filling
All-purpose flour & oats – Form the base of the crumbly topping
Brown sugar – Adds caramel-like depth to the streusel
Cold butter – Key for that crumbly, golden finish
Vanilla ice cream – Optional, but highly recommended for serving
Pro Tips Before You Start
Use cold butter – Soft butter won’t give you the same crumbly streusel texture
No need to thaw frozen fruit – Just add a few minutes to the baking time
Taste your rhubarb – If it’s especially sour, you can add a touch more sugar
Don’t overmix the topping – You want coarse crumbs, not a dough
Let it rest after baking – The juices thicken as it cools, making it easier to serve
How to Make Strawberry Rhubarb Crisp
Step 1: Prep the Oven and Baking Dish
Preheat your oven to 375°F (190°C).
Lightly grease an 8-inch square baking dish and set it aside.
Step 2: Make the Fruit Filling
In the prepared baking dish, combine 3 cups chopped rhubarb, 2 cups chopped strawberries, ⅓ cup granulated sugar, and ½ tsp cinnamon.
Stir everything together gently until evenly coated, then set aside.
Step 3: Make the Streusel Topping
In a small bowl, mix ¾ cup flour, ½ cup rolled oats, ½ cup packed light or dark brown sugar, 1 tsp baking powder, and ¼ tsp salt.
Add 4 tablespoons cold butter, cut into cubes.
Your hands or a pastry cutter, work the butter into the dry mixture until it forms coarse crumbs.
Step 4: Assemble and Bake
Sprinkle the streusel topping evenly over the fruit mixture.
Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbly around the edges.
Step 5: Cool Slightly and Serve
Let the crisp cool for 10 minutes before serving.
Scoop into bowls and top with vanilla ice cream for the ultimate comfort dessert.
What to Serve It With
Vanilla ice cream – The classic pairing for warm crisp
Whipped cream – Light and fluffy with a hint of vanilla
Yogurt or crème fraîche – Adds tang and richness for a brunch twist
Hot coffee or tea – Complements the sweet-tart fruit perfectly
Lemon zest or mint – For a fresh, aromatic finish
Variations / Substitutions
Use other berries – Blueberries or raspberries make great additions
Go gluten-free – Swap flour for almond or oat flour
Add nuts – Chopped pecans or walnuts in the streusel add crunch
Spice it up – Add ginger or nutmeg for extra warmth
Use maple syrup – Drizzle on top for extra sweetness and flavor depth
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 4 days
Reheat – Warm in the oven or microwave until heated through
Freeze – Freeze baked crisp for up to 2 months; thaw overnight in the fridge before reheating
Make ahead – Assemble the fruit filling and topping separately, then combine and bake fresh
Serve cold – Still delicious chilled, especially with yogurt for breakfast
FAQs
Can I use frozen rhubarb and strawberries?
Yes! No need to thaw—just bake a few minutes longer to allow for extra moisture.
Why is my crisp topping not crunchy?
It may be due to warm butter or overmixing.
Use cold butter and mix lightly for best results.
Can I double the recipe for a crowd?
Absolutely. Just bake in a 9×13-inch dish and increase the baking time slightly.
Is this a good make-ahead dessert?
Definitely. You can bake it in advance and reheat it gently before serving.
What if I don’t like rhubarb?
Try apples, peaches, or plums instead.
You can adjust sugar based on the fruit’s sweetness.
Can I reduce the sugar?
Yes—especially if your fruit is naturally sweet.
Just keep enough to balance the rhubarb.
How do I serve this for brunch?
Serve slightly warm with Greek yogurt or creme fraîche and a drizzle of honey.
Final Thoughts
This Strawberry Rhubarb Crisp is the kind of dessert that brings people to the table.
Warm, comforting, and beautifully balanced, it’s a perfect way to celebrate the seasons—especially when rhubarb is in full swing.
Whether you enjoy it fresh from the oven or chilled the next morning, it’s a recipe that always brings comfort in a bowl.
