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Strawberry Rhubarb Crisp

5 stars based on 26 votes

Strawberry-Rhubarb-Crisp

One of the easiest and best desserts I know. Tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. It’s perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. Leftovers are also delicious for breakfast.

ingredients

If you’ve never cooked with rhubarb, now is the time to start. Technically, it’s a vegetable but you treat it like fruit. It’s very tart but when you add a little sugar and cook it down, it’s becomes deliciously sweet like berries. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into {1/2-inch|1.27-cm} pieces.

fruit-with-sugar-and-cornstarch

Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.

mixed-fruit

Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping.

rhubarb-and-berries-in-dish

In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt.

topping-1

Process until well combined, about 30 seconds. Add the cold butter.

topping-2

Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.

topping-3

Transfer to a medium bowl and stir in the oats and chopped pecans.

topping-4

Stir to combine.

topping-5

Spoon the topping evenly over the fruit without packing it down.

ready-to-bake

Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream.

Baked-Strawberry-Rhubarb-Crisp

Note: While fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. If you add more strawberries — which I know is tempting — you’ll end up with fruit soup, as they release a lot of juice.

Strawberry Rhubarb Crisp

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes

Ingredients

For the Filling

  • 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick
  • 1/2 pound strawberries, hulled and quartered
  • 1/2 cup granulated sugar
  • 1-1/2 tablespoons corn starch
  • 1 teaspoon vanilla extract

For the Topping

  • 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1/2 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup old fashioned rolled oats
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F.

For the Filling

  1. In a large bowl, combine the rhubarb, strawberries, sugar, corn starch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
  2. Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.

For the Topping

  1. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
  2. Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
  3. Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
  4. Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 332
  • Fat: 14g
  • Saturated fat: 6g
  • Carbohydrates: 49g
  • Sugar: 32g
  • Fiber: 3g
  • Protein: 4g
  • Sodium: 81mg
  • Cholesterol: 23mg

Reviews & Comments

  • 5 stars

    A favorite recipe for my favorite fruit crisp. I sometimes tinker with the topping a tiny bit – my husband doesn’t care for nuts in things – but I follow the recipe for the fruit to the letter; it is absolutely perfect.

    - Lorraine on February 14, 2017 Reply
  • Can I make this strawberry rhubarb crisp a cobbler and use the topping that you have for your peach cobbler? Is it better as a crisp or cobbler using strawberries and rhubarb?
    Thanks Jenn!

    - Bay Coleman on August 8, 2016 Reply
    • Hi Bay, I think that would work. You may need to sweeten it up a tiny bit, as the topping for the cobbler is not as sweet and rhubarb is definitely tart. I’d love to know how it turns out if you prepare it this way!

      - Jenn on August 10, 2016 Reply
  • can I make cook then freeze this recipe

    - susan on July 7, 2016 Reply
    • Hi Susan, Yes, I think it would nicely; just be sure to reheat so it can crisp up again.

      - Jenn on July 7, 2016 Reply
  • 5 stars

    Amazing recipe! Super easy! to avoid a watery strawberry rhubarb. I pre measured the strawberries and rhubarb froze them and thawed them to remove some of the excess water. I will definitely be making this recipe again and again for years to come.

    - Melody on July 6, 2016 Reply
  • 5 stars

    Jenn:

    Just wanted to say thank you very much for a great recipe. My husband and I thoroughly enjoyed this great dessert and so did our guests! Also, thank you for all your assistance prior to me being able to have this dessert prepared!
    We will very likely be having this dessert again very soon!

    - Bernadette Cochrane on June 18, 2016 Reply
  • 5 stars

    Great, easy very delicious recipe. Just made my third dish in a month. I’ve been using my pastry cutter because I didn’t feel like dealing with the Cuisinart and that works just fine.

    - Cary on June 17, 2016 Reply
  • 5 stars

    Quick, easy and delicious. A perfect early summer dessert while the rhubarb and strawberries are in season. My guests loved it, and so did I.

    - Nancy S Dressel on June 16, 2016 Reply
  • Hi there,
    Can’t wait to make this. How far in advance could I make this before serving it? I would like to make it the day before.
    Many thanks for the recipe!

    - Ginger on June 15, 2016 Reply
    • Hi Ginger, you can definitely make this a day in advance of serving it. Just be sure to reheat it so it can crisp up again.

      - Jenn on June 16, 2016 Reply
  • 5 stars

    Excellent flavour and easy to make.

    - Jan Allan on June 15, 2016 Reply
  • 5 stars

    Hello Jenn, Your strawberry and rhubarb crisp sounds scrummy!!! Please could you give me the all recipe in pounds and ounces . Is cornstarch the same as cornflour? thankyou :)

    - wendy hurst on June 15, 2016 Reply
    • Hi Wendy, Did you mean you wanted metric conversions for the ingredients? If so, I’ve added them! To find them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Also, cornstarch and cornflour are different (and can’t be used interchangeably). Please let me know if you have any additional questions.

      - Jenn on June 15, 2016 Reply
      • 5 stars

        hi jenn, thankyou so much for your help!! :) this recipe is the best strawberry and rhubarb dessert we`ve ever tasted!!! I couldn’t find cornstarch anywhere in the supermarkets so I did use cornflour. Please do you know where I could get cornstarch from? many thanks wendy

        - wendy hurst on June 20, 2016 Reply
        • Hi Wendy, so glad to hear you enjoyed the recipe! It looks like you’re in the UK and I’m not sure if it’s different than here in the U.S., but cornstarch is usually found in the bakery section of most grocery stores. Hope that helps!

          - Jenn on June 20, 2016 Reply
      • FYI, I’m from Canada but live in Australia now. We don’t have cornstarch here either but I’ve found cornflour works exactly the same.

        - Fiona on October 30, 2016 Reply
  • 5 stars

    Jenn:

    This looks like a great recipe but I need a few questions answered please:

    1 pound of rhubard (16 ounces = 2 cups measuring cup). You indicated 4 cups? Please confirm.
    1/2 pound of strawberries (8 ounces = 1 cup measuring cup). Please advise how many cups?
    6 tablespoon unsalted butter – please advise how many ounces/cup?

    Thank you!

    - Bernadette Cochrane on June 11, 2016 Reply
    • Hi Bernadette, the pound of rhubarb is measured in weight, but when you slice it, the volume would fill approximately 4 (measuring) cups. The sliced strawberries would would be the equivalent of about 1 cup and 6 Tbsp. would be the equivalent of 3 ounces. Hope that helps!

      - Jenn on June 12, 2016 Reply
      • 5 stars

        Jenn: Thank you very much for the information regarding the various measurements!
        Can I substitute pecans with walnuts?
        Also, I decided to bake this partly tonight and then finish baking it tomorrow and serve it when guests are here. Can this be done?

        Thanks again,
        Bernadette Cochrane

        - Bernadette Cochrane on June 13, 2016 Reply
        • Yes and yes :)

          - Jenn on June 13, 2016 Reply
  • Am I missing something, what temp do I cook this at????

    - Debbie on June 11, 2016 Reply
    • Hi Debbie, The crisp should be baked at 350°F. Enjoy!

      - Jenn on June 11, 2016 Reply
  • 5 stars

    This is by far the best strawberry rhubarb recipe I’ve ever made. No substitutions. The topping is more like a cookie than a crisp, which is fine with me. Thanks for sharing it!

    - Terry on May 30, 2016 Reply
  • 4 stars

    Made exactly as given, weighed all ingred. Except for topping had to sub. 1/4 c. cornstarch for flour and used an add’l 1/4 c. oats in place of pecans. Have wheat & nut allergies in the family-yeah it sucks. Only used 1/2 the crisp topping. Cutting the fat grams. Next time will dbl the filling for the topping amt. and cut some of the sugar. Just too sweet for me. Loved the touch of vanilla.

    - granmarie on May 30, 2016 Reply
  • Hello! Do you have any idea how many cups of rhubarb are in a pound?

    - Erin on May 29, 2016 Reply
    • Hi Erin, I think a pound would be the equivalent of about 4 cups.

      - Jenn on May 30, 2016 Reply
  • Look forward to making this! Do you think I could use the quick cooking oats?

    - Lisa on May 18, 2016 Reply
    • Hi Lisa, I think quick cooking oats would work here. Enjoy!

      - Jenn on May 19, 2016 Reply
  • 5 stars

    A bumper crop of Rhubarb and Strawberry’s at the right price. I made one to try for my self. I was so delighted that I made four more a gave them to neighbors.
    Now it’s all good in the hood and I can do no wrong! (*?*)

    - Bruce on May 7, 2016 Reply
  • 5 stars

    Tried this last night when someone gave us some rhubarb out of their garden. It was the perfect dessert–sweet, tart, crunchy, colorful. Thanks again for another winning recipe! I even messed up and pulsed the pecans/oats in the food processor, and it still turned out great! Next time, I might double up on the rhubarb/berries.

    - Michele on April 28, 2016 Reply
  • 5 stars

    I have made this strawberry rhubarb crumble a few times now and it’s always perfect and always a hit with everyone. Best of all so easy to make

    - Paula on April 8, 2016 Reply
  • I enjoy SO many of your recipes! I would like to make the strawberry/rhubarb crisp for a gluten free friend coming to visit. I have gluten free oats, but wonder if you might have a substitute for the flour. Thank you!

    - Mary on April 7, 2016 Reply
    • Hi Mary, I think you could replace the flour with an all-purpose gluten free flour. Hope everyone enjoys!

      - Jenn on April 7, 2016 Reply
    • 5 stars

      I made this recipe for the first time using Gluten Free all purpose flour (I used Bobs Red Mill) and it came out great!!

      - Laurel on May 22, 2016 Reply
  • 5 stars

    Hello Jenn,
    I love rhubarb, but my husband doesn’t! Didn’t know what to do with all the rhubarb growing in our garden (compliments of previous owner). Decided to try this recipe and glad I did! After his second helping…warm with frozen yogurt…his response was “Best dessert ever”! Thank you, Jenn, for all your wonderful recipes!

    - Marty on April 5, 2016 Reply
  • 5 stars

    The Strawberry-rhubarb crisp was delicious! Everyone loved it.
    Used frozen rhubarb. After defrosting slowly in microwave, made sure to remove the expressed water.

    - Jane on March 27, 2016 Reply
  • Hi and thank you for your wonderful recipes! I have had good results with the ones I have tried.
    My Easter hostess loves the sound of the strawberry-rhubarb crisp, however I will likely have to look for frozen rhubarb. How best to convert quantity? simply by buying the equiv of a pound?

    - Jane Shafer on March 21, 2016 Reply
    • Glad you like the recipes! Yes, you would need a pound of rhubarb, fresh or frozen.

      - Jenn on March 22, 2016 Reply
  • 5 stars

    Made this recipe on the weekend. Was looking for a recipe since I had rhubarb and strawberries in the freezer that I had saved from the summer.
    This recipe hit the spot! And I still have enough frozen fruit to make it again. :)
    I loved the pecans to give it a crunch.

    - SandraM on March 20, 2016 Reply
  • 5 stars

    Made this today. So good!

    - SandraM on March 17, 2016 Reply
  • 5 stars

    This looks so good !! I can’t wait to try this. I have been looking for something like this for a very long time ! Thanks.

    - char on March 16, 2016 Reply
  • 5 stars

    This is a five star recipe if ever there was
    one

    - Peggy Eifler on August 27, 2015 Reply
  • I made this recipe two times in the spring when the rhubarb first came in, it was spectacular. The pecans and oats together give it such a rich taste and it has just enough rhubarb in it not to be too sweet.
    Every time I’ve made it I come home with a clean casserole dish.

    - Peggy Eifler on August 27, 2015 Reply
  • 5 stars

    Strawberry rhubarb, my husband’s favorite and this recipe doesn’t disappoint ! Just the right tang and the crisp topping is the best. Very versatile, I’ve used it with other fruits in season – apples, peaches, plums. SO good!

    - Marte on August 27, 2015 Reply
  • You did not state size of pan, I am guessing 8×8 is this correct

    - Grace on August 11, 2015 Reply
    • Hi Grace, Yes a 2-quart pan is equivalent to an 8-inch pan. I will update the recipe — thank you!

      - Jenn on August 11, 2015 Reply
  • 5 stars

    Can this be frozen and still be just as tasty?

    - Paul Swenson on August 4, 2015 Reply
    • Hi Paul, I do think it will freeze well; just be sure to reheat and crisp up again.

      - Jenn on August 7, 2015 Reply
  • Hi Jenn,
    I am looking for a crumble for 16 -20 people. I bought peaches & blueberries, could I use this recipe with the fruit I have now?

    Thanks,
    Mary

    - Mary on July 8, 2015 Reply
    • Hi Mary, Yes, I do think that would work.

      - Jenn on July 9, 2015 Reply
  • 5 stars

    I made the strawberry-rhubarb crisp for Easter. It was a hit! I didn’t have oats so I used muesli instead, and it worked out great! Thank you so much for the great recipe!

    - Mariel on April 16, 2015 Reply
  • 5 stars

    Jenn,
    I thought you would like to know that your recipe was a big hit, was shared with my cooking buddies, and brought a little joy into the lives of families going through a rough time. I made your Strawberry Rhubarb Crisp with my cooking Meetup group for 10 guests at the local Ronald McDonald House last night. It was perfect for this occasion because it was simple to prepare and made the kitchen smell amazing! We 4 cooks had to have a sample (it would be negligent to serve without tasting, right?) It’s a miracle that there was any left for the guests! Next time I will know to double or triple the recipe!

    - Linda B on April 14, 2015 Reply
    • Thank you, Linda. This review made me so happy. I am glad it was enjoyed…how wonderful of you to cook for Ronald McDonald House.

      - Jenn on April 14, 2015 Reply
  • Hi Jenn….

    I want to make this recipe – checked my rhubarb patch – it’s coming – one more month here. But I have rhubarb in the freezer and it will be perfect for this recipe.

    Now, Mom used to make this with rhubarb only and so I want to make this without the strawberry.

    I assume that it will be 1 1/2 pounds of rhubarb and so – how many cups would 1 pound be????

    Shar
    Streetsville, Ontario
    P.S.: We used to eat first Rhubarb pick and Mom would stewed it down and then served with toast w/butter for breakfast – as a spring tonic. This was always part of spring for the family and for sure a treat.

    - Sharon on April 3, 2015 Reply
    • Hi Sharon, Yes, it would be 1-1/2 cups which I believe is about 5-6 cups. You might also want to cut the corn starch back to 1 tablespoon.

      - Jenn on April 3, 2015 Reply

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