Strawberry Rhubarb Crisp


I never had really tried anything with rhubarb until the last few years. Once I did try it though I instantly fell in love! I love the vibrant and unique flavor it has with just the right amount of tart to it, and my favorite way to eat it is baked into something along with fresh strawberries. There are so many things I want to try with that combination like a strawberry rhubarb compote for angel food cake, a strawberry rhubarb crumb cake or combining the two together for a syrup to serve over buttermilk pancakes. Someday I’ll get there but for now it’s all about this truly delicious strawberry rhubarb crisp.

Strawberry Rhubarb Crisp | Cooking Classy

This Strawberry Rhubarb Crisp is perfectly juicy with just the right amount of sweetness, and the contrast in textures is spot on. I love the softness and juiciness of the filling paired next to the perfect crispness of the topping, and also that lemon-like tartness of the filling next to the sweet flavor of vanilla bean in the filling. This is a must try summer recipe! Just don’t forget the ice cream because it’s the perfect finishing touch for this.

Strawberry Rhubarb Crisp | Cooking ClassyStrawberry Rhubarb Crisp | Cooking Classy


Strawberry Rhubarb Crisp

Yield: About 7 servings


  • 1 cup (140g) all-purpose flour
  • 3/4 cup (80g) old fashioned rolled oats
  • 3/4 cup (166g) packed light-brown sugar
  • 1/4 tsp salt
  • 10 Tbsp (5 oz) unsalted butter, cold and diced into small pieces
  • Seeds of one small vanilla bean I sell them!
  • 1 1/2 lbs fresh strawberries , stemmed and sliced into three pieces (or two if small. About 4 1/2 cups after slicing)
  • 1 lb fresh rhubarb , sliced into 1/2-inch pieces (about 4 cups)
  • 3/4 cup (170g) granulated sugar
  • 2 tsp orange zest
  • 1/4 cup (2 oz) orange juice
  • 2 Tbsp cornstarch
  • Vanilla ice cream , for serving


  1. Preheat oven to 400 degrees. Butter a 3 quart baking dish (I used a 12 by 8 by 2 1/2, a 13 by 9 should work fine too), set aside.
  2. In a mixing bowl, whisk together flour, oats, brown sugar and salt, while breaking up any clumps of brown sugar with finger tips as needed. Add butter and vanilla bean seeds and rub into mixture with finger tips until it comes together in crumbles and no clumps of butter remain. Transfer to refrigerator while preparing filling.
  3. In a mixing bowl toss together strawberries, rhubarb and sugar. Pour into prepared baking dish. In liquid measuring cup whisk together orange juice, orange zest and cornstarch until well blended. Slowly and evenly pour over strawberry rhubarb mixture in pan then lightly toss mixture. Sprinkle crumble evenly over top. Bake in preheated oven 40 - 45 minutes until juices are bubbling and crisp is golden brown. Serve warm with vanilla ice cream.
  4. Recipe source: Inspired by Ina Garten's Crisp

Strawberry Rhubarb Crisp | Cooking ClassyStrawberry Rhubarb Crisp | Cooking ClassyStrawberry Rhubarb Crisp | Cooking Classy


  • June @ How to Philosophize with Cake: That looks perfect! I love strawberry + rhubarb treats, this looks like no exception :) June 30, 2015 at 2:05pm Reply

  • Hof ter Zielbeek: This is just Amazing!! Strawberry-rhubarb is my favourite pie ever, but having a whole pie around the house for 2 people is always a bit much (I mean, we eat it, but maybe shouldn’t). These, however, sound perfect!! I’m going to try out the gluten-free / coconut oil version as it is healthier. Thanks a lot for sharing this recipe. :) July 2, 2015 at 4:38am Reply

    • Jaclyn: I hope you love it! July 2, 2015 at 11:25pm Reply

  • McFadden’s Chicago: I love the strawberry! Thanks very much for sharing this recipe, it’s wonderful! July 2, 2015 at 5:45am Reply

    • Jaclyn: I’m so glad you like it! Thanks for your comment! July 2, 2015 at 11:24pm Reply

  • Anne: Looks great! But I can’t find vanilla beans here…. can I substitute? July 3, 2015 at 10:13pm Reply

    • Jaclyn: You can just omit it, it’s optional here. July 3, 2015 at 10:28pm Reply

  • Jocelyn: This is very tasty! The proportion of rhubarb and strawberries is perfect. I made a half recipe in an 8 x 8 inch pan. July 12, 2015 at 2:50pm Reply

  • Laura Dembowski: This is such a great crisp idea! I also love using rhubarb by itself. It has such a great flavor. August 28, 2015 at 6:07am Reply

  • Lorraine: This seems so good. Cannot find rhubard this time of year. Can we use frozen??
    Thank you. October 26, 2015 at 5:54pm Reply

    • Jaclyn: That should be fine, I’d probably thaw and drain it first. November 12, 2015 at 5:31pm Reply

  • Dayle: Love the recipe. I always love adding pecans. Add it to the “crisp”. A nice little yum! April 18, 2017 at 6:34pm Reply

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