Strawberry Rhubarb Crisp

Published May 1, 2024

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Easy Strawberry Rhubarb Crisp – it features a crunchy oatmeal crisp topping paired with a vibrant, fresh and fruit strawberry rhubarb filling. This heavenly dessert creates an unforgettable combination of sweet and lightly tart, and it finishes beautifully with an indulgent scoop of rich vanilla ice cream.

Single serving of strawberry rhubarb crisp shown in a grey bowl with ice cream on top.

Easy Strawberry Rhubarb Crisp Recipe

Have you ever tasted the strawberry rhubarb flavor combination before? Once you do you’ll instantly fall in love! It’s reminiscent of a strawberry lemon combo but with more uniqueness and depth to it.

My favorite way to eat rhubarb is baked into a dessert, paired with fresh strawberries of course. There are so many things I want to try with this 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.

This strawberry rhubarb crisp is deliciously saucy with just the right amount of sweetness, and the contrast in textures is spot on. You get a tender and juicy fresh fruit filling blanketed with a crispy oat crumble highlighted with butter and sweet brown sugar notes.

This fruit crisp is a must try spring and summer dessert recipe! Just don’t forget the ice cream, because it’s the ultimate finishing touch for this.

Close up photo of strawberry rhubarb crisp in a large serving spoon.Ingredients needed for strawberry rhubarb crisp.

Strawberry Rhubarb Crisp Ingredients

For the strawberry rhubarb filling, you’ll need:

  • Fresh strawberries – for best flavor and texture I don’t recommend frozen.
  • Fresh rhubarb – this is a seasonal ingredient so be on the lookout for it spring through summer.
  • Granulated sugar – this sweetens up the tart flavors of the rhubarb.
  • Orange zest and juice – a great flavor pairing with the strawberries and rhubarb.
  • Cornstarch – a key ingredient to thicken up the fruit filling.

And for the oatmeal crisp topping, you’ll need:

  • All-purpose flour – I like to use unbleached all-purpose flour.
  • Old fashioned rolled oats – quick oats may be substituted the texture will just be slightly different.
  • Light brown sugar – the molasses in the brown sugar adds nice flavor to the topping and encourages browning.
  • Salt – don’t forget to include this or the topping will taste flat.
  • Unsalted butter – if you only have salted butter on hand just omit salt from the recipe.

Making crisp dry mixture. Adding small butter to dry mixture. Crumble mixture after being mixed with butter.

How to Make Strawberry Rhubarb Crisp

  1. Preheat oven to 375°F and grease baking dish.
  2. Make crisp topping: 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.
  3. Cut in butter: Add butter and rub into mixture with finger tips until it comes together into pea size crumbles and no large clumps of butter remain. Transfer to refrigerator while preparing filling.
  4. Sweeten strawberry rhubarb filling: In a separate bowl, toss together strawberries, rhubarb, orange juice and zest, and sugar/cornstarch mixture.
  5. Pour strawberry mixture into baking dish: Pour fruit filling into baking dish, spread even.
  6. Top with crisp topping: Sprinkle oatmeal crisp topping onto the strawberry rhubarb filling.
  7. Bake: Bake for 30 to 40 minutes, until top is golden and the filling is bubbling around the edges.

Strawberries, rhubarb and sugar in a glass mixing bowl. Strawberry rhubarb mixture in baking dish. Strawberry rhubarb mixture with crumble mixture on top before baking.

Can I Use Quick Oats in the Crisp Topping?

Yes, the oatmeal crisp topping can only be made with old-fashioned rolled oats. The texture will be slightly different but it will still be delicious.

Can I Use Frozen Strawberries Instead of Fresh?

No I don’t recommend using frozen fruit for this fruit crisp, it will be best with fresh strawberries. Frozen and thawed strawberries would result in a mushier texture, and the fruit crisp also wouldn’t taste as fresh.

How to Store Fruit Crisps

Let the strawberry rhubarb crisp cool to room temperature on your counter before covering and refrigerating.

Reheat the strawberry rhubarb crisp in the oven or in the microwave, just keep in mind the topping will soften by the next day.

Strawberry rhubarb crisp shown after baking. Overhead photo of strawberry rhubarb crisp in a baking dish with one scoop removed.

Tips for the Best Strawberry Rhubarb Crisp

  • Fruit tip: Don’t slice the fruit too small, otherwise it’ll turn to mush in the oven.
  • Thickening: Be sure to let the filling bubble as this is a sign it has reached it’s thickening point for the cornstarch to thicken.
  • Vanilla flavor: If you want to add vanilla flavor use seeds of 1 vanilla bean in the crumble topping.
  • Substitute for cornstarch: In a pinch you could try substituting 5 Tbsp flour for cornstarch in the fruit filling, or 4 Tbsp arrowroot starch.
  • Gluten free option: Want to make it gluten free strawberry rhubarb crisp? Omit flour and use 1 cup almond meal in its place, increase oats to 1 cup, reduce butter to 8 Tbsp.

Two servings of strawberry rhubarb crisp with ice cream shown in grey bowls over green cloths.

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Single serving of strawberry rhubarb crisp shown in a grey bowl with ice cream on top.
5 from 2 votes

Strawberry Rhubarb Crisp

One of my go-to summer desserts! You get a fresh, juicy strawberry and tart rhubarb filling topped with a crisp buttery oat crumble. Finish it with a scoop of sweet vanilla ice cream for an indulgent treat no one can resist!
Servings: 7
Prep30 minutes
Cook40 minutes
Ready in: 1 hour 10 minutes



  • Preheat oven to 375°F. Grease a 3-quart baking dish (I use a 12 by 8 by 2 1/2, a 13 by 9 should work fine too), set aside.
  • 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 rub into mixture with finger tips or using a pastry cutter, until it comes together into pea size crumbles and no large clumps of butter remain. Transfer to refrigerator while preparing filling.
  • Add strawberries, rhubarb, orange juice and orange zest to a large mixing bowl. Whisk together sugar and cornstarch and pour into bowl with fruit. Toss mixture in bowl to evenly coat.
  • Pour strawberry mixture into prepared baking dish and spread even. Sprinkle crumble from fridge evenly over top.
  • Bake in preheated oven 30 to 40 minutes until juices are bubbling and crisp is golden brown. Serve warm with vanilla ice cream if desired.


  • Don't slice the fruit too small, otherwise it'll turn to mush in the oven. 
  • For added vanilla flavor add seeds of 1 vanilla bean when adding the butter to the crumble topping.
  • Nutrition does not include ice cream as this is optional.
Nutrition Facts
Strawberry Rhubarb Crisp
Amount Per Serving
Calories 520 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 45mg15%
Sodium 98mg4%
Potassium 454mg13%
Carbohydrates 87g29%
Fiber 5g21%
Sugar 56g62%
Protein 5g10%
Vitamin A 622IU12%
Vitamin C 67mg81%
Calcium 106mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.