Strawberry Rhubarb Crisp

One of my go-to summer desserts! You get a fresh, juicy strawberrie 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!

Course: Dessert
Cuisine: American
Keyword: Rhubarb Crisp, Strawberry Crisp, Strawberry Rhubarb Crisp
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 7
Author: Jaclyn


  • 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 (optional)
  • 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