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Strawberry Rhubarb Crisp

This tasty strawberry rhubarb crisp is sweet and tart with fresh strawberries and rhubarb, and a crumbly buttery oat topping.

Strawberry Rhubarb Crisp in a dish topped with ice cream.

There’s something about the sunny days of springtime that makes me crave fruity desserts. 

This strawberry rhubarb crisp has a filling made with fresh strawberries, red rhubarb, citrusy lemon juice, a little cornstarch, and sugar, topped with a buttery crumble made from rolled oats, deep brown sugar, and flour. 

There’s a reason strawberry rhubarb is such a popular combination: the sweetness of the strawberries mixed with the tart, red rhubarb is a match made in heaven!

Not to mention it’s great for any kind of occasion, whether it be for a dinner party or a backyard birthday get-together!

Trust me, you’ll love how easy and satisfying it is to make this strawberry rhubarb crisp. 

Ingredients for Strawberry Rhubarb Crisp on a table.

Ingredients for strawberry rhubarb crisp

Fruit filling ingredients:

  • Red rhubarb and strawberries – The red rhubarb is tart and will compliment the sweetness of the strawberries.
  • Granulated sugar – This will bring extra sweetness to the filling and help thicken it.
  • Lemon juice and lemon zest – Lemon juice and lemon zest will add a burst of freshness to the filling. 
  • Cornstarch – Cornstarch will help thicken the filling.
  • Vanilla extract  – Vanilla extract will add a sweet vanilla flavor. 

Oat topping ingredients:

  • All-purpose flour – A common baking ingredient needed for the crumble. 
  • Brown sugar – This will add sweetness to the oat topping. 
  • Rolled oats – Rolled oats will give a crunchy and chewy texture to the oat topping.
  • Kosher salt – Kosher salt is necessary to help balance all of the flavors. 
  • Unsalted butter – Butter will help create the crumbles. 
Fruit filling in a bowl.
Crisp topping in a bowl.

What is rhubarb?

Despite being used in many sweet applications (like my Strawberry Rhubarb Pie,) rhubarb is actually a vegetable!

It looks like large stalks of red celery.

The stalks of rhubarb are edible, but the leaves are not!

The flavor of raw rhubarb is similar to a super sour and tart green apple while having the texture of celery. 

It’s commonly found in the spring and summer months at most major grocery stores and farmers’ markets. 

If you can’t find fresh rhubarb, frozen rhubarb can be found in your grocery store’s freezer section!

Strawberry Rhubarb Crisp topped with vanilla ice cream.

Variations and additions

Crisps are perfect for adjusting to your tastes and dietary needs.

If you need a gluten-free version, just swap out the all-purpose flour for a gluten-free variety!

Looking for a dessert with no added sugars? Swap out the sugars for your favorite sugar alternative.

If you’re looking to add some crunch, add some chopped walnuts or pecans to the oat topping!

Strawberry Rhubarb Crisp in a small ramekin.

More strawberry rhubarb recipes

Here are a few more delicious strawberry rhubarb recipes found on Nutmeg Nanny!

Storage and leftovers

Any leftover strawberry rhubarb crisp can be stored on the counter for up to 3 days.

Strawberry Rhubarb Crisp in a dish with a spoon.

More fruity desserts

Strawberry Rhubarb Crisp

Author: Brandy O’Neill – Nutmeg Nanny
This tasty strawberry rhubarb crisp is sweet and tart with fresh strawberries and rhubarb, and a crumbly buttery oat topping.
5 from 1 vote
Print Pin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings


For fruit filling:

  • 2 cups chopped fresh rhubarb
  • 2 cups fresh strawberries hulled and chopped
  • 1/3 cup granulated sugar
  • ½ lemon juiced
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fresh lemon zest

For crisp topping:


For fruit filling:

  • Preheat the oven to 350 degrees F and grease an 8×8 pan with butter or nonstick baking spray. 
  • In a large bowl, combine rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest.
  • Add the filling to the prepared dish.

For crisp topping:

  • Combine the flour, oats, brown sugar, and kosher salt in a small bowl. 
  • Add the melted butter and mix to combine. 
  • Spread the topping overtop the fruit mixture.
  • Bake for 40-45 minutes, or until the crumble is golden brown and the fruit layer is hot and bubbly. 
  • Allow the crisps to cool slightly before serving, about 10 minutes.
  • Top with fresh whipped cream or vanilla ice cream, if desired. 


Options: Cook your crisp in 4 (6-8 ounce) ramekins for 20-25 minutes.


Serving: 1g | Calories: 281kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 202mg | Fiber: 3g | Sugar: 24g
Course Dessert
Cuisine American
Keyword crisp recipes, rhubarb crisp, rhubarb recipes, strawberry crisp, strawberry recipes, strawberry rhubarb crumble
Did you try this recipe?Leave a comment and 5 star review!
Strawberry Rhubarb Crisp pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Friday 18th of June 2010

Yum! I baked with Rhubarb for the first time this year, we loved it. Thanks for sharing your recipe! ~Liz


Thursday 17th of June 2010

as far as i'm concerned, one can never go wrong with anything strawberry-rhubarb, and this crisp is among the most delightful of those creations. bravo, brandy!

Jen @ My Kitchen Addiction

Wednesday 16th of June 2010

Rhubarb is one of my favorites... This looks AMAZING!


Wednesday 16th of June 2010

Looks gorgeous, sounds wonderful!


Wednesday 16th of June 2010

Strawberries and rhubarb are the perfect combination! I want some of this crisp with vanilla ice cream!


as seen on promo graphic


as seen on promo graphic