This tasty strawberry rhubarb crisp is sweet and tart with fresh strawberries and rhubarb, and a crumbly buttery oat topping.
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
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.
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!
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!
More strawberry rhubarb recipes
Here are a few more delicious strawberry rhubarb recipes found on Nutmeg Nanny!
- Strawberry Basil Gin Rickey
- Strawberry Rhubarb Pound Cake
- Homemade Strawberry Rhubarb Pie
- Strawberry Rhubarb Margarita
- Buckwheat Crepes with Strawberry Rhubarb Compote
- Strawberry Rhubarb Coffee Cake
Storage and leftovers
Any leftover strawberry rhubarb crisp can be stored on the counter for up to 3 days.
More fruity desserts
- Love all things lemon? Try my Lemon Curd Cupcakes.
- Need something easy and impressive? Try my Mini Berry Galettes.
- Want some more rhubarb? Try my Blueberry Rhubarb Crisp.
- Looking for something no-bake? Try my No Bake Raspberry Lemon Mini Cheesecakes.
Strawberry Rhubarb Crisp
This tasty strawberry rhubarb crisp is sweet and tart with fresh strawberries and rhubarb, and a crumbly buttery oat topping.
Ingredients
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:
- ½ cup all-purpose flour
- ½ cup rolled oats
- 1/3 cup light brown sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter, melted
Instructions
For fruit filling:
- Preheat the oven to 350 degrees F and grease an 8x8 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.
Notes
Options: Cook your crisp in 4 (6-8 ounce) ramekins for 20-25 minutes.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 202mgCarbohydrates: 41gFiber: 3gSugar: 24gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Buckwheat Crepes with Strawberry Rhubarb Compote | Nutmeg Nanny
Monday 1st of June 2015
[…] Looking for more strawberry rhubarb deliciousness? Try my strawberry rhubarb coffee cake or my strawberry rhubarb crisp! […]
Liz@HoosierHomemade
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
grace
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!
Sue
Wednesday 16th of June 2010
Looks gorgeous, sounds wonderful!