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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
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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry Rhubarb Crisp
Ingredients
For topping:
- 1/2 cup old-fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup golden brown sugar
- 1/3 cup sliced almonds
- 1/4 teaspoon nutmeg
- Generous pinch of salt
- 6 tablespoons unsalted butter - chilled, cut into 1/2 inch cubes
For filling:
- 5 cups fresh rhubarb - 1/2 inch thick slices
- 2 cups strawberries - halved
- 3/4 cup sugar
- 1/3 cup orange juice
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons grated orange peel
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
Instructions
For topping:
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
For filling:
- Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
Your crisp looks so delicious! I wish I had a big piece for dessert! Glad you’re back to posting – hope all is well with you.
I wish I could find a way to grow rhubarb on my windowsill. Those prices make me crazy as well! This crisp looks well worth it, though!
Yummy looking crisp. Glad to see you back.
Mimi
Tasty looking crisp. I need to get on the rhubarb bandwagon before they are out of season. I’m barely catching up after returning from my trip overseas. I’ve got to get a step on it. 🙂
Mmm.. the rhubarb and strawberry crisp sounds amazing!
Strawberries and rhubarb are the perfect combination! I want some of this crisp with vanilla ice cream!
Looks gorgeous, sounds wonderful!
Rhubarb is one of my favorites… This looks AMAZING!
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!
Yum! I baked with Rhubarb for the first time this year, we loved it.
Thanks for sharing your recipe!
~Liz