Strawberry Rhubarb Crisp Recipe – Sweet, Tart & Perfectly Crisp

I have to admit, the first time I made this Strawberry Rhubarb Crisp Recipe, I was a little nervous about the tanginess of the rhubarb balancing with the sweetness of the strawberries. But from the first warm bite, I was hooked! The sweet, juicy strawberries paired with the tart rhubarb create a beautiful harmony, all topped with a buttery, crunchy crumble.

It’s one of those desserts that feels comforting, yet fancy enough to impress guests. Every time I make it, the kitchen fills with the most irresistible aroma, making it impossible to wait before diving in. You might also enjoy trying the Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe for a savory dinner that’s just as comforting.

Ingredients for Strawberry Rhubarb Crisp

Here’s everything you’ll need to make this dessert shine. I like to focus on fresh ingredients—they really make the flavors pop. If you’re interested in experimenting with rich, creamy sauces, the Creamy French Chicken Tarragon Poulet a l’Estragon Recipe uses a lovely tarragon cream that pairs beautifully with fresh herbs.

• 4 cups fresh rhubarb, cut into 1/2-inch pieces – I find fresh rhubarb gives the best tart flavor; frozen can be watery.
• 4 cups fresh strawberries, hulled and halved – Juicy and ripe berries are key; they balance the rhubarb perfectly.
• 1 cup white sugar – Adjust to taste; I sometimes reduce slightly if my berries are super sweet.
• 1/2 cup all-purpose flour – Helps thicken the fruit mixture without making it gummy.
• 1 teaspoon ground cinnamon – Adds a warm, cozy flavor that complements both fruits.
• 1/4 teaspoon ground nutmeg – Just a pinch gives a subtle depth.
• 1/4 teaspoon salt – Enhances all the other flavors.
• 1 cup rolled oats – I like old-fashioned oats for that perfect crisp texture.
• 1/2 cup brown sugar, packed – Gives a rich, caramel-like sweetness to the topping.
• 1/2 cup all-purpose flour – Works with oats and butter to form a crunchy topping.
• 1/2 cup cold butter, diced – Cold butter creates that irresistible crumbly texture.

Note: several serving

Variations

You can easily tweak this recipe to suit different tastes or dietary needs:

• For a dairy-free version, swap butter with coconut oil or vegan butter.
• Use coconut sugar or a sugar substitute for a lower-sugar option.
• Add a handful of chopped nuts like pecans or walnuts for extra crunch.
• Mix in a teaspoon of vanilla or almond extract for a subtle flavor boost.

Cooking Time

Making this dessert doesn’t take long, and it’s worth every minute:

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Equipment You Need

Here’s what I used to make this crisp perfectly:

• 9×13-inch baking dish – Holds all the fruit and topping without overflow.
• Mixing bowls – I use two: one for fruit and one for the crisp topping.
• Knife and cutting board – For chopping rhubarb and hulling strawberries.
• Measuring cups and spoons – Accuracy matters for balance of sweet and tart.
• Pastry cutter or fork – Helps blend butter into the oats for a crumbly texture.

How to Make Strawberry Rhubarb Crisp

Here’s how I make it every time—it’s simple and satisfying.

Prepare the Fruit

I start by washing and cutting my rhubarb into small pieces and halving the strawberries. Tossing them with sugar, flour, cinnamon, nutmeg, and salt ensures every bite is perfectly seasoned and slightly thickened during baking.

Make the Crisp Topping

In a separate bowl, I mix rolled oats, brown sugar, flour, and diced butter. I use a pastry cutter to combine them until the mixture looks like coarse crumbs. This step is key for that golden, crunchy topping.

Assemble the Crisp

I spread the fruit evenly in my baking dish and sprinkle the oat mixture on top. Making sure the topping covers all the fruit ensures each bite has that perfect crisp-to-fruit ratio.

Bake

I bake at 375°F (190°C) for about 40–45 minutes. The top should be golden brown, and the fruit should be bubbly and fragrant. The aroma alone makes it hard to wait!

Cool and Serve

I let it cool slightly before serving. It’s best warm, and a scoop of vanilla ice cream on top takes it over the edge.

Additional Tips for Making This Recipe Better

From my experience, a few tweaks make this crisp even more delicious:

• I always use fresh strawberries; frozen can release too much liquid.
• Don’t overmix the topping—keeping some chunks makes it extra crunchy.
• Let the crisp cool for 10 minutes before serving; it allows the fruit to set.
• If your rhubarb is very tart, I add an extra 2 tablespoons of sugar.

How to Serve Strawberry Rhubarb Crisp

This dessert shines when presented well:

• Serve it warm in a small bowl or dessert plate.
• Top with a scoop of vanilla ice cream or whipped cream.
• Sprinkle lightly with powdered sugar for a pretty finishing touch.
• Garnish with a fresh strawberry or a sprig of mint for a pop of color.

Nutritional Information

Here’s a quick look at what you’re enjoying with each serving:

• Calories: 310 – Not too heavy, perfect for a treat.
• Protein: 3 g – A small protein boost from oats and butter.
• Carbohydrates: 55 g – Mostly from fruit and sugar, giving that natural sweetness.
• Fat: 12 g – Comes from the buttery, crispy topping.

Make Ahead and Storage

Storing

I keep leftover crisp in an airtight container in the fridge for up to 3 days. Reheat slightly before serving for the best taste.

Freezing

It freezes well if you want to make ahead. I place it in a freezer-safe dish, and it lasts for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

I reheat in a 350°F (175°C) oven for 15–20 minutes to restore the crispiness of the topping. Avoid microwaving if you want to keep that crunchy texture.

Why You’ll Love This Recipe

This crisp is more than just a dessert—it’s an experience:

• Easy to make – Simple steps make it accessible even for beginners.
• Flavor harmony – Sweet strawberries balance perfectly with tangy rhubarb.
• Versatile – Serve as breakfast, dessert, or even a snack.
• Customizable – Adjust sugar, add nuts, or go dairy-free effortlessly.
• Crowd-pleaser – Always a hit at gatherings thanks to its warm, inviting flavors.

Ash Tyrrell

Strawberry Rhubarb Crisp Recipe

I have to admit, the first time I made this Strawberry Rhubarb Crisp, I was a little nervous about the tanginess of the rhubarb balancing with the sweetness of strawberries. But from the first warm bite, I was hooked! The sweet, juicy strawberries paired with the tart rhubarb create a beautiful harmony, all topped with a buttery, crunchy crumble.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 cups fresh rhubarb cut into 1/2-inch pieces – I find fresh rhubarb gives the best tart flavor; frozen can be watery.
• 4 cups fresh strawberries hulled and halved – Juicy and ripe berries are key; they balance the rhubarb perfectly.
• 1 cup white sugar – Adjust to taste; I sometimes reduce slightly if my berries are super sweet.
• 1/2 cup all-purpose flour – Helps thicken the fruit mixture without making it gummy.
• 1 teaspoon ground cinnamon – Adds a warm cozy flavor that complements both fruits.
• 1/4 teaspoon ground nutmeg – Just a pinch gives a subtle depth.
• 1/4 teaspoon salt – Enhances all the other flavors.
• 1 cup rolled oats – I like old-fashioned oats for that perfect crisp texture.
• 1/2 cup brown sugar packed – Gives a rich, caramel-like sweetness to the topping.
• 1/2 cup all-purpose flour – Works with oats and butter to form a crunchy topping.
• 1/2 cup cold butter diced – Cold butter creates that irresistible crumbly texture.

Method

 

1. I start by washing and cutting my rhubarb into small pieces and halving the strawberries. Tossing them with sugar, flour, cinnamon, nutmeg, and salt ensures every bite is perfectly seasoned and slightly thickened during baking.
2. In a separate bowl, I mix rolled oats, brown sugar, flour, and diced butter. I use a pastry cutter to combine them until the mixture looks like coarse crumbs. This step is key for that golden, crunchy topping.
3. I spread the fruit evenly in my baking dish and sprinkle the oat mixture on top. Making sure the topping covers all the fruit ensures each bite has that perfect crisp-to-fruit ratio.
4. I bake at 375°F (190°C) for about 40–45 minutes. The top should be golden brown, and the fruit should be bubbly and fragrant. The aroma alone makes it hard to wait!
5. I let it cool slightly before serving. It’s best warm, and a scoop of vanilla ice cream on top takes it over the edge.

Notes

• I always use fresh strawberries; frozen can release too much liquid.
• Don’t overmix the topping—keeping some chunks makes it extra crunchy.
• Let the crisp cool for 10 minutes before serving; it allows the fruit to set.
• If your rhubarb is very tart, I add an extra 2 tablespoons of sugar.