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Irresistible Strawberry Rhubarb Crisp: Your Ultimate Guide to a Perfect Summer Dessert

There’s simply no dessert that captures the essence of summer quite like a warm, bubbling Strawberry Rhubarb Crisp. It’s a symphony of flavors and textures that perfectly embodies the season when both sweet strawberries and tart rhubarb are at their peak abundance. This delightful recipe wraps these quintessential summer ingredients in a truly extra crispy and nutty oat topping, creating an unforgettable treat. And trust us, you absolutely cannot forget a generous scoop of vanilla or homemade strawberry ice cream on top! The vibrant fruit filling, with its signature tangy profile, demands a creamy counterpoint, and ice cream provides that perfect balance, harmonizing every spoonful. The tartness is key, providing a refreshing contrast that makes each bite exciting.

Freshly baked Strawberry Rhubarb Crisp, still warm from the oven, served with a scoop of melting vanilla ice cream and garnished with fresh strawberry slices.

While a classic, rich vanilla ice cream provides a wonderful complement to this delightful crisp, elevate the experience even further by pairing it with a scoop of homemade Strawberry Ice Cream. The double strawberry punch is simply divine! If ice cream isn’t an option, a dollop of freshly whipped cream is a must. The creamy element is essential to temper the wonderfully tangy fruit filling, ensuring a balanced and incredibly satisfying dessert. This crisp truly shines when served warm, allowing the ice cream to melt slightly and mingle with the fruit juices.

If you’re as enamored with the simplicity and deliciousness of a fruit crisp as we are, be sure to explore more of our seasonal favorites! You’ll love our Peach Pecan Crisp, bursting with juicy peaches and crunchy pecans, and our vibrant Blueberry Rhubarb Crisp, offering another fantastic blend of sweet and tart. Summer offers such a bounty of incredible fruits, just waiting to be topped with a buttery oat and sugar crumble for an amazingly easy and satisfying dessert!

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Essential Ingredients for Your Perfect Strawberry Rhubarb Crisp

Crafting the perfect Strawberry Rhubarb Crisp begins with selecting the right ingredients. Naturally, the stars of the show are fresh strawberries and rhubarb. The beauty of this recipe lies in its flexibility: you can confidently use either fresh or frozen berries and rhubarb, or even a combination of both. Whichever you choose, they will cook down beautifully to create a luscious, jammy filling. To prepare the fruit filling, these vibrant ingredients are gently tossed with fresh lemon juice and zest, cornstarch, and granulated sugar. The lemon is absolutely vital here; its acidity brightens the flavors of the fruit and helps to preserve their beautiful color, preventing the filling from becoming dull. While the recipe aims for a balanced tartness, reflecting the true nature of rhubarb, you can easily adjust the sweetness. If you prefer a milder, sweeter filling, simply add a little extra sugar to taste.

A flat lay of all the fresh ingredients needed to prepare a delicious Strawberry Rhubarb Crisp, including fresh strawberries, sliced rhubarb, lemon, sugar, cornstarch, oats, brown sugar, butter, and almonds.

For the signature crisp topping, we aim for both maximum crunch and visual appeal. That’s why we recommend using two different cuts of almonds: slivered and sliced. This combination adds wonderful textural complexity and a delightful contrast to the crumble. While using just one type of almond is perfectly fine, we suggest opting for slivered almonds if you do, as they provide a satisfying bite. As for the oats, feel free to use any variety of rolled oats you have on hand; we’re not particular about the type, though extremely thick-cut or Irish oats that require extended cooking times are best avoided for this quick-baking topping. The topping also incorporates brown sugar for a rich, caramel-like sweetness, ground cinnamon and ginger for a hint of warmth, and cold butter, which is essential for creating that irresistible crumbly texture.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or scroll directly to the bottom of the page to view the complete recipe card.

Crafting Your Homemade Strawberry Rhubarb Crisp: Step-by-Step Guide

Creating this delicious Strawberry Rhubarb Crisp is a straightforward process, ensuring fantastic results every time. Start by preparing your fruit filling. In a large mixing bowl, combine the freshly sliced rhubarb, quartered strawberries, bright lemon juice and zest, granulated sugar, and cornstarch. Gently toss everything together until all the fruit is evenly coated. This step ensures that each piece of fruit is infused with flavor and that the cornstarch is distributed throughout, which will thicken the juices as it bakes. Remember, whether your rhubarb and strawberries are fresh, frozen, or a blend of both, they will cook beautifully and consistently. A little tip for an extra touch of elegance: try cutting your rhubarb on a sharp diagonal. This not only looks lovely but also helps the pieces cook more evenly and prevents them from becoming stringy.

A large mixing bowl filled with freshly cut strawberries, sliced rhubarb, lemon zest, sugar, and cornstarch, ready to be tossed for the crisp filling.

All the vibrant fruit and sugar-cornstarch mixture tossed together in a large bowl, ready to be transferred to the baking dish for the Strawberry Rhubarb Crisp.

Once your fruit filling is perfectly mixed, transfer it into your prepared baking dish. Next, it’s time to create that irresistible crispy topping. For convenience and to minimize cleanup, you can use the very same bowl you used for the fruit. Combine the rolled oats, both types of almonds (slivered and sliced), light brown sugar, ground cinnamon, ginger, and a pinch of kosher salt. Add the cold, sliced unsalted butter. Now comes the fun part: using your hands, work the butter into the dry ingredients. This hands-on method ensures the butter is evenly distributed, creating a coarse, crumbly mixture that resembles wet sand. Once the topping is ready, generously sprinkle it over the fruit. We love to gently pull a few pieces of strawberries and rhubarb through the crisp topping, allowing them to peek through. This not only adds visual appeal but also ensures that some of those delicious fruit juices bubble up through the topping during baking, creating wonderfully caramelized pockets.

The crisp topping ingredients, including oats, brown sugar, butter, and almonds, perfectly mixed and crumbled in a large bowl.

A fully assembled Strawberry Rhubarb Crisp, with a generous layer of oat and almond topping over the fruit filling, ready for baking in the oven.

Baking is where the magic happens! Once the crisp is in the oven, keep an eye on it. You’re looking for a beautifully golden-brown, almost caramelized topping. A key indicator of perfection is when the fruit juices around the edges of the pan are visibly bubbling vigorously. I personally like to bake the crisp until some of those fruit pieces I pulled through the topping just begin to show signs of darkening, nearly burning. This ensures that the fruit filling beneath has reached a full, rolling boil, allowing the cornstarch to properly activate and thicken the juices, resulting in a perfectly set, luscious jam-like consistency throughout. The continuous bubbling around the entire pan is your confirmation that the crisp is thoroughly cooked and ready to be enjoyed.

A hot Strawberry Rhubarb Crisp, fresh out of the oven, with the fruit filling visibly bubbling around the golden-brown, crispy edges.

A warm, freshly baked Strawberry Rhubarb Crisp being scooped out of the baking dish, steam rising, ready to be served.

The result is nothing short of spectacular: a warm, deeply flavorful fruit filling that transforms into the most luscious, jammy texture, perfectly layered beneath a beautifully crispy, golden, and nutty oat topping. This harmonious combination delivers a wonderful contrast of sweet, vibrant tartness from the fruit, and a satisfying crunch from the crumble. It’s truly a dessert that sings of summer, bringing comfort and joy with every spoonful. Serve it warm with your favorite creamy accompaniment for the ultimate indulgence.

A close-up shot of a serving of warm Strawberry Rhubarb Crisp in a bowl, topped with a scoop of vanilla ice cream and fresh strawberries, highlighting its irresistible texture.

Expert Tips for the Best Strawberry Rhubarb Crisp

Achieving the perfect Strawberry Rhubarb Crisp is easy with a few insider tips:

**The Magic of Lemon:** Even though rhubarb is inherently tart, the addition of lemon juice and zest is crucial. It doesn’t just enhance and balance the fruit’s flavors, but it also acts as a natural preservative for the color. This clever trick ensures your filling remains a bright, appetizing red, rather than dulling to a brown hue after baking. Don’t skip it!
**Sweetness Adjustment:** Our recipe is designed for a wonderfully tart filling, allowing the vibrant flavors of rhubarb to shine. However, if you prefer a sweeter, less tangy crisp, simply double the amount of granulated sugar when you mix it with the fruit at the beginning of the recipe. This small adjustment will cater to your preferred sweetness level without compromising the integrity of the crisp.
**Choosing Your Baking Dish:** While we love baking this crisp in a large cast-iron skillet for even heat distribution and a rustic presentation, a standard 9×13-inch baking dish works equally well. Both options will yield a delicious, bubbly crisp.
**Minimize Cleanup with Smart Steps:** We all appreciate fewer dishes! While tossing the fruit in a separate bowl before transferring it to the pan is recommended for even coating, you can easily make the topping in the same bowl. After scooping the fruit into the baking dish, simply use a rubber spatula to scrape any residual juices into the pan, then proceed to mix the crisp topping ingredients in that same bowl. It’s a small step that saves significant washing.
**Achieving the Perfect Crispness:** For that ideal golden-brown topping and perfectly set filling, trust the visual cues. Look for vigorous bubbling around the edges of the pan and a deep, rich color on the crisp topping. If the topping is browning too quickly, you can loosely tent the crisp with foil for the last 15-20 minutes of baking.
**Cooling is Key:** While it’s tempting to dive right into this warm dessert, allowing the crisp to rest for at least 10-15 minutes after removing it from the oven is important. This resting period allows the fruit juices to set further, resulting in a beautifully thick, jam-like filling that holds its shape when served.

Creative Variations & Substitutions for Your Crisp

This Strawberry Rhubarb Crisp recipe is incredibly versatile, allowing for several easy substitutions to suit your pantry or dietary needs:

**Fruit Flexibility:** As mentioned, feel free to use frozen rhubarb or strawberries, or a combination of fresh and frozen. There’s no need to thaw them beforehand; simply toss them with the other filling ingredients and bake as directed. Using frozen fruit might extend the baking time by a few minutes, so just look for those tell-tale bubbling juices. We used all fresh ingredients for our photos, but the results are equally delicious either way.
**Gluten-Free Option:** This recipe is naturally gluten-free, provided you ensure your cornstarch and oats are certified gluten-free. Always check the labels if you have a severe gluten sensitivity or celiac disease, as cross-contamination can occur in processing facilities.
**Brown Sugar Choices:** Don’t get too hung up on the type of brown sugar for the topping. Both light brown sugar and dark brown sugar work wonderfully. Dark brown sugar will impart a slightly richer, deeper molasses flavor to the topping, which can be a delightful addition.
**Warm Spices & Flavor Boosters:** The cinnamon and ginger in the topping are there to provide a subtle warmth and depth, complementing the fruit without overpowering it. They’re not meant to be heavily noticeable, but rather to round out the flavors beautifully. For an extra layer of complexity, consider adding a pinch of freshly grated nutmeg. A tiny touch of cardamom could also offer an intriguing exotic note.
**Dairy-Free Crisp:** To make this recipe completely dairy-free, simply swap the unsalted butter for an equal amount of coconut oil or your favorite plant-based butter substitute. Since it’s a “crisp” and the butter is primarily for texture and richness in the topping, the type of fat used is quite flexible and won’t drastically alter the outcome, maintaining that essential crispiness.
**Nut Alternatives:** We love the textural and visual contrast that slivered and sliced almonds provide in the topping. However, if you only have one type of almond on hand, that’s perfectly fine. Pecans are another fantastic choice for the topping, offering a different but equally delicious nutty crunch. Walnuts or even a mix of nuts could also be used. For a nut-free version, simply omit the nuts and increase the oats slightly, or add sunflower or pumpkin seeds for crunch.

A close-up of a spoon scooping into a warm Strawberry Rhubarb Crisp, topped with melting ice cream and fresh strawberries, capturing a perfect first bite.

More Delicious Strawberry Goodness

If you’re a true strawberry enthusiast, don’t stop here! Explore these other fantastic strawberry recipes that celebrate the sweetness and versatility of this beloved berry:

Strawberry Scones

Strawberry Angel Food Cake

Strawberry Crunch Cake

Strawberry Rhubarb Jam

Strawberry Lemonade

Strawberry Cookies

Strawberry Basil Margarita

Have you tried this incredible Strawberry Rhubarb Crisp recipe? We’d absolutely love to hear about your experience! Please let us know by leaving a review or comment below. Your feedback helps us and other home bakers. And for more delicious recipes and kitchen tips, be sure to sign up for our newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 10-12 servings

Strawberry Rhubarb Crisp

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

This recipe for Strawberry Rhubarb Crisp just tastes like summer, the time when both of these ingredients are in abundance. It features a wonderfully tart fruit filling balanced by a crunchy, nutty oat topping, perfect with a scoop of ice cream.

Ingredients

1 ½ pounds fresh Strawberries, quartered
1 ½ pounds fresh Rhubarb, sliced diagonally
1 large Lemon, zested and juiced
1 cup Granulated Sugar
½ cup Cornstarch
2 cups Rolled Oats
1 cup Light Brown Sugar, packed
1 teaspoon Cinnamon, ground
1 teaspoon Ginger, ground
½ teaspoon Kosher Salt, Morton’s
12 tablespoons Unsalted Butter, sliced
½ cup Slivered Almonds
½ cup Sliced Almonds
Vanilla Ice Cream, for serving

Instructions

Preheat your oven to 375˚F (190°C). Lightly butter a 12 or 13-inch cast iron skillet or a 9×13-inch baking pan, ensuring the bottom and sides are covered to prevent sticking.

In a spacious large bowl, combine the quartered strawberries, diagonally sliced rhubarb, fresh lemon zest and juice, granulated sugar, and cornstarch. Use a large spoon or your hands to gently toss all the ingredients together until the fruit is thoroughly coated with the sugar and cornstarch mixture. This ensures even flavor and proper thickening.

Carefully transfer the prepared fruit mixture into your buttered baking pan, spreading it out into an even layer.

Using the same large bowl (to minimize washing), combine the rolled oats, light brown sugar, ground cinnamon, ground ginger, kosher salt, cold sliced unsalted butter, slivered almonds, and sliced almonds. Using your fingertips, work the butter into the dry ingredients by crumbling and rubbing them together until the mixture resembles wet sand and the butter is fully incorporated into small, pea-sized pieces.

Evenly spread the oat and almond topping over the fruit layer in the pan. Place the crisp in the preheated oven and bake for 60 to 75 minutes. The crisp is ready when the topping is a deep golden-brown, and the fruit filling is visibly bubbling vigorously around the edges of the pan. The bubbling indicates the fruit juices have thickened properly.

Once baked to perfection, carefully remove the pan from the oven. Allow the crisp to rest for at least 10-15 minutes before serving. This crucial resting time allows the fruit filling to set and thicken even further.

Scoop generous portions of the warm Strawberry Rhubarb Crisp into individual bowls. For the ultimate dessert experience, top each serving with a scoop of creamy vanilla ice cream, allowing it to slightly melt into the warm, luscious fruit. Enjoy immediately!

Notes

Notes & Tips

Even though the rhubarb is super tart, you need the lemon to keep the flavors balanced and it also acts as a natural preservative of the color. This way you end up with a bright red filling, instead of it going dull and brown.

If you like a sweeter, less tart filling, double the granulated sugar at the beginning of the recipe when mixing in with the fruit. I believe this should be super sharp and tart because that is what rhubarb is.

I like to bake this in a large skillet, you could also bake it in a 9×13 baking dish.

Make as few dishes as possible. I do think the fruit needs a good toss in the bowl before putting it in the pan, but if you toss it with a rubber spatula and scrape all the juices out into the pan you can make the topping right in the same bowl.

Substitutions

When it comes to the rhubarb and strawberries, one or both can be frozen if that’s what you have on hand. I used all fresh when making these photos, but it works either way.

This recipe comes out naturally gluten-free, however, if you are celiac, just be sure your cornstarch and oats are from a gluten-free facility.

Light or dark brown sugar can be used for the topping, don’t get hung up on that for this recipe. Dark will just have a richer flavor, and that is ok.

The cinnamon and ginger are there to bring just a touch of warmth to the final product. They are not necessarily a note you will pick up on heavily, but they will balance everything out really nicely. Use a touch of fresh nutmeg for some extra punch.

If you would like to keep this recipe dairy-free, swap the butter for coconut oil or a plant-based butter substitute. Because it is a “crisp”, it doesn’t really matter too much which fat you use.

I like the use of two types of cut almonds for textural and visual contrast. But you can use just one if you like. Pecans are also great here.

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Rustic Strawberry Rhubarb Crumble