Strawberry Rhubarb Crisp

Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble makes a Strawberry Rhubarb Crisp that no one will forget.

We like to serve this topped with whipped cream or ice cream for a special treat.

Today I’m sharing a super easy Strawberry Rhubarb crisp. This is a quick and easy springtime dessert that is perfect for last-minute guests.

I have a well-known love for rhubarb desserts, as evidenced by the abundance of rhubarb recipes here!

Rhubarb Streusel Muffins, Old Fashioned Rhubarb Pie, Rhubarb Bars, and Rhubarb Crumb Coffee Cake are a few of my favorite rhubarb recipes.

This dessert shouts spring like no other dessert. I’m ready for all the fruit crisps this year, blackberry, peach, pear. Thankfully it’s all coming into season!

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Are there any gardeners here? If so, where do you find your rhubarb plants and what variety? I’d love to know for next year to get my own plants started.

Hopefully some year in the future I’ll have enough to freeze some and use all winter long. I love rhubarb so much and the season flies by far too quickly!

If you choose to use frozen rhubarb in this recipe, be sure to thaw and drain it first, but don’t press out the excess liquid.

Looking for more delicious berry crisp recipes? Whether topped with a scoop of ice cream or served alone, this sweet, tart Cherry Crisp that will have you coming back for more.

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5 from 8 votes

Strawberry Rhubarb Crisp

Mary Younkin

Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble makes a dessert no one will forget.

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 3 cups rhubarb diced 1/4 inch thick
• ▢ 2 cups fresh strawberries diced
• ▢ 2 tablespoons cornstarch
• ▢ 3/4 cup granulated sugar
• ▢ 1/2 cup flour
• ▢ 1 cup oatmeal quick or old fashioned (I use quick)
• ▢ 1/2 cup brown sugar
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup cold butter

Instructions 

• Preheat the oven to 375 F. Grease an 8 x 8 glass baking dish and set aside. Toss together the rhubarb, strawberries, cornstarch and granulated sugar until coated. Dump the mixture into the greased baking pan and set aside.
• In a medium bowl stir together the flour, oatmeal, brown sugar, salt. Cut in the cold butter with a pastry blender. Continue working in the butter until it clumps together into crumbs. Top the strawberries and rhubarb with the crumble.
• Bake in a 375 F oven for 30-35 minutes or until crumble is browned and filling is bubbly. Serve warm with ice cream or whipped cream

Nutrition

Serving: 1 serving | Calories: 304 kcal | Carbohydrates: 48 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 31 mg | Sodium: 182 mg | Potassium: 238 mg | Fiber: 2 g | Sugar: 34 g | Vitamin A: 406 IU | Vitamin C: 25 mg | Calcium: 64 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 5/21/18 – recipe notes and photos updated 4/20/21}

If you’re feeling a bit fancier than strawberry rhubarb crisp, why not try a Strawberry Rhubarb Almond Galette?

Don’t miss the ever popular rhubarb bars too!

Rhubarb Crumb Muffins

Rhubarb Crumb Coffee Cake

Old fashioned Rhubarb Pie