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!
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.
Strawberry Rhubarb Crisp
Ingredients
- 3 cups rhubarb diced ¼ 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
{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!
Jennie says
For the oatmeal, do you just use oats or is it prepared oatmeal? Also, can you make this recipe ahead of time?
Mallory says
I use rolled or quick cooking oats, not prepared oatmeal. This is definitely best served warm. You can make it a day ahead and store in the refrigerator, but it won’t have the same crisp topping.
Kelsey says
Can i substitute cornstarch for flour
Mallory says
I wouldn’t use cornstarch in the crumb topping. It would turn out much different I think.
Betty says
How do you prepare the rhubarb?
Sandy Fitz says
How do I prepare the Rhubarb
Ann Galley says
Just dice it with a sharp knife.
Kayhy says
Can you use splenda instead of sugar and would amount be the same
Mary says
I’ve never tried that, Kayhy.
Nancy LaCroix says
I made this for a get together with my girlfriend’s. I served it warm with vanilla ice cream. They all loved it and said it was, “to die for”! I made it using fresh frozen strawberries that I had just picked the week before and fresh rhubarb. This recipe is a keeper for sure!
Mary says
I’m so glad you like it, Nancy!
Rose says
A very good recipe. I added cinnamon to the fruit.
Mary says
Rose – That sounds delicious.
Cydni says
I’m new to rhubarb, I took a leap of faith and tried it; boy, am I glad I did! My husband thinks this is the very best I’ve ever made. I’m so glad that I stumbled onto your recipe!
Mary says
New to rhubarb? I will confess, it wasn’t until a few years ago that I learned about it too. Now I can’t get enough! The sweet-tart effect it has is so good.