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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.
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.
Strawberry Rhubarb Crisp
Ingredients
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{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!
The only recipe I’ll use now for strawberry rhubarb crisp. I used quick oats and it was great.
Well written recipe and delicious every time. I’ve made it four times in the last month.
I’ve made it day before, covered in fridge and reheated next day….yummy!
Absolutely perfect! This will be my go-to recipe for strawberry/rhubarb crisp. I added some sliced almonds on top before baking. Everyone thought it was the perfect dessert. Can this recipe be doubled easily?
This will double nicely in a 9×13 pan, Betty. You might need a few extra minutes baking time.
I made this tonight & turned out fantastic. I made it using fresh frozen strawberries picked a little over a week ago & fresh rhubarb.
Happy to hear that the rhubarb crisp turned out well for you, Lori. Fresh produce really makes a difference, doesn’t it? I hope you continue to enjoy the recipes, and happy baking!
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!
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.
I actually freeze some rhubarb over the summer from my garden and put a cup of it in with a roast with potatoes carrots and garlic , gives an amazing flavor and texture to the meal. Basically I just cut it up like you would celery
A very good recipe. I added cinnamon to the fruit.
Rose – That sounds delicious.
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!
I’m so glad you like it, Nancy!
Can you use splenda instead of sugar and would amount be the same
I’ve never tried that, Kayhy.
How do you prepare the rhubarb?
How do I prepare the Rhubarb
Just dice it with a sharp knife.
Can i substitute cornstarch for flour
I wouldn’t use cornstarch in the crumb topping. It would turn out much different I think.
For the oatmeal, do you just use oats or is it prepared oatmeal? Also, can you make this recipe ahead of time?
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.