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Strawberry Rhubarb Crisp

4.7 stars (18 ratings)

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This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!

This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!

We want to get a push on Spring and this Strawberry Rhubarb Crisp is just the thing to chase away the Winter!

You have to try this Strawberry Rhubarb Crisp.  Why?  A whole bunch of reasons.

  • For one, less than 10 ingredients (9 to be exact!)– that is all that is takes to make this sweet and delicious dessert.
  • Even better – these ingredients are likely in your kitchen right now!! 
  • If the above 2 weren’t reasons enough, anybody that tries this Strawberry Rhubarb Crisp will thank you and think that it required a lot more time and effort than it actually does!! 

Strawberries and rhubarb are the stars of this dessert.  The beauty of this dessert is that the flavours are there whether you use fresh or frozen fruit.  Is using frozen fruit, you don’t even have to thaw the fruit – super easy! 

This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!

In the winter months reasonably priced fresh fruit is sometimes (aka always!) hard to come by.  However, this does not stop us from enjoying fruit desserts because most can be easily made using frozen fruits.

Each spoonful of Strawberry Rhubarb Crisp is sweet and satisfying.  The sweet plump fruit creates its own juices as this Crisp bakes and these juices bubble up through the crumble topping.  You end up with a really pretty dessert! 

As an added bonus, your house will smell cozy and homey as this bubbles away and bakes in the oven. 

This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!

Now, don’t think that we have forgotten about the topping.  The streusel-like crumble topping is to die for! 

With that in mind, our little tip is to make extra topping because if you are like us, you will be eating it by the spoonful!  We tend to sneak some while putting this dessert together and then sneak a little more after it is baked and is supposed to be cooling! 

Please don’t judge!!!

This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!

We really hope that you enjoy Strawberry Rhubarb Crisp and that it will make you think of warmer weather too!

If you like this recipe, please give it a FIVE-STAR rating and share it on your favorite social channel!

Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!

Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is loaded with sweet berries, tart rhubarb, and with a sweet, crumbly topping. A delicious dessert for spring!
4.7 stars (18 ratings)
prep: 15 minutes
cook: 40 minutes
total: 55 minutes
servings: 8 servings

Ingredients

  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb
  • 1/2 cup granulated sugar
  • 3 tablespoons corn starch
  • 1/2 cup salted butter (softened to room temperature)
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup quick oats
  • 1/3 cup all-purpose flour

Instructions

  • Preheat oven to 375°F (191°C). Grease a 9-inch baking dish with butter.
  • In a large bowl, combine strawberries, rhubarb, sugar and cornstarch until evenly distributed. Transfer to baking dish and set aside.
  • In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter until creamy. Add sugar and vanilla and beat on medium-low speed until smooth. Add the oats and flour and beat on low speed until crumbly and combined.
  • Pat sugar mixture over berries and gently press down.
  • Bake for 40 minutes, or until crumble is golden brown.
  • Remove from oven and allow to cool on a wire rack. Serve warm if possible!
  • Store tightly covered in the refrigerator for up to 3 days.

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Nutrition

Calories: 253kcal

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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14 Comments on “Strawberry Rhubarb Crisp”

  1. 5 stars
    love this recipe. Used frozen berries this time and had to cook about 15 min longer for topping to cook in the centre.

    Reply
  2. Your directions say to add sugar twice. Am I correct that the first is the granulated sugar in the bowl with the berries etc. and the second is the brown sugar on top?

    Reply
  3. I love a mix of strawberry and rhubarb. It is that sweet and tart combination that is so enticing. Add a crunchy topping and I cannot wait to eat it.

    Reply
    • I can see why you haven’t yet attempted it – it looks like celery and is inedible when raw. It has a delicious tartness that can’t be matched, so if you haven’t tried it yet I highly recommend it.

      Reply
  4. Fantastic, strawberry season is nearly here for us and the crumble on this sounds delicious… Unfortunately I really don’t like Rhubarb but I’m sure I could find a sub for it.

    Reply
    • My strawberries are growing, but not yet ripe yet. I would think you could sub peaches, mango, or even other berries for the rhubarb. As long as you have the same quantity of fruit you should be okay.

      Reply
  5. Goodness that looks amazing! It’s cold here (for some reason) so I feel like a delicious warm crisp is exactly what’s needed to bring everyone around to feeling warm and satisfied again!

    Reply

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