Strawberry Rhubarb Crisp (Full Recipe)
A Strawberry Rhubarb Crisp is a classic dessert with a sweet-tart fruit filling and a buttery oat crumble on top. It’s easy to make and perfect served warm with vanilla ice cream. 🍨
🥣 Ingredients
Fruit Filling
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3 cups fresh strawberries, hulled and sliced
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3 cups rhubarb, chopped into ½-inch pieces
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¾ cup granulated sugar
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2 tablespoons cornstarch
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
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¼ teaspoon salt
Crisp Topping
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1 cup old-fashioned rolled oats
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¾ cup all-purpose flour
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½ cup brown sugar (packed)
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¼ cup granulated sugar
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½ teaspoon cinnamon (optional)
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¼ teaspoon salt
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½ cup unsalted butter, melted
👩🍳 Instructions
1. Preheat the Oven
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×9-inch baking dish.
2. Make the Fruit Filling
In a large bowl mix:
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strawberries
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rhubarb
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sugar
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cornstarch
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vanilla
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lemon juice
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salt
Stir until fruit is evenly coated.
3. Add to Baking Dish
Pour the fruit mixture into the prepared baking dish and spread evenly.
4. Prepare the Crisp Topping
In another bowl combine:
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oats
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flour
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brown sugar
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granulated sugar
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cinnamon
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salt
Pour in the melted butter and mix until crumbly.
5. Assemble
Sprinkle the crumble mixture evenly over the fruit.
6. Bake
Bake for 35–40 minutes until:
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topping is golden brown
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fruit filling is bubbling
7. Cool Slightly
Let it cool for 10–15 minutes before serving.
🍨 Serving Ideas
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Serve warm with vanilla ice cream
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Add whipped cream
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Sprinkle a little extra cinnamon or powdered sugar
✅ Tips
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If rhubarb is very tart, add 2–3 extra tablespoons sugar.
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Frozen fruit can be used (do not thaw first).
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Add ½ cup chopped nuts (pecans or almonds) to the topping for crunch.
👍 If you want, I can also show you:
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The best bakery-style Strawberry Rhubarb Crisp
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A healthier low-sugar version
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Strawberry Rhubarb Crumble vs Crisp (difference).