Easy Strawberry Rhubarb Crisp

This easy strawberry rhubarb crisp combines sweet, juicy strawberries with tart rhubarb under a golden, buttery oat topping. Serve warm with a scoop of vanilla ice cream for an irresistible dessert everyone will love!

If you like fruit desserts, try my Strawberry Pretzel Salad, Air Fryer Peach Crisp, or Air Fryer Rhubarb Crisp next!

Strawberry rhubarb crisp in baking dish with golden oat topping and bubbling fruit filling, served with vanilla ice cream.

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Rhubarb season typically runs from April through June, making this the perfect dessert for late spring and early summer. When those ruby-red stalks appear at farmers' markets alongside the season's first strawberries, it's nature's way of telling you it's time to make this dessert!

This strawberry rhubarb crisp quickly became a family favorite the first time I made it! The sweet-tart filling bubbles up around the edges while baking, creating little pockets of jammy goodness beneath a perfect crumbly topping.

Ingredients and Substitutions

Ingredients for strawberry rhubarb crisp labeled and arranged: fresh strawberries, chopped rhubarb, granulated sugar, cornstarch, rolled oats, flour, brown sugar, cinnamon, and butter.

Strawberries. Fresh, ripe berries work best. Hull and quarter large berries or halve smaller ones. Frozen strawberries can work, too - just thaw and drain the excess liquid first.
Rhubarb. Use firm, crisp stalks with good color. Trim the end and cut into ½-inch pieces. Don't have fresh rhubarb? Frozen works perfectly, and you don't need to thaw it.
Sugar. Regular granulated sugar sweetens the filling. For less sweetness, reduce to ½ cup; for extra sweetness, increase to 1 cup.
Cornstarch. This thickens the fruit juices as they bake. Substitute all-purpose flour if needed, but increase to 3 tablespoons.
Oats. Old-fashioned rolled oats create that perfect crisp texture. Quick oats work in a pinch but won't be quite as crispy.
Flour. All-purpose flour helps bind the topping. For gluten-free, use a 1:1 baking blend. You can also use almond flour.

A complete list of ingredients with amounts is located in the recipe card below.

How To Make Strawberry Rhubarb Crisp

Quick Overview

Prepare and mix the fruit filling.
Make the buttery oat topping.
Assemble and bake until golden and bubbly.
Let cool slightly before serving.

Step by Step Instructions

Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 9x13 baking dish. Hull and quarter the strawberries, and cut the rhubarb into ½-inch pieces, discarding any tough ends. Slice and hull fresh strawberries.

Fresh rhubarb stalks being trimmed and cut into half-inch pieces for fruit crisp.

Fresh strawberries sliced and hulled and placed in a mixing bowl with rhubarb.

Make the Filling: In a large bowl, combine 3 cups fresh strawberries, 3 cups rhubarb, ¾ cup sugar, and 2 tablespoons cornstarch. Gently toss until all the fruit is evenly coated with the sugar mixture. Pour this into your prepared baking dish, spreading it evenly.

The fruit combined with sugar and cornstarch in a mixing bowl.

The fruit mixture spread evenly in a white baking dish.

Make the Topping: Mix 1 cup rolled oats, ½ cup flour, 1 cup packed brown sugar, and 1 teaspoon cinnamon in a medium bowl. Pour in ½ cup melted butter and stir until everything is moistened and crumbly. The mixture should hold together slightly when pressed between your fingers.

Oats, flour, brown sugar, and cinnamon being mixed in bowl for crisp topping.

Melted butter being poured into dry ingredients to form crumbly topping mixture.

Assemble: Sprinkle the oat topping evenly over the fruit mixture, covering the entire surface.

Oat crumble topping being sprinkled over strawberry rhubarb filling before baking.

The oat topping spread evenly on the fruit mixture in a white baking dish.

Bake: Bake at 350°F for 45-50 minutes, until you see the fruit bubbling around the edges and the topping turns a beautiful golden brown.
Cool & Serve: Let the crisp cool for at least 15 minutes before serving to let the filling thicken to the perfect consistency. Serve warm with vanilla ice cream for the ultimate summer dessert!

Golden brown strawberry rhubarb crisp fresh from oven with filling bubbling around edges.

Strawberry rhubarb crisp in a baking dish garnished with fresh strawberries and a scoop of vanilla ice cream.

Top Tips

Cut fruit evenly. Try to keep your rhubarb pieces consistent in size for even cooking.
Check for doneness. Don't overbake - the topping can go from golden to burnt quickly. Start checking at the 40-minute mark.
Let it cool. The filling thickens as it cools, so resist the urge to serve immediately (though I know it's hard!).
Baking dish options. A 9x13 dish creates a perfect topping-to-fruit ratio, but you can use a deep 9-inch square pan for a thicker crisp.

Variations

Berry Blend: Substitute part of the strawberries with blueberries or raspberries.
Add Nuts: Mix ½ cup chopped pecans or walnuts into the topping.
Spice It Up: Add ¼ teaspoon of nutmeg to the topping or a teaspoon of vanilla extract to the fruit mixture.
Gluten-Free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Individual Servings: Divide mixture among ramekins and reduce baking time to 30-35 minutes.

Serving Suggestions

Serve this strawberry rhubarb crisp warm with a scoop of Ninja Creami vanilla ice cream, Ninja Creami strawberry ice cream, or a dollop of whipped cream or Greek yogurt.

Homemade strawberry rhubarb crisp on plate with melting vanilla ice cream.

Storage Instructions

Refrigerator: Cover and refrigerate for 3-4 days. The topping will soften somewhat but still taste delicious.

Freezer: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm individual portions in the microwave for 30-45 seconds, or place the whole crisp in a 350°F oven for 15-20 minutes until heated through.

Recipe FAQs

Can I use frozen fruit?

Yes! Frozen rhubarb can go straight in, but thaw and drain frozen strawberries first to avoid excess moisture.

My crisp is too runny - what happened?

This could be due to extra juicy fruit or not enough cornstarch. Let it cool completely to set up, or add more cornstarch next time.

Can I halve this recipe?

Yes! Use an 8x8 or 9x9 inch pan and keep the baking time the same.

How do I know when rhubarb is ripe?

Unlike most produce, color isn't an indicator of ripeness. Look for firm, crisp rhubarb stalks - they're ready to use!

Warm strawberry rhubarb dessert showing sweet-tart filling and crispy oat crumble topping.

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