If you need a quick and easy dessert recipe for spring and summer this delicious Strawberry Rhubarb Crisp is perfect!
Imagine tart rhubarb paired with sweet strawberries that are baked on top of a streusel crust until they are bubbling in their own juices. The finishing touch is an amazing crunchy oat streusel topping. Are you drooling over this easy Strawberry Rhubarb Crisp yet?
We love serving it with homemade whipped cream or a big scoop of vanilla ice cream!
If you aren’t lucky enough to have a rhubarb plant growing in your backyard, watch for it in the grocery store! It’s harvested in the spring and early summer. Look for long, plump stalks.
We also have an option to make it with frozen rhubarb so you can grab that out of the freezer section and make it anytime of the year.
Why You Need to Make Easy Rhubarb Crisp Recipe
- The combination of fresh rhubarb and strawberries is so good. The rhubarb is sour so the sweet strawberries balance it out for the best sweet-tart dessert.
- This is such an easy dessert – the prep time is quick! The fruit is topped with an oatmeal crisp topping that’s super easy to make.
- This is my mom’s recipe and I’m telling you it’s a melt-in-your-mouth to-die-for dessert that I can’t wait for you to try!!
Nothing says spring around here like fresh rhubarb desserts. If I don’t make it myself, I will travel miles to get this delicious rhubarb dessert when I hear that my Mom is baking it!
Ingredients to Make Strawberry Rhubarb Crisp
- All-purpose flour – You combine this with the oats for the crust and topping.
- Oatmeal – I prefer quick oats for this recipe!
- Brown sugar – This gives the topping all the crunchy-sweet goodness!
- Ground cinnamon – You can also swap this for nutmeg, cloves, or even allspice.
- Melted butter – I use salted butter for this recipe. If you use unsalted butter add a little salt to the recipe.
- Fresh rhubarb – Cut the stalks into 1/2-inch pieces. You can use frozen rhubarb just look for the note below on how to adjust for that.
- Fresh strawberries – Hull and quarter the strawberries.
- Sugar – To balance out the tart rhubarb.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Cornstarch – This thickens the juices from the fruit so your crisp isn’t runny.
Can you use frozen fruit for a fruit crisp?
Yep! You can swap fresh fruit for frozen rhubarb and frozen strawberries. The filling is cooked before you bake it, so fresh or frozen fruit works fine.
The only change is that you will need to increase the amount of cornstarch since frozen fruit releases more moisture.
When I use frozen rhubarb I add about 1/2 – 3/4 Tablespoons to the sauce mixture to get it thicken due to the extra moisture content in the rhubarb.
How To Make Strawberry Rhubarb Crisp
Oat Topping and Crust: Combine the flour, oats, brown sugar, and cinnamon. Mix in the butter. Press half the mixture into the baking dish. Reserve the rest for the topping.
Filling: Combine the rhubarb, strawberries, and sugar in a large saucepan. Let it sit for a couple of minutes and then add the cornstarch and vanilla. Turn on the burned and cook the fruit mixture, stirring frequently, until it’s thickened.
Assemble: Pour the filling over the crust and then sprinkle the rest of the oat mixture over the fruit filling.
Bake! Place the pan in the oven and bake the crisp until the filling is bubbling and the topping is golden brown.
How Do You Thicken A Strawberry Rhubarb Crisp?
Cornstarch works really well to thicken this crisp recipe.
Do You Have To Peel Rhubarb?
Not at all, the outside of the rhubarb is tender and there is no need to peel it.
Should I Use Quick Or Old Fashioned Oats?
I like to use Quick Oats in this recipe, but you can also use Old Fashioned Oats if you prefer. The Old Fashion Oats will hold up a little bit better and give you more of a “oat look” in the crumble, plus be a little chewier.
How To Store Leftover Strawberry Rhubarb Tips
Store any leftovers in an airtight container. We recommend storing it in the refrigerator to maximize length it will last up to 4-5 days. It can be stored at room temperature for 1-2 days.
It can also be frozen in a freezer safe container for up to three months. In fact double the recipe and freeze one of them for later!
I LOVE this strawberry rhubarb crisp warm from the oven with a scoop of vanilla ice cream! You can also top it with whipped topping, too.
It’s great at room temperature or cold from the refrigerator but my preference is to serve it warm.
This strawberry rhubarb crisp recipe is always a hit when I make it! It’s a favorite for a reason – the sweet, tart flavor with that crispy topping is a classic. Get your hands on some fresh rhubarb soon and give it a try!
More Easy Recipes With Fruit
- Strawberry Rhubarb Pie is another old family favorite recipe I love to make!
- No-Bake Chocolate Cheesecake is a cold summer dessert topped with fresh raspberries.
- For a great summer dessert, you have to try my Berry Cobbler!
- When apples are in season, I make Apple Crisp on repeat!
- Cherry Crumble is another Quick, Easy and Delicious Cherry Dessert! Tons of Crunchy Crumb Topping and a Delicious Crumb Crust with Cherry Pie Filling!
- 1 cup all-purpose flour
- ¾ cup quick oats
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- ½ cup butter melted
- 3 cup rhubarb cut into 1/2'' pieces
- 3 cup strawberries hulled and quartered
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons cornstarch
- Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish.
- Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
- Bake for 30 minutes at 350 degrees Fahrenheit until top is golden brown, fruit is bubbling and cooked through..