As soon as the first stalks of rhubarb start showing up at local farmers’ markets, I know spring has truly arrived. That bold pop of red among the greenery is a call back to so many warm memories—of sun-dappled afternoons spent with my grandmother, whose garden always had a patch of rhubarb she treasured. She’d pair it with the juiciest strawberries from the field, sweetening their tart edges into harmony in what became our family’s seasonal favorite: strawberry rhubarb crisp.

There’s something so nostalgic about this dessert. It’s rustic, humble, and deeply comforting, yet bursting with vibrant flavor. Unlike pie, it’s quick to pull together and doesn’t require a flaky crust or rolling pin—just a bowl, a baking dish, and a few pantry staples. The juicy fruit filling bubbles up through a golden, buttery oat topping that crisps just right in the oven, filling the house with an aroma that’s as homey as a warm hug.

Strawberry rhubarb crisp isn’t just a dessert; it’s a tradition. It’s the dish you make for Sunday dinners, spring potlucks, or quiet evenings when you crave something warm and sweet. Whether served plain or crowned with a scoop of vanilla ice cream, it’s a timeless treat that speaks to the joys of seasonal cooking and shared moments

Why You’ll Love This Strawberry Rhubarb Crisp Recipe

• Seasonal delight: This crisp celebrates spring’s best produce—fresh rhubarb and ripe strawberries.
• Effortless comfort: No need to fuss with pastry dough; the crisp topping is fast, forgiving, and delicious.
• Perfectly balanced flavor: The tartness of rhubarb meets the sweetness of strawberries in every bite.
• Crisp, buttery topping: A double oat topping gives the dessert irresistible texture and toasty flavor.
• Versatile and customizable: Easy to make gluten-free or vegan with simple substitutions.

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INGREDIENTS YOU’LL NEED

For the Filling:

• 4 cups fresh strawberries, quartered (about 550 grams)
• 2 cups rhubarb, sliced into ½-inch pieces (about 200 grams)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1½ teaspoons fresh orange zest

For the Crisp Topping:

• 1 cup all-purpose flour
• 1 cup quick oats
• ⅔ cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• ¾ teaspoon kosher salt
• 12 tablespoons unsalted butter, cold and cut into cubes

How to Make Strawberry Rhubarb Crisp

A Simple, Heartwarming Baking Experience

This strawberry rhubarb crisp is one of those recipes that brings comfort not just when you eat it, but even as you make it. The smell of the strawberries and rhubarb mixing with citrus zest reminds me of spring mornings in the kitchen with the window open, birds chirping, and sunlight streaming in.

1. Preheat your oven to 350°F (175°C). Grab a 9- or 10-inch baking dish—glass, ceramic, or cast iron all work well.
2. Mix the filling. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and orange zest. Stir until the fruit is evenly coated and the cornstarch is no longer visible.
3. Assemble the topping. In another bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter. Using clean hands or a pastry cutter, work the butter into the dry ingredients until you have a crumbly mixture with pea-sized clumps.

1. Layer and bake. Spoon the fruit mixture into your baking dish and spread it evenly. Sprinkle the crisp topping generously over the fruit.
2. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling up around the edges.
3. Cool before serving. Let the crisp sit for at least 30 minutes before serving. This gives the filling time to thicken and settle, making for cleaner servings and more concentrated flavor.

Helpful Tips

• Cold butter is key. Use cold, cubed butter to keep the topping crumbly and crisp.
• Don’t skip the zest. Orange zest brightens the whole dish and brings out the strawberries’ sweetness.
• Let it rest. As tempting as it is to dive right in, letting it cool helps the juices thicken up beautifully.
• Use fresh or frozen fruit. If using frozen, thaw and drain well before mixing to avoid extra liquid.

Details

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 55 minutes
• Yield: 9–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian (can be made vegan or gluten-free)

Notes

• Gluten-Free Option: Substitute gluten-free all-purpose flour and use certified gluten-free oats.
• Vegan Option: Use plant-based butter instead of dairy butter.
• Fruit Variations: If rhubarb isn’t in season, try using tart apples or cherries for a different twist.

Nutritional Information (Approx. per serving)

• Calories: 380
• Fat: 15g
• Carbohydrates: 55g
• Protein: 4g
• Fiber: 3g
• Sugar: 30g

Frequently Asked Questions

Can I use frozen fruit?
Yes! Just make sure to thaw and drain it well before using so the crisp doesn’t turn out watery.

What if I don’t have quick oats?
Old-fashioned rolled oats work too. They’ll give a slightly chewier texture but still taste great.

How should I serve strawberry rhubarb crisp?
It’s wonderful warm from the oven, especially topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store leftover strawberry rhubarb crisp covered in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

To freeze: Assemble the fruit filling and topping separately. Freeze the filling in the dish and the topping in a sealed bag. When ready to bake, sprinkle the topping on and bake directly from frozen, adding 10–15 minutes to the bake time.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy and fruity desserts:

• The Cozy Charm of Strawberry Rhubarb Yogurt Muffins
• The Comforting Magic of Raspberry Lemon Bars
• The Sweet-Tart Symphony of Summer: Strawberry Rhubarb Crisp
• The Sweet Story Behind Strawberry Rhubarb Crumb Bars

Conclusion

Strawberry rhubarb crisp is more than a dessert—it’s a celebration of spring, of family traditions, and of flavors that bring us joy. Every time I bake it, I’m reminded of the power of simple, seasonal ingredients and the comfort that comes from food made with love. Whether you’re baking it for a crowd or savoring it alone, this crisp is bound to bring a little sunshine into your day.