Strawberry Rhubarb Crisp

Sweet and tangy strawberry rhubarb crisp makes a delicious springtime dessert! Full of fresh strawberries and rhubarb, this is an easy dessert you’ll love.

Spring is in the air, and nothing says spring more than a strawberry rhubarb crisp! With its gorgeous red color and fresh fruit, it’s the perfect dessert for your springtime gatherings, from Easter to Mother’s Day.

Strawberry rhubarb crisp is a simple dessert featuring fresh strawberries and rhubarb. Learn more about rhubarb and what it is from this post on how to make Stewed Rhubarb.

Ingredients in a Strawberry Rhubarb Crisp

For the strawberry rhubarb filling, you’ll need the following ingredients:

• 3 cups sliced rhubarb
• 2 cups sliced strawberries
• 2 tsp. pure vanilla extract
• 3/4 cup granulated sugar
• 3 Tbsp. corn starch or arrowroot

For the crisp topping, you’ll need the following ingredients:

• 1 cup flour
• 1/2 cup butter – melted
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar – packed
• 1/2 tsp. cinnamon
• 1/4 tsp. salt

How to make a Strawberry Rhubarb Crisp

Here’s what you do to make this easy rhubarb crisp recipe. You’ll love how flavorful it is!

1. Preheat the oven to 350 degrees F.
2. Add the strawberry rhubarb filling ingredients to a large mixing bowl and toss to combine.
3. Transfer the filling to a greased 9×9 inch baking dish.
4. In another mixing bowl, combine the crisp topping ingredients and, using a fork, mix to combine. It should be wet but a little crumbly. If it’s too dry, add another tablespoon of melted butter.
5. Spread the crisp topping across the top of the fruit.
6. Bake in the oven for 45 minutes.
7. Remove from oven and let cool.

Can Strawberry Rhubarb Crisp be frozen?

Yes, you can freeze your strawberry rhubarb crisp!

If you freeze the entire baking dish, you’ll want to tightly cover with foil and freeze for up to two weeks. When ready to cook, remove from freezer and immediately bake. Do not let it thaw.

You can also freeze individual servings of uncooked strawberry rhubarb crisp. Transfer each serving to an air-tight container and freeze for up to 3-4 weeks. When ready to bake, remove from freezer, transfer to an oven-safe dish, and heat in the oven until hot and bubbly.

If you want to freeze your strawberry rhubarb crisp after baking, simply transfer to an air-tight container and freeze for up to two weeks.

RECIPE TIP: In order to keep the crisp topping, I would suggest reheating in the oven using an oven-safe dish.

Enjoy these easy dessert recipes!

• Blueberry Buckle Recipe
• Homemade Strawberry Shortcake Biscuits
• Strawberry Crumble
• Peach Cobbler with Cake Mix
• Strawberry Dump Cake with Bananas
• Lemon Blueberry Shortbread Tart
• Rustic Berry Galette

Try these other rhubarb recipes!

• Rhubarb and Apple Crumble
• Rhubarb Dump Cake
• Rhubarb Muffins
• Stewed Rhubarb
• Rhubarb Chutney
• Rhubarb Steamed Pudding

Strawberry rhubarb crisp is super easy to make with just a few short steps. Add it all in one pan, and you’re ready to bake! You can also easily make it ahead and freeze it, which is such a time saver.

Let us know what you think of this strawberry rhubarb crisp recipe in the comments below!

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Strawberry Rhubarb Crisp

Sweet and tangy STRAWBERRY RHUBARB CRISP makes a delicious springtime dessert! Full of fresh strawberries and rhubarb, this is an easy dessert you'll love.

5 from 5 votes

Print Pin Comment

Course: Dessert

Cuisine: American

Keyword: rhubarb recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Resting time: 10 minutes

Total Time: 1 hour

Servings: 9

Calories: 254kcal

Author: Jennifer Shreckengost

Ingredients

Strawberry Rhubarb Filling

• 3 cups rhubarb sliced
• 2 cups strawberries sliced
• 2 tsp pure vanilla extract
• 3/4 cup granulated sugar
• 3 Tbsp corn starch or arrowroot

Crisp Topping

• 1 cup all-purpose flour
• 1/2 cup butter melted
• 1/2 cup old-fashioned oats
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

• Preheat oven to 350 degrees F. 
• In a large mixing bowl, add all of the strawberry rhubarb filling ingredients and stir to combine. 
• Transfer filling to a greased 9x9 baking dish. 
• In a separate mixing bowl, combine the crisp topping ingredients. Using a fork or spoon, stir to combine. The mixture should be wet but a little crumbly. If the crisp topping is too dry, add another tablespoon of melted butter. 
• Spread the crisp topping over the top of the fruit. 
• Bake for 45 minutes, until hot and bubbly. 
• Remove from oven and let rest for 10 minutes. 

Video

Notes

RECIPE TIPS:

1. If you cannot find fresh rhubarb, you can use frozen rhubarb. Be sure to fully thaw before cooking. 
2. If the crisp topping mixture is too dry, you can add additional melted butter one tablespoon at a time. 
3. If preferred, melted coconut oil can be used in place of butter. 

Nutrition

Calories: 254kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 197mg | Fiber: 2g | Sugar: 18g | Vitamin A: 355IU | Vitamin C: 22.1mg | Calcium: 49mg | Iron: 1.1mg

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