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Made with ripe, juicy strawberries and stalks of fresh rhubarb, this rhubarb strawberry crisp recipe highlights the best of spring and early summer produce, in the form of an easy-to-make fruit dessert.
What’s Great About This Strawberry Rhubarb Crisp?
This easy crisp recipe combines the tartness of rhubarb with the sweetness of strawberries. The juicy fruit filling contrasts beautifully with the crunchy oat topping, offering a variety of textures in a single bite.
In addition to the classic strawberry-and-rhubarb combo, I love this crisp recipe for its:
- Seasonality – Strawberries and rhubarb typically peak during the same months (April – June), making this an ideal option for spring and early summer baking.
- Versatility – You can serve your homemade crisp warm or at room temperature. (Not gonna lie, you’ll also find me eating the leftovers cold for breakfast the next morning, with a splash of whole milk!) Top each portion with a scoop of vanilla ice cream, a dollop of whipped cream (or homemade coconut whipped cream), or a spoonful of vanilla custard.
- Simplicity: You can pull this dessert together in under an hour, and with minimal ingredients or special equipment. (You will need an oven-safe round baking dish, though!) I love crisps and crumbles because they offer an opportunity to showcase seasonal fruits, without the need for advanced baking skills.
Strawberry Rhubarb Crisp Ingredients
To make this strawberry rhubarb crisp, gather the following ingredients:
- All purpose flour – For the crunchy topping. To make this recipe gluten free, substitute GF flour, oat flour, or almond flour.
- Oats – Be sure to choose rolled oats (old fashioned oats), not “quick” or instant oats.
- Sugars – Brown sugar adds a touch of sweetness to the crisp topping (I’ve developed this recipe using light brown sugar, but feel free to substitute dark brown instead) while granulated helps to create the sweet, juicy fruit filling.
- Walnuts – For additional crunch. If you don’t like walnuts, pecans also taste great in this recipe. If preparing this crisp for someone with a nut allergy, you can replace the nuts with additional oats instead.
- Spices – You’ll need ground cinnamon, ground ginger, and a touch of fine sea salt.
- Butter – Choose unsalted butter for this recipe. You can melt it in the microwave, on the stovetop, or in an oven-safe dish.
- Rhubarb – While rhubarb stalks are safe to eat raw or cooked, rhubarb leaves cannot be eaten and are considered toxic to animals and humans. Most stores sell the stalks with the leaves removed, but if you find rhubarb with the leaves still intact, be sure to remove and discard.
- Strawberries – Fresh or frozen will work. See my notes below.
- Cornflour – A.k.a. cornstarch, depending on your location. When shopping, making sure you’re looking for a fine white powder, not the coarse, golden meal used for making cornbread!
Fresh or Frozen Strawberries?
I love to make strawberry rhubarb recipes in spring and early summer, while both ingredients are in top seasonal form. At this time of year, you’ll often find these at farmer’s markets, greenmarkets, farmstands, and even the local grocery store.
Because strawberries and rhubarb shine during April, May, and June, I chose to develop this recipe with fresh ingredients. However, you can also make this recipe with frozen strawberries if you don’t have access to fresh.
Make-Ahead and Storage Suggestions
I love this strawberry rhubarb crisp straight out of the oven. (Well, allow it to cool for a few minutes first—you don’t want the hot, bubbly fruit to burn your tongue!) And with just 15 minutes of prep time, this recipe comes together so quickly that it’s actually a great option for days when you’re short on time, but still want to make a dessert from scratch. I do not recommend making the crisp ahead of time and refrigerating, as you’ll find yourself with a mushy (rather than crispy!) top.
If you have leftovers, you can store the crumble in an airtight container the refrigerator for up to three days. Rewarm the leftovers in the microwave, or enjoy cold.
Other strawberry and rhubarb recipes you might enjoy:
Rustic Strawberry Galette
Rhubarb Simple Syrup
Strawberry Puff Pastry Hearts
Strawberry Hand Pies
And if you do make these, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Strawberry Rhubarb Crisp
- Total Time: 1 hour
- Yield: 1 8-inch round crisp (4-6 servings) 1x
Description
Made with ripe, juicy strawberries and stalks of fresh rhubarb, this rhubarb strawberry crisp recipe highlights the best of spring and early summer produce, in the form of an easy-to-make fruit dessert.
Ingredients
Crisp Topping:
128 grams all purpose flour (1 cup)
100 grams rolled oats (1 cup)
105 grams light brown sugar (1/2 cup, packed)
30 grams chopped walnuts (1/3 cup)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fine sea salt
90 grams unsalted butter, melted (6 tablespoons)
Strawberry Rhubarb Mixture:
200 grams rhubarb stalks, chopped into 3/4-inch pieces (2 cups)
175 grams strawberries, hulled and diced (1 1/3 cups)
160 grams granulated sugar (3/4 cup)
10 grams cornflour/cornstarch (1 tablespoon)
Instructions
Preheat oven to 350° F / 175° C. Lightly butter an oven-safe, 8-inch round baking dish.
In a large bowl, stir together flour, oats, brown sugar, walnuts, cinnamon, ginger, and salt.
Stir in melted butter a few spoonfuls at a time, until butter is evenly distributed and dry ingredients are moistened throughout.
In a separate bowl, stir together the rhubarb, strawberries, granulated sugar, and cornstarch.
Pour the fruit mixture into prepared baking dish.
Top with the crumble topping, distributing the mixture evenly over the berries.
Bake, uncovered, in preheated oven for 45 minutes, or until bubbly and golden brown. Transfer dish to a wire rack and allow the crumble to cool for a few minutes prior to serving.
Serve warm or at room temperature. Store left over crumble in an airtight container the refrigerator for up to three days. Rewarm leftovers in the microwave, or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cobblers and Crumbles
- Method: Oven
Love this recipe with Rhubarb and strawberry!