Irresistible Strawberry Rhubarb Crisp

Coming up with crowd-pleasing desserts that work for both spring and summer can feel like a tough balancing act. Between juggling seasonal ingredients and trying to nail that perfect mix of tart and sweet, it’s easy to get stuck in a rotation of the same old standbys.

That’s why this strawberry rhubarb crisp has become my go-to recipe: it’s wonderfully simple to throw together, brings out the best in both fruits, and hits that sweet spot between casual enough for a family dinner and special enough for weekend gatherings.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll likely find either hothouse (greenhouse-grown) or field-grown varieties at your local store. Both types work perfectly well in this crisp recipe. The hothouse rhubarb tends to be a brighter red and slightly less tart, while field-grown rhubarb can range from green to pink and has a more intense flavor. Look for stalks that are firm and crisp – if they’re floppy or limp, they’re past their prime. Before using your rhubarb, remember to remove and discard any leaves (they’re actually toxic!) and trim off the ends, just like you would with celery. If your stalks are particularly thick, you might want to split them lengthwise before cutting into the half-inch pieces.

Options for Substitutions

This classic crisp recipe can be adapted with several ingredient swaps if needed:

• Rhubarb: If fresh rhubarb isn’t available, frozen rhubarb works great – just thaw and drain it first. You can also make this recipe with all strawberries, or try tart apples as a substitute.
• Strawberries: Other berries like raspberries or blackberries work well here. You can use fresh or frozen – if using frozen, don’t thaw them first to prevent excess liquid.
• Cornstarch: All-purpose flour or tapioca starch can replace cornstarch – use 2 tablespoons of flour or 2 tablespoons of tapioca starch instead.
• All-purpose flour: For a gluten-free version, use a 1:1 gluten-free flour blend. Almond flour also works, but the topping will be more crumbly.
• Rolled oats: Quick oats can work in a pinch, though the texture won’t be as nice. For gluten-free, make sure to use certified gluten-free oats.
• Pecans: Any nuts work great here – try walnuts, almonds, or even sunflower seeds for a nut-free option.
• Butter: For a dairy-free version, use cold coconut oil or a plant-based butter substitute. Just make sure it’s cold when you cut it in.

Watch Out for These Mistakes While Baking

The biggest mistake when making rhubarb crisp is not cutting your rhubarb stalks into uniform pieces – uneven chunks will cook at different rates, leaving you with a mixture of mushy and undercooked pieces in your filling. A common error is skipping the cornstarch, which helps thicken the fruit juices and prevents a runny filling – make sure to coat your fruit evenly with the cornstarch-sugar mixture before adding it to the baking dish. For the topping, avoid overworking the butter into the dry ingredients; you want pea-sized pieces of cold butter that will create those perfect crispy clusters when baked. To get that golden-brown crunchy top, don’t cover the crisp while baking, and if the top starts browning too quickly, simply place a piece of foil loosely over the top during the last few minutes of baking.

What to Serve With Strawberry Rhubarb Crisp?

This warm, fruity dessert practically begs for something cool and creamy on top! While it’s perfectly delicious on its own, a scoop of vanilla ice cream or a dollop of whipped cream makes it even better by creating that perfect hot-and-cold contrast. If you’re feeling fancy, try serving it with a drizzle of cream cheese glaze or a spoonful of mascarpone cheese. For brunch gatherings, I love pairing it with a hot cup of coffee or tea, which helps balance out the sweet-tart flavor of the fruit.

Storage Instructions

Keep Fresh: Once your strawberry rhubarb crisp has cooled down, cover it with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for about 4-5 days, though the topping might lose some of its crunch over time. The flavors actually get even better after a day as everything melds together!

Freeze: This crisp freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can hang out in your freezer for up to 3 months. Just remember that the topping might not be quite as crispy when thawed.

Warm Up: To enjoy your crisp warm, just pop it in the oven at 350°F for about 20-25 minutes if refrigerated, or 35-40 minutes if frozen (after thawing). The fruit will get all bubbly again, and the topping will crisp back up nicely. Don’t forget to add a scoop of ice cream on top!

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 15-20 g
• Fat: 60-70 g
• Carbohydrates: 190-210 g

Ingredients

For the fruit layer:

• 1 lb rhubarb stalks, sliced into 1/2-inch pieces (about 4 cups)
• 1/2 lb strawberries, hulled and cut into quarters (about 2 cups)
• 1/2 cup white sugar
• 1 1/2 tbsp cornstarch
• 1 tsp pure vanilla extract

For the oat-pecan topping:

• 3/4 cup all-purpose flour, leveled
• 1/2 cup light brown sugar, packed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, diced into 1/2-inch cubes
• 3/4 cup old fashioned oats
• 1/2 cup pecans, chopped

To serve (optional):

• Lightly sweetened whipped cream or vanilla ice cream

Step 1: Preheat the Oven

Preheat your oven to 350°F to ensure it’s hot and ready for baking the crisp later on.

This step sets you up for a smooth workflow without waiting after the prep is done.

Step 2: Combine the Fruit Filling

• 1 lb rhubarb stalks, sliced into 1/2-inch pieces (about 4 cups)
• 1/2 lb strawberries, hulled and cut into quarters (about 2 cups)
• 1/2 cup white sugar
• 1 1/2 tbsp cornstarch
• 1 tsp pure vanilla extract

In a large bowl, mix the sliced rhubarb, quartered strawberries, white sugar, cornstarch, and vanilla extract.

Stir thoroughly until all the fruit is evenly coated and the sugar mixture is no longer powdery white.

This step helps the filling achieve a great texture and a luscious, thick sauce once baked.

Step 3: Transfer Fruit to Baking Dish

• Fruit mixture from Step 2

Transfer the combined fruit filling from Step 2 into a 2-quart or 8-inch baking dish, spreading it out evenly.

It’s not necessary to butter the dish.

Set the dish aside while preparing the topping.

Step 4: Prepare and Add the Topping

• Prepared topping mixture (see note: flour, sugars, salt, cold butter, oats, chopped pecans—exact measurements and ingredients not listed in the provided input, but referenced from recipe instructions)

In the bowl of a food processor, combine the flour, brown sugar, granulated sugar, and salt.

Process until well combined, about 30 seconds.

Next, add the cold butter and pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible.

Transfer the mixture to a medium bowl and stir in the oats and chopped pecans.

Spoon the topping evenly over the fruit mixture in the baking dish, but don’t pack it down.

I find that leaving the topping loose gives lots of crispy texture after baking.

Step 5: Bake and Serve

Bake the assembled crisp for 45–55 minutes, until the fruit bubbles around the edges and the topping is golden brown.

Let it cool for about 20 minutes before serving to allow the juices to thicken.

Then, scoop into shallow bowls and serve with vanilla ice cream.

For best presentation, I sometimes serve it slightly warm with a big scoop of ice cream — the contrast is heavenly!