Strawberry-Rhubarb Crisp Recipe

Old-Fashioned Strawberry-Rhubarb Crisp

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This Strawberry-Rhubarb Crisp has a crunchy, buttery oat topping to complement the tangy filling. Serve it warm with ice cream.

Rollie Wesen

Updated on May 6, 2024

Active Time:

30 mins

Total Time:

2 hrs

Servings:

This recipe for strawberry-rhubarb crisp sings the sweet song of springtime. It's a classic dessert marriage, first between the ruby red duo of tart rhubarb and juicy strawberries, then of the tender, yielding fruit and the crumbly, buttery oat topping.

Frequently asked questions

How is Strawberry-Rhubarb Crisp made?

The best part of this dessert might just be the absolute ease of putting it together: For all its fruity deliciousness, it takes just 30 minutes of active work time and is basically foolproof. It's as simple as slicing the rhubarb and berries, mixing together the topping ingredients, and popping everything in the oven. Compared to making, say, a pie or a layer cake, this is a wonderful kitchen project for those just getting into baking, or for anyone who wants all of the tasty glory without any of the fuss.

What can you substitute for rhubarb?

If rhubarb isn't in season or available at your farmers market, you can use any tart red fruit that complements strawberries, like apples, cherries, or cranberries.

Note from the Food & Wine Test Kitchen

Unlike most desserts, this one can be eaten fairly soon after removing it from the oven. Let it cool for about 20 minutes, then serve the rhubarb-strawberry crisp warm with a scoop of vanilla ice cream and watch smiles spread across the faces of everyone at the table.

Make ahead

For an even quicker day-of preparation, make the oat topping a day in advance and refrigerate it overnight; bring to room temperature before using.

Suggested pairing

Floral, delicately sweet, and sparkling, Moscato d'Asti makes a festive pairing for strawberry-rhubarb desserts.

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Ingredients

Filling

2 pounds rhubarb stalks, sliced 1/2-inch thick
1 1/4 cups sugar, divided
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract

Topping

1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon kosher salt

Directions

Diana Chistruga

Gather the ingredients.
Diana Chistruga

Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
Diana Chistruga

Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.
Diana Chistruga

Transfer the mixture to a 9- x 13-inch glass baking dish.
Diana Chistruga

For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Diana Chistruga

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.
Diana Chistruga

Let the crisp rest for 10 to 20 minutes before serving.