The Dessert Island Food Blog

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This strawberry rhubarb crisp brings this classic pairing to life in an easy and delicious dessert that’s best served hot out of the oven with ice cream on top.

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Believe it or not, when I created this recipe, this was the first time I had ever had Rhubarb in my life. And I loved it! The unexpected tartness pairs so well with strawberries.

What are the ingredients for Strawberry Rhubarb Crisp?

Granulated sugar – Adds sweetness to the strawberries and rhubarb.

Cornstarch – Helps thicken the juices from the strawberries.

All-purpose flour, divided – 1 cup for the crisp topping and 1 tablespoon for the strawberry/rhubarb filling.

Lemon juice – I used the juice from half of 1 large lemon.

Diced strawberries – I diced up 2 (16-ounce) containers of fresh strawberries.

Frozen rhubarb pieces – I found this at Sprouts. I used the rhubarb pieces while they were frozen.

Light brown sugar, packed – Great for the crisp topping. The brown sugar will add a richer flavor to the Strawberry Rhubarb Crisp, and when the butter melts, it creates a nice crispy texture.

Old-fashioned oats – I used store-brand oats. Make sure you get Old-Fashioned oats, and not quick oats, or the crisp topping will be soft.

Unsalted butter, chilled – When it’s combined with the flour, brown sugar, and oats, it helps crisp up the topping as it bakes.

For exact ingredient measurements, scroll down to the recipe card below.

What equipment and supplies do I need for Strawberry Rhubarb Crisp ?

A 9×13 baking dish or pan.

Cooking spray to grease the pan.

A couple of medium or large mixing bowls.

A whisk.

How do I make Strawberry Rhubarb Crisp?

Preheat the oven to 350°F. Grease a 9×13 baking dish or pan with cooking spray, and set it aside.

Whisk together the sugar, cornstarch, and 1 tablespoon of flour in a medium mixing bowl.

In a separate large bowl, toss together the diced strawberries and rhubarb pieces. Add the sugar mixture and lemon juice, and stir until the strawberries and rhubarb are well coated. Spread the mixture into the prepared baking dish.

Add the remaining 1 cup of flour, brown sugar, and oats to a medium or large bowl, and whisk them together. Cut the chilled butter into small cubes, and use your hands to mix the butter into the flour mixture until it is crumbly and all of the butter is well combined. Sprinkle the crumb mixture over the strawberries and rhubarb.

Bake the crisp for 40-45 minutes or until the strawberries start to bubble around the edges and the crisp topping is golden brown on top.

Let the dessert cool for 10-15 minutes before serving. Serve with ice cream, if desired.

Ingredient substitutions for Strawberry Rhubarb Crisp:

I was not able to find fresh rhubarb, but it should work with this recipe. Frozen rhubarb pieces make this dessert enjoyable year-round.

Salted butter can be used for this recipe. The crisp topping will just be slightly saltier.

I don’t recommend using quick oats because they won’t be as crisp as old-fashioned oats.

What is the serving temperature of the Strawberry Rhubarb Crisp?

This dessert can be served hot out of the oven or at room temperature. Serving it warm with a scoop of ice cream is a very tasty treat!

How can I store this dessert?

You can store the strawberry rhubarb crisp in a couple of ways:

Refrigerator: To keep the topping nice and crisp, I recommend storing the topping and the strawberry/rhubarb filling separately if you don’t plan on eating the dessert right away. You’ll need to bake the two separately (crumble the topping over a 9×13 baking pan and bake for 15-20 minutes or until golden brown), allow the fruit mixture and topping to cool, then cover with plastic wrap and store in the fridge for up to 2 days. When you are ready to serve, sprinkle the topping on top of the fruit mixture, and bake at 350°F until the fruit starts to bubble around the edges.

Freezer: This dessert can be frozen for up to 2 months! Again, for the best results you should store the crisp topping and fruit filling separately. Cover it with both plastic wrap and foil to help prevent freezer burn, then when you are ready to serve it, thaw it out overnight in the refrigerator. Reheat until the edges of the dessert are bubbly.

What’s the difference between a crisp, crumble, and a cobbler?

All three of these desserts are quite similar in that there is a layer of fruit on the bottom of the dish with some kind of dough or batter-based topping.

A cobbler has a biscuit or cake topping. A crumble has a topping that’s a mix of flour, brown sugar, and butter. A crisp is like a crumble but has oats added to the flour mixture to make it crispy.

Tips for a successful Strawberry Rhubarb Crisp!

• Serve this dessert with vanilla ice cream or fresh whipped cream and strawberries!

• What makes this different from a Strawberry Rhubarb CRUMBLE? The added oats make this a “CRISP”!

• The added cornstarch and flour to the fruit filling helps thicken the juices, but you can also thaw the rhubarb pieces, drain the excess water, and drain the strawberries on paper towels.

• The dessert is best when it is made and served fresh.