Easy Strawberry Rhubarb Crisp Recipe

Every spring, I pick rhubarb from my backyard patch. One year, my neighbor shared fresh strawberries. We baked this crisp together. The warm, tart-sweet smell filled the kitchen. It became a family favorite. Now, I make it often. This recipe serves 8. Prep time is 15 minutes. Cook time is 45 minutes. Total time is 60 minutes.

Ingredients

For the Filling

• 3 cups chopped rhubarb (about 1 pound)
• 3 cups sliced strawberries (about 1 pound)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Topping

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/2 cup chopped pecans (optional)

How to Make Strawberry Rhubarb Crisp

1. Preheat your oven to 350°F. Grease a 9×9-inch baking dish.
2. In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Stir until coated. Pour into the baking dish.
3. In another bowl, combine oats, flour, brown sugar, and salt.
4. Add cold butter cubes. Use your fingers or a pastry cutter to mix until crumbly. Stir in pecans if using.
5. Sprinkle topping over the fruit mixture. Spread it evenly.
6. Bake for 45 minutes. The filling should bubble. The topping should turn golden brown.
7. Let cool for 10 minutes before serving.

Tips and Variations

• Bake on a sheet pan to catch drips.
• Check at 35 minutes. Cover with foil if topping browns too fast.
• Add 1/2 teaspoon cinnamon to the topping for spice.
• Use only rhubarb for a tarter version. Increase sugar to 3/4 cup.
• Try walnuts instead of pecans for a different crunch.

For more dessert ideas, check our easy fudgy brownies from scratch or tasty homemade lemon curd tartlets.

Substitutions

• Use frozen rhubarb or strawberries. Thaw and drain first.
• Make it gluten-free with gluten-free oats and flour.
• Swap cornstarch for tapioca starch in equal amounts.
• Reduce sugar to 1/3 cup in filling for less sweetness.
• Omit nuts if needed. Add more oats instead.

Storage and Make-Ahead Tips

Store leftovers in an airtight container. Keep in the fridge for up to 5 days. Reheat in the oven at 300°F for 10 minutes to crisp the topping. Freeze the baked crisp for up to 2 months. Wrap tightly. Thaw in the fridge overnight. Reheat as above. Make the topping ahead. Store in the fridge for 1 day. Assemble and bake when ready.

Serving Suggestions

Serve warm with vanilla ice cream. It melts into the fruit. Try whipped cream on top. Or plain yogurt for breakfast. Pair with coffee or tea. This crisp works for picnics too. It travels well.