Strawberry Rhubarb Crisp

Bubbling fruit with rich red juices and a golden oat topping that cracks under your spoon — this strawberry rhubarb crisp isn’t just another sweet.

It’s the kind of dessert that smells like home while it bakes and tastes like something you’ve known forever.

The strawberries bring all their natural sweetness, and the rhubarb balances it with just the right amount of tart.

Together, they create that thick, jammy center you want in every spoonful. The topping? It’s buttery, toasty, and crunchy — like a granola cookie blanket that fits perfectly over the soft fruit underneath.

This isn’t a fussy recipe, but it’s smart. The fruit ratio matters, and the topping needs to be loose and clumpy, not packed.

Done right, it bakes into a crisp that’s golden, bubbling, and ready for a big scoop of ice cream the moment it hits your table. If any is left the next morning (doubtful), it’s pretty great with coffee too.

Table of Contents

Strawberry Rhubarb Crisp Recipe

Ingredients

For The Filling

3 cups fresh rhubarb, chopped into ½-inch pieces
3½ cups fresh strawberries, hulled and halved
¾ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt

For The Crisp Topping

1 cup old-fashioned rolled oats
¾ cup all-purpose flour
⅔ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted

Optional (For Serving)

Vanilla ice cream

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or a medium oval baking dish.
In a large mixing bowl, combine the chopped rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently until the fruits are evenly coated and everything is well mixed.
Pour the fruit filling into the prepared baking dish and spread it out evenly.
In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
Pour the melted butter over the dry topping mixture and stir until everything is coated and crumbly. It should have a moist, sandy texture with small clumps.
Evenly sprinkle the oat topping over the fruit mixture. Don’t press it down; let it sit loosely to stay crispy after baking.
Place the dish on a baking tray (to catch any bubbling fruit overflow) and bake in the preheated oven for 38 to 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove from the oven and let it cool for about 10 to 15 minutes to allow the juices to thicken slightly.
Serve warm with a scoop of vanilla ice cream on top for the ultimate comfort dessert.

What Is The Ideal Ratio Of Strawberries To Rhubarb In A Crisp?

Strawberries and rhubarb bake beautifully together, but keeping the right balance is the key to getting the best flavor and texture.

Use more strawberries than rhubarb: A good rule is about 3½ cups of strawberries to 3 cups of rhubarb. This balances the sweet with the tart.
Why it matters: Too many strawberries can make the crisp watery because strawberries release more juice when they bake. Too much rhubarb, on the other hand, can make it too sour.
Stick with the tested ratio: The amount in the recipe above gives you a thick, slightly jammy filling that holds its shape without becoming runny or too tart.
Avoid swapping without adjusting: If you increase strawberries, reduce the sugar or cornstarch carefully to keep the texture right.

Can I Use Frozen Strawberries Or Rhubarb?

Fresh is always nice, but frozen fruit works too if you follow a few simple steps.

Thaw and drain completely: Frozen fruit holds extra water. Thaw them fully and let them drain in a colander so your crisp doesn’t turn soggy.
Increase cornstarch slightly: Frozen fruit can release more liquid during baking. Add an extra half tablespoon of cornstarch to help thicken the filling.
Use them in equal quantity: You can swap fresh for frozen using the same measurements in the recipe — just adjust for water content.
Bake a little longer if needed: Because frozen fruit starts out colder and juicier, you may need 5 to 10 more minutes in the oven.

Why Is My Strawberry Rhubarb Crisp Too Watery Or Soggy?

If your fruit crisp is turning out runny or soft on top, a few things could be going wrong.

Too much fruit juice: Using overly ripe strawberries or not draining thawed frozen fruit can create excess liquid in the dish.
Not enough thickener: Cornstarch binds the fruit juices. If you skip or reduce it, the filling won’t set properly.
Topping pressed too firmly: The oat topping should sit loosely on top. Pressing it down can make it steam rather than crisp.
Underbaking: If the filling isn’t bubbling in the center and the topping isn’t golden brown, keep baking. A crisp must be fully baked for the structure to set.

Can I Make Strawberry Rhubarb Crisp Ahead Of Time?

You can absolutely prepare this dish in advance, but how you store it depends on when you plan to serve it.

To prep the day before: Assemble the filling and topping separately and store them in the fridge in two containers. Right before baking, sprinkle the topping over the fruit and bake fresh.
Fully bake and reheat: You can also bake it completely, let it cool, and store it in the fridge. Reheat in the oven at 350°F for about 15 minutes to re-crisp the topping.
Don’t store unbaked assembled crisp too long: If you let it sit fully assembled for hours, the oats can become soggy from the fruit juices.

What Can I Serve With Strawberry Rhubarb Crisp?

This dessert is warm, sweet, and a little tart — so something cool and creamy on the side is always welcome.

Vanilla ice cream: The cold, creamy texture pairs beautifully with the warm crisp.
Whipped cream: Light and fluffy, it softens the tartness of the rhubarb without overpowering the fruit flavor.
Pouring cream or custard: A drizzle of chilled cream or a spoonful of custard gives a rich finish that balances the textures nicely.
Yogurt or crème fraîche: For a more tangy and less sweet side, these are great especially if you’re serving it for brunch or a morning treat.

How Do I Store Leftover Strawberry Rhubarb Crisp?

Storing it right means you can enjoy the leftovers without losing texture or flavor.

Let it cool completely first: Never cover or refrigerate a hot crisp — it will steam and soften the topping.
Refrigerate in an airtight container: Store leftovers in the fridge for up to 4 days. You can keep it in the baking dish, tightly covered, or transfer to another container.
Reheat properly: Use the oven (not microwave) to reheat if you want to keep the topping crisp. Heat at 350°F for 10–15 minutes until warm and bubbling.
Freeze for longer storage: Once fully cooled, wrap it tightly and freeze. To serve, thaw overnight in the fridge and reheat in the oven to bring back the texture.

Can I Make This Strawberry Rhubarb Crisp Recipe Gluten-Free?

If you or someone in your home avoids gluten, this recipe is very easy to adjust.

Use certified gluten-free oats: Regular oats can sometimes contain traces of gluten, so look for certified options.
Swap the flour: Replace all-purpose flour with almond flour, oat flour, or a 1:1 gluten-free baking blend.
Check your other ingredients: Most of the other items like sugar, butter, and cornstarch are naturally gluten-free, but always double-check your packaging.

Can I Use Other Fruits With Rhubarb?

Yes, you can try different fruits — but keep the balance between juicy and firm in mind.

Apples: Add a sweet, firm texture. Combine with rhubarb for a less juicy crisp.
Blueberries or raspberries: Add deep flavor, but keep in mind they also release a lot of juice. Adjust thickener as needed.
Peaches or nectarines: These pair beautifully with rhubarb, especially in warmer months.
Don’t overload with juicy fruits: Always balance soft fruits with firmer ones or you’ll need more cornstarch and longer baking times.