There’s something nostalgic about the scent of bubbling fruit crisp baking in the oven.

This Strawberry Rhubarb Crisp brings that old-fashioned charm right to your kitchen.

With its tangy-sweet fruit filling and golden streusel topping, it’s a rustic dessert that’s as cozy as it is crowd-pleasing.

Whether you’re serving it for a summer picnic or a cozy evening at home, this rhubarb dessert hits the perfect note between tart and sweet.

Why You’ll Love This Recipe

Tart-sweet balance – Rhubarb brings brightness, strawberries add sweetness

Golden oat streusel – Buttery and crisp, the perfect contrast to soft fruit

Versatile and forgiving – Works with fresh or frozen fruit

Easy to make – No fancy equipment, no fuss

Perfect warm or cold – Serve with vanilla ice cream or enjoy straight from the fridge

Classic comfort food – Rustic, homestyle dessert at its best

What You’ll Need (Ingredient Highlights)

Rhubarb & strawberries – The ultimate sweet-tart fruit duo, fresh or frozen

Granulated sugar & cinnamon – Lightly sweeten and warm up the filling

All-purpose flour & oats – Form the base of the crumbly topping

Brown sugar – Adds caramel-like depth to the streusel

Cold butter – Key for that crumbly, golden finish

Vanilla ice cream – Optional, but highly recommended for serving

Pro Tips Before You Start

Use cold butter – Soft butter won’t give you the same crumbly streusel texture

No need to thaw frozen fruit – Just add a few minutes to the baking time

Taste your rhubarb – If it’s especially sour, you can add a touch more sugar

Don’t overmix the topping – You want coarse crumbs, not a dough

Let it rest after baking – The juices thicken as it cools, making it easier to serve

How to Make Strawberry Rhubarb Crisp

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 375°F (190°C).

Lightly grease an 8-inch square baking dish and set it aside.

Step 2: Make the Fruit Filling

In the prepared baking dish, combine 3 cups chopped rhubarb, 2 cups chopped strawberries, ⅓ cup granulated sugar, and ½ tsp cinnamon.

Stir everything together gently until evenly coated, then set aside.

Step 3: Make the Streusel Topping

In a small bowl, mix ¾ cup flour, ½ cup rolled oats, ½ cup packed light or dark brown sugar, 1 tsp baking powder, and ¼ tsp salt.

Add 4 tablespoons cold butter, cut into cubes.

Your hands or a pastry cutter, work the butter into the dry mixture until it forms coarse crumbs.

Step 4: Assemble and Bake

Sprinkle the streusel topping evenly over the fruit mixture.

Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbly around the edges.

Step 5: Cool Slightly and Serve

Let the crisp cool for 10 minutes before serving.

Scoop into bowls and top with vanilla ice cream for the ultimate comfort dessert.

What to Serve It With

Vanilla ice cream – The classic pairing for warm crisp

Whipped cream – Light and fluffy with a hint of vanilla

Yogurt or crème fraîche – Adds tang and richness for a brunch twist

Hot coffee or tea – Complements the sweet-tart fruit perfectly

Lemon zest or mint – For a fresh, aromatic finish

Variations / Substitutions

Use other berries – Blueberries or raspberries make great additions

Go gluten-free – Swap flour for almond or oat flour

Add nuts – Chopped pecans or walnuts in the streusel add crunch

Spice it up – Add ginger or nutmeg for extra warmth

Use maple syrup – Drizzle on top for extra sweetness and flavor depth

Storage & Leftovers

Fridge – Store leftovers in an airtight container for up to 4 days

Reheat – Warm in the oven or microwave until heated through

Freeze – Freeze baked crisp for up to 2 months; thaw overnight in the fridge before reheating

Make ahead – Assemble the fruit filling and topping separately, then combine and bake fresh

Serve cold – Still delicious chilled, especially with yogurt for breakfast

FAQs

Can I use frozen rhubarb and strawberries?

Yes! No need to thaw—just bake a few minutes longer to allow for extra moisture.

Why is my crisp topping not crunchy?

It may be due to warm butter or overmixing.

Use cold butter and mix lightly for best results.

Can I double the recipe for a crowd?

Absolutely. Just bake in a 9×13-inch dish and increase the baking time slightly.

Is this a good make-ahead dessert?

Definitely. You can bake it in advance and reheat it gently before serving.

What if I don’t like rhubarb?

Try apples, peaches, or plums instead.

You can adjust sugar based on the fruit’s sweetness.

Can I reduce the sugar?

Yes—especially if your fruit is naturally sweet.

Just keep enough to balance the rhubarb.

How do I serve this for brunch?

Serve slightly warm with Greek yogurt or creme fraîche and a drizzle of honey.

Final Thoughts

This Strawberry Rhubarb Crisp is the kind of dessert that brings people to the table.

Warm, comforting, and beautifully balanced, it’s a perfect way to celebrate the seasons—especially when rhubarb is in full swing.

Whether you enjoy it fresh from the oven or chilled the next morning, it’s a recipe that always brings comfort in a bowl.