If there were ever a dessert to capture the pure joy of spring and summer, it would be Strawberry Rhubarb Crisp. This irresistible treat pairs juicy strawberries and tart rhubarb under a golden oat-and-almond topping—each bite is the perfect balance of gooey, sweet, tangy, and crisp. It’s nostalgic, simple, and honestly, one of those “just one more spoonful” desserts you’ll make on repeat!
Why You’ll Love This Recipe
- Peak-Season Flavors: The combination of sweet strawberries and tangy rhubarb bursts with vibrant, fruity flavor in every bite.
- Easy Ingredients, Easy Process: With just a handful of pantry staples and fresh produce, this crisp is simple enough for any night of the week.
- Gluten-Free & Wholesome: The oat and almond topping is naturally gluten-free and has a lovely nutty texture—perfect for sharing with everyone.
- Utterly Comforting: Served warm with vanilla ice cream, Strawberry Rhubarb Crisp is the cozy, nostalgic dessert you’ll crave season after season.
Ingredients You’ll Need
One of the best parts about this Strawberry Rhubarb Crisp is just how down-to-earth the ingredient list is. Every item shines on its own, coming together to deliver a perfect blend of sweet, tart, and crunchy textures—and that gorgeous ruby hue will catch everyone’s eye!
- Strawberries: Use ripe, juicy berries for deep sweetness and vibrant color—slice them small so they mingle beautifully with the rhubarb.
- Rhubarb: The star’s tartness balances the berries and keeps the dessert from turning overly sweet; cut the stalks evenly for even baking.
- Honey: Adds just the right amount of floral sweetness, mingling with both the strawberry and rhubarb flavors—adjust to taste if your fruit is extra sweet or tart.
- Arrowroot Starch or Cornstarch: Essential for thickening the fruit filling and giving you that luscious, spoonable consistency.
- Lemon Juice (or Orange Juice): Lifts and brightens the flavors of the fruit, adding a hint of fresh acidity.
- Old-Fashioned Oats: Form the base of the crisp topping, adding ample crunch and rustic charm—make sure they’re gluten-free if needed.
- Almond Flour: For a tender crumb with a little extra nutrition and rich, nutty flavor; it also keeps things gluten-free.
- Coconut Sugar (or Brown Sugar): Deep, caramel notes in the topping bring everything together and complement the fruitiness.
- Fine Salt: Don’t skip it! Just a touch deepens every other flavor in the dessert.
- Butter (melted): Melted butter helps the topping brown and crisp up to golden perfection.
- Plain Yogurt (or more melted butter): Yogurt creates a more tender, moist topping with just a hint of tang; you can swap in more butter if you prefer.
Variations
The beauty of Strawberry Rhubarb Crisp lies in its flexibility—you can tweak ingredients, add extras, or adjust sweeteners to make it your own. Here are some favorite ways to mix things up based on what you have on hand or how you’re feeling that day!
- Add Berries: Mix in raspberries or blueberries for extra color and flavor complexity—almost any berry plays beautifully with rhubarb.
- Swap the Sweetener: Trade honey for maple syrup or agave if you’d like a different undertone, or use regular sugar if that’s your go-to.
- Nuts in the Crisp: Toss in a handful of chopped pecans or walnuts to the topping for added crunch and richness.
- Dairy-Free: Simply substitute plant-based butter and a dairy-free yogurt or additional melted butter to make the whole crisp vegan-friendly.
How to Make Strawberry Rhubarb Crisp
Step 1: Prep the Fruit Filling
Preheat your oven to 350°F (175°C) and grab a 9-inch square baking dish. In the dish, combine your sliced strawberries, diced rhubarb, honey, arrowroot (or cornstarch), and citrus juice. Toss everything together until the fruit glistens and the thickener is evenly distributed, coating every piece—this ensures the filling sets up beautifully as it bakes!
Step 2: Make the Oat and Almond Topping
In a medium bowl, stir together the oats, almond flour, coconut or brown sugar, and salt. Pour in the melted butter and yogurt, then mix until the whole thing is moistened and clumps together—a little crumbly, a little sticky. The topping should look like chunky wet sand, not a paste; this is key for that crisp, golden finish!
Step 3: Assemble and Bake
Spoon the crisp topping evenly over the fruit, using your fingers to break up any big clumps and gently patting it down (but don’t press too firmly). Bake for 40 to 45 minutes, or until the Strawberry Rhubarb Crisp is bubbling up at the edges and the topping is gleaming and lightly golden.
Step 4: Rest and Serve
Let your crisp cool for at least 10 minutes after baking—this gives the filling a chance to thicken up and makes scooping a breeze. I promise, the wait is worth it, especially when you serve it warm with a generous scoop of vanilla ice cream.
Pro Tips for Making Strawberry Rhubarb Crisp
- Fruit Prep Precision: For even baking, be sure your strawberry and rhubarb pieces are all about the same size—no big chunks hiding out!
- The Sauce Factor: If your fruit is especially juicy, use the full amount of thickener to avoid a watery crisp—arrowroot keeps things clear and glossy, while cornstarch gives a traditional finish.
- Topping Texture: Don’t overmix—the goal is a nubbly, crumbly dough rather than a smooth batter for maximum crunch and gorgeous, rustic appeal.
- Serving Temperature: Letting the crisp rest after baking is crucial for the filling to set; serve slightly warm for the best texture and boldest flavor.
How to Serve Strawberry Rhubarb Crisp
Garnishes
Classic vanilla ice cream is non-negotiable in my house—it melts into the bubbling filling and creates swoon-worthy, strawberry pink rivers. If you’re feeling extra fancy, a dollop of freshly whipped cream or a sprinkle of lemon zest also work beautifully, lending a bright finish to each scoop of Strawberry Rhubarb Crisp.
Side Dishes
This crisp is darling on its own, but you can make it the star of a brunch spread alongside scrambled eggs, fruit salad, or buttery croissants for a sweet-savory balance. It’s equally at home with a light lunch or as the finale to a casual summer barbecue.
Creative Ways to Present
Bake your Strawberry Rhubarb Crisp in individual ramekins for a fun, single-serve dessert that feels special. Or, serve family-style straight from the dish and let everyone dig in together—don’t forget to set out a pitcher of warm cream or a bowl of ice cream for DIY toppings. You can even layer leftovers into parfait glasses with yogurt for a joyful breakfast treat!
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, Strawberry Rhubarb Crisp will keep for up to 4 days in the refrigerator. Cover the dish tightly or transfer portions to an airtight container—the topping will soften a bit in the fridge, but the flavors only deepen over time.
Freezing
Strawberry Rhubarb Crisp freezes surprisingly well. Either freeze the assembled (unbaked) crisp tightly wrapped for up to 2 months or freeze leftover baked portions. Thaw in the fridge overnight, then bake or reheat as needed—the topping may lose some crunch, but a quick broil helps revive it.
Reheating
For that just-baked experience, reheat individual servings in the microwave or pop the whole dish back in the oven at 350°F until warmed through and bubbly (about 15–20 minutes). If the topping needs extra crisping, a couple of minutes under the broiler does the trick—just keep an eye out so it doesn’t burn!
FAQs
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Can I use frozen strawberries or rhubarb for this crisp?
Yes! Frozen fruit works beautifully for Strawberry Rhubarb Crisp—just use it straight from the freezer, no need to thaw. Add a tablespoon extra starch to account for extra juices, and increase baking time by a few minutes if needed until the filling is thick and bubbling.
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Is it possible to make this recipe vegan?
Absolutely! Swap the honey for maple syrup or agave, use vegan butter, and choose a dairy-free yogurt or use extra melted vegan butter. The crisp will turn out just as comforting and delicious.
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Can I make Strawberry Rhubarb Crisp ahead of time?
You sure can! Assemble the crisp (with the topping over the fruit), cover, and refrigerate up to 8 hours in advance. When ready to bake, let it sit out while the oven preheats so it bakes evenly.
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Does the topping stay crisp after storing?
The topping will soften a bit as it sits (and especially in the fridge), but you can revive that delightful crunch by reheating the crisp in the oven or under the broiler for a minute or two before serving.
Final Thoughts
If you’re seeking a dessert that feels both homey and special, sweet and tangy, I can’t recommend Strawberry Rhubarb Crisp enough. It’s a celebration of the season’s best fruit and the kind of treat that brings everyone to the table, smiling. I hope you’ll try it soon—trust me, you’ll want to savor every bite!
Print
Strawberry Rhubarb Crisp Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Rhubarb Crisp recipe is a delightful combination of sweet strawberries and tangy rhubarb topped with a crunchy oat and almond crust. It’s the perfect dessert to showcase the flavors of the season.
Ingredients
Strawberry-Rhubarb Filling
- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces
- 1/3 to 1/2 cup honey*
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice or orange juice
Gluten-free oat and almond topping
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- 1/2 cup packed almond flour
- 1/3 cup lightly packed coconut sugar or brown sugar
- 1/4 teaspoon fine salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot, and lemon juice.
- Prepare the topping: In a medium mixing bowl, stir together the oats, almond flour, sugar, and salt. Mix in the melted butter and yogurt until the mixture is moistened throughout.
- Assemble and bake: Dollop spoonfuls of the oat mixture over the filling and distribute it evenly. Bake for 40 to 45 minutes until the filling is bubbling around the edges and the top is golden. Let it rest for 10 minutes before serving with vanilla ice cream.
Notes
- You can adjust the sweetness of the filling according to your taste preferences.
- Feel free to add a sprinkle of cinnamon or nutmeg to the oat topping for extra flavor.
- This crisp pairs well with a dollop of whipped cream or a drizzle of caramel sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
