Strawberry Rhubarb Crisp - Celebrating Sweets

Publish date: 2024-06-17

This Strawberry Rhubarb Crisp is filled with fresh rhubarb and juicy strawberries and topped with a brown sugar oat crumble. Serve warm with vanilla ice cream. A fantastic spring dessert!

White bowl filled with strawberry rhubarb crisp topped with vanilla ice cream. We pretty much jumped from winter to summer here in the desert. It’s supposed to be 90° next week (ugh), but that’s not stopping me from making as many springtime recipes as I can. Nothing says spring like strawberries and rhubarb. So here they are, paired in a delicious, beautiful and easy Strawberry Rhubarb Crisp.

MORE FRUIT CRISPS: Apple Crisp – Strawberry Crisp – Blueberry Peach Crisp – Apple Pear Crisp – Berry Crisp

Strawberry rhubarb crisp in a white baking dish with a gold spoon.

How to Make a Strawberry Rhubarb Crisp

Combine chopped strawberries and rhubarb with sugar, flour, vanilla extract, a splash of orange juice, and a little orange zest. Feel free to leave out the citrus if you’d prefer. Dump the fruit into a greased casserole dish and place in the oven.

Combine the topping ingredients: flour, sugars, oats, cinnamon, salt, and cinnamon. Add melted butter and stir to combine.

After the fruit has baked for about 15 minutes, remove it from the oven and add the topping. Return to the oven for about 30 minutes, until the fruit is bubbling and tender, and the topping is golden brown.

Allow the crisp to cool slightly. Serve warm with vanilla ice cream.

Ingredients for strawberry crisp in a large white bowl: strawberries, rhubarb, sugar, flour, orange zest.

Strawberries, tossed with sugar and flour in a baking dish.

TIP: I like to cook the fruit for about 15 minutes without the topping. I do this for two reasons: 1) I want the rhubarb to have plenty of time to soften, but I don’t want the topping to burn. 2) The strawberry and rhubarb juices get quite bubbly and they will start to bubble up over most of the topping if baked too long.

White bowl filled with strawberry rhubarb crisp.

How To Serve a Fruit Crisp:

My absolute FAVORITE way to eat a fruit crisp is warm with a scoop of vanilla ice cream. You can also enjoy this crisp at room temperature or cold, straight out of the fridge.

Can you eat this for breakfast with a dollop of yogurt instead of ice cream? YES! There are fruit and oats in it – two breakfast staples. I say go for it.

YOU MIGHT ALSO LIKE: RHUBARB SAUCE – RHUBARB FOOL

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