A strawberry-rhubarb crisp is a summer dessert dream. We start ours by lining the pan with a thick, oaty crumble. We then add an abundance of in season, sun-ripened strawberries and tart pieces of rhubarb on top, and cover the fruit with a generous helping of that same crumb topping.
It’s one of those rare recipes that’s basically foolproof to pull off even if you’re a “better cook than baker” kind of person. We’re with you every step of the way making this strawberry-rhubarb crisp recipe, so let’s dive in.
Strawberry-Rhubarb Crisp Ingredients
- All-purpose flour: We use all-purpose flour to thicken up the crisp topping.
- Oats: Make sure you’re buying quick-cooking oats instead of rolled oats or any other type of oats. They’re not quite the same, and the difference will affect the texture of the crisp.
- Cinnamon: Sweet cinnamon adds warmth to the rhubarb-strawberry crisp to offset the bright, tart flavors.
- Strawberries: Wash your strawberries in salt water before chopping them up. It can draw out any lingering bugs!
- Rhubarb: Use fresh or frozen rhubarb here. If using frozen, measure the rhubarb while it’s still frozen, then thaw it completely. Drain it in a colander, but do not press out the liquid.
- Cornstarch: We use cornstarch to create a gorgeous, velvety sauce that cooks with the strawberries and rhubarb.
Step 1: Create the crumble
Preheat the oven to 350°F. In a bowl, whisk together the all-purpose flour, brown sugar, oats and cinnamon. Cut in the butter until the mixture is crumbly.
Step 2: Press in half of the crumble
Press half of the crumble mixture into an ungreased 9-inch square baking pan. Make sure it’s even all the way to all four corners.
Step 3: Mix together the strawberries and rhubarb
Stir together the rhubarb and strawberries, and place them evenly over the crust.
Step 4: Create the sugar-cornstarch mixture
In a saucepan, whisk together the sugar and cornstarch. Whisk in the water and vanilla until no lumps remain. Bring the mixture to a boil over medium heat. Cook and stir for two minutes.
Immediately pour the mixture evenly over the fruit.
Step 5: Add the rest of the crumb mixture
Sprinkle the remaining crumb mixture all over, making sure not to neglect the sides and corners.
Step 6: Bake
Bake the crisp for one hour. Let the crisp cool to room temperature for a few minutes, then scoop and serve in a bowl. Top with vanilla ice cream if desired.
Recipe Variations
- Sub out the rhubarb: Can’t find rhubarb? Use another tart fruit, like blackberries, raspberries, cherries or green apples.
- Go gluten-free: Avoiding gluten? Swap the all-purpose flour for your favorite gluten-free flour blend, and make sure to buy certified gluten-free oats.
- Make it vegan: Need to make this strawberry-rhubarb crisp recipe plant-based? We got you! Swap the butter out for your fave vegan butter brand, use coconut sugar instead of brown sugar, and sub out the granulated sugar for cane sugar. Don’t forget the vegan ice cream!
How to Store Strawberry-Rhubarb Crisp
To store, cool the crisp to room temperature, then wrap the pan in storage wrap. Keep it in the fridge for up to three days and reheat in the microwave when you’re ready to enjoy.
Strawberry-Rhubarb Crisp Tips
What do I serve with strawberry-rhubarb crisp?
A rhubarb-strawberry crisp is a substantial dessert all on its own, but a scoop of vanilla ice cream or dollop of whipped cream brings a smooth richness to the bright, fruity and crunchy dessert. Pair it with a glass of Riesling or Moscato d’Asti, and enjoy outside on a warm evening.
Where can I find rhubarb?
Rhubarb is in season at the beginning of April and trails off in early June. Look for bright-pink rhubarb stalks at the farmers market or in the produce section of your grocery store. If you’re searching for rhubarb in the off season, check the frozen aisle.
