Fresh rhubarb, strawberries, sugar, lemon juice, oats, flour, butter, and cinnamon baked into a classic strawberry rhubarb crisp.
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I’m just going to say it out loud: Classic Strawberry Rhubarb Crisp is one of those desserts that feels seasonal in a way nothing else really does. Like, the minute rhubarb shows up at the store, my brain goes, “Oh. We’re doing this now.” Winter? Gone. Heavy desserts? Not invited. This crisp is bright, a little tart, a little sweet, and somehow always tastes like the first warm day when you finally don’t need a jacket… but you bring one just in case. Sound familiar?
This is the kind of dessert that doesn’t need to be flashy. It just needs a spoon. And maybe a scoop of vanilla ice cream melting into the edges. Okay—definitely a scoop of vanilla ice cream.
This Classic Strawberry Rhubarb Crisp always takes me back to early summer afternoons when the kitchen windows were open and everything felt a little slower. Rhubarb has that effect on me—it feels nostalgic even if you didn’t grow up eating it. The first time I made this crisp, I remember thinking, Why does rhubarb look so intimidating? It’s pink, it’s green, it’s oddly shaped, and everyone warns you not to eat the leaves like it’s some kind of cautionary tale.
But once you slice it up and mix it with strawberries, something shifts. The tartness softens. The fruit turns jammy. And suddenly, you’ve got a dessert that feels familiar, even if you don’t make it often. I made this crisp on a whim one weekend when strawberries were on sale and rhubarb looked too good to pass up. I wasn’t sure if it would be too tart. Or too sweet. Or if anyone else would even like it.
Turns out… everyone did. Like go-back-for-seconds did. And now, this strawberry rhubarb crisp is one of those recipes I pull out when I want something comforting but not heavy. Familiar, but still interesting. Kind of like running into an old friend and realizing you still get along just fine.
Why you’ll Love this Classic Strawberry Rhubarb Crisp?
There’s something really satisfying about how balanced this Classic Strawberry Rhubarb Crisp is. The strawberries bring sweetness and softness, the rhubarb brings that sharp, tangy edge, and together they cook down into this thick, glossy filling that’s not soupy and not stiff—just right. The topping is where things really shine, though. It’s buttery, oat-filled, and stays crisp for days, which feels like a small miracle.
Another thing I love? This recipe doesn’t need perfection. The fruit doesn’t have to be cut exactly. The topping doesn’t need to be neat. In fact, the rougher it looks, the better it tastes. It’s the kind of dessert that feels homemade in the best possible way—slightly messy, deeply comforting, and impossible to rush.
Ingredient Notes
Before you jump in, let’s talk about what’s actually making this Classic Strawberry Rhubarb Crisp so good—because every ingredient is pulling its weight.
- Fresh Rhubarb – Look for stalks that are bright to deep red. Thicker stalks hold up better and give you that tart bite without turning mushy.
- Fresh Strawberries – Ripe but not overly soft. You want them to release juice, not disappear completely.
- Lemon Juice – Just a little, but it brightens everything and keeps the fruit from tasting flat.
- Sugar – Balances the tartness of the rhubarb. You need it—trust me on this one.
- Cornstarch – This is what thickens the filling so you get that jammy texture instead of a puddle.
- Old-Fashioned Oats – Not quick oats. The texture matters here.
- Butter – Softened, not melted. This helps the topping stay crumbly and crisp.
- Cinnamon & Salt – Quiet background players that make everything taste more like itself.
How to Make Classic Strawberry Rhubarb Crisp?
Step 1: Start With the Fruit
Preheat your oven to 375°F and place the rack in the center. In a large bowl, combine the sliced rhubarb, chopped strawberries, and lemon juice. Give it a good stir, then add the sugar and mix again. Sprinkle the cornstarch evenly over the fruit and stir until everything looks glossy and well-coated.
Transfer the filling into a 9×13-inch baking dish, scraping every last bit of that sugary juice into the pan. Spread it out evenly and press it down lightly. This helps it cook evenly.
Step 2: Make the Topping
In a medium bowl, add all the topping ingredients. Use a pastry cutter (or your hands—no judgment) to work everything together until large crumbs form. You want a mix of small bits and bigger clumps. That’s where the texture comes from.
Sprinkle the topping evenly over the filling, leaving about an inch of fruit exposed around the edges. I usually grab handfuls and gently squeeze the mixture before dropping it on top. Don’t press it down. Let it stay rough and craggy. That’s the goal.
Step 3: Bake and Let It Rest
Bake for 45–50 minutes, until the filling is bubbling around the edges and the topping is golden and crisp. If the top browns too fast, loosely tent it with foil. Once it’s done, let it rest for about 15 minutes. I know it’s hard to wait—but this helps the filling set up.
Serve warm. Ideally with vanilla ice cream. I won’t even pretend that’s optional.
Storage Options
This Classic Strawberry Rhubarb Crisp stores beautifully. Cover it and keep it in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven. The topping stays surprisingly crisp, even after chilling—which honestly feels like a win.
Variations & Substitutions
This recipe is flexible, which makes it even better.
- Swap half the strawberries for raspberries
- Use orange zest instead of lemon for a twist
- Add chopped nuts to the topping
- Use coconut oil instead of butter for a dairy-free option
- Reduce sugar slightly if your strawberries are extra sweet
Ever change a recipe based on what you had and end up loving it? Same energy here.
What to Serve With Classic Strawberry Rhubarb Crisp?
Vanilla ice cream is the classic move—and for good reason. The cold, creamy contrast against the warm, tart filling is unbeatable. Whipped cream works too. Or even plain Greek yogurt if you’re pretending it’s breakfast. No judgment.
FAQ:
Is rhubarb supposed to be this tart?
Yes. That’s the point. The sugar and strawberries balance it out.
Can I use frozen fruit?
You can, but fresh gives the best texture. Frozen tends to release more liquid.
How do I know when it’s done?
Look for bubbling edges and a golden, crisp topping. If it smells amazing, you’re close.
If you’ve been waiting for the right moment to bake something that feels like summer, this Classic Strawberry Rhubarb Crisp might be it. Make it once, and you’ll probably start watching for rhubarb season every year after. If you try it, tell me—team extra ice cream or just a little?
Classic Strawberry Rhubarb Crisp
Ingredients
Strawberry Rhubarb Filling
- 6 c fresh rhubarb sliced into ½-inch pieces (approximately ¾-inch thick stalks, preferably red)
- 2 c fresh strawberries chopped into ½-inch pieces
- 1 tbs freshly squeezed lemon juice
- 1 c granulated sugar
- 1/4 c cornstarch
Crisp Topping
- 1 c packed brown sugar
- 1 c all-purpose flour
- 3/4 c old-fashioned rolled oats not quick oats
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 6 tbs unsalted butter softened to room temperature
- 2 tbs vegetable oil
Instructions
Prepare the Oven
- Preheat the oven to 375°F (190°C) and position the oven rack in the center of the oven.
Make the Strawberry Rhubarb Filling
- In a large mixing bowl, combine the sliced rhubarb, chopped strawberries, and lemon juice. Stir gently until evenly mixed. Add the granulated sugar and stir until the fruit is well coated. Sprinkle the cornstarch evenly over the fruit mixture and stir thoroughly until fully incorporated.
- Transfer the filling to a 9 × 13-inch baking dish, scraping all accumulated juices from the bowl into the dish. Spread the mixture evenly and gently press it into an even layer. Set aside.
Prepare the Crisp Topping
- In a medium bowl, combine the brown sugar, flour, rolled oats, cinnamon, and salt. Add the softened butter and vegetable oil. Using a rigid pastry cutter or your fingertips, cut the ingredients together until large, crumbly clusters form. The mixture should remain loose and crumbly, not smooth or compacted.
- Sprinkle the topping evenly over the fruit filling, leaving approximately 1 inch of exposed filling around the edges of the dish. Scatter some larger clumps across the surface for added texture. Do not press or smooth the topping.
Bake the Crisp
- Bake for 45–50 minutes, or until the filling is thickened and bubbling around the edges and the topping is golden brown and crisp. If the topping begins to brown too quickly, loosely tent the dish with aluminum foil.
- Remove from the oven and place on a cooling rack. Allow the crisp to rest for 15 minutes before serving. Serve warm, optionally with vanilla ice cream.
Notes
