Indulge in seasonal flavors with this easy and delicious strawberry rhubarb crisp recipe. The flavor of sweet strawberries, the taste of tart rhubarb, and the crispy topping make for a match made in heaven. This is one of my all-time favorite rhubarb recipes. It is easy, quick to come together, and a family favorite.
The Best Strawberry Rhubarb Crisp
Summer is here in all its glory. It is going into the nineties all week, and nothing speaks summer like a good fruit crumble. This Strawberry Rhubarb Crisp is so delicious your friends and family will rave about this dessert. Somehow, this tart, sour vegetable, and this sweet, scrumptious berry pair to make a winning combination. This crisp is scrumptious just by itself or a la mode. There is nothing wrong with a little French vanilla ice cream on top of your crumble. If you like this recipe, you must try my strawberry rhubarb pie and strawberry cobbler.
What is Rhubarb
Rhubarb is a stalky plant that grows in cooler climates. The rhubarb stalks are edible, but the leaves are not. They contain a compound called oxalic acid, which is toxic to humans and animals. They should be removed and discarded.
Rhubarb by itself is quite tart. However, it is delicious, sliced, mixed with other fruit, sweetened, and used in pies, cobblers, crisps, and crumbles. To prep, remove any leaves and discard, wash, and slice like you would celery.
Strawberry Rhubarb Crisp Ingredients
- Strawberries
- Rhubarb
- All-purpose flour
- Sugar – both granulated and brown sugar
- Salt
- Butter – I use unsalted, but you can use salted and omit the salt in the recipe
- Rolled oats
- Ground cinnamon
- Pecans – or walnuts chopped
How to make Strawberry Rhubarb Crisp
In a large bowl, mix together strawberries, rhubarb, and a few tablespoons of flour, sugar, and salt. Spoon into a baking dish. In a medium bowl, combine brown sugar, the remaining flour, softened butter, rolled oats, and cinnamon. Using a pastry knife or fork, cut in the butter until the mixture is crumbly. Stir in the chopped pecans. Sprinkle over the strawberry-rhubarb mixture.
Place the dish on a foil-lined baking sheet. Bake until the top is golden brown and the juices in the mixture are bubbling. Serve warm or at room temperature. The crumble is delicious just by itself or with a scoop of vanilla ice cream. Leftovers should be stored in the refrigerator.
Recipe Tips
- Shop around for rhubarb via the telephone unless, of course, you grow it. Sometimes it is difficult to find.
- Do not eat the leaves of the rhubarb. Remove them and discard them. They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
- Add some nuts to the crisp. It makes it even more delicious and really complements the fruit. I personally like pecans, but you could add sliced almonds or chopped walnuts. As we say often in this house, wear what you dig.
- I find that one-half cup of sugar is perfect for this recipe bringing out the best in the strawberry-rhubarb combination.
- This crisp is best baked the same day as it is served, so the topping has a little crunch to it. However, that has never stopped me from eating it ice cold straight out of the refrigerator with a spoon.
Storage and Reheat
Leave it out for up to 2 hours at room temperature and then store it in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze leftovers in a freezer container for up to 2 months. Thaw leftovers in the fridge overnight and reheat in the microwave at reduced power.
To freeze, first cool completely, then wrap with 2 layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight and remove from the fridge about 45 minutes prior to reheating to bring to room temperature. Reheat in a 300-degree oven for about 20 minutes or until warm.
More strawberry recipes
Strawberry Rhubarb Crisp Recipe
Ingredients
- 4 cups strawberries hulled and quartered
- 4 cups rhubarb trimmed and chopped into one-inch pieces
- 3 tablespoons all-purpose flour
- 1/2 cup sugar
- Pinch of salt
Crisp Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 5 tablespoons unsalted butter softened
- 3/4 cup old-fashioned rolled oats
- 1/8 teaspoon cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
- In a large bowl, mix together strawberries, rhubarb, 3 tablespoons flour, sugar, and salt. Spoon into baking dish.
- In a medium bowl, combine brown sugar, 1/2 cup flour, softened butter, rolled oats, and cinnamon. Using a pastry knife or fork, cut in butter until the mixture is crumbly. Stir in chopped pecans. Sprinkle over the strawberry-rhubarb mixture.
- Bake for 45 minutes or until the top is browned and the mixture is bubbling. Allow to cool for 10 minutes before serving.
- Store leftovers in the refrigerator.
Notes
- Shop around for rhubarb via the telephone unless, of course, you grow it. Sometimes it is difficult to find.
- Do not eat the leaves of the rhubarb. Remove them and discard them. They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
- Add some nuts to the crumble. It makes it even more delicious and really complements the fruit. I personally like pecans, but you could add sliced almonds or chopped walnuts. As we often say in this house, wear what you dig.
- I find that one-half cup of sugar is perfect for this recipe bringing out the best in the strawberry-rhubarb combination.
- This crumble is best baked the same day as it is served, so the topping has a little crunch to it. However, that has never stopped me from eating it ice cold straight out of the refrigerator with a spoon.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandrine
Made this for hubby and kids and they can’t believe that I actually got my large sitting platform in front of the stove.I did in fact change the recipe and instead used blue berries, celery, and it turned out scrumptious! The man of the house thanks you!
Beth Pierce
Glad that he liked it. Interesting combination. So did you use rhubarb in the recipe?
Brenda
I just wondered if you could use frozen strawberries?
Beth Pierce
You can but I would defrost them in strainer so the pie does not have too much liquid in it.
Liz
Any suggestion for how to make the crumble nut free?
Beth Pierce
I would just simply omit the nuts.
Olivia B
Any advice for how to make it ahead of time and then warm up? 🙂
Beth Pierce
Sorry about the delay. I would not make it more than 48 hours in advance. Let it cool completely and then store it covered in the fridge. Take it out it and bring it to room temperature. Place in preheated 250 degree oven for about 30-35 minutes.
Jan
Can I use frozen rhubarb for this recipe?
Beth Pierce
Yes you can!
tara
this was the best i ever made!!!!!!!
Beth Pierce
Thanks so much Tara! So glad that you liked it!!
Unknown
Its looking yummy. Thank you for sharing this tasty recipe. It is useful to many. Loved to read this blog.
Anna
This is a regular request at extended family dinners, potlucks, picnics, etc. Quick & easy to whip up, I pretty much stick to the recipe and serve with vanilla ice cream while still warm. Thumbs up!
Beth Pierce
One of my all time favorite recipes! Thanks so much! We love it so much too! So delicious! Everyone should try this recipe!
Rahim
its looking so delicious will give it a try for sure
Ali
Awesome this looks fantastic.
Beth Pierce
Thanks Ali!
Naveen Sohail
I always love reading these posts and the way you write them and love the recipe.
SHANIKA
Oh my! This Crumble looks so amazing! I still haven’t tried Strawberries and Rhubarb yet, but I need to try this for sure!
Beth Pierce
You really should try it! It is delicious!
Shashi
I saw bunches of rhubarb at my local grocery store – I’m heading back for a bunch because this recipe has gotta happen – with ice cream! 🙂
Beth Pierce
Awesome! I hope you love it as much as we do.
Jenni
I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I’ve never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.
Beth Pierce
You have got to try it! It is absolutely delicious!!
Adrianne
YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!
Beth Pierce
Thanks so much Adrianne. I hope you enjoy it!
Emily
Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!