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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Sonia Wright
That sounds absolutely delicious! I love the combination of sweet and tart flavours, and a crispy topping always adds a nice texture to any dessert. Plus, it’s always great to have a recipe that’s easy to make and a hit with the family. I can’t wait to try this strawberry-rhubarb crisp recipe myself!
Mary Ellen
I have had strawberry rhubarb pie, but not crisp. Sounds delicious, especially for a more tart combination of fruits.
Beth Pierce
You should try it Mary Ellen! It is delicious!
Betty
I make this often and everyone loves it!! It always turns out amazing!! This is a must try for strawberry rhubarb lovers.
Katerina P
I tried this strawberry rhubarb crumble, and it turned out fantastic!! The mix of tart rhubarb and sweet strawberries was really, reeeally good!! Such an incredible treat!
Beth Pierce
Thanks, Katerina! I could not agree more! It is one of my favorite desserts!
Stephanie B
I love making fruit crisp, but never tried with strawberries and rhubarb together. I can’t wait until these are in season here and I can try this one.
Beth Pierce
Some stores sell frozen rhubarb.
Melanie E
I’m loving this fruity combo. I love a good crumble and this one is beyond delicious! I will be freezing more rhubarb next year.
pedja
Great crispy decosious desert. Thanks for the suggestion.
Sandra Z
This is so easy to make and such a yummy treat! Everyone in my family loves it!
Amanda B
The flavor combo here is out of this world! It tastes like grandmas kind of dessert that is for sure! I can’t wait to make it again with your homemade vanilla ice cream. Pure delight!
Beth Pierce
Now that sounds delicious!
Gina
Made this for friends the other night – it was a huge hit!! Thank goodness for frozen rhubarb! So glad that my grocery store carrys it.
April S
This is so easy to make and oh so delicious! Strawberries and rhubarb are like a match made in heaven. Thanks for sharing the recipe, Beth! It was delicious. I will make it again.
Beth Pierce
Thanks, April! You are most welcome!
Suzanna
We had made this last summer and it was so yummy. I tucked away some rhubarb in the freezer and what a nice treat this was for this time of the year. So mouthwatering and easy to prepare. One of my favorite dessert recipes.
Beth Pierce
Thanks, Suzanna! I think it is my FAVORITE dessert!
Rebecca
I like the recipe because it emphasizes the balance of sweet and tart flavors, which aligns with my diet – consume just enough sugar. I used some frozen rhubarb that I had and fresh strawberries. What a delicious and easy dessert recipe!
Sasha
This dish is a great way to enjoy a rhubarb dessert without having to make pie dough and roll it out! The dish is perfectly sweetened and the crumble is something I could eat all day.
Beth Pierce
I agree!
Catherine A
Just had the Strawberry Rhubarb Crisp for dessert, and I’m in dessert heaven! The sweet-tart combination of strawberries and rhubarb was spot on, and that crisp topping was the perfect finishing touch!
Lyn Canale
I remember making this last year and it was delicious. I’ve just popped it in the oven and making it for a BBQ next week. My plan is to fully cook it today, let it rest to room temperature and then freeze it until next Tuesday., Do you think it would be best to thaw it out before reheating it or should I reheat from frozen?
Beth Pierce
Reheat from frozen with a baking sheet underneath. Reheat at 375 degrees with a loose piece of aluminum foil for the top to keep it from overbrowning.