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Strawberry Rhubarb Crisp is a quick and easy dessert that comes in at just 263 calories per serving. Sweet strawberries mingle with tart rhubarb beneath a buttery oatmeal cookie topping, creating the perfect balance of flavors and textures.
Think of it as the easier, more relaxed cousin of pie; all the comfort and flavor without the fuss of rolling out pastry. This rhubarb crisp recipe brings together the best of rhubarb and strawberry in a way that’s simple, satisfying, and perfect for any occasion.
What Makes This Strawberry Rhubarb Crisp Work
This strawberry rhubarb crisp recipe blends sweet strawberries with tart rhubarb for a perfectly balanced, jammy filling. The buttery oatmeal topping bakes into golden, crisp perfection, giving you all the flavor of pie without the fuss.
Easy to make and full of fresh flavor, this rhubarb and strawberry dessert is just as delicious served warm with ice cream as it is on its own.
What Goes Into Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is made with simple, wholesome ingredients that let the fruit shine while keeping things light and flavorful. Here are the stars of the show:
- Strawberries: Sweet and juicy, they balance the tartness of rhubarb and create that irresistible jammy filling.
- Rhubarb: Brings a bright, tangy flavor that makes this dessert stand out; look for firm, vibrant stalks.
- Rolled Oats: The base of our buttery crumble topping, adding crunch and a rustic, homemade feel.
- Honey: Naturally sweetens the topping while helping it bake into golden, crisp perfection.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make A Strawberry Rhubarb Crisp
- Preheat the Oven: Preheat to 375°F | 190°C. Lightly butter or spray an 8-inch 2-quart baking dish.
- Prep the Fruit: Hull and quarter the strawberries. Trim and slice the rhubarb 1/2 inch thick to make about 3 cups each.
- Mix the Filling: In the baking dish, combine strawberries, rhubarb, sugar, cornstarch, and vanilla. Toss until everything is evenly coated and glossy.
- Make the Topping: In a bowl, stir together oats, flour, coconut, honey, butter, sugar, and a pinch of salt. Mix until the crumbs are evenly moistened.
- Assemble and Bake: Scatter the oat mixture evenly. Bake for about 45 minutes, until the filling bubbles and the topping is golden.
- Rest and Serve: Let the crisp stand for 5 to 10 minutes to settle. Serve warm with vanilla ice cream, frozen yogurt, or enjoy it plain.
Enjoy this Strawberry Rhubarb Crisp after a hearty slice of Beef and Pumpkin Shepherd’s Pie for the ultimate comfort meal. It also pairs beautifully with Spinach and Ricotta Grilled Cheese for a cozy lunch-and-dessert combo. For a lighter option, serve it following Garlic Browned Butter Baked Asparagus for a touch of freshness before the sweet finish.
Recipe FAQ’s
Yes! You can use frozen strawberries and rhubarb — just thaw and drain them well before baking to avoid excess liquid in the filling.
No, there’s no need to peel rhubarb unless the stalks are very thick or fibrous. Simply trim the ends and slice.
This rhubarb crisp recipe works with regular sugar, raw sugar, or a natural sweetener that measures 1:1 with sugar. Adjust the amount based on how tart your rhubarb is.
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Strawberry Rhubarb Crisp (Crumble)
Ingredients
FOR THE FILLING:
- 1 pound strawberries hulled and quartered, about 3 cups
- 14 ounces rhubarb stalks trimmed and sliced 1/2-inch thick, about 3 cups
- 1/2 cup raw sugar or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories
- 1 tablespoon cornstarch corn flour
- 1 teaspoon pure vanilla extract
FOR THE TOPPING
- ¾ cup rolled oats
- ⅓ cup plain flour or all purpose flour, light spelt to almond flour are fine to use
- 2 tablespoons finely shredded coconut
- 2 tablespoons honey
- 3 tablespoons reduced fat butter melted, or melted coconut oil
- 1 tablespoon light brown sugar or coconut sugar
- 1 pinch salt
Instructions
- Preheat oven to 375˚F | 190°C.
- Combine strawberries, rhubarb, sugar (or sweetener), cornstarch (corn flour) and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.
- In a medium-sized bowl, combine the oats, flour (or almond meal), coconut, honey, butter (or oil), sugar and salt together. Mix well.
- Evenly cover the fruit with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this mean 1 cup of sugar total?
Hi Dana, just half a cup of sugar for the filling, happy cooking!
Oh my gosh! So delicious. The oatmeal and coconut were over the top. This recipe will be my go to for sure.
This recipe hits all the right notes! Very easy and very good! Followed the recipe as written.
Just made this tonight, YUMMERS. I subbed a thawed pound of frozen dark cherries for the strawberries and maple syrup for the honey. Will be making it for my pot luck next week. Thanks!
This was so good, we loved the healthier version. Best oatmeal topping I’ve ever made.
That sounds great! So glad there are choices for everyone! Thanks so much for sharing!
I’ve always loved strawberry-rhubarb pie, but I despise pie crust so crumbles are the way to go! This looks amazing!