The BEST Strawberry Rhubarb Crisp Recipe

I present one of my Easy Rhubarb Recipes, a strawberry rhubarb crisp that pairs tart rhubarb and ripe strawberries with a crunchy oat topping.

I’m always chasing that perfect summer dessert and my BEST Strawberry Rhubarb Crisp usually wins. Ripe strawberries take center stage, and a crunchy blanket of old fashioned rolled oats gives it texture that keeps you coming back.

Folks debate between a Sugar Free Strawberry Rhubarb Crisp approach and the versions you find when you look up Easy Rhubarb Recipes, but this one tends to wedge in that tart and sweet spot without being predictable. i messed with it until it had a snap, a little juice, and a nudge of nostalgia, so maybe you try it and tell me if its your favorite too.

Ingredients

• Strawberries: juicy, vitamin C rich, add natural sweetness and a lovely jammy texture.
• Rhubarb: very tart, high in fiber, lets the crisp keep a bright sour edge.
• Oats: give chewy texture, whole grain fiber, helps soak up fruit juices.
• Brown sugar: molasses notes, adds caramel warmth and balances rhubarb sourness.
• Butter: cold cubes make a crumbly topping, adds richness and silky mouthfeel.
• Lemon juice: a splash brightens flavors, lifts sweetness and tames heaviness.
• Pecans: toasty crunch, some protein and healthy fats, optional but worth it.
• Vanilla extract: little flavor lift, makes the filling taste rounded and homey.

Ingredient Quantities

• 4 cups strawberries hulled and halved
• 3 cups rhubarb trimmed and chopped into 1/2 inch pieces
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup old fashioned rolled oats
• 3/4 cup all purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter cut into small cubes
• 1/2 cup chopped pecans or walnuts optional

How to Make this

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish or similar sized 3 quart dish.

2. Hull and halve 4 cups strawberries and trim and chop 3 cups rhubarb into 1/2 inch pieces, put both in a large bowl.

3. Toss the fruit with 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and 1/8 teaspoon salt until evenly coated; let sit 8 to 10 minutes so the juices start to release.

4. In another bowl combine 1 cup old fashioned rolled oats, 3/4 cup all purpose flour, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

5. Cut in 1/2 cup cold unsalted butter (small cubes) with a pastry cutter, two forks, your fingers or a food processor until the mixture resembles coarse crumbs with some pea sized pieces, its okay to have some bigger chunks.

6. Stir in 1/2 cup chopped pecans or walnuts if using, this adds crunch but you can skip em if you like.

7. Dump the fruit mixture into the prepared dish and spread into an even layer, then sprinkle the oat mixture evenly over the top and gently press down a little so it sticks.

8. Bake on the middle rack for about 35 to 45 minutes, until the topping is golden and the filling is bubbling around the edges (if it browns too fast tent with foil).

9. Let the crisp cool at least 15 to 20 minutes so the filling sets up a bit before serving, serve warm plain or with ice cream if you want.

Equipment Needed

1. 9×13 inch baking dish (or any similar 3‑quart dish), lightly greased
2. Oven (set to 375°F / 190°C)
3. Large mixing bowl for the fruit
4. Medium mixing bowl for the oat topping
5. Measuring cups and spoons
6. Cutting board and chef’s knife for hullin and chopping
7. Pastry cutter or two forks (or a food processor if you prefer)
8. Spatula or wooden spoon and oven mitts, plus a rimmed baking sheet to catch any drips

FAQ

The BEST Strawberry Rhubarb Crisp Recipe Substitutions and Variations

• Strawberries: swap with 4 cups frozen strawberries or a mix of frozen berries, or use 4 cups raspberries for more tartness. If using frozen, dont thaw completely or the filling will get too runny; toss frozen fruit with a bit more sugar or an extra tablespoon of starch.
• Rhubarb: replace with 3 cups tart apples (peeled and chopped) or 3 cups pitted sour cherries for similar acidity and texture. Apples will sweeten things up so you might cut back a bit on the granulated sugar.
• Cornstarch: use 3 tablespoons tapioca starch or arrowroot powder 1 to 1 for the same glossy thickening, or use 1/4 cup all purpose flour if thats what you have; flour will give a slightly cloudier, denser filling.
• Unsalted butter: swap with equal parts cold coconut oil (works best if kept chilled) or use vegan buttery sticks 1 to 1 for a dairy free crisp. Note coconut oil gives a hint of coconut flavor and the topping may be a touch more crumbly.

Pro Tips

1) Taste and tweak the sweet and tart balance before baking. If your strawberries are super ripe cut back the granulated sugar a bit so it does not end up cloying. If the fruit looks very watery after it sits for 10 minutes, stir in another tablespoon or so of cornstarch so the filling will set up instead of running everywhere.

2) Keep the butter really cold and do not overwork the topping. You want coarse crumbs with some pea size pieces, that gives the crisp great texture. If you mash it too much it turns greasy. For extra crunch, toast the oats and nuts briefly in a dry pan until fragrant before mixing them in.

3) Make sure the rhubarb is cut uniformly and a little smaller than big strawberry chunks so everything cooks at the same rate. If you must use frozen fruit, thaw and drain off some juice first or reduce the thickener a little less and add it back as needed, otherwise you can end up with a soggy filling.

4) Small flavor boosts go a long way. A teaspoon of lemon or orange zest in the fruit brightens it, a pinch of extra salt in the topping makes the sugars pop, and folding a splash of vanilla or a tablespoon of a fruit liqueur into the filling gives a deeper flavor. Let the crisp rest at least 15 to 20 minutes after baking so the juices thicken, then serve warm.