Name: Easy Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 4 cup rhubarb, sliced 0.5-inch thick; 3 cup strawberries, hulled and halved; 0.5 cup granulated sugar (for filling); 2 tablespoon cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 0.25 teaspoon kosher salt (for filling); 1 cup old-fashioned rolled oats; 0.75 cup all-purpose flour; 0.5 cup brown sugar (packed); 1 teaspoon ground cinnamon; 0.25 teaspoon kosher salt (for topping); 0.5 cup unsalted butter, cold and cubed; 0.5 cup pecans, chopped (optional)

When strawberry season crashes into rhubarb season, this crisp is the thing I make on autopilot. It’s tart, jammy, wildly fragrant, and has that crumbly, toasty top that makes you hover by the oven like a cartoon character sniffing pie steam. It’s the best kind of low-effort dessert: a little chopping, a little stirring, and you’re rewarded with bubbling, ruby fruit and a shattery, oat-kissed lid that begs for a scoop of vanilla.

This is my husband’s “can we have it for dinner?” dessert. He’ll pretend to “check if it’s setting” and somehow remove a corner with a spoon the size of a shovel. The kids call it crumble because it crumbles (honest branding), and we’ve basically made it our spring ritual. First picnic? Crisp. Rainy baseball game? Crisp. That week I bought three bunches of rhubarb because I forgot I already panic-bought two? You guessed it.

Why You’ll Love This Easy Strawberry Rhubarb Crisp

– That sweet-tart bite smacks you right in the nostalgia—like grandma’s pie without the pie stress.
– The topping is crunchy in all the right places and somehow stays crisp even when you sneak leftovers straight from the fridge at 10 p.m.
– Zero fussy steps, no mixer, no drama. You can make it with a toddler “helping.”
– Works with fresh or frozen fruit, so you’re not held hostage by the farmers market.
– It’s the dessert that doubles as breakfast. I don’t make the rules.

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★Top Reader Reviews

This Easy Strawberry Rhubarb Crisp is such a comforting and straightforward dessert. The balance of tart rhubarb and sweet strawberries with the buttery oat topping made it a hit in my kitchen. It’s quick to put together and tastes even better warm with a scoop of vanilla ice cream!

– Cassidy

🍨

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Kitchen Talk

Sometimes I add a tiny splash of vanilla and it makes the strawberries taste like, well, more strawberries. Also, I once tried to “healthify” the topping with too many nuts and it turned into granola armor—delicious, but you needed a pickaxe. A little is perfect; a lot is… crunchy chaos.

If your rhubarb is super tart, don’t be a hero—sweeten the fruit a touch more or add a squeeze of orange juice. And yes, I’ve used frozen fruit straight from the bag when I was in a rush; it bakes up beautifully, just give it a few extra minutes until the middle is actually bubbling. The topping likes cold butter. Warm, melty butter makes it sandy instead of clumpy. Learned that the messy way.

Shopping Tips

– Produce/Fruit: Look for firm, crisp rhubarb stalks with vibrant red or pink tones and fresh, sweet-smelling strawberries. No wilt, no mush.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and brown sugar are your MVPs. Light or dark brown both work—dark adds more molasses oomph.
– Sweeteners: If you prefer less refined, coconut sugar or maple syrup are solid. Taste your fruit; adjust sweetness to match tart rhubarb.
– Fats & Oils: Cold, unsalted butter gives the best clumps. Dairy-free? Use plant butter or refined coconut oil for a clean flavor.
– Citrus: A little lemon zest/juice brightens everything. Bottled lemon is fine in a pinch; fresh is better.
– Spices: Cinnamon is classic; a pinch of cardamom or ginger makes it feel fancy with zero extra effort.

Prep Ahead Ideas

– Chop rhubarb and hull strawberries the day before; toss with a little sugar and citrus, then refrigerate in a covered bowl.
– Mix the dry topping ingredients and stash in an airtight container. Cube your butter and keep it chilled (or freeze it).
– Morning-of: assemble the fruit in the baking dish, keep the topping separate. Evening-of: scatter topping and bake.
– Make-and-freeze option: assemble unbaked crisp, wrap tightly, and freeze. Bake from frozen and add extra time until it bubbles in the center.

✔Time-Saving Tricks

– Use frozen pre-sliced rhubarb and frozen strawberries—no chopping, no tears. Bake a bit longer.
– Pulse the topping in a food processor for quick, buttery crumbs. Don’t overdo it; you want pebbly, not sandy.
– Keep a “crisp mix” prepped in a jar in your pantry. Add butter and fruit when the craving hits.
– Don’t rush the rest time after baking. Ten-ish minutes lets the juices thicken so you get saucy, not soupy.

✔Common Mistakes

– Skipping the thickener in the fruit and ending up with strawberry soup. If it’s watery, stir in a little cornstarch slurry and return to the oven until bubbling.
– Pulling it when the edges bubble but the center is still quiet. Wait for the middle to visibly bubble—non-negotiable.
– Warm butter in the topping = sandy, not clumpy. If it starts melting, pop the bowl in the fridge for five.
– Using rhubarb leaves. Hard no—they’re toxic. Only the stalks are edible.
– Overcrowding with too many nuts or oats so the topping never crisps. Keep it balanced.

What to Serve It With

– Vanilla ice cream (classic for a reason).
– Lightly sweetened whipped cream with a whisper of lemon zest.
– Thick Greek yogurt for brunch vibes.
– A salty, crunchy thing on the side—pretzels or salted almonds—because contrast is fun.

✔Tips & Mistakes

– Hot oven and middle rack = best browning.
– If the top darkens too fast, tent with foil and keep baking until the center bubbles.
– Pan size matters: a wider dish gives more crunchy surface area; a deeper one gives a juicier interior.
– Taste your fruit. If it’s super tart, add a bit more sugar or lemon’s zest instead of more juice.

✔Storage Tips

Pop leftovers in the fridge, loosely covered, for up to 4 days. It reheats like a champ at 350°F until warm and crisp again, or in the air fryer for a speedy re-crisp. Cold-from-the-fridge spoonfuls are elite, especially for breakfast with yogurt. You can freeze baked crisp in snug containers for about 2 months—thaw overnight and warm to revive the topping.

✔Variations and Substitutions

– Gluten-free: Use certified GF oats and swap flour for almond flour or a 1:1 GF blend.
– Dairy-free/vegan: Plant butter or refined coconut oil works. A splash of vanilla helps with flavor.
– Fruit swaps: Mix in raspberries or blueberries; or do half apple for extra body in off-season.
– Spice play: Cinnamon + cardamom is cozy; ginger adds sparkle; orange zest instead of lemon for a creamsicle moment.
– Sweeteners: Maple syrup brings warmth; honey is lovely but can brown faster—watch the top.
– Nutty crunch: Almonds or pecans in the topping are great—just don’t overload or it won’t crisp right.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb?

Yep. No need to thaw—toss with your thickener and bake a little longer. Just wait for a solid bubble in the center before pulling it.

Do I need to peel rhubarb?

Nope. If a stalk is super stringy, you can pull a few tough strands, but generally just trim the ends and chop. Never use the leaves—they’re toxic.

How do I keep the filling from being runny?

Use a proper thickener and bake until the middle is actively bubbling. Then let it rest 10–20 minutes so the juices set before you dig in (I know, hard).

Can I make it gluten-free or dairy-free?

Totally. GF oats + almond flour or a 1:1 GF blend works. For dairy-free, use plant butter or refined coconut oil—the topping still crisps beautifully.

What’s the best pan to bake it in?

A 9-inch deep pie dish or similar casserole is great. Want more crunchy bits? Use a wider, shallower dish or a skillet to maximize topping-to-fruit ratio.