Celebrate the classic spring flavours of tart rhubarb and sweet ripe strawberries in this simple yet sensational Rhubarb Strawberry Crisp. This post shows how easy it is to bake up a basic fruit crisp recipe the whole family will love.
The best way to use up all that rhubarb is to pair it with strawberries for the perfect ‘sweet and sour’ flavour combination. The classic flavour combination is delicious in everything from streusel topped muffins to ruby red homemade jam.
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Rhubarb Strawberry Crisp
Strawberry Rhubarb Crisp is one of the very first desserts I learned how to make. So, believe me when I say if ten year old me can do it, so can you! BTW, kids love the tactical feeling of mashing the butter into oats and other topping ingredients.
Fruit crisps are some of the most accessible desserts you can make at home. All you need is fresh (or frozen) fruit, some basic pantry staples and a little bit of butter. In fact, even though this is a Strawberry Rhubarb Crisp recipe, it also works as a basic crisp recipe for almost any kind of fruit you have on hand.
The sweet tart combination of fresh rhubarb and fresh strawberries is my favourite crisp flavour. However, I have made this dessert using stone fruit like peaches, plums, cherries, and nectarines in any combination. Any kind or combination of berries is also delicious as is apple crisp.
Best of all, this old-fashioned dessert bakes up in under 40 minutes baking time. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
What is a Fruit Crisp?
A fruit crisp is only one kind of old-fashioned fruit desserts with toppings. Other similar desserts include crumbles, cobblers, grunts, slumps, buckles, betties, pan dowdies, shortcakes, and crunches.
The most important characteristic that separates fruit crisp from all the others is that it contains oats in the topping mixture. However, there are many who use the terms ‘fruit crisp’ and ‘fruit crumble’ interchangeably.
Rhubarb Strawberry Crisp Ingredients
This is one of those incredibly handy dessert recipes that you can whip up with very little notice. If you have baking ingredients in your pantry and frozen fruit in the freezer, you can enjoy these spring flavours all year long.
- Strawberries
- Rhubarb
- Sugar
- Flour
- Brown Sugar
- Rolled Oats
- Ground Cinnamon
- Butter
- Nuts
As previously mentioned, you can use almost any kind of fresh or frozen fruit mixture. Do not thaw the fruit before you mix it with the sugar and flour. Note that you may need a touch more flour as frozen fruit will release more moisture.
Light brown sugar brings a lovely rich caramel flavour to the buttery oat topping but you can use dark brown sugar or granulated as well. Feel free to use salted or unsalted butter in this recipe.
Whole oats, also known as rolled oats or old-fashioned oats will lend a nice textural crunch to the topping but you can use quick cooking in a pinch. If you do, be sure to add chopped nuts to replace this important texture component.
Nuts are an optional ingredient in this recipe. However, they do add extra crunch and flavour. Use any or a combination of walnuts, almonds, or pecans.
What is Rhubarb?
Rhubarb is a herbaceous perennial with large edible stalks ending in large inedible leaves. Although it is technically classified as a vegetable, the sour stalks are most often used like a fruit in sweet recipes. The stalks can be eaten raw but are most often cooked with sugar.
Although the origin of culinary rhubarb is unknown, it is widely grown throughout Europe and any region with an annual cold period of 7-9 weeks. Rhubarb can be grown in a greenhouse and even ‘forced’ to grow long sweet stalks under darkness.
Rhubarb leaves contain oxalic acid, nephrotoxin (amongst others) which, when consumed in large quantities, can lead to kidney stones and in rare cases, liver failure and death.
How to Make Rhubarb Strawberry Crisp
To begin, preheat oven to 375 F. Next, combine oats, all purpose flour, brown sugar, and ground cinnamon together in a large bowl. Add 1/4 teaspoon kosher salt ONLY if using unsalted butter.
Using a pastry cutter, two forks, or your hands, cut butter into the mixture until it resembles coarse crumbs. Work in the chopped nuts (if using) and set aside.
In a medium bowl, combine the chopped strawberries and rhubarb together. Stir one cup granulated sugar and 3 tablespoons flour (more if using frozen rhubarb or strawberries) into the fruit mixture until the fruit is coated.
Place the fruit mixture in an 8 x 8 inch baking dish then scatter the oat topping evenly over the fruit. Bake fruit crisp in a 375 F oven for 30- 35 minutes or until the topping is golden brown and the fruit is tender and bubbly. Serve warm with vanilla ice cream or whipped cream.
Fruit crisp will last for 3-4 days in the refrigerator, though the topping will lose much of its crunchy texture.
Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.
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Rhubarb Strawberry Crisp
Highlight the classic Spring flavours of tart rhubarb and sweet ripe strawberries in this simple yet sensational Rhubarb Strawberry Crisp. This post shows how easy it is to turn a basic fruit crisp recipe into an irresistible dessert the whole family will love.
Ingredients
- 3 cups chopped strawberries
- 2 cups chopped rhubarb (1/4 inch pieces)
- 1 cup sugar
- 3 Tablespoons flour
FOR THE TOPPING
- 4 Tablespoons sugar
- 1/2 cup brown sugar; packed
- 1/4 cup flour
- 1/2 cup rolled oats
- 1/4 teaspoon ground cinnamon or ground ginger
- 1/4 cup butter
- 1/4 cup chopped nuts (walnuts, almonds, pecans, etc.) *optional
Instructions
- Preheat oven to 375 F.
- Combine oats, flour, brown sugar, cinnamon/ginger together in a medium mixing bowl. Stir in chopped nuts, if using.
- Using a pastry cutter, two forks, or your hands, cut butter into the mixture until it resembles coarse crumbs. Set aside.
- In another medium mixing bowl, combine the strawberries and rhubarb together. Stir the sugar and flour into the fruit mixture.
- Place fruit mixture in a 8 x 8 baking dish. Scatter oat topping over the fruit.
- Bake in 375 F oven for 30- 35 minutes or until the topping is golden brown and the fruit is tender and bubbly.
- Serve warm with vanilla ice cream or whipped cream.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 69mgCarbohydrates: 77gFiber: 4gSugar: 61gProtein: 3g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
Soooo glad it’s rhubarb season again! I absolutely love crisps for summer. Made this one over the weekend for my boyfriend and I and it will definitely be on repeat over the next couple of months.
Just checked my rhubarb and it’s GO time! Second picking here we come.
How tasty is this! I got some rhubarb and was looking for something unique to make with it and this turned out perfect. I love how this is easy to make and perfect for summer.
So glad to hear it Julie. I’ll be baking my second crisp of the season this week!
Strawberries and rhubarb is a match made in heaven! And your crisp topping made this dessert even more delicious!! Everyone raved about it.
Wonderful to hear Dennis. Thank you for baking up this tasty recipe!
Such a huge hit with the family! Pairing rhubarb with strawberries is such an awesome flavor combination. And that crisp topping was incredible! We served ours with vanilla ice cream and man was it good!
Oh yum. I’m dreaming about a bowl of warm crisp with ice cream right now!
I made this rhubarb strawberry crisp with almonds and cinnamon. It was tasty and so quick and easy to make.
Yes! Great combination. Thanks for trying out my recipe Asha.
Perfect timing! I just happen to have some rhubarb in my fridge and strawberry season here is just beginning! This will be a big hit at my house!
Excellent! IMHO Rhubarb season is the very best… until tomatoes come along!
Rhubarb is one of those ingredients I started to appreciate since coming to Canada. Love it paired with strawberries. This crisp looks absolutely delightful!
Yes! I don’t think it is very popular in Italy but it sure is a staple here. Glad you enjoy rhubarb Nicoletta.
I love rhubarb and strawberry together. A crisp is such a delicious summertime treat and so easy to make. This looks and sounds like an absolute delight!
Ahh me too. Such an amazing flavour combo. I know you’ll love it in a crisp.
This rhubarb strawberry crisp is my go to summer dessert. So tasty and never lets me down
So glad you like this classic combination too Nancy. Cheers!
My whole family loved this rhubarb strawberry crisp recipe! Definitely will make it again soon!
I’m so glad it was such a hit with your family Tina. Thanks for trying my recipe.
This strawberry rhubarb crisp was so delicious! Can’t wait to make it again.
Nice!! Thanks for letting me know Katie. Cheers!
Fruit crisps are a staple dessert in this house! We love to try new flavors and recipes! This one is perfect for my family!
I’m so glad your family loves this vintage dessert… it’s so versatile and tasty!
My first time trying rhubarb… how good is it! I love the combo with the berries, it really was a tasty crisp.
It’s funny. I grew up with rhubarb so it always blows my mind when I hear of someone that hasn’t tried it. I learned the hard way that it doesn’t grow every where!
I found some beautiful rhubarb at my grocery store and decided to try this recipe out for Mother’s Day. Everyone loved it and I loved how easy it was to make.
So glad to hear it was a hit Marta. I hope you had a great Mother’s day too.
I love making this crisp! The combination of rhubarb and strawberry is delicious!
This flavour combination is irresistible to me. I love it so much! Thanks for stopping by Nicole.