Strawberry Rhubarb Crisp
Updated Jun 11, 2025
Strawberry Rhubarb Crisp is an easy summer dessert made with fresh seasonal fruit for a sweet and tart filling with a buttery topping!
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Summer’s Sweetest Crisp!
During the summer, this Strawberry Rhubarb Crisp has me turning my oven on even on the hottest of days. It’s such a great way to use extra strawberries and rhubarb when they’re in season! As someone who’s not much of a baker, I love crisps because they’re so forgiving and adaptable based on what you like and what you have.
The prep is minimal. The baking time is relatively short. And the result is a sweet, saucy strawberry rhubarb filling topped with a buttery golden crisp topping. It’s so good and so hard to resist especially topped with vanilla ice cream or my homemade mason jar ice cream!
Happy Baking!
– Yumna
Strawberry Rhubarb Crisp Ingredients
- Rhubarb: Go for the younger, redder, thinner stalks when you can—they will give you a sweeter crisp. You can use frozen rhubarb but it may release some extra liquid this way. If you use frozen rhubarb, thaw it completely, then drain any liquid before adding it to the recipe, or you can consider adding 1-2 tablespoons of cornstarch.
- Strawberries: The riper the strawberries, the juicier they’ll be!
- Sugar: I use granulated sugar (in the filling) and brown sugar (in the topping).
- Dry ingredients: You’ll need cinnamon, flour, rolled oats, baking powder, and salt. If you’re gluten-free, use gluten-free flour and oats.
- Butter: Use to make the buttery, streusel topping. If you’re dairy-free, you could try coconut oil.
How to Make Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp
Video
Ingredients
- 3 cups chopped rhubarb fresh or frozen
- 2 cups chopped strawberries
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup light dark brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F. Grease an 8-inch square baking dish.
- Place the rhubarb, strawberries, sugar and cinnamon into the prepared baking dish. Stir to combine and set aside.
- In a small bowl, combine the flour, oats, sugar, baking powder and salt. Add the butter and use your hands to mix in the butter until the mixture resembles coarse crumbs to make the streusel topping. Sprinkle the streusel mixture over the rhubarb mixture.
- Bake until the crisp topping is lightly brown and the filling is bubbly, 35-40 minutes. Serve warm with a scoop of ice cream, if desired.
Notes
- Instead of strawberries, you can use apples.
- Instead of granulated sugar, you can use coconut sugar, honey or maple syrup
- To make it vegan, use vegan butter or coconut oil
- To make this gluten-free, use an all-purpose gluten-free flour mix and gluten-free rolled oats. Do not substitute only almond flour or only coconut flour.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Slice the fruit into bite-sized pieces. Slice the rhubarb into small pieces. This allows the rhubarb to cook quickly, so you’re not left with any crunchy pieces!
- Adjust the rhubarb to strawberry ratio to your liking. I use 3 cups rhubarb and 2 cups strawberries, so this strawberry rhubarb crumble will be more tart than sweet. If you’re looking for a sweeter version, you can use more strawberries and less rhubarb.
- Allow the crisp to sit for a few minutes before serving. Like most baked desserts, this rhubarb crumble needs a few minutes to cool and set when it comes out of the oven. This way the fruit is set and not runny.
- Watch the topping. If the streusel starts to brown too much before the rhubarb crisp finishes baking, just tent the baking dish with foil.
FAQs
Store the cooled rhubarb crisp leftovers in an airtight container in the fridge for up to 7 days. Serve cold, at room temperature, or re-warmed in the microwave or oven.
Yes, you can freeze this strawberry rhubarb crisp recipe for up to 3 months! When you’re ready to reheat, pop it back in the oven at 350°F for 20-30 minutes, or until heated all the way through.
Just like celery, you wash and slice rhubarb first. You can eat the green parts, but make sure to remove the leaves and discard them since they are poisonous.(At most grocery stores, rhubarb is sold without the leaves.) It’s not necessary to peel rhubarb before cutting it, but if you notice some fibrous outer strings or a tough exterior, you can peel off some of the skin to get rid of them.
Comments
As we like to say here at Feelgoodfoodie- SO good! First time purchasing rhubarb and this recipe did not disappoint. My husband couldn’t get enough! Going to make it for his family next week when we head to our cottage for the fourth. Love all your recipes!!! Thank you!!!
Love that!! So happy it was a hit with you and your husband! Thanks, Jenna!
I love your recipes 😋 so easy to follow and love trying all 👍🏻
Aww, thank you so much! I’m glad to hear it!
Very good 👍
Thank you so much!
Even though I have eaten it before, today was the first time I ever purchased rhubarb and used this recipe. Sooo Good!
Such an easy and delicious dessert to make! 🙂 I’m looking forward to making it again this long weekend for my family.
It really is! Aww, hope they all enjoy!
Really great recipe and super simple. I used amount of fruit called for in recipe but added almost 1/2 cup of sugar. Just right for us!
So glad to hear you enjoyed the recipe and adjusted the sugar! Thank you for sharing 🙂
I have to admit. I made it yesterday. And Made it back today. So easy to prepare, so delicious to taste that you want to smell it baking everyday.
Thanks.