Strawberry Rhubarb Crisp

5 from 83 votes

Strawberry Rhubarb Crisp is the ultimate simple spring dessert filled with a sweet and tart fruit filling and topped with a buttery golden crisp topping

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This Strawberry Rhubarb Crisp will have you turning your oven on even on the hottest of days. Making crisps is such a great way to use up abundant spring and summer produce. It’s a wonderfully forgiving and adaptable recipe that you can use with any fruit you like. But I urge you to try this strawberry rhubarb version!

Final rhubarb crisp with scoop taken out and ice cream scoops on top of baking dish
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Two words come to mind when I think about making a strawberry rhubarb crisp, you guessed it – So Good! The prep is minimal. The baking time is relatively short. And the result is an irresistibly sweet and saucy strawberry rhubarb filling topped with a buttery golden crisp topping. Serve some Mason jar ice cream side your strawberry rhubarb crisp. It’s seriously dessert perfection in the fraction of the time it takes to make pie!

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Tart & Fruity
Skill Level: Beginner


  • Quick & Easy: This strawberry rhubarb crisp recipe is so simple. The crisp itself uses pantry staples, and the filling uses fresh strawberries and rhubarb, which are easy to get at your local grocery store.
  • Not Too Sweet: Many dessert recipes are too rich and decadent for the spring and summer. This crisp is perfect for people who love a tart, fruity dessert on a sunny, warm day! 
  • Simplicity Shines: No need for elaborate preparation here; this strawberry rhubarb crisp comes together effortlessly, proving that yummy desserts don’t require complicated steps. It’s straightforward, satisfying, and simply delicious.

Ingredients to Make a Strawberry Rhubarb Crisp

  • Rhubarb: Opt for the younger, redder, thinner stalks when you can—they will give you a sweeter crisp.
  • Strawberries: Select ripe, juicy strawberries to add more sweetness to your dessert.
  • Sugar: This recipe calls for cane sugar (in the filling) and brown sugar (in the topping).
  • Cinnamon: The grounding, warm notes of this spice will add an earthy flavor to your crisp.
  • Flour: I use all-purpose flour to help create that signature streusel topping.
  • Rolled Oats: Oats make up coarse crumbs and contribute to that signature golden crisp on top.
  • Baking Powder: This helps give the crisp on top a crumbly texture with lots of air pockets and can also aid the golden browning during the bake.
  • Salt: To bring out the flavor of the rhubarb and strawberries. 
  • Butter: A fat is needed to crisp up the top of the dessert. I prefer butter for its richness, but you can easily make this recipe vegan by swapping it in a dairy-free alternative.
  • Seasonal Fruit: You can make this recipe with different fruits throughout the year! Use peaches or berries in the summer and apples or pears in the fall and winter for delicious crisps year-round.
  • Sugar Variations: You can use any type of sugar or sweetener you like. Try coconut sugar, honey, or maple syrup instead of cane and brown sugar.
  • Gluten Free: You can make this strawberry rhubarb crisp gluten-free with all-purpose gluten-free flour and gluten-free oats. (I don’t recommend using only almond flour or only coconut flour, you won’t get the consistency you’re looking for.)
  • Vegan: It’s easy to make this crisp vegan—just use vegan butter or coconut oil in place of butter in the recipe.

How to Make a Strawberry Rhubarb Crisp

Prepare the fruit filling

Start by preparing the rhubarb and strawberries. You want to wash them thoroughly and cut them into bite-sized pieces. I usually fill a baking dish with 5 cups of fruit. You can decide the ratio between the two fruits. Then toss the fruit with cane sugar and cinnamon. Some recipes even call for adding cornstarch or flour here to get a thicker filling. However, I don’t think that’s necessary.

Collage of two images showing the strawberries and rhubarb alone and then with sugar and cinnamon on top

Prepare the crisp topping

Now, you’ll want to set aside the fruit filling and make the streusel crisp topping. In a bowl, mix flour, oats, and brown sugar.

Collage of process shots showing the crumble mixture in the making

Then cut cold butter into the mixture until it’s well blended.

Collage of process shots showing the crumble before and after cutting the butter

Now, just pour the crisp topping over the strawberries and rhubarb mixture and bake it in the oven until it’s golden and crisp.

Collage of two images showing the recipe before and after baking

The fruit filling will be bright pink, warm, and bubbling straight out of the oven, and the streusel topping will be crisp and crumbly. All that’s missing now is some scoops of vanilla ice cream to enjoy the strawberry rhubarb crisp a la mode!

Close up shot of the baking dish with the spoon scooping out some crisp

Tips for Making the Best Strawberry Rhubarb Crisp

  • Slice the fruit into small bite-sized pieces. Slice the rhubarb into small bite-sized pieces. This allows the rhubarb to cook better, so you’re not left with any crunchy rhubarb pieces.
  • Adjust the rhubarb to strawberry ratio to your liking. I use 3 cups rhubarb and 2 cups strawberry, so this version will be slightly 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 one needs a few minutes to cool and set when it comes out of the oven. This ensures that the fruit is set and not runny.

How to Store & Reheat Strawberry Rhubarb Crisp

Store the cooled rhubarb crisp leftovers in an airtight container. Serve cold, at room temperature, or re-warmed in the microwave or oven.

You can also make the crisp topping in advance. Store them in the fridge for up to 3 days or freeze for up to a month.

How Long Will Strawberry Rhubarb Crisp Last in the Fridge?

You can keep this delicious crisp in the fridge for up to 7 days.

Can I Freeze This Strawberry Rhubarb Crisp Recipe?

Yes, you can freeze this crisp for up to 3 months! When you’re ready to reheat, pop it back in the oven at 350° for 20-30 minutes, or until heated all the way through.

Frequently Asked Questions

How do you prepare rhubarb?

Just like celery, you wash and slice rhubarb. You can eat the green parts, but make sure to remove the leaves and discard since they are poisonous. At most grocery stores, rhubarb is sold without the leaves though.

Do I need to peel rhubarb?

It’s not necessary to peel rhubarb before cutting it and adding it to the rhubarb crisp. It’s very similar to celery though. So if you notice some fibrous outer strings or a tough exterior, you can peel of some of the skin to get rid of the strings.

Can I use frozen rhubarb?

Yes, you can definitely use frozen rhubarb to make the recipe. You can place it into the baking dish, but it may release some extra liquid this way. I recommend you thaw it completely, then drain any liquid before adding to the recipe.

Strawberry rhubarb crisp recipe in a bowl with two scoops of ice cream and a spoon in the bowl

When you’re looking for an easy alternative to rhubarb pie, this strawberry rhubarb crisp totally satisfies the craving! It’s an easy dessert to put together within 15 minutes. The sweetness of the strawberries balances out the tartness of the rhubarb, and the warm crumbly topping makes it comforting and delightful. It’s simple, delicious and makes for a great last minute dessert!

If you’ve tried this healthy-ish feel good Strawberry Rhubarb Crisp recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is the ultimate simple spring dessert filled with a sweet and tart fruit filling and topped with a buttery golden crisp topping
5 from 83 votes
Servings 6 servings
Course Dessert
Calories 291
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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  • 3 cups rhubarb fresh or frozen, sliced 1/2-inch pieces
  • 2 cups strawberries chopped
  • 1/3 cup cane sugar
  • 1/2 teaspoon cinnamon

Streusel Topping


  • Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish.
  • Place the rhubarb and strawberries into the greased baking dish; sprinkle sugar and cinnamon on top and set aside.
  • In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb mixture.
  • Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of ice
    cream, if desired.


Storage: Store the cooled rhubarb crisp leftovers in an airtight container. They will last about 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.
Make ahead: You can make the crisp topping in advance. Store in the fridge for up to 3 days or freeze for up to a month.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.
* Please note the nutrition label does not include the ice cream.


Calories: 291kcal, Carbohydrates: 52g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 173mg, Potassium: 382mg, Fiber: 3g, Sugar: 32g, Vitamin A: 295IU, Vitamin C: 33.1mg, Calcium: 112mg, Iron: 1.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Recipe Rating


  1. Hounaida farhat says:

    I love your recipes 😋 so easy to follow and love trying all 👍🏻

    1. Yumna Jawad says:

      Aww, thank you so much! I’m glad to hear it!

  2. Parisa says:

    Very good 👍

    1. Yumna Jawad says:

      Thank you so much!

  3. Dee says:

    Even though I have eaten it before, today was the first time I ever purchased rhubarb and used this recipe. Sooo Good!

  4. Tina says:

    Such an easy and delicious dessert to make! 🙂 I’m looking forward to making it again this long weekend for my family.

    1. Yumna J. says:

      It really is! Aww, hope they all enjoy!

  5. Carolyn says:

    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!

    1. Yumna Jawad says:

      So glad to hear you enjoyed the recipe and adjusted the sugar! Thank you for sharing 🙂

  6. Audrey says:

    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.