Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups fresh strawberries, quartered; 2 1/2 cups fresh rhubarb, cut into 1 inch or smaller chunks; 1 teaspoon vanilla extract; pinch of salt; 1/4 cup whole wheat flour; 1/2 cup coconut sugar; 1 tablespoon honey; 2 teaspoons lemon juice; 1/4 teaspoon nutmeg; 1 tablespoon butter; 1 cup rolled oats; 1/4 cup whole wheat flour; 1/2 cup light brown sugar; 6 tablespoons butter, softened; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; pinch of salt

Published on 07/19/22

by Erin

This recipe for Strawberry Rhubarb Crisp checks all of the boxes; easy, delicious, refreshing, and perfect to feed a crowd. Its warm goey middle paired with its satisfyingly crunchy, crumbly top, will have you and everyone else coming back for seconds.

Strawberry rhubarb crisp in a baking pan topped with vanilla ice cream.

The Best Strawberry Rhubarb Crisp

It’s midsummer, which means that your rhubarb is probably taking over your garden and the grocery stores are basically giving away their strawberries. Use this to your advantage and whip up our easy and satisfying Strawberry Rhubarb Crisp (or try these Strawberry Rhubarb Bars!). It’s got all the flavors of summer wrapped up into a warm bake, topped with crunchy oats, and just the right amount of sweetness. Add some whip cream or ice cream on top for the ultimate summer treat. And if rhubarb isn’t your style, we’ve got you covered. Check out our Blueberry Crisp or our Strawberry Crisp recipes!

What You Will Need

strawberries – whether they’re fresh picked or from the market, strawberries bring the perfect amount of sweetness to this recipe. We prefer fresh, but frozen will work if you’re in a pinch.
rhubarb – this vibrant veggie brings a subtle citrus flavor with just a hint of tartness.
vanilla – a splash of flavor.
kosher salt – a pinch is plenty.
whole wheat flour – this is used as a thickening agent to keep all these yummy flavors from getting runny. Gluten free flour will work as well.
coconut sugar – this helps to macerate the strawberries and rhubarb a bit so they get nice and bubbly!
honey – another subtle summer flavor that can’t be missed.
lemon juice, nutmeg, & cinnamon – fresh and light meets warm and nutty with these three key ingredients.
rolled oats & whole wheat flour – the perfect base for a delicious crispy topping – again, use gluten-free flour if you prefer and look for gluten-free certified oats if that is important to you.
brown sugar – add a touch of extra sweetness – coconut sugar is an easy substitute here.
butter – it wouldn’t be dessert without it. Plus, this is what makes your topping nice and golden brown. Use regular or dairy-free butter if you prefer.
topping: you can’t beat the classics – stick with whip cream or vanilla ice cream. Option to use regular or dairy free.

Can I Substitute Frozen Strawberries For Fresh Ones

While we prefer fresh strawberries, especially when they’re in season, frozen will work. We just suggest to let them thaw and then drain them to keep your filling from becoming watery during the baking process.

Can I Freeze Strawberry Rhubarb Crisp

Yes! Once you have it all prepared in a non-porcelain baking dish, you can cover it tightly and store it in the freezer for up to one month. When you are ready to bake you can place it in a preheated oven and then make sure you add some time to your total cook time. It will probably take closer to 50 minutes to bake from frozen.

Does Strawberry Rhubarb Crisp Need To Be Refrigerated

Once cooled, simply cover with plastic wrap and let sit at room temperature for up to three days. Place in the fridge for any additional days.

How To Make Strawberry Rhubarb Crisp

While the oven is preheating to 375 degrees F., combine strawberries, rhubarb, vanilla extract, salt, whole wheat flour, coconut sugar, honey, lemon juice and nutmeg in a medium-sized bowl. Then transfer to 9×9 baking pan. Dot the top of the Strawberry Rhubarb mix with the tablespoon of butter broke up into pieces.

Strawberries, rhubarb, vanilla, salt, flour, sugar, honey, lemon juice, nutmeg, and butter in a baking pan.

Combine Crisp Mix ingredients together in a medium sized bowl.

Use a fork or pastry cutter to mix together.

Crisp ingredients mixed together in a bowl.

Cover the Strawberry Rhubarb Mixture with the Crisp mixture.

Crisp mix layered on top of fruit mixture in a baking pan.

Place uncovered in the oven on the middle rack for 45-50 minutes or until the strawberry rhubarb mix is nice and bubbly. Remove from the oven and let cool for 10-15 minutes.

Baked strawberry rhubarb crisp in a baking pan.

Serve with your favorite vanilla bean ice cream (regular or dairy-free).

Strawberry rhubarb crisp topped with a scoop of vanilla ice cream.

Strawberry rhubarb crisp topped with a scoop of vanilla ice cream in a bowl.

Strawberry Rhubarb crisp pinterest image with recipe title between two images of the crisp.

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

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