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Pan of strawberry rhubarb crisp topped with ice cream and two spoons sticking out.

Strawberry Rhubarb Crisp

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Strawberry Rhubarb Crisp – a simple, delicious and easy strawberry rhubarb crisp recipe! The perfect summer dessert!



Strawberry Rhubarb Mix:

  • 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

Crisp Mix:

  • 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


  1. Preheat oven to 375 degrees F. 
  2. Combine strawberries, rhubarb, vanilla extract, salt, whole wheat flour, coconut sugar, honey, lemon juice and nutmeg in a medium-sized bowl. Transfer to 9×9 baking pan. Break up the tablespoon of butter and dot the top of the Strawberry Rhubarb Mix.
  3. Combine Crisp Mix ingredients and use a fork or pastry cutter to mix together. 
  4. Cover the Strawberry Rhubarb Mixture with the Crisp mixture.
  5. Place in the oven (middle rack and uncovered) for 45-50 minutes or until the strawberry rhubarb mix is nice and bubbly. 
  6. Remove from oven and let cool 10-15 minutes. 
  7. Serve with your favorite vanilla bean ice cream (regular or dairy-free). 


  • Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
  • Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream. 
  • Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
  • Frozen Strawberries: I wouldn’t recommend using frozen strawberries, but you can. The resulting texture may be a bit softer as there may end up being excess water/liquid.