Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is an easy and delicious fruit-filled dessert. The filling has sweet strawberries, tart rhubarb, and a buttery crisp topping. This spring dessert is perfect topped with vanilla ice cream!

Strawberry Rhubarb Crisp in a shallow bowl with two scoops of vanilla ice cream

If you're a fan of rhubarb, you are 100% going to love this strawberry rhubarb crisp! While I'm a big fan of Apple Crisp during the fall months, once it starts warming up, all I want is Strawberry Rhubarb Crisp. Oh and once the summer months start turning up the heat, I also love my Strawberry Peach Crisp, during peach season!

Strawberry Rhubarb Crisp is also perfect for the warmer months because it is a dessert that isn't too heavy. Paired with a scoop of vanilla ice cream and it's the perfect dessert to cool off after a warm day. I love making this dessert after we grill out, have a dinner party, or just a simple weeknight dessert.

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Why You'll Love This Recipe

  • Simple and Easy - this recipe has simple ingredients and is so easy to throw together.
  • Crowd Pleaser - this is always a big hit when I make it for my family! Check out my Strawberry Cream Pie with Pretzel Crust for another crowd pleasing strawberry dessert.
  • Seasonal - this is perfect for the spring and summer months when strawberries and rhubarb are in season.


Ingredients in Strawberry Rhubarb Crisp on a gray background.

Strawberries - fresh, in-season strawberries are best for this crisp recipe. I also love fresh strawberries in my No Bake Strawberry Oreo Pie!

Rhubarb - you can find rhubarb in most grocery stores during the spring months, as that is when it is in season. I have also made this recipe using frozen rhubarb and it worked really well.

Granulated and Brown Sugar - granulated sugar is used to sweeten the filling and brown sugar is used in the topping.

Vanilla Extract - this adds a warm vanilla flavor to the filling.

Cornstarch - two tablespoons cornstarch are added to the filling to help it set up.

Oats and Flour - these are the main components of the crisp topping.

Melted Butter - this makes the crisp topping crispy and buttery.

Cinnamon - just a pinch adds a touch of cinnamon flavor to the crisp.


Add some zest - you can add some lemon zest or orange zest if you want a little bit of citrus flavor.

Gluten-Free - to make this a gluten free crisp, use cup-for-cup flour and gluten-free oats.

Frozen Fruit - you can definitely make this crisp with frozen strawberries and frozen rhubarb, if they're not in season.

Orange Juice - add a splash of orange juice to the filling for a burst of citrus flavor.

Rhubarb Substitute - if you can't find rhubarb, you can substitute it with another tart fruit like peels and sliced Granny Smith apples, tart cherries, or blackberries.

Step by Step Instructions

Photo 1. In a large bowl, combine the strawberries, rhubarb, sugar, vanilla, and cornstarch. Stir well to combine.

Photo 2. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Whisk to combine.

Photo 3. Add the melted butter.

Photo 4. Stir until the butter is well incorporated with the rest of the ingredients.

Photo 5. Add the strawberry rhubarb filling to a greased 9x13" baking dish.

Photo 6. Top with the crisp topping. Bake at 350 degrees for 35-40 minutes, until the top is golden brown and the filling is bubbling. Serve with a scoop of vanilla ice cream - that's not optional! 🙂

Expert Tips

Prep Ahead - you can definitely prep this entire dessert recipe ahead of time. You can either assemble the entire crisp, cover, and refrigerate until you're ready to bake it (this is easiest if you want to serve it warm!) or you can bake it ahead of time and store at room temperature until you're ready to serve. You can reheat it at 350 for about 10-15 minutes.

Leftovers - store leftovers in an airtight container in the refrigerator for 3-4 days.

Cutting Your Fruit - when cutting the strawberries and rhubarb, try to make sure the pieces of fruit are evenly sized, so they cook evenly.

Recipe FAQs

Can I make this crisp gluten free?

Yes! Simply use cup-for-cup gluten free flour and gluten free oats for a gluten free strawberry rhubarb crisp.

What does rhubarb taste like?

On its own, rhubarb is actually quite tart. When combined with sugar, it takes on a delicious sweet and earthy flavor. They go well with strawberries because they even out the sweetness of the strawberries.

How do you make sure your crisp topping is crispy?

Butter is the best way to ensure your crisp toping is crispy. Along with the brown sugar, the topping is buttery crisp and sweet!

When is rhubarb in season?

Typically rhubarb is in season from May-July. You can also often find rhubarb at your local grocery store in the freezer section.

Other Strawberry Recipes to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

A simple and delicious crisp made with fresh strawberries and rhubarb!
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 482kcal


Strawberry Rhubarb Filling

  • 3 cups fresh strawberries sliced (about 1 pint)
  • 6 large stalks rhubarb diced into ½" pieces
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon cornstarch

Crisp Topping

  • 1 ¼ cups all-purpose flour
  • ¾ cup old fashioned oats
  • ¾ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 tablespoon melted butter


  • Preheat the oven to 350 degrees F. 
  • Spray 9x13 baking dish with baking spray. 
  • In a large bowl, combine the strawberries, rhubarb, sugar, vanilla, and cornstarch and stir to combine.
  • Spread the filling mixture into the prepared baking dish.
  • In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt, and whisk to combine.
  • Pour in the melted butter and stir with a spatula to combine, until the ingredients are well incorporated.
  • Sprinkle the crisp topping on top of the filling.
  • Bake in the preheated oven for 35-40 minutes, until the top is golden brown and the filling is bubbling. Let cool for 10 minutes.
  • Serve topped with vanilla cream. Enjoy!


  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • If you don't like ice cream with your crisp, try a dollop of whipped cream instead!


Calories: 482kcal | Carbohydrates: 81g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 229mg | Potassium: 365mg | Fiber: 4g | Sugar: 48g | Vitamin A: 528IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
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Recipe Rating


  1. Ive never had anything rhubarb but it grows like a weed in my boyfriends families yard. I think I may take the plunge soon, thanks for this recipe!

  2. I felt that way about rhubarb for a long time too. But it's so good! Makes me feel bad for missing out on it all these years. 🙂

  3. Ahhh-Yum!! Love that stuff we used to eat it straight out of the garden when we were kids;) Your crisp looks to die for!

  4. Crisps are among my favorite desserts and this one looks wonderful. Your photos are lovely. I hope you are having a wonderful day. Blessings...Mary

  5. This looks delicious! I'm going to have to try this! It looks perfectly summery and your pictures are so pretty!

  6. I've yet to try rhubarb! How neat that you have it available right from your Grandma's. I love crisps - I bet this was delicious.