With a juicy, sweet fruit filling bubbling below a buttery, crisp oatmeal topping, this Strawberry Rhubarb Crisp is the pinnacle of desserts. Thanks to a few secret ingredients, this crisp is lightened-up too!
Why You’ll Love This Easy Fruit Crisp
- Incredibly Delicious. In season at similar times, strawberry and rhubarb are meant to be together. The sweetness of the strawberries are a fantastic pairing with the tartness of the rhubarb. (Looking to celebrate each separately? Check out my Rhubarb Pie and Strawberry Crisp.)
- That Crisp Topping. The crown on our bubbly strawberry rhubarb filling is a golden, glorious crisp topping. It has great-big clusters of crumbs and reminds me of a giant oatmeal cookie. (For more of a classic, crumbly crisp topping, check out this Peach Crisp.)
- Healthy–ish. Like my top-rated Strawberry Pie, this is a lighter strawberry dessert recipe compared to most. I used higher ratio of strawberries, so you can get away with less sugar, naturally sweetened the crisp with honey, and swapped some of the butter in the topping for Greek yogurt.
5 Star Review
“Ooh, this was so tasty! Love the orange and vanilla with the rhubarb. It definitely takes it up a notch, and so does the coconut. Awesome!”— Sarah —
How to Make Strawberry Rhubarb Crisp
For the Filling
- Strawberries. Jammy and naturally sweet, strawberries are one of my most used fruits during the summer for everything from Strawberry Cream Cheese Pie to Strawberry Scones.
- Rhubarb. Often mistakenly classified as a fruit, this sour-tasting root vegetable is used in desserts and baked goods to give them a nice tart note (Rhubarb Scones are another yummy rhubarb recipe).
- Honey. Bubbles and thickens along with the fruit as it bakes and further cuts through the tartness of the rhubarb.
- Orange. I LOVE orange with strawberry and cinnamon. If you’ve never tried this pairing before, you’re missing out!
- Vanilla. Enhances and elevates the flavors of the fruit and honey.
For the Crumb Topping
- Flour. For both thickening the fruit base and creating that irresistibly crunchy cinnamon-spiced topping.
- Rolled Oats. A strawberry rhubarb crisp without oats just isn’t the same! The oats add lovely crunchy, texture, and chew making this the BEST rhubarb strawberry crisp topping you’ll ever sink your teeth into.
- Shredded Coconut. An unexpected addition that’s a deviation from most classic strawberry rhubarb crisp recipes (but it’s one I guarantee you’re going to love).
- Brown Sugar. Sweetens this strawberry rhubarb crisp with oats and adds lovely depth with some subtle molasses flavor and aroma.
- Cinnamon. Warmly spices the topping and makes your kitchen smell divine.
- Greek Yogurt. I swapped a portion of the butter for healthy, protein-filled Greek yogurt to cut back on the fat without sacrificing moisture or flavor.
- Butter. Because even a healthy strawberry rhubarb crisp recipe (and Cherry Crisp) needs a little butter.
- Ice Cream. If you so desire. A scoop of vanilla ice cream or frozen yogurt is a totally dreamy way to finish this warm, cozy fruit crisp recipe (and Crock Pot Apple Crisp too).
- Combine the Filling Ingredients. It’s time to preheat the oven too.
- Prepare the Topping. Only mix the dry topping ingredients for now.
- Add the Wet Ingredients. Stir until the ingredients clump and form pea-sized pieces.
- Spread the Topping Over the Fruit. Some fruit may show through.
- Bake the Crisp. Bake at 350 degrees F for 50 to 55 minutes. Let cool and ENJOY!
- Strawberry Rhubarb Crisp without Orange. If you don’t have an orange on hand, you can revert to lemon juice for this recipe instead.
- Gluten-Free. While I haven’t tried it myself, you could experiment with swapping in gluten free flour. Make sure your oats are gluten-free too. (If you’re looking for a truly gluten free crisp, try this Gluten Free Apple Crisp or Blackberry Crisp, which use almond meal instead of any flour.)
- Dairy-Free. Use the topping from my Vegan Apple Crisp.
- Strawberry Rhubarb Crisp Bars. Try adding rhubarb to my Strawberry Oatmeal Bars; note that you’ll need to up the sugar a bit, since rhubarb is tart.
- To Store. Leftover crisp can be covered and refrigerated for 4 days.
- To Reheat. Warm on a microwave-safe plate until heated through. You may also warm it in the oven at 350 degrees F.
- To Freeze. Strawberry rhubarb crisp can be frozen. Place crisp in an airtight, freezer-safe storage container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
To change things up, serve leftover crisp with a scoop of Greek yogurt for a special breakfast. YUM!
What to Serve with Strawberry Rhubarb Crisp
- Ice Cream. The ultimate topping! Try Rhubarb Swirl Buttermilk Ice Cream, Oat Milk Ice Cream, or Banana Ice Cream.
- Whipped Cream. Never hurt any strawberry rhubarb dessert.
- Fruit. Fruit Salad would be delightful with this crisp.
- Drinks. Toast to dessert perfection! Serve this crisp with Strawberry Champagne or Lavender Lemonade.
Recommended Tools to Make this Recipe
- Mixing Bowls. A simple set of everyday mixing bowls are a kitchen necessity for sweet and savory recipes alike.
- Strawberry Huller. Not necessary but wonderfully convenient if you prep as many strawberries as I do in our house.
- Baking Dish. This is my all-time favorite 9×9 pan for everything from One Bowl Brownies to Mexican Cornbread.
Reicpe Tips & Tricks
- No Soggy Topping. For an old fashioned strawberry rhubarb crisp, you must have a crisp, crunchy topping. Using the correct ratio of ingredients is how you keep crumble topping crunchy. If there’s too much butter or yogurt, it can end up soggy. If you use too much flour, it won’t crisp up or taste as it should. With the amounts listed in the recipe below, you should end up with a perfect crisp topping!
- Time for a Cool Down. Make sure to let your crisp cool down a bit before serving it. I know it’s tempting to dive right in as soon as it leaves the oven, but that cool down time is essential for allowing the filling to thicken up.
- Finding Rhubarb. Depending on where you are in the world, fresh rhubarb can be tricky to find out of season (I don’t think I’ve ever seen it fresh out of season here). I have the best luck sourcing it at our local farmers market when it’s in season. Otherwise, some grocery stores offer frozen rhurbab year-around.
Strawberry Rhubarb Crisp
For the Filling:
For the Topping:
- 3/4 cup old-fashioned rolled oats
- 2/3 cup white whole wheat flour or all purpose flour
- 1/4 cup shredded sweetened coconut
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup plain yogurt (I use non-fat Greek)
- 1/4 cup cold unsalted butter cut into small, thin pieces
- Vanilla ice cream or yogurt for serving
- Place a rack in the center of the oven and preheat the oven to 350°F. Place the strawberries and rhubarb into a 9×9-inch or other similarly sized baking dish, then sprinkle the flour over the top. Add the honey, orange zest, orange juice, and vanilla extract. Stir gently to combine and evenly coat the strawberries and rhubarb.
- In a large bowl, stir together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt.
- Add the Greek yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working quickly with your fingers, rub in the butter, until it is in small pieces about the size of your thumbnail (some pieces will be larger than others).
- Break the topping mixture over the fruit, placing it so that the fruit is lightly and evenly covered (some fruit may show through).
- Bake the crisp for 50 to 55 minutes, until the filling is bubbly at the edges and the top is light golden brown. Let rest for 5 to 10 minutes, the crisp will thicken as it cools. Serve warm, topped with vanilla ice cream or yogurt as desired.
- TO STORE: Leftover crisp can be covered and refrigerated for 4 days.
- TO FREEZE: Strawberry rhubarb crisp may be kept frozen for up to 1 month. Defrost overnight in the refrigerator before warming and serving.
- TO REHEAT: Warm on a microwave-safe plate until heated through. You may also place it in a 350°F oven until warm.
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Frequently Asked Questions
If you’ve just pulled your golden strawberry rhubarb crisp from the oven only to immediately fear the fruit base is too thin, don’t panic. Most of the time, it will thicken and become perfectly “jammy” as it cools. If once it cools, the fruit filling is still thin, you may have inadvertently added too much liquid to the recipe (e.g. used frozen strawberries or rhubarb, or had an extra large and juicy orange that threw the ratios off.) No matter what, it will taste amazing!
Their flavors balance one another perfectly. No one knows the true origin of the first strawberry rhubarb recipes. However, early recipe developers likely wanted to cut either the sweetness of the strawberries or the tartness of the rhubarb with another ingredient. Since strawberries and rhubarb share a similar harvest season, strawberries rhubarb desserts are ideal.
If your rhubarb is thin and young, you can slice it thinly crosswise into 1/2-inch pieces without any further prep. It is not necessary to peel rhubarb for this crisp, but you certainly can if you’d like. If it is thick and has fibrous strings, peel the strings away the way you would celery, then cut into 1/2-inch dice.