As if it knows our lives are in need of color, ruby red rhubarb is one of the earliest plants to appear each season. This easy Strawberry Rhubarb Crisp is its pinnacle.
Whether it occurred by happy accident or brilliant intention, the combo of strawberries and rhubarb is harmonic bliss.
We owe a debt of gratitude (and extra large serving of crisp) to whomever first paired them.
- Strawberry and rhubarb is so good together, because the sweetness and jamminess of the strawberries is a fantastic pairing with the tartness of the rhubarb.
- Together, these ingredients taste better and more complex.
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.
- A higher ratio of naturally sweet strawberries to tart rhubarb, so you can get away with less sugar.
- Naturally sweetened with honey.
- Greek yogurt replaces some of the butter in the topping.
- Subtle enhancements, like shredded coconut, vanilla extract, and orange zest ensure you don’t miss a speck of flavor.
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
A little sweet, a little tart, a little crunchy, what’s not to love?
Served smothered in vanilla ice cream for dessert, with yogurt for breakfast, or eat it cold right out of the refrigerator for whenever no one is watching (I most definitely do this with Crock Pot Apple Crisp).
- Strawberries. More vitamin C than an orange along with folate, potassium, and manganese, 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 packed with vitamin K, fiber, and calcium. (These Rhubarb Scones are another way I love to enjoy this ingredient.)
- 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.
- Flour. For both thickening the fruit base and creating that irresistibly crunchy cinnamon-spiced topping. I like to use white whole wheat flour for extra fiber, iron, and protein but you can also use all purpose.
- Rolled Oats. Add lovely crunchy, texture, and chew making this the BEST rhubarb strawberry crisp topping you’ll ever sink your teeth into. (It’s also key to this Slow Cooker Triple Berry Crisp.)
- 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 the topping and adds lovely depth with some subtle molasses flavor and aroma. (As in this Vegan Apple Crisp.)
- 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.
- Toss the filling ingredients together.
- Stir together the dry topping ingredients.
- Add the Greek yogurt and butter and stir until the ingredients clump and form pea-sized pieces.
- Spread the topping mixture over the fruit.
- Bake strawberry rhubarb crisp until the filling is bubbly at the edges and the top is golden. Let cool slightly then serve warm. ENJOY!
- To Store. Leftover crisp can be covered and refrigerated for 4 days.
- To Freeze. Place crisp in an airtight, freezer-safe storage container for up to 1 month. Let thaw overnight in the refrigerator before reheating.
- To Reheat. Warm on a microwave-safe plate until heated through. You may also place it in a 350 degree F oven until warm.
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.
To my husband: Thank you for showing me what love is every day by your example, and for loving me equally, whether I serve us a fancy cake, a strawberry rhubarb crisp, or a sleeve of Oreo cookies for dessert. I’m so glad you’re the one eating them beside me on the couch.
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!
How did these two unlikely ingredients come together? 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, they became a natural duo that’s beloved by many to this day.
If your rhubarb is thin and young, you can slice it thinly crosswise into 1/2-inch pieces without any further prep. If it is thick and has fibrous strings, peel the strings away the way you would celery, then cut into 1/2-inch dice.
I have not made this particular recipe with frozen strawberries or rhubarb before, but I think it would work well with some adjustments. No need to thaw the fruit, since it will be getting mushy anyway. I’d add a bit more flour to the filling. Keep an eye on the crisp and cover it with foil if the topping starts to get too dark.
Strawberry Rhubarb Crisp
For the Filling:
- 1 pound strawberries hulled and quartered
- 1 pound rhubarb cut into 1/2-inch dice (about 4 or 5 stalks)
- 2 tablespoons all purpose flour
- 1/3 cup honey
- 1/2 orange zested and juiced
- 1 tablespoon vanilla extract
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 degrees. 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 degree F oven until warm.
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