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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!

The Best Strawberry Rhubarb Crisp for a crowd on a plate with a spoon and ice cream

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.)
  • Healthyish. 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.
Two plates of old fashioned strawberry rhubarb crisp with vanilla ice cream

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

The Ingredients

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).

Substitution Tip

If you don’t enjoy coconut, you can omit it from the recipe and swap it for additional rolled oats.

  • 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).

The Directions

Strawberry Rhubarb Crisp filling in a 9x9 pan
  1. Combine the Filling Ingredients. It’s time to preheat the oven too.
a bowl of topping for the BEST strawberry crisp with rhubarb
  1. Prepare the Topping. Only mix the dry topping ingredients for now.
a bowl of strawberry rhubarb crisp topping with butter and yogurt
  1. Add the Wet Ingredients. Stir until the ingredients clump and form pea-sized pieces.
Strawberry Rhubarb Crisp in a baking dish ready to be baked
  1. Spread the Topping Over the Fruit. Some fruit may show through.
Easy Strawberry Rhubarb Crisp with topping in a 9x9 pan
  1. Bake the Crisp. Bake at 350 degrees F for 50 to 55 minutes. Let cool and ENJOY!

Recipe Variations

  • 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.
Easy Strawberry Rhubarb Crisp on a plate with sliced strawberries

Storage Tips

  • 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.

Leftover Ideas

To change things up, serve leftover crisp with a scoop of Greek yogurt for a special breakfast. YUM!

Strawberry Rhubarb Crisp with Oatmeal Cookie Topping on a white plate with ice cream is one of the best strawberry rhubarb recipes

What to Serve with Strawberry Rhubarb Crisp

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

4.56 from 9 votes
This easy strawberry rhubarb crisp with a buttery oatmeal topping over a bubbly fruit filling is the BEST strawberry rhubarb dessert to make!

Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes

Servings: 6 servings – makes (1) 9×9-inch crisp

Ingredients
  

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:


Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1(of 6) without ice creamCalories: 336kcalCarbohydrates: 55gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgPotassium: 473mgFiber: 6gSugar: 31gVitamin A: 358IUVitamin C: 57mgCalcium: 124mgIron: 2mg

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Frequently Asked Questions

Why Is My Strawberry Rhubarb Crisp Runny and Thin?

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!

Why Does Rhubarb Go Well with Strawberry?

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.

How Do You Cut Rhubarb for Crisp?

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.

Related Recipes

Spring, summer, autumn, winter, I have recipes for crunchy fruit crisps and cobblers for every season:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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22 Comments

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  1. I’m not a baker but like to attempt things once in a  while and I, too, love to make my honey desserts when we have the time. Last valentine’s I cheated a bit and made salted caramel and chocolate tarts – the tart shells were bought as was the salted caramel. I only melted chocolate on top but they were still amazing. But this, girrrrrl.. this is in my oven right now with 20 min to go. I’ve never made a crisp or crumble but the rhubarb at our farmer’s market every Sunday has looked so good. I did my best at measuring the butter – here in England (we’re in Oxford) they don’t have the same measurements on their butter – it always makes me nervous. I think I did ok. It certainly smells amazing. I can’t wait but we’re going to have it with warm custard – like the English do.. we’ll see. Crossing fingers! 

    1. I am sure that it will be FANTASTIC Angel! Thanks so much for trying the recipe, and I”d love to hear what you think. Enjoy (and custard is a must :) )

  2. Quick turn-around here: Your recipe is probably amazing. We really enjoyed it, but it could’ve used being a bit sweeter. I’m guessing a major part of that issue was I had to use desiccated coconut. It’s been impossible to find sweetened coconut here for anything we want to bake (don’t even talk to me about trying to find chocolate chips in a bag bigger than airplane peanuts.. grr.). My husband makes amazing coconut macaroons and I forgot he had to do something to it to before he could use it and I kind of hoped for this it would still work. I think that was my mistake. In attempting it a second time, possibly skipping the coconut (unless when we’re back in the states of course), would you suggest adding a bit more sugar to the fruit mix – like 1/4-1/2 a cup? Or brown sugar? Or am I off base? Don’t think we won’t be eating the leftovers tomorrow though, because we certainly will. Thanks! :)5 stars

    1. Angel, thank you for the thorough recap! Not having sweetened coconut definitely would have had an impact, and sometimes the ripeness of the strawberries can too. Next time, I would just add more honey to the filling. Glad you’ll be enjoying the leftovers today!

    1. Hi Brianna! You can definitely use quick oats. The topping texture won’t be as crunchy, since quick oats are essentially a more ground up version of old-fashioned oats and thus will make it less chunky. If it’s the choice between crisp with quick oats or no crisp at all, I would definitely use the quick oats :-) Just for future reference, old-fashioned oats (also called rolled oats) are usually sold right beside the quick oats at the grocery store and typically come in a canister-style container.

  3. Great Picture!  This looks amazing:)
    Is there a substitute for orange juice/zest?  Could you use lemon?  What about omitting coconut for the very few that don’t love this?—my hubby being one of them?

    1. Hi Lisa! Lemon would be a perfect substitute for the orange (I’d use about half the amount of juice though, since it is much more tart than orange). If you’d like to omit the coconut, I’d suggest adding an extra tablespoon or so of brown sugar to the topping, since the coconut does provide some sweetness that you would be missing otherwise. You can replace the coconut with the same amount of extra rolled oats, or chopped walnuts or pecans would be a tasty too!

  4. Ooh, this was so tasty!  I had a couple quarts of very ripe strawberries from the farmers market, but only had plans for 1 cup to be made into smitten kitchen’s strawberries and cream biscuits (freezing a batch of those means fresh strawberry goodness this winter!).  Then I said to myself, Hey, we haven’t had a strawberry rhubarb crisp this year.  Love the orange and vanilla with the rhubarb.  I always add orange zest to a rhubarb pie, but not vanilla.  It definitely takes it up a notch, and so does the coconut.  Awesome!5 stars

    1. Sarah, I’m so excited to hear that you liked this. I fully support your decision to maximize the strawberry/rhubarb intake while the season lasts! Thanks so much for trying the recipe and letting me know!

  5. Hi Erin, Every rhubarb recipe I see I want to make (& this is certainly one!) My problem is I cannot find rhubarb anywhere when not in season). I seldom find it when in season. I’ve been told to look for it in the frozen fruits section, never any there, & I’ve tried many big grocery stores, also have friends looking for me. Any suggestions, other than freezing my own, as I can never find enough to buy to freeze & also to use immediately.

    1. Hi Judy! I actually have a hard time finding rhubarb out of season too (I don’t think I’ve ever seen it fresh out of season). We have one specialty grocery store that sells it frozen, so I sometimes buy it there. Do you have any more natural grocery stores or even a Whole Foods? You could try calling around so that you save yourself time driving to look. If all else fails, you can make this crisp with all strawberries and reduce the amount of honey a bit, since strawberries are sweeter than rhubarb. I know it’s not quite the same, but it will still be delicious!

  6. I made this recipe today but substituted Earth Balance for butter and coconut yogurt instead of Greek yogurt. Just thought I’d share for anyone looking to make it dairy free!5 stars

  7. Crumble was excellent but too liquidy … I think it might have been from the juice from the orange so perhaps you could indicate a measurement. Or maybe it was the liquid from the rhubarb and strawberries? Otherwise, was very tasty and not too sweet.4 stars

    1. Hi Joanne! It may have been that your rhubarb and strawberries were particularly liquidy, especially if either of them were frozen. I’m glad to hear you enjoyed the taste of the crisp!

  8. I love your recipes! Could you do this recipe with just rhubarb? We have a lot but not quite enough to make jam. 5 stars

    1. Hi Jess! I haven’t tried the recipe this way, but you may want to add a little extra honey since rhubarb isn’t as sweet as strawberries. If you decide to experiment with it, I’d love to hear how it goes!

  9. Hello, I am all about Strawberry/Rhubarb, so I will be making this soon. Question, I notice you have several Crisp recipes and all the topping ingredients are a little different. I understand the filling ingredients will depend on the fruit, but is there a reason for the difference in topping recipes?

    Best regards