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.

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

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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.
Two plates of the best strawberry rhubarb crisp with vanilla ice cream

Like my top-rated Strawberry Pie and Strawberry Oatmeal Bars, this is a healthy strawberry dessert recipe compared to most. It boasts:

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

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).

The Ingredients

  • 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.)

Ingredient Note

Depending on where you are in the world, fresh rhubarb can be tricky to find in and out of season too (I don’t think I’ve ever seen it fresh out of season).

  • I have the best luck sourcing it at our local farmers market when it’s in season.
  • Otherwise, we have a specialty grocery store in town as well as a natural food store that often stocks it fresh when in-season and frozen during the off-season.
  • If all else fails, you can also make this crisp with all strawberries. See my Strawberry Crisp for a 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!

Market Swap

If you don’t have an orange on hand, you can revert to a good old-fashioned lemon for this recipe instead.

  • 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.)


If you’re looking for a gluten free crisp, try this Blackberry Crisp, which uses almond meal instead of any flour.

  • 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 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.

Dietary Note

Readers have reported that you can make this strawberry rhubarb crisp dairy free by swapping the butter for a vegan butter spread (like Earth Balance) and the Greek yogurt for your favorite non-dairy yogurt.

  • 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.

The Directions

Strawberry Rhubarb Crisp filling in a 9x9 pan
  1. Toss the filling ingredients together.
a bowl of topping for the BEST strawberry crisp with rhubarb
  1. Stir together the dry topping ingredients.
a bowl of strawberry rhubarb crisp topping with butter and yogurt
  1. Add the Greek yogurt and butter and 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 mixture over the fruit.
Easy Strawberry Rhubarb Crisp with topping in a 9x9 pan
  1. Bake strawberry rhubarb crisp until the filling is bubbly at the edges and the top is golden. Let cool slightly then serve warm. ENJOY!

Storage Tips

  • 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.
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

Recommended Tools to Make this Recipe

The Best Cast Iron Skillet

This Le Cresuet cast iron skillet requires little oil, making it great for low-fat cooking. Plus, the enamel interior is resists staining and has even heat distribution.

Grandma's Strawberry Rhubarb Crisp on a plate with ice cream and a spoon

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Leave a rating below in the comments and let me know how you liked the recipe.

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

Why is My Strawberry Rhubarb Crisp 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 is Strawberry Rhubarb a Thing?

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.

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. If it is thick and has fibrous strings, peel the strings away the way you would celery, then cut into 1/2-inch dice.

Can Strawberry Rhubarb Crisp Be Made with Frozen Fruit?

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

4.80 from 5 votes
This easy strawberry rhubarb crisp with a coconut and oatmeal topping is the BEST healthy strawberry rhubarb recipe for spring and summer.

Prep: 25 mins
Cook: 50 mins
Total: 1 hr 15 mins

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


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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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 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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  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