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Strawberry Rhubarb Crisp

A delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a buttery, crumbly layer.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

For the filling

  • 2 cups fresh strawberries, hulled and quartered Use ripe, in-season strawberries for the best flavor.
  • 2 cups rhubarb, chopped (fresh or frozen) If using frozen rhubarb, thaw and drain excess liquid before mixing.
  • 1 cup granulated sugar Adjust based on tartness.
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice Enhances flavor and balances sweetness.

For the crumble topping

  • 1 cup rolled oats
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 cup brown sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 teaspoon cinnamon (optional) Add for extra flavor.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the strawberries, rhubarb, granulated sugar, flour, vanilla, and lemon juice. Stir until everything is well-coated.
  • Pour this mixture into a greased 9x13-inch baking dish.

Crumble Topping

  • In another bowl, combine rolled oats, flour, brown sugar, cinnamon, and the cold butter. Use your fingers or a pastry cutter to mix until crumbly.
  • Sprinkle the crumble topping evenly over the fruit filling.

Baking

  • Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
  • Allow to cool for at least 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or Greek yogurt. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
Keyword dessert, Easy Dessert, Family Recipe, Spring Dessert, Strawberry Rhubarb Crisp