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4.8 from 66 votes

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp recipe is made with fresh or frozen strawberries, rhubarb, and topped with a simple oat crumble topping. It's delicious and such an easy and quick dessert to make.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 240 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 lb fresh rhubarb , about 4 stalks
  • 1 lb strawberries , fresh or frozen*, hulled and quartered
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange juice , or lemon juice
  • 1 teaspoon orange zest , or lemon zest
  • 2 tablespoons cornstarch
Crumble Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Dash of Salt
  • 1/3 cup unsalted butter , cut into small pieces

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Crumble Topping: In a medium size bowl, combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling.
  3. Chop Rhubarb: Slice rhubarb stalks in half lengthwise and then cut them into 1/2-inch pieces (you’ll want about 3 cups of chopped rhubarb).
  4. Assemble: In large bowl, combine rhubarb, strawberries, sugar, vanilla, zest, juice and cornstarch. Pour into 8 or 9’’ square baking dish (or similar size). If you use a shallow baking dish place it on top of a foil-lined baking sheet to catch any spills. Sprinkle crumble topping evenly on top.
  5. Bake for about 35 minutes or until the topping is golden and fruit is bubbling.

Notes

  • *You can use frozen strawberries (or a mixture of berries) for this recipe. No need to thaw them.
  • Variations:
  • Make Ahead Instructions: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge.
  • Freezing Instructions: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven.
  • Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
  • Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit.
  • Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
  • Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples.
  • Lower Sugar: Cut the sugar in half or substitute a sweetener.
  • Lower Sugar: Cut the sugar in half or substitute a sweetener.
  • Vegan/Dairy-Free: Substitute vegan butter. Gluten-Free: Use gluten free oats and flour.
  • Vegan/Dairy-Free: Substitute vegan butter.
  • Gluten-Free: Use gluten free oats and flour.
  •  

Nutrition Information

Calories 240kcal (12%) Carbohydrates 40g (13%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 20mg (7%) Sodium 35mg (1%) Potassium 302mg (9%) Fiber 3g (12%) Sugar 25g (50%) Vitamin A 305IU (6%) Vitamin C 39mg (43%) Calcium 92mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 40g 13%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 20mg 7%
Sodium 35mg 1%
Potassium 302mg 6%
Fiber 3g 12%
Sugar 25g 50%
Vitamin A 305IU 6%
Vitamin C 39mg 43%
Calcium 92mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.