Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp recipe is bursting with fresh flavors and has a delightful crunchy crisp on top. So many people love making this recipe as it is so simple and a great way to use up frozen or fresh rhubarb.

We have loads of other rhubarb recipes for you to try. How about Rhubarb Dream Bars (our most popular recipe), Strawberry Rhubarb Cake, Old Fashioned Rhubarb Loaf, Super Easy Rhubarb Tarts, Rhubarb Strawberry Sour Cream Pie (a great twist on a rhubarb pie), Rhubarb Raspberry Clafoutis, and just plain old good Strawberry Rhubarb Compote. 

When I went to make this recipe, I only had a little bit of rhubarb left, and some of it had been a bit mashed from the deer and her two fawns coming and going in my yard. I opened the gate so they could get in easier, and it is the first thing they step on. With just the right amount, I was lucky enough to be able to make this Rhubarb Strawberry Crisp.

Don’t you just love the ruby red color of rhubarb, and strawberries pair so perfectly with it? I love rhubarb and adore a crisp, so putting them together is a wonderful summer dessert. Tart, sweet, and with a crunchy topping, this dessert has it all for me. Plus, fresh from the garden can’t be beaten!!

What goes into Strawberry Rhubarb Crisp?

Simple ingredients that are plentiful in gardens and markets in the spring. Fresh strawberries and fresh rhubarb can be used for this recipe, or each can be used frozen. We talk about this more so later on.

How to make Strawberry Rhubarb Crisp

Preheat the oven to 350°.

Place the chopped rhubarb and strawberries in a large bowl, and sprinkle with sugar, cornstarch, and almond extract.

Toss the rhubarb mixture to combine, and let sit while you make the topping.

Cut the stick of butter up into tablespoon-size pieces or smaller.

Put the flour, butter, pecans, oats, salt, cinnamon, and brown sugar into a medium bowl. Use a pastry blender or your hands to thoroughly mix everything together.

Spread the rhubarb mixture evenly in a 9 x 13 baking dish.

Sprinkle the topping over the rhubarb mixture, so it is evenly distributed.

Bake for 35-40 minutes. The filling will be bubbling at the edges, and the topping should be golden brown.

Serve warm with ice cream or whipped cream.

Can I Freeze Strawberry Rhubarb Crisp?

Yes, Strawberry Rhubarb Crisp can be frozen in a number of ways. You can use frozen fruit for the recipe, which is explained more below. The crisp can be made ahead before baking it and should be wrapped well with plastic wrap and foil.

It can also be baked, cooled, and then frozen, thawed, and reheated slightly before serving.

Does Strawberry Rhubarb Crisp need to be Refrigerated?

You know it is funny, but I tend to cover and refrigerate everything, but I am lucky enough to have two large fridges very handy. The crisp doesn’t actually need to be refrigerated, though, and just covered and can be kept on your counter is fine.

Can I Use Frozen Rhubarb and Strawberries?

• You can use all rhubarb instead of a mixture of rhubarb and strawberries. If you do, you may want to add a little bit more sugar as rhubarb is more tart.
• This dessert can be made with fresh or frozen fruit.
• If you use frozen fruit, you may need to increase your bake time slightly.

A crisp is a fairly healthy dessert compared to a lot of others and easy to do. Our summers would not be complete without a few of these made.

Pin it HERE!!

Pin it HERE!!

Strawberry Rhubarb Crisp

Tara Noland

An easy summer dessert of rhubarb and strawberries with a crunchy crisp topping.

4.85 from 13 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Calories 326 kcal

Ingredients

 

Filling

• 4 cups rhubarb chopped into ½ pieces
• 2 cups strawberries diced
• ¾ cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon pure almond extract

Topping

• ½ cup all purpose flour
• 1 ½ cups old fashioned rolled oats
• ¼ cup pecans chopped
• ½ cup butter 1 stick, cold
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup brown sugar

Instructions

 

• Preheat the oven to 350°.
• Place the chopped rhubarb and strawberries in a large bowl, and sprinkle with sugar, cornstarch, and almond extract.
• Stir to combine, and let sit while you make the topping.
• Cut the stick of butter up into tablespoon-size pieces or smaller.
• Put the flour, butter, pecans, oats, salt, cinnamon, and brown sugar into a medium bowl. Use a pastry blender or your hands to thoroughly mix everything together.
• Spread the rhubarb mixture evenly in a 9 x 13 dish.
• Sprinkle the topping over the rhubarb mixture, so it is evenly distributed.
• Bake for 35-40 minutes. The filling will be bubbling at the edges, and the topping should be golden brown.
• Serve warm with ice cream or whipped cream.

Equipment

Cake Boss Serveware Dessert Plate Set, 4 Piece, Print

Cornucopia Stainless Steel X-Large Serving Spoons (2-Pack), Serving Utensil, Buffet & Banquet Style Serving Spoons-(2 Spoons)

Livfodrm 9 x13 Baking Dish Ceramic Lasagna Pan for Oven, Large Bakeware Tray Rectangular Casserole Dishes with Double Handle for Cooking and Daily Use -White

Notes

You can use all rhubarb instead of a mixture of rhubarb and strawberries. If you do, you may want to add a little bit more sugar as rhubarb is more tart.

This dessert can be made with fresh or frozen fruit.

If you use frozen fruit, you may need to increase your bake time slightly.

Nutrition

Serving: 1Calories: 326kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 27mgSodium: 147mgFiber: 4gSugar: 29g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!