Rhubarb Crisp With Strawberries

Name: Rhubarb Crisp with Strawberries
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 cups rhubarb (chopped into ½ pieces); 2 cups strawberries (diced); ¾ cup sugar; 3 tablespoons cornstarch; 1 teaspoon pure almond extract; ½ cup all purpose flour; 1 ½ cups old fashioned rolled oats; ¼ cup pecans (chopped); ½ cup butter (1 stick cold, and cut into tablespoons); ¼ teaspoon salt; 1 teaspoon cinnamon; ½ cup brown sugar

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Tangy rhubarb, decadent strawberries, and spiced sugar topping are what make this Rhubarb Crisp with Strawberries pop. It takes just 10 minutes to throw together- the hardest part is waiting for it to finish in the oven!

2 bowls of Rhubarb Crisp with strawberries topped with a scoop of ice cream. Each bowl is garnished with a fresh strawberry slice. A spoon is alongside one of the bowls.

Jump to:

Key Ingredients
How to Make Rhubarb Strawberry Crisp
Expert Tips
Why This Recipe Works
Frequently Asked Questions
Storing and Reheating
You May Also Like
📋 Recipe

I just love cooking in season. And two of those seasons are my favorite: Summer and Fall. Autumn brings Pumpkin Muffins and Baked Apples, and summer brings fresh berries which we love to devour in countless ways.

This Rhubarb Strawberry Crisp takes all of the flavors of spring (or summer, depending on where you live) and tops them off with a delicious cinnamon sugar topping.

Rhubarb becomes fork tender when cooked and goes tremendously well with strawberries. The former is very tart, while the latter is very sweet. Mixed together, they have the perfect balance of flavors and textures.

Key Ingredients

Filling

Fruit- During peak season I make this with fresh fruit. You can also use frozen rhubarb and/or frozen strawberries.
Cornstarch- this gives the filling that thick, pie filling-like texture.
Sugar- You can adjust this to more or less depending on your tastes, or how sweet your strawberries are.

Topping

Oats- Old Fashioned rolled oats will give you the best texture.
Butter- use cold butter.
Pecans- Walnuts or chopped almonds are a great substitue, if you don't care for nuts, you can leave them out completely.

How to Make Rhubarb Strawberry Crisp

This is an overview of the instructions, be sure to see the recipe card for all the details.

Collage showing steps to make rhubarb strawberry crisp. 1- make filling; 2- make topping; 3- put filling in 9x13 dish; 4- add topping.

Put the chopped rhubarb and strawberries in a mixing bowl. Add the almond extract, and dust with the sugar and cornstarch. Stir gently until the fruit is coated well, and let sit while you make the topping.
In a separate bowl, add the flour, butter, pecans, oats, salt, cinnamon, and brown sugar. Mix everything together using a pastry blender or just combine with your hands.
Arrange the fruit mixture on the bottom of your baking dish, in a nice even layer.
Spread the topping evenly over the fruit layer.

Bake for 30-40 minutes. It's done when it bubbles at the edges and the crisp will turn a beautiful golden brown. We love to serve it with vanilla ice cream or fresh whipped cream.

Expert Tips

Use any ratio of rhubarb to strawberry that you like- you can even use all rhubarb! If you do, then add some more sugar to compensate for the increased tartness.
You can make this dish with either fresh or frozen fruit.
A stand mixer with a paddle attachment can be used to "cut in" the butter and topping ingredients instead of a pastry blender or your hands. Works like a charm!
Start checking the dessert at 30 minutes as all ovens are not created equally. If you are using a convection oven, it typically cooks things 5-10 minutes faster.

Rhubarb Crisp with Strawberries in a white casserole dish, just baked. Bowls and spoons are alongside it.

Why This Recipe Works

Perfect blend of sweet and tart.
Almond extract- this is my not-so-secret ingredient that elevates the flavor.
Crowd pleaser- It's a perfect way to use seasonal produce and people will beg for more!

Frequently Asked Questions

What is the difference between a crumble and a crisp?

A crumble is a baked fruit dish with a streusel topping made out of butter, flour, and sugar and sometimes includes nuts.

A crisp is very similar to a crumble. It is also a baked fruit dish that has a streusel topping, but it's a little lighter in texture and usually includes oats.

Why is my strawberry rhubarb crisp runny?

It will be runnier straight out of the oven and thicken as it cools. If it is still runny after cooling, you may not have used enough cornstarch.

Can I use frozen rhubarb in a crisp or crumble?

Yes! Frozen fruit works just as well as fresh. You may need a few extra minutes of baking time.

Storing and Reheating

If you're going to eat this within a few days, keeping it covered, on the countertop is just fine. If it will take you longer, store it in the fridge for up to a week.

To reheat the crisp, put it in a 300° oven for 15-20 minutes, until it's warmed throughout. If the topping begins to brown too much, loosely tent some foil over the top of the pan.