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    The Yummy Bowl » Recipes » Desserts

    The Best Easy Strawberry Rhubarb Crisp

    Apr 16, 2023 · Modified: May 18, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · 1 Comment

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    The Best Easy Strawberry Rhubarb Crisp

    This Rhubarb Strawberry Crisp has it all - a perfect balance of tangy and sweet flavors, warming spices, crumbly and buttery topping served with a dollop of vanilla ice cream for ultimate decadence. Juicy tart rhubarb paired with sweet strawberries create a classic dessert for any occasion.

    This recipe can be made with all-purpose flour, almond flour or gluten free flour blend.

    The Best Easy Strawberry Rhubarb Crisp

    ⭐ If you love fruit crisp, crumble, and cobbler recipes, be sure to check out my other similar recipes such as Raspberry Mango Crumble, Redcurrant Crumble, Apple Cobbler.

    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Strawberry Rhubarb Crisp
    • Ingredients
    • Instructions
    • Recommended Equipment
    • Tips
    • Fresh VS Frozen Rhubarb and Strawberries
    • Serving Suggestions
    • Freezing And Storing Instructions
    • Variations and Mix-Ins
    • FAQs
    • More Strawberry Recipes
    • Gluten Free Dessert Recipes
    • The Best Easy Strawberry Rhubarb Crisp
    Strawberry Rhubarb Crisp in a bowl with ice cream

    Strawberry Rhubarb Crisp

    As the weather becomes warmer during spring and summer, we like to bake more fruity and refreshing recipes rather than heavier chocolate and caramel-flavored desserts.

    For the best flavor, use fresh and seasonal rhubarb and fresh strawberries that complement each other well in terms of texture and flavor. 

    Whereas you can make this rhubarb crisp exceptionally only with ripe strawberries, you can’t really make a good crisp with just tart rhubarbs.

    Strawberries add lots of sweet flavors that work well in balancing out the tartness of rhubarb creating a perfect match for this spring dessert.

    Strawberry Rhubarb Crisp in round baking dish

    Ingredients

    My few comments on the ingredients + don't forget to read the Tips section!

    The full recipe and ingredients can be found in the recipe card below this post.

    strawberry rhubarb crisp ingredients
    • Rhubarb and strawberries - I recommend fresh and organic.
    • Lemon juice - don't skip this. Lemon juice balances the sweet flavor of the berry sauce and gives a nice tartness to the crisp. And as always, fresh is best!
    • Brown sugar - adds color, caramel flavor binding the oats, flour and butter together for a crisp topping.
    • Butter - some recipes call for frozen butter cubes, but in my experience melted butter incorporates in the topping better and creates ultra buttery flavor. Let the butter cool first.
    • Flour - both all purpose wheat flour or GF blend works. Use my Gluten Free Flour Blend, or Schar gluten free flour which I really love to use in baking and it is available in Europe. (Schar Mix C have worked well on multiple crumble-baking recipes). In the US is also available but the choices are limited, the best US alternative that my readers have reported is a Bobs Red Mill 1 to 1 all purpose flour.
    • Optional spices - cinnamon (½ teaspoon) and nutmeg (¼ teaspoon).

    📋 JULIA'S TIP Unfortunately, many fruits and veg can be contaminated with pesticides. For this reason, it is recommended to switch to as much organic produce as possible.

    Supporting our local artisans and shop owners is a great way to boost our local economies and also take better care of our environment.

    Instructions

    Wash and rinse rhubarb and strawberries. Pat dry with paper towels or a kitchen towel. 

    fresh strawberries and rhubarb on a wooden cutting board

    Preheat oven to 350 degrees Fahrenheit.

    In a large mixing bowl combine fruit filling ingredients: rhubarb, strawberries, sugar, cornstarch, and vanilla. Mix until the fruit is nicely coated. Add spices now if using. Set aside.

    fresh strawberries and rhubarb in a bowl with cornstarch and flour

    In a large bowl combine topping ingredients: add flour, oats, brown sugar, white sugar, and salt. Stir in melted butter and mix with a fork until the batter becomes crumbly.

    fresh strawberries and rhubarb in baking dish

    Spread the filling mixture out in a buttered 10-inch pie dish or a similar size cast iron skillet (like I did with my Apple Cobbler recipe).

    rhubarb crisp topping in a bowl

    Sprinkle the topping evenly on top.

    Bake in the middle rack of oven for 45-50 minutes or until the topping is becoming crisp, golden brown, and fruit bubbling.

    Take out of the oven and let cool for about 15-20 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!

    Strawberry Rhubarb Crisp in round pie dish

    Recommended Equipment

    • Whisk
    • 9 inch oven safe Baking Dish
    • Medium Saucepot
    • Ice Cream Scoop
    • Mixing Bowls
    • Pie Server

    Tips

    • For a smaller batch choose the amount of servings in the recipe card or prep the crisp in individual mini ramekins.
    • I recommend placing a sheet of aluminum foil in the bottom of oven, the filling may start bubbling and pour over the edges.
    • For ensuring your crisp stays crispy please follow the recipe instructions and use a kitchen scale to measure out the ingredients. Over-adding the butter or in reverse, using too little butter may affect the crispiness of the pie.
    • Stick to recipe quantities and don’t increase the amount of Strawberries as these release more moisture than rhubarb. 
    • You should not end up with watery filling as you have sugar and cornstarch in the filling that both help to thicken the berry sauce. For the filling to set, allow the crisp to cool.
    Strawberry Rhubarb Crisp in round baking dish

    Fresh VS Frozen Rhubarb and Strawberries

    For this recipe to work, use fresh fruit whenever possible. 

    • Fresh rhubarb and strawberries have stronger, sweet, and tart flavors compared to frozen fruit or even canned versions. Frozen may work but will result in bland-tasting muted flavors.
    • The texture does matter. You can still make it with frozen rhubarb but the crisp will become overly soft and mushy. The same thing will happen with strawberries + they tend to release even more liquid when cooked. The crisp filling will not look the same when using fresh ingredients. 
    • Just like with banana recipes, the more ripe fruit and berries the less sugar you need to add. Frozen fruit may require more sugar and this will also change the look and feel of this crisp.

    Overall using fresh fruit will add the most natural flavor to any dessert.

    📋 How to tell if rhubarb is ripe? Look for long stalks rather than the deep red color as it is often not the indicator of ripeness. The color actually means rhubarb variety. The stalks need to be firm and leaves without damage.  

    Strawberry Rhubarb Crisp in a bowl

    Serving Suggestions

    • Vanilla ice cream - the classic flavor combination. Vanilla bean ice cream works great because it balances out the sweetness of the fruit. Serve the crisp warm with a scoop of ice cream on top. Other flavors to consider: lemon ice cream, strawberry or berry ice cream, or sorbet.
    • Whipped cream - make it homemade! You only need heavy cream for this and a good electric mixer. Adding sweetener and vanilla extract is totally optional.
    • Yogurt - consider a lighter topping option, a simple greek yogurt, plain without sugar added. You can also use creme fraiche or mascarpone.
    • Caramel sauce + ice cream - Try my Coconut Caramel or Pumpkin Caramel. You could also use melted chocolate for this.
    • Lemon curd - or raspberry or strawberry curd.
    • Traditionally these kinds of desserts are served with warm drinks like tea or coffee but I like to make it even more fruity by serving it with Strawberry aqua fresca or Margaritas.

    Freezing And Storing Instructions

    • To Store. Store leftovers in the fridge wrapped in aluminum foil. Reheat in the oven at 300 degrees Fahrenheit covered with aluminum foil until warmed through.
    • To Freeze. You can freeze leftovers for up to 2-3 months. Or freeze unbaked crisp: follow the recipe instructions until it’s time to bake. Wrap the crisp tightly with an aluminum or freezer-friendly lid) wrap and freeze for 2-3 months. Allow the crisp to thaw and come to room temperature. It should not be cold before baking.
    Strawberry Rhubarb Crisp in a bowl and ice cream

    Variations and Mix-Ins

    Here are some popular mix-ins you could try adding:

    • Mix in some shredded coconut, chopped macadamia nuts, pecans, walnut or almond flakes, and oatmeal (old-fashioned or quick oats) to the topping.
    • Chocolate - add good quality cocoa powder for an added pop of color or for more rich chocolate flavor some chocolate chips or chocolate shaving. I prefer dark chocolate here.
    • Citrus - try something different by mixing in some orange juice, lime, or lemon juice, or zest to your filling.
    • Fresh herbs - rosemary, thyme, basil or mint add delicious herbal notes to any dessert.  You only need a little mixed in the filling or served on top for freshness.
    • Other fruit and berries - make this crisp with other filling such as apples, peaches, mango, raspberries, blueberries, blackberries.
    • Spices - cinnamon and nutmeg are classic here but you could add ground ginger, cardamom, allspice, and cloves. With any new spice additions, start with a small amount and taste as you go. You may need to experiment with flavor combinations until you find the right amount and balance. 
    • Dairy free and Vegan modification - instead of dairy butter use vegan butter or coconut oil for the topping. 
    • You can make it crisp without oats but the topping will not be as crisp as it should be. If you're GF, go for certified gluten free oats.

    FAQs

    What is the difference between a rhubarb crisp and a crumble?

    There is a very thin line between crumble and crisp. It is common that crisp is usually a dessert that consists of fresh or frozen berries/fruits and has a thinner layer of crumb topping, with oats included but not essential. Crumble is a dessert that also uses fruits or berries but has more dense streusel crumb topping, closer to a cobbler recipe.

    Why is my Rhubarb crisp not crispy?

    There can be several reasons why your berry crisp is not crispy. The main reason is not using enough or overusing butter and the topping itself is too thin. I would also recommend purchasing a small kitchen scale for accurate measuring for each recipe.

    Why is my rhubarb crisp soggy?

    The main reason could be that you haven’t baked it long enough. Both rhubarb and strawberries release moisture as the crisp cooks and the top filling should be baked through. 

    Can you freeze a strawberry rhubarb crisp?

    You can freeze leftovers for up to 2-3 months. Or freeze unbaked crisp: follow the recipe instructions until it’s time to bake. Wrap the crisp tightly with an aluminum foil or freezer-friendly lid) wrap and freeze for 2-3 months. Allow the crisp to defrost and come to room temperature.  It should not be cold before baking. 

    More Strawberry Recipes

    • Cucumber Strawberry Salad in a black bowl
      Cucumber Strawberry Salad
    • strawberry butter in a white bowl
      Strawberry Butter With Thyme
    • Strawberry Watermelon Salad in a white bowl
      Watermelon Strawberry Salad With Honey Dressing
    • Strawberry Mousse in a glass cup with whipped cream and strawberries closeup shot
      How To Make A Strawberry Mousse

    Or if you have extra fruit, you can make these delicious rhubarb recipes strawberry rhubarb jam and rhubarb oatmeal cookies.

    Gluten Free Dessert Recipes

    • Homemade Mixed Berry Dessert Sauce
    • Gluten Free Apple Cobbler
    • Fried Apples With Cinnamon

    For all baking recipes, hop on to our Desserts collection.

    💗I hope you'll enjoy this strawberry rhubarb crisp recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

    Happy Baking! Love,

    Julia

    The Best Easy Strawberry Rhubarb Crisp

    The Best Easy Strawberry Rhubarb Crisp

    This Rhubarb Strawberry Crisp has all - a perfect balance of tangy and sweet flavors, warming spices, crumbly and buttery topping served with a dollop of vanilla ice cream for ultimate decadence. Fresh and juicy tart rhubarb paired with sweet strawberries create a classic dessert for any occasion. This recipe can be done with all purpose flour, almond flour or gluten free flour blend.
    5 from 2 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Baking, Dessert
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 479kcal

    INGREDIENTS

    Strawberry Rhubarb Filling

    • 1 pound rhubarb stalks (trimmed and sliced ½-inch thick)
    • 10- ounce strawberries (hulled and quartered)
    • ½ cup granulated sugar
    • 1 tablespoon lemon juice (fresh)
    • 2 tablespoons cornstarch
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon (optional)
    • ¼ teaspoon nutmeg (optional)

    ​Crisp Topping

    • ¾ cup flour (or gluten free flour blend, spooned and leveled)
    • ½ cup packed light brown sugar
    • 3 tablespoons granulated sugar
    • ¼ teaspoon salt
    • ½ cup unsalted butter (melted)
    • 1 cup old fashioned rolled oats

    INSTRUCTIONS

    • Wash and rinse rhubarb and strawberries. Pat dry with paper towels or kitchen towel.
    • Preheat oven to 350 degrees Fahrenheit.
    • In a large mixing bowl combine fruit filling ingredients: rhubarb, strawberries, sugar, cornstarch, vanilla. Mix until the fruit is nicely coated. Add in your spices, if using. Set aside.
    • In a large bowl combine topping ingredients: add flour, oats, brown sugar, white sugar and salt. Stir in melted butter and mix with a fork until the batter becomes crumbly.
    • Spread the filling mixture out in a buttered 10-inch pie dish or a similar size cast iron skillet.
    • Sprinkle the topping evenly on top.
    • Bake in the middle rack of oven for 45-50 minutes or until the topping is becoming crisp, golden brown and fruit bubbling.
    • Tak out of the oven and let cool for about 15-20 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!
    Prevent your screen from going dark

    NOTES

    • Why is my rhubarb crisp soggy? The main reason could be that you haven’t baked it long enough. Both rhubarb and strawberries release moisture as the crisp cooks and the top filling should be baked through.
    • Can you freeze a strawberry rhubarb crisp? You can freeze leftovers for up to 2-3 months. Or freeze unbaked crisp: follow the recipe instructions until it’s time to bake. Wrap the crisp tightly with an aluminum or freezer-friendly lid) wrap and freeze for 2-3 months. Allow the crisp to thaw and come to room temperature. It should not be cold before baking.
    • You can use frozen rhubarb and strawberries, but for the best natural flavor use ripe fruit.
    • I recommend placing a sheet of aluminum foil in the bottom of the oven, the filling may start bubbling and pour over the edges.
    • Stick to recipe quantities and don’t increase the amount of Strawberries as these release more moisture than rhubarb.

    PRIVATE NOTES

    Click here to add your own private notes.
    Nutrition Facts
    The Best Easy Strawberry Rhubarb Crisp
    Amount Per Serving
    Calories 479 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 41mg14%
    Sodium 232mg10%
    Potassium 409mg12%
    Carbohydrates 74g25%
    Fiber 5g21%
    Sugar 45g50%
    Protein 5g10%
    Vitamin A 556IU11%
    Vitamin C 35mg42%
    Calcium 143mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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    Comments

    1. Julia | The Yummy Bowl

      April 16, 2023 at 6:56 am

      5 stars
      Use fresh seasonal rhubarb and strawberries, such a big difference compared to frozen!

      Reply

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