Rhubarb and Strawberry Crisp

Rhubarb Strawberry Crisp is the perfect balance of sweet and tart, with juicy strawberries and tangy rhubarb baked under a buttery, golden oat topping. Serve it warm with a scoop of vanilla ice cream for the ultimate spring or summer dessert!

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This recipe was photographed and updated 3/2025.

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Shopping list:

• rhubarb
• strawberries
• granulated sugar
• corn starch
• water
• vanilla extract
• brown sugar
• all purpose flour
• quick oats
• cinnamon
• butter

One dessert I always looked forward to as a child was my mom’s apple crisp. I’ve always loved that buttery, sugary topping. So, I decided to put a twist on her recipe by swapping the apples for rhubarb and strawberries, and the result was absolutely phenomenal! The sweet and tart combination of juicy strawberries and tangy rhubarb works perfectly together, all baked under a golden, buttery oat topping.  

I never get tired of rhubarb! It’s always been plentiful here in Minnesota, and there’s more than enough to go around. Plus, it freezes well, so if you have extra, just bag it up to enjoy later! Serve this Rhubarb Strawberry Crisp warm with a scoop of vanilla ice cream or freshly whipped cream for the ultimate spring or summer dessert.

Looking for some more rhubarb recipes, try my Rhubarb Cream Cake or Rhubarb Cream Cheese Bars!

If you have some more fresh strawberries to use, check out this Strawberry Tapioca Fluff or Strawberry Lemonade!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate the leftovers in an airtight container for up to three days.

• Try using any fruit or fruit combo for this recipe. This recipe is great with either light or dark brown sugar.

• This recipe can easily be doubled and baked in a 9x13 baking dish. 

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex Basics 8 Inch Square Glass Baking Dish
• Amazon Basics Knife Set
• OXO Good Grips 6-Piece Plastic Measuring Cups
• Pyrex Tinted Glass Mixing Bowls Set
• Victoria Rhubarb Crown Ready to Plant 

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

1 H & 10 M

Total time

1 H & 20 M

Rhubarb and Strawberry Crisp

Ingredients

• 3 cups sliced rhubarb
• 3 cups sliced strawberries
• 3/4 cup granulated sugar
• 2 tablespoons corn starch
• 1/2 cup water
• 1 teaspoon vanilla extract
• 3/4 cup brown sugar
• 3/4 cup all purpose flour
• 1/2 cup quick oats
• 1 teaspoon cinnamon
• 1/3 cup melted butter

Instructions

1. Preheat oven to 350 degrees F. Grease an 8 inch baking dish.
2. Place sliced rhubarb and strawberries in the baking dish.
3. In a saucepan over medium high heat, combine the sugar, corn starch and water. Bring to a boil, reduce heat to medium and continue to boil, stirring often until thickened, about 5 minutes. Stir in vanilla and remove from heat. Pour the mixture over the rhubarb and strawberries in the pan.
4. In a bowl, combine the brown sugar, flour, oats, cinnamon and melted butter until crumbly. Sprinkle this mixture evenly over top of the rhubarb.
5. Bake for 55-60 minutes. Remove from oven, cool and serve with ice cream or whipped cream.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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