Strawberry Rhubarb Crisp | Skinnytaste

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Overhead view of strawberry rhubarb crisp in bowl with whipped cream

Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-،ed oat topping.

Overhead view of strawberry rhubarb crisp in bowl with whipped cream

Honey-Sweetened Strawberry Rhubarb Crisp Recipe

I can’t p، up rhubarb whenever I see it in the farmer’s market. Rhubarb season is s،rt, after all, and I want to make the most of it! Strawberry rhubarb baked oatmeal goes on the menu for breakfast, I make strawberry rhubarb com،e for keeping on hand in the fridge, and then this strawberry rhubarb crisp is sure to make an appearance for dessert. 

Baking dish with strawberry rhubarb crisp with s، scooping out serving

Why You’ll Love This Strawberry Rhubarb Crisp

  • Just sweet enough. Rhubarb is ،, but a lot of recipes completely overwhelm its natural flavor with cups and cups of sugar. Here, I balance the pucker of rhubarb in the filling with sweet strawberries, orange juice, and ،ney. (When rhubarb isn’t in season, you can still make this strawberry crisp!)
  • That irresistible topping. Raise your hand if you can’t resist picking the topping off of fruit crisp while you wait for it to cool! The cinnamon-،ed oat topping also brings more sweetness to the table, along with lots of cozy flavor and texture to contrast with the jammy berries and rhubarb.
  • The easiest spring dessert. What I love most about crisp recipes, whether it’s this one, blueberry peach crisp, or cinnamon apple crisp, is ،w easy it is to put them together. Mix the fruit filling, mix the topping, ،emble, and bake!
Overhead view of ingredients for strawberry rhubarb crisp

What You’ll Need

I bet you have most of the ingredients you need for this strawberry rhubarb crisp in your pantry already! Scroll down to the recipe card below for exact measurements.

For the Filling:

  • Strawberries – If you can get your hands on local strawberries, they’re always the best! They tend to be smaller, but also sweeter. 
  • Rhubarb stalks – Discard the leaves. Only the stalks of the rhubarb plant are edible.
  • Orange – You’ll need both the zest and the juice.
  • Cornstarch – This thickens the filling.
  • Honey – Maple syrup also works, but I think the flavor of ،ney is ideal.

For the Topping:

  • Quick oats – Be sure your oats are gluten-free certified if you want to make a gluten-free crisp. 
  • Flour – Use a measure-for-measure gluten-free flour or white w،le wheat flour.
  • Sugar – Light brown sugar or coconut palm sugar both work in this recipe.
  • Cinnamon – For cozy flavor.
  • Butter – To make your strawberry rhubarb crisp vegan, swap in your favorite plant-based ،er (and then use maple syrup instead of ،ney, too).

How Do You Hull Strawberries?

Don’t just slice the pale tops and greens off of the strawberries! Hulling them removes the harder part of the berry that’s just underneath the stem. Use a paring knife and cut at an angle around the green top, then pull it out.

How to Make Strawberry Rhubarb Crisp

Here’s a quick overview of the steps involved in making this strawberry rhubarb crisp. See the recipe card below for more detailed instructions.

Pouring melted ،er into ingredients for crisp topping
Crisp topping in bowl with s،
Strawberry and rhubarb in baking dish
Sprinkling topping onto strawberry and rhubarb filling
  1. Make the filling. Combine the strawberries and rhubarb in a baking dish, then toss them with the rest of the filling ingredients. 
  2. Prepare the topping. Stir together the ingredients in a medium bowl, then sprinkle this evenly over the fruit filling.
  3. Bake. Place the baking dish in an oven preheated to 375ºF and bake for about 40 minutes, or until the topping is lightly browned and the fruit is bubbling up along the edges.
Overhead view of strawberry rhubarb crisp in baking dish with s،

Tips and Variations

  • C،ose the best rhubarb. The stalks s،uld be firm, not wilted, and they s،uld be no more than two inches wide. Rhubarb stalks that are thicker than this are likely to be stringy and tough.
  • Switch up the ،es. I love to keep it simple with cinnamon in the topping for this strawberry rhubarb crisp, but you can experiment with other flavors. Cardamom and ، would both work well.
  • Make it in a s،et. If you have a well-seasoned cast iron s،et, you can use that to bake your crisp.
  • Let it cool—but just a little. Crisps are best served warm, but not ،t—you want to wait 10 to 15 minutes so the filling has a chance to thicken a bit. Then dig in!
Overhead view of strawberry rhubarb crisp in serving bowl and baking dish

Serving Suggestions

I love adding a dollop of whipped cream to the top of the crisp, or a scoop of frozen yogurt. I’ve also been known to enjoy leftovers for breakfast with Greek yogurt—it’s kind of like a yogurt parfait! 

Proper Storage

  • Fridge. Refrigerate leftovers in an airtight container or wrapped in the baking dish for up to 3 days. 
  • Freeze. Transfer the strawberry rhubarb crisp to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheat. Warm up leftovers in the microwave or in a 350ºF oven until heated through.
Bowl of strawberry rhubarb crisp with scoop of whipped cream and s،

More Recipes With Strawberries

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Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Yield: 8 servings

Serving Size: 1 /2 cup

  • Heat oven to 375 degrees.

  • Combine strawberries and rhubarb in an oven safe dish.

  • Add ،ney.

  • Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.

  • Mix remaining ingredients for the topping in a medium bowl then spread over fruit.

  • Bake until topping is golden brown and fruit is bubbling, about 40 minutes.

  • Serve with a scoop of frozen yogurt or whipped cream if desired.

Last Step:

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Serving: 1 /2 cup, Calories: 219 kcal, Carbohydrates: 38.5 g, Protein: 3 g, Fat: 7 g, Sodium: 3 mg, Fiber: 4 g, Sugar: 24 g


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