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Strawberry rhubarb crisp is everything I love in a dessert, tangy, sweet, bubbling hot, and crowned with golden crumble. Whether you’re team crisp, crumble, or cobbler, there’s something magical about the way rhubarb and strawberries melt together under a buttery, crunchy topping. This recipe is the one I pull out for impromptu backyard dinners, sleepy Sunday afternoons, and anytime someone drops off garden rhubarb at my door.
It’s simple enough for beginners, adaptable for every diet, and flexible enough to tweak. Want it gluten-free? Vegan? Lower sugar? I’ve got you covered.
Let’s bake something that feels like summer in a spoon.
In this Article
Key Takeaways: What You Need to Know
- Strawberry rhubarb crisp is easier than pie, no rolling required.
- Rhubarb and strawberries balance tart and sweet beautifully.
- This dessert works great with frozen fruit and can be made low-sugar or vegan.
- The crisp topping makes it different from cobbler (which uses biscuit dough).
- Store leftovers in the fridge for up to 4 days, or freeze them!
What Is Strawberry Rhubarb Crisp?
How Is a Crisp Different from a Crumble or Cobbler?
Strawberry rhubarb crisp is a baked fruit dessert with a sweet, buttery topping made from oats, brown sugar, and flour. The filling bubbles into a jammy layer, while the top turns golden and crisp, hence the name.
Now, what’s the difference between crisp, crumble, and cobbler?
| Dessert Type | Topping Features | Texture |
|---|---|---|
| Crisp | Oats + flour + butter | Crunchy and light |
| Crumble | No oats, just flour + butter + sugar | Dense and cakier |
| Cobbler | Biscuit or cake-like dough | Fluffy or spongy |
So yes, a crisp has oats. If you skip the oats, you’ve made a crumble instead. And if you’re dropping biscuit dough over fruit (like in this strawberry rhubarb cobbler), that’s a cobbler.
What Makes Strawberry Rhubarb Crisp So Special?
It’s the balance.
Strawberries bring the sweet, rhubarb brings the tart, and together they create that nostalgic flavor found in cookbooks, church potlucks, and magazines like Taste of Home. In fact, even modern food voices like Smitten Kitchen and Ina Garten have championed versions of this classic.
But you don’t need to be a pro to get it right.
This recipe is:
- Easier than rhubarb pie
- Faster than cobbler
- More adaptable than cake
- And more crowd-pleasing than jam, though I love this strawberry rhubarb jam too
The crisp topping is flexible: gluten-free, vegan, low-sugar, it all works. And if you’re watching sugar, you can try my strawberry rhubarb crisp low sugar variation using maple syrup or coconut sugar for a mellow sweetness.
How to Make Strawberry Rhubarb Crisp Step-by-Step
What’s the Best Strawberry Rhubarb Crisp Recipe?
Strawberry rhubarb crisp is as simple as mix, top, and bake.
Here’s my tried-and-true version, no fancy tools, no stress, just comfort in a dish.
Classic Strawberry Rhubarb Crisp Recipe
| Ingredient | Amount |
|---|---|
| Fresh rhubarb, chopped | 4 cups |
| Fresh strawberries, halved | 3 cups |
| Sugar | ¾ cup |
| Cornstarch | 2 tbsp |
| Rolled oats | 1 cup |
| All-purpose flour | ½ cup |
| Brown sugar | ½ cup |
| Butter, melted | 6 tbsp |
| Cinnamon | 1 tsp |
| Pinch of salt | To taste |
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, toss strawberries, rhubarb, sugar, and cornstarch. Spread mixture in a greased 9×9 baking dish.
- In another bowl, stir oats, flour, brown sugar, cinnamon, and salt. Mix in melted butter until crumbly.
- Sprinkle topping evenly over fruit.
- Bake for 35–40 minutes until bubbly and golden brown. Serve warm.
Want to try a twist? Betty Crocker’s version skips cinnamon, while Smitten Kitchen adds chopped almonds for extra crunch. Both work beautifully.
Can You Make Strawberry Rhubarb Crisp Without Oats?
Yes, and then it becomes a crumble.
If you prefer a smoother topping, skip the oats and just use flour, sugar, and butter. This gives you a denser, cake-like layer on top. Personally, I love oats for that signature crisp, but my mom often made it without, and it’s just as cozy.
For a lighter option, try my strawberry rhubarb crisp low sugar variation, swapping in maple syrup or honey for part of the sugar. You still get sweet-tart flavor, just a bit gentler.
Storing & Freezing Strawberry Rhubarb Crisp
Can I Freeze a Strawberry Rhubarb Crisp?
Yes, you can freeze strawberry rhubarb crisp, before or after baking.
- Before baking: Assemble the crisp, cover tightly with foil, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cook time.
- After baking: Cool completely, then wrap the dish (or portion it into containers) and freeze up to 3 months. Reheat at 350°F until warm.
I do this every spring when my neighbor shares extra rhubarb. That way, I have a ready-to-bake crisp for summer cookouts or last-minute guests.
Should You Refrigerate Strawberry Rhubarb Crisp?
Yes, refrigeration keeps it fresh.
At room temperature, the topping softens quickly and fruit spoils within a day. Store baked crisp in the refrigerator, loosely covered, for up to 4 days. Reheat in the oven to bring back that crunchy topping.
If you’re looking for other make-ahead rhubarb recipes, you’ll love rhubarb muffins or rhubarb bread. Both keep well in the fridge and freeze beautifully.
Fixing Soggy Strawberry Rhubarb Crisp
Why Is My Strawberry Rhubarb Crisp Soggy?
The most common reason a strawberry rhubarb crisp turns soggy is too much liquid from the fruit. Rhubarb and strawberries release lots of juice as they bake, and without enough thickener, the filling can drown the crisp topping.
Here’s how to prevent it:
- Toss fruit with cornstarch or flour before baking
- Use a wide, shallow baking dish for even evaporation
- Let the crisp cool for 15 minutes before serving (this allows juices to thicken)
If your crisp still comes out watery, scoop out excess liquid with a spoon before serving. The flavor will still shine.
What Ingredient Makes a Crisp Different from a Cobbler?
The answer: oats.
A crisp topping always includes oats, giving it that crunchy, toasted finish. A cobbler, by contrast, uses biscuit dough or cake batter.
So when you see “strawberry rhubarb crisp without oats,” it’s technically a crumble, not a crisp. And when you use biscuit topping, like in this strawberry rhubarb cobbler, you’re in cobbler territory.
For a sturdier, less soggy dessert, some bakers even layer a spoonful of rhubarb jam at the bottom to absorb extra juices.
Strawberry Rhubarb Crisp Variations
Can You Make a Vegan Strawberry Rhubarb Crisp?
Yes, and it’s delicious.
For a vegan strawberry rhubarb crisp, swap the butter for coconut oil or vegan butter. Everything else, fruit, oats, flour, and sugar, is naturally plant-based. The result is still crunchy, golden, and bubbling hot.
Tip: add chopped nuts or shredded coconut for extra crunch. This version pairs beautifully with coconut milk ice cream or almond whipped cream.
I once brought this vegan version to a potluck, and no one guessed it was dairy-free. The pan was scraped clean before dessert plates hit the table.
How Do You Make Strawberry Rhubarb Crisp Gluten-Free or Low-Sugar?
Gluten-free is simple.
Use certified gluten-free oats and swap all-purpose flour with almond flour or a gluten-free blend. The texture stays crisp, and the flavor stays true.
For a strawberry rhubarb crisp low sugar version:
- Sweeten the filling with honey, maple syrup, or coconut sugar
- Reduce brown sugar in the topping by half
- Let ripe strawberries carry more of the sweetness
These variations keep the balance of tart rhubarb and sweet berries, just a little lighter. If you like these, you might also enjoy my peach rhubarb jam, which uses natural fruit sugars for a mellow, bright finish.
Strawberry Rhubarb Crisp
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch. Spread evenly into the dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Sprinkle topping evenly over fruit filling.
- Bake for 35–40 minutes until the topping is golden and the filling is bubbling.
- Cool for 15 minutes before serving. Serve warm, plain or with vanilla ice cream.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Strawberry Rhubarb Crisp FAQ + Real Reader Review
What Do Readers Say About This Recipe?
Last spring, one of my readers, Melissa C., tried my strawberry rhubarb crisp for her daughter’s graduation party. Here’s what she wrote me afterward:
“I was nervous since I’d never baked with rhubarb, but it came out perfect, sweet, tart, and crunchy. Everyone asked for the recipe, and my aunt even said it tasted like something straight from Betty Crocker but fresher!”
Stories like Melissa’s remind me why I share these recipes, simple food, shared joy.
FAQ:
What is the difference between rhubarb crisp and crumble?
A crisp has oats in the topping, while a crumble uses just flour, butter, and sugar. Both are baked fruit desserts, but the oat topping makes strawberry rhubarb crisp extra crunchy.
Can I freeze a strawberry rhubarb crisp?
Yes. Assemble before baking and freeze up to 2 months, or freeze baked crisp up to 3 months. Reheat at 350°F until hot and bubbly.
Should you refrigerate rhubarb crisp?
Yes, always refrigerate strawberry rhubarb crisp. It keeps up to 4 days and reheats well in the oven, which restores the topping’s crunch.
What is rhubarb crisp?
Rhubarb crisp is a baked dessert of rhubarb (often mixed with strawberries) topped with oats, flour, sugar, and butter. It bakes until the filling is jammy and the topping turns golden.
Why is my rhubarb crisp soggy?
Too much fruit juice causes sogginess. Toss fruit with cornstarch, use a wide baking dish, and let the crisp cool before serving to thicken the filling.
What ingredient makes a crisp different from a cobbler?
Oats. A crisp uses oats in the topping. A cobbler uses biscuit dough or cake batter instead. See my strawberry rhubarb cobbler for comparison.
