This easy strawberry rhubarb crisp is a perfect spring dessert. Bright strawberries and tangy rhubarb combine into a jammy, sweet-tart filling, topped with a crunchy oat crumble. Serve warm from the oven with vanilla ice cream for a simple, cozy treat.
Why We Love This Recipe
- All the flavor of strawberry rhubarb pie with far less effort.
- The oat-based crisp topping gives the same satisfying crunch without rolling a crust.
- Baked in individual ramekins so everyone gets a personal serving.
- When strawberries and rhubarb are in season, this crisp is an ideal way to enjoy the fresh fruit.
Ingredients
- Strawberries and rhubarb: fresh or frozen (if using frozen, keep them frozen until assembly). Chop into small, even pieces for uniform cooking.
- Light brown sugar: packed. Dark brown sugar can be used for a deeper molasses flavor.
- Cornstarch and lemon juice: dissolve cornstarch in the lemon juice before adding to the fruit to prevent lumps; this thickens the filling as it bakes.
- Unsalted butter: melted and mixed into the flour and oat topping to create a crumbly, crisp texture.
See the recipe card below for exact quantities.
Substitutions & Variations
- If rhubarb isn’t available, use a mix of berries (strawberries, raspberries, blueberries) or make a blueberry crisp.
- Swap in chopped stone fruits—peaches, plums, or apricots—for a summer variation.
- Make one large crisp by doubling the recipe and baking in a 9-inch pie dish; you may need a few additional minutes of bake time.
- For a more pie-like option, try turning this into galettes or adding a graham-cracker crust.
If you try other ingredient swaps, share the results in the recipe comments.
Step by Step Instructions
Step 1: In a medium bowl, combine brown sugar, flour, oats, cinnamon, and salt. Pour in the melted butter and mix until the mixture resembles coarse crumbs.
Step 2: In a bowl, dissolve cornstarch into lemon juice. Add the chopped strawberries, rhubarb, and brown sugar; stir to combine.
Step 3: Divide the fruit mixture among four 6-ounce ramekins, leaving any excess liquid behind. Evenly sprinkle the crumbly topping over each ramekin.
Step 4: Place ramekins on a baking sheet and bake at 350°F (177°C) until the filling is bubbly and the topping is golden, about 30–35 minutes. Let cool a few minutes before serving.
Tips for Success
Tip 1: Cut strawberries and rhubarb to similar sizes so they cook evenly.
Tip 2: The crisp is ready when you see large, slow bubbles from the fruit filling.
Tip 3: Serve warm with a scoop of vanilla ice cream, or enjoy chilled—both are delicious.
Recipe FAQs
Rhubarb is a tart, stalky vegetable commonly used in desserts during spring. It’s often paired with strawberries to balance its tartness. Fresh rhubarb appears seasonally at farmers markets; frozen rhubarb can sometimes be found year-round.
Both are baked fruit desserts with a streusel topping. A crisp includes oats in the topping for a crisper texture, while a crumble typically omits oats and has a denser crumb topping.
Yes. Fresh or frozen strawberries and rhubarb both work. If using frozen fruit, bake them from frozen—do not thaw first to avoid a watery filling.
Storage
Refrigerator: Cover cooled crisps and refrigerate up to 1 week.
Freezer: Assemble through the topping (steps 1–3), wrap tightly, and freeze up to 1 month. Bake from frozen, adding about 10 minutes to the bake time.
More Easy Recipes You’ll Love
Fresh Blueberry Peach Crisp Recipe-
Mini Strawberry Rhubarb Galettes
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Easy Mixed Berry Galette Recipe
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Spiced Blueberry Pie
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📖 Recipe
Easy Strawberry Rhubarb Crisp Recipe
Kayla Burton
Equipment
- 4 6-ounce ramekins
- Baking sheet
- Mixing bowls
- Measuring spoons and cups or a scale
- Spatula
Weigh dry ingredients in grams with a food scale for best results.
Ingredients
Strawberry Rhubarb Filling
- 1 tablespoon lemon juice
- 1 tablespoon (8 g) cornstarch
- 2 cups strawberries, fresh or frozen, chopped
- 1¾ cups rhubarb, fresh or frozen, chopped
- ¼ cup (50 g) light brown sugar, packed
Crisp Topping
- 5 tablespoons (39 g) all-purpose flour
- ¼ cup (26 g) old-fashioned oats
- tiny pinch salt
- tiny pinch ground cinnamon (optional)
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons (28 g) unsalted butter, melted
Instructions
- Preheat oven to 350°F (177°C).
- Crisp Topping: Combine flour, oats, salt, cinnamon (if using), and brown sugar in a bowl. Stir in melted butter until the mixture is crumbly.
- Strawberry Rhubarb Filling: Dissolve cornstarch in lemon juice. Add chopped strawberries, rhubarb, and brown sugar; mix gently.
- Assemble & Bake: Divide the filling among four ramekins and top evenly with the crisp mixture. Place ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, about 30–35 minutes. Let cool a few minutes, then serve warm with ice cream if desired.
Notes
Storage: Store cooled crisps covered in the refrigerator for up to 1 week. Rewarm briefly before serving if you prefer them warm.
Frozen Fruit: If using frozen fruit, bake from frozen; do not thaw to avoid an overly watery filling.
Nutrition: Nutrition details are estimates and not guaranteed exact.
Carbohydrates: 48 g
Protein: 3 g
Fat: 6 g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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