Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp- Slices of tangy rhubarb and sweet strawberries covered with a buttery brown sugar oat topping make a wonderful summer treat. Fantastic served warm with vanilla ice cream!
This Strawberry Rhubarb Crisp is a great way to use up that rhubarb from your garden!My parents gave us a huge bag of rhubarb from their garden. Usually I make raspberry rhubarb jam, but our freezer is packed with homemade jam, so I knew I needed to find another rhubarb recipe. I found a recipe for Raspberry Rhubarb Crisp in one of my cookbooks, and a recipe for Strawberry Rhubarb Pie on the Taste of Home website. I combined the two, added my own touches, and came up with Strawberry Rhubarb Crisp.
Strawberry Rhubarb Crisp- a perfect summer dessert!Now I do have to admit that when I first made it, it turned out pretty tart.  The vanilla ice cream balanced it out, but I have adjusted the recipe so that it is a little more sweet. Of course if you like things tart, you can use less sugar. 😉
Strawberry Rhubarb Crisp with vanilla ice creamRhubarb on its own doesn’t cook up to a very pretty color, but with the addition of the strawberries, it is beautiful. I used fresh strawberries, but unsweetened frozen strawberries would probably work just as well.
Rhubarb Strawberry Crisp- amazing with a scoop of vanilla ice cream!Now in my opinion, you cannot serve cobbler or crisp of any kind without a scoop of vanilla ice cream. They just go together. Something about the warm crisp, the crunchy topping, and the vanilla ice cream melting into your bowl is just so comforting and delicious. Can’t be beat! So don’t skimp on the ice cream!
Use up your fresh rhubarb with this tasty dessert!I doubled the recipe because I was serving a crowd. I baked it in a 9×13″ pan, and it baked for about 45 minutes.

Strawberry Rhubarb Crisp
Author: Kara
Serves: 8 servings
  • Filling:
  • 4 cups thinly sliced rhubarb (about a pound)
  • 2-3 cups strawberries, sliced
  • 1 cup sugar
  • 3 Tbsp cornstarch
  • 1 tsp orange zest[br]
  • Topping:
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1/2 cup + 2 Tbsp oats
  • 3/4 cup brown sugar
  • 1/2 cup very soft butter
  1. Combine all filling ingredients in a large bowl. Stir till all fruit is coated, and cornstarch is dissolved. Pour into a greased 8″ pan or casserole dish.
  2. Combine flour, salt, oats, and brown sugar in a mixing bowl. Stir together, then add butter. Mix with your hands till butter is incorporated evenly. Spread topping ingredients over fruit.
  3. Bake at 375° for 35-40 minutes or till fruit is bubbly and topping is light brown and crispy.
  4. Let cool for 15-20 minutes before serving. (Fruit will set up as it cools.)
  5. Serve warm with vanilla ice cream.
You can double the recipe and bake in a 9×13″ pan. Bake for about 45 minutes.

Excess rhubarb? Try this recipe for Strawberry Rhubarb Crisp!Supplies used for making this recipe:


  1. Would I have to add anything further if I used frozen Rhubarb as well as frozen strawberries?

    • I think you should be fine. If anything, you may need to add a little more cornstarch because frozen fruits and vegetables tend to have more water.

  2. I would like to know if recipe can be frozen as well 🙂 thank you!

    • I wouldn’t recommend freezing it, I think it would be soggy when you tried to re-heat it. But of course, you can always try and let me know how it goes. 🙂

  3. Kara,
    Can this recipe be frozen? If so, should there be more cornstarch? Thank u!

  4. Not sure what I did wrong. Looked good let it cool and I cut into and the juices flowed. Scooped out and very loose lots of juices. Flavor seemed okay but didn’t set up like a crisp should.

  5. Pamela Schroeder says:

    Can this recipie be frozen?

  6. Suzanne says:

    I made it..
    Yes I was fantastic my hubby love it..
    Thank you soo much Kara 🙋

  7. Chester says:

    I made this recipe today 8 July 2017 as we are diabetic, I doubled the recipe and used 1&1/2 cups of Splenda and for the topping
    I used 1 cup Splenda brown sugar blend. I used 8 cups of rhubarb & 8 cups of strawberries and it turned out wonderful
    It is not overly sweet nor is it sour.this recipe is a keeper for my wife & myself. Thanks for sharing

  8. Verlene says:

    I made this the other day for my family. Absolutely delicious!!!

  9. Hello from Thrifty Thursday! Strawberry rhubarb pie has always been my favorite. I can’t wait to try this recipe! Thanks for sharing!

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