This rhubarb and strawberry crisp is easy to make and is a treat for spring or early summer gatherings. Tart rhubarb pairs perfectly with sweet strawberries topped with crispy sweetened oatmeal in this delicious dessert.

A red and white baking dish with rhubarb strawberry crisp with a serving spoon in it, surrounded by strawberries and oatmeal.

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Rhubarb and Strawberry: A Perfect Pair

Strawberry and rhubarb have long been a perfect pair. They’re both ripe during spring and early summer, with bright colors letting us know to hold on because the weather is warming up!

Rhubarb is tart, and strawberries have just the right amount of jammy sweetness to balance it. There are some great examples of this historical pair, from strawberry rhubarb butter to strawberry rhubarb soda.

Strawberry rhubarb pie is a popular dessert from my Grandma’s day. But since I’m a huge fan of tart tastes, I like a bit of strawberries with my rhubarb. Hence the name rhubarb and strawberry crisp!

Related: 13 Ways to Use Rhubarb

The sweetness of the strawberries in this delicious dessert is enough to provide a balance, especially paired with the sweetened oatmeal crisp. But you can still taste the rhubarb, and it outshines any pie!

If you’re gearing up for warmer weather and celebrating spring’s deliciousness, don’t miss out on this perfectly balanced, tart, sweet rhubarb and strawberry crisp. It’s perfect for sharing with a crowd!

Rhubarb Strawberry Crisp Recipe

Even if you have a large patch of strawberries ripe and ready to eat, it’s important not to increase the amount of strawberries. They will add too much liquid, and your crisp won’t be crispy. No one wants that!

Though the amounts call for more rhubarb than strawberries, if you’re worried about it being too tart for your taste, don’t be. Between the strawberries and the crisp, plus ice cream or whipped cream, it’s plenty sweet and a perfect balance.

A red baking dish of strawberry rhubarb crisp with a serving spoon, on a white counter surrounded by a bowl of crisp with ice cream, an ice cream scoop, strawberries, and a red and white checkered towel.

Ingredients

Fresh rhubarb: You’ll need about 4-5 rhubarb stalks, whether homegrown or bought from a farmer’s market.

Strawberries: I recommend using fresh strawberries. If frozen is the only option, they can work too, as long as there’s no added liquid when thawed.

Sugar: I use organic cane sugar; feel free to use what’s easily available to you.

Cornstarch

Lemon juice: Use a whole fresh lemon here because you’ll also need the zest!

Lemon zest: Lemon zest is a must. If you’re new or need tips on how to best zest a lemon, read this guide.

Pure vanilla extract

Ingredients for rhubarb strawberry crisp in bowls sitting on a white counter, top view.

Crisp Topping

Unsalted butter: Make sure to get it out beforehand so it’s room temp.

All-purpose flour: I use organic flour. Feel free to use what you have on hand.

Brown sugar

Quick cooking rolled oats: Make sure to use quick cooking oats for the crisp rather than regular.

Chopped nuts: I prefer pecans or walnuts, which go best. If there are allergies, it’s okay to omit or try another type as needed.

Spices: Cinnamon and salt.

How to Make Rhubarb and Strawberry Crisp

First, preheat the oven to 350°F (175°C).

Then, combine the first set of ingredients in a bowl. This includes chopped rhubarb, cut strawberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla.

Strawberries and rhubarb with other ingredients being stirred in a bowl, top view.

Note: Make sure the cornstarch is well combined in this first step!

Once fully combined, pour the strawberry and rhubarb mixture into a 2-quart (which is the same as an 8×8 square) baking dish.

Rhubarb and strawberry mixture in a baking dish, top view.

Make the Crisp Topping

Using the ingredients from the crisp topping section, combine the butter and flour with a fork.

Then add the rest of the ingredients, including the brown sugar, oats, pecans, cinnamon, and salt. Mix it together until it’s crumbly.

Oatmeal, nuts, and other ingredients in a bowl to make the crisp topping.

Once that’s done, spoon the crisp topping evenly over the strawberry rhubarb mixture.

A red and white baking dish with rhubarb strawberry crisp ready to bake, top view.

Then, cover lightly with tin foil and bake the rhubarb and strawberry crisp for 40 minutes. Remove the tin foil and continue baking for another 20 minutes.

Baked strawberry rhubarb crisp in a baking dish, on a white counter surrounded by a red and white checked cloth, fresh strawberries, and an ice cream scoop.

Once the baking time is finished and the crisp is golden brown and, well, crispy, remove it from the oven and let it cool for at least 20 minutes or longer.

Baked and golden crisp top showing on the rhubarb crisp in a baking dish.

Note: If the mixture seems pretty saucy, don’t worry! The strawberry rhubarb mixture will thicken as it cools.

Serving Rhubarb Crisp

Rhubarb and strawberry crisp is absolutely delicious to serve warm right out of the oven. It’s fragrant and perfectly crispy.

Add a scoop of vanilla ice cream or whipped cream to round out the flavors perfectly.

A bowl of rhubarb and strawberry crisp topped with ice cream.

To keep leftovers crispy, store them on the countertop at room temperature for up to 3 days. If necessary, store them in the refrigerator for up to 5 days, but note that they won’t stay very crisp.

A bowl of strawberry rhubarb crisp with a spoon lifting some up, showing the jammy insides.

This is a perfect dessert to share for any spring or early summer get-together; it fully embodies the flavors and feel of the season!

Easy Rhubarb and Strawberry Crisp