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Strawberry Rhubarb Crisp is the perfect summer dessert! Easier to make than pie and prepped in just minutes. A delicious dessert made with juicy fruit and topped with a crunchy, butter oat crisp that is perfect for BBQ parties and get-togethers!

Strawberry rhubarb crisp in a white bowl topped with cream and a strawberry with a spoon in it.

Easy Strawberry Rhubarb Crisp topped with a scoop of ice cream is the perfect ending for every summer meal. This easy dessert will be a hit at your next BBQ, summer party, or get-together with friends and neighbors!

Looking for more summer desserts? Our summer favorites are my perfect Apple Crumble Pie, the most delicious Peach Crisp, and a family favorite – my Raspberry Lemon Cake with Streusel Topping which makes a great breakfast.

Why our recipe

  • Even people who don’t like rhubarb will love this crisp recipe!
  • Our recipe makes an extra crispy topping.
  • This rhubarb strawberry crisp tastes so good and is super easy to make from scratch!
Strawberry rhubarb crisp topped with cream, with a spoon digging into the rhubarb-strawberry bottom layer.

Ingredient Notes

  • Cornstarch: Adding cornstarch
  • Sugar: You need granulated and brown sugar for this recipe. The topping is made with only brown sugar to give it a more intense flavor.
  • Rhubarb: Two to three large stalks of rhubarb will give you about 3 cups of sliced rhubarb. Peel the rhubarb roughly with a small knife. If you have the time, sprinkle the sliced rhubarb with a little bit of sugar and put it into a colander set over a bowl. This way, extra liquid will drip off.
  • Strawberries: Fresh strawberries work best in this recipe, but you can also use frozen strawberries. Hull and quarter the strawberries so they are evenly sized.
  • Vanilla extract: Instead of vanilla extract, you can also use vanilla sugar.
  • Old-fashioned oats: The oats add crispiness to the topping. Sometimes they are also called rolled oats. Don’t use steel cut or instant oats in this recipe.
  • Butter: I prefer to use unsalted butter for baking. The butter should be soft but not melted.

What is Rhubarb and what does it taste like

Rhubarb is a vegetable that grows on the ground. Only the long stalks are edible, the green leaves should be discarded. It’s in season during May, June, and early July. Rhubarb on its own can taste a bit tart.

That’s why I love to combine it with a sweet component like berries. This Strawberry Rhubarb Crisp is definitely one of the easiest and best desserts you can make with rhubarb! It’s perfect for a warm spring or summer night, served warm with a scoop of ice cream.

Cut strawberries and rhubarb in a pink bowl with a fork in it, fresh strawberries in a bowl in the background.

How to make this recipe

You can make this crisp in your favorite baking pan, a pie dish, an oven-proof skillet or even in little ramekins to make individual crisps. Lightly grease your baking dish and add the fruit mixture.

The rhubarb and strawberry slices are combined with sugar, cornstarch to soak up some of the juices, and vanilla. Vanilla goes perfectly with the sweet strawberries and the tart rhubarb.

In another bowl, make the streusel topping. This topping is made with old-fashioned oats for a bit of extra crunch, brown sugar, butter and a bit of cinnamon. Because I use softened butter instead of cold butter for the streusel the mixture won’t be dry and crumbly, it will resemble cookie dough after you combine all the ingredients.

This makes a deliciously thick and crunchy topping that will stay crisp after baking, even after a few hours in the fridge!

Below is a picture of how the Strawberry Rhubarb crumble looks before it goes into the oven for 45 minutes:

Oatmeal streusel topping for rhubarb crisp in a glass baking dish on a wooden table.

Julia’s Tips and Tricks

  • Oats: Don’t skip the old-fashioned oats! They make the topping crispy and give you a nice crunch.
  • Serve it with: Homemade whipped cream or vanilla ice cream would pair perfectly with this crisp. The warm juicy fruit, crunchy streusel, and cold ice cream are the perfect combo. So EASY and DELICIOUS!
  • Strawberries: I wouldn’t advise increasing the amount of strawberries in this recipe, even if it is tempting. Strawberries release a lot of juice, so your crisp might get a bit more liquid.
  • Liquid: Depending on how juicy the strawberries are and how deep your dish is, the filling might be more liquid.
  • Baking dish: If you use a shallow baking dish, place it on top of a foil-lined baking sheet to catch any spills. This makes cleaning up easier!
  • Frozen fruit: You can use frozen strawberries (or a mixture of berries) and frozen rhubarb for this recipe. No need to defrost them. The baking time will be a few minutes longer.

Storage and reheat

Refrigerate cooled down leftovers by storing them in an airtight container for 3–4 days.

Reheat in the microwave or the oven (my choice) until the desired temperature is reached.

I would not recommend freezing the baked strawberry rhubarb crisp because the topping will get soggy during thawing.

Strawberry rhubarb crisp in a glass baking dish on a wooden table.

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5 from 12 votes

Easy Strawberry Rhubarb Crisp

This easy Strawberry Rhubarb Crisp is the perfect summer dessert! Easier to make than pie and prepped in just minutes.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6


For the Filling:

  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar, or less
  • 2 tbsp brown sugar
  • 3 cups sliced fresh rhubarb, sliced 1/2 inch thick (2-3 stalks)
  • 1 lbs strawberries, hulled and quartered
  • 2 tsp vanilla extract

For the Topping:

  • 1 cup old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp salt


  • Preheat the oven to 350°F (180°C) and grease a 9-inch square or similar sized baking dish.
  • In a large bowl, combine cornstarch and sugars. Add rhubarb slices, strawberry slices, and vanilla extract. Toss to coat.
  • Transfer the mixture to the baking dish.
  • In a medium bowl, combine the old-fashioned oats, brown sugar, butter, flour, cinnamon, and salt. 
  • Mix the ingredients together until large cookie dough like crumbs form. Drop small pieces of the topping evenly over the filling until you used all the topping.
  • Bake at 350°F for about 45–60 minutes, until the fruit filling is cooked and bubbling, and the topping is nicely browned. Let the crisp rest for about 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.



Calories: 419kcal | Carbohydrates: 66g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 372mg | Fiber: 4g | Sugar: 43g | Vitamin A: 545IU | Vitamin C: 49.3mg | Calcium: 99mg | Iron: 1.5mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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5 from 12 votes (3 ratings without comment)

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  1. 5 stars
    This was the first Pinterest recipe I ever decided to try, and the family loved it! When my mom decided to come into town, I told her to bring the rhubarb so we could make this, and it turned out great! SO easy to make — which is perfect for a non-baker like me!

  2. 5 stars
    This is the first recipe I decided to try off of Pinterest, and I loved it! My mom is a huge fan of rhubarb, and when she said she was coming into town, she was excited to bring some of her rhubarb along to make this delicious dessert!

  3. I tried making this crisp in a cast iron skillet but would not do it again. I felt the taste of metal leached into the sauce. I ended up only eating the middle and throwing out all the bits near the edges of the pan. Will try again in ceramic coated baking dish and I anticipate it will be great!

  4. What about using pie filling instead of the strawberry rhubarb part of the recipe? I have a can of strawberry rhubarb pie filling I’m not using for anything. AND I have a cast iron skillet I’d love to use for this.
    Granted it won’t be as fresh as using fresh ingredients but it’ll save me from having to do a rhubarb hunt..

    1. Yes, you could use the can of pie filling and just make the topping from scratch. I would probably reduce the baking time to 25-30 minutes and take the crisp out of the oven when the topping is crispy and golden.

  5. 5 stars
    I’m going to make this recipe for Thanksgiving dessert. Would like to make it the night before. Would you suggest making the topping and the filling (ahead of time) and keeping them refrigerated separately until ready to heat?

    1. Hi Heather, you can make the topping the night before and refrigerate it but I wouldn’t make the filling ahead of time because I don’t think it will hold up well. One thing you could do is baking it a day ahead and then reheat it so it can crisp up again. – Julia