Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 cups sliced fresh strawberries; 3 cups diced rhubarb; 1 cup white sugar; 3 tablespoons all-purpose flour; 1.5 cups all-purpose flour; 1 cup packed brown sugar; 1 cup rolled oats; 1 cup butter

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

18

Jump to Nutrition Facts

This fruit strawberry rhubarb crisp, complete with a crunchy oat topping, is easy to make and will satisfy any sweet tooth.

Strawberry Rhubarb Crisp Ingredients

Here are the simple ingredients you’ll need to make this fresh strawberry rhubarb crisp recipe:

Fruit: Of course, you’ll need fresh strawberries and fresh rhubarb.
Sugar: White sugar perfectly balances the tart rhubarb, while brown sugar sweetens the topping.
Flour: All-purpose flour goes into the fruit layer and the topping.
Oats: Use a cup of rolled oats.
Butter: A cup of butter lends richness to the sweet oat topping.

How to Make Strawberry Rhubarb Crisp

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade strawberry rhubarb crisp:

Make the first layer with fruit, sugar, and flour. Place in the baking dish.
Make the topping, then sprinkle it over the fruit layer.
Bake in the preheated oven until the topping is crisp and lightly browned.

What to Serve With Strawberry Rhubarb Crisp

This from-scratch strawberry rhubarb crisp is perfect when it’s served by itself. However, a dollop of homemade whipped cream or a scoop of vanilla ice cream will take each serving over the top.

How to Store Strawberry Rhubarb Crisp

Cover the strawberry rhubarb crisp with foil and store it in the refrigerator for up to five days. Reheat in the oven or in the microwave.

Can You Freeze Strawberry Rhubarb Crisp?

Yes! You can freeze strawberry rhubarb crisp for up to two months, whether it’s baked or unbaked. If you freeze it unbaked, simply thaw in the refrigerator and bake it according to the recipe. To thaw a baked strawberry rhubarb crisp, reheat in the oven at 350 degrees F until the juices are bubbling.

Allrecipes Community Tips and Praise

“It is so easy and so good,” raves Armenicus. “I grew up in the south and never really acquired a taste for rhubarb. The inclusion of the strawberries takes a lot of the edge off the rhubarb but retains the unique flavor.”

“I used frozen fruits and increased the amount of strawberries,” says Rita. “It came out super nice, not too sweet. Perfect with some vanilla ice cream.”

“Loved this and so did my hubby,” says TLCPRN. “I really appreciate the tartness of the rhubarb and the strawberries I got were top notch. Finished off a dinner of grilled salmon and asparagus that we ate outside on a beautiful night. Perfect meal!”

Editorial contributions by Corey Williams

Ingredients

Fruit Layer:

3 cups sliced fresh strawberries
3 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour

Crunch Topping:

1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
1 cup butter

Directions

Gather all ingredients.

Dotdash Meredith Food Studios
Preheat the oven to 375 degrees F (190 degrees C).
Make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.

Dotdash Meredith Food Studios
Make the topping: Combine 1 1/2 cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.

Dotdash Meredith Food Studios
Bake in the preheated oven until crisp and lightly browned, about 45 minutes.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

253	Calories
11g	Fat
38g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 253
% Daily Value *
Total Fat 11g	14%
Saturated Fat 7g	33%
Cholesterol 27mg	9%
Sodium 78mg	3%
Total Carbohydrate 38g	14%
Dietary Fiber 2g	6%
Total Sugars 25g
Protein 2g
Vitamin C 18mg	90%
Calcium 39mg	3%
Iron 1mg	6%
Potassium 149mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.