Easy Strawberry Rhubarb Crisp (An Old-Fashioned Summer Favorite)

Every summer, when fresh rhubarb starts taking over the garden and fresh strawberries appear at the farmers markets and our local market, this easy crisp recipe is one of the first fruit desserts I make. Heather’s strawberry-rhubarb crisp has the perfect balance of tart and sweet, making it a family favorite year after year. This old-fashioned strawberry rhubarb dessert comes from my dear friend Heather, who first shared it with our family years ago, and it has become one of our favorite ways to celebrate the flavors of early summer. Serve it warm with a scoop of vanilla ice cream, and you have the perfect homemade summer dessert.

Why I love this crisp so much

The first time I had this crisp was at a church potluck. I had never had a crisp made with fresh strawberries, let alone rhubarb and strawberries together. Which may seem strange, but in our house growing up, strawberries were always enjoyed as fresh fruit and never baked into desserts. So when I tasted this sweet and tart crisp with its buttery oatmeal topping laced with cinnamon and nutmeg, it opened up a whole new world of what strawberry desserts could be! The combination of fresh strawberries and rhubarb is truly something special.

I have made this easy recipe countless times over the years, and it never disappoints. Serve it warm from the oven with a scoop of vanilla ice cream and be prepared to have your socks blown off! My favorite way to enjoy the leftovers is over a bowl of yogurt the next morning—truly the best breakfast treat ever. I hope you give this recipe a try and love it as much as we do!

Why You’ll Love This Strawberry Rhubarb Crisp

• Uses fresh, seasonal sweet strawberries and rhubarb
• Easy to make with simple pantry ingredients
• The buttery oat topping stays crisp and golden
• Perfect for family gatherings, potlucks, and summer cookouts
• Delicious served warm or cold the next day
• A wonderful make-ahead dessert

Gather these ingredients

How to Make Strawberry Rhubarb Crisp

Step 1: Prepare the Fruit

Wash and chop the rhubarb and strawberries into bite-sized pieces add to a large bowl.

Step 2: Make the Filling

Toss the fruit with sugar and thickener to create a sweet-tart filling.

Step 3: Mix the Crumble Topping

Combine oats, flour, brown sugar, butter, and spices cut butter into the dry ingredients with a pastry cutter until crumbly. (Using your food processor for this step is also an option. I like to add all the ingredients minus the oatmeal, process until a fine crumble and then add oatmeal and give a few pulses just to combine.)

Step 4: Bake Until Golden

Bake until the fruit is bubbling and the topping is beautifully golden brown.

Tips for the Best Strawberry Rhubarb Crisp

• Use bright red, firm rhubarb stalks for the best flavor.
• If your strawberries are especially sweet, reduce the sugar slightly.
• Old-fashioned oats create the best texture for the crumble topping.
• Allow the crisp to cool for 15–20 minutes before serving so the filling thickens.
• Vanilla ice cream or homemade whipped cream takes this dessert over the top.

Variations and Substitutions

Make It Gluten-Free

Use your favorite 1:1 gluten-free flour blend and certified gluten-free oats.

Add Nuts

Chopped pecans or walnuts add extra crunch to the topping.

Use Frozen Fruit

Frozen strawberries or rhubarb will work just be sure to thaw and drain excess liquid before baking.

Try Other Berries

Blueberries or raspberries can be substituted for part of the strawberries for a fun twist.

Frequently Asked Questions

1. Can I make strawberry rhubarb crisp ahead of time? Yes! You can assemble the crisp several hours ahead and refrigerate it until ready to bake, or bake it completely and reheat before serving.
2. Do I need to peel rhubarb? No. Simply wash the stalks and trim the ends. Peeling isn’t necessary unless the stalks are particularly tough.
3. Can I freeze strawberry rhubarb crisp? I honestly have never done this however I did a little research and this is what I found out > Bake, cool completely, and freeze for up to three months. Reheat in the oven until warmed through.
4. What’s the difference between a crisp, crumble, and cobbler? A crisp contains oats in the topping, a crumble usually does not, and a cobbler is topped with biscuit or cake-like dough.
5. Could I use quick oats instead of the old fashioned oats? Quick oats have already been partially cooked, and broken down so they will cook faster. They will not give you the crispy texture that the old fashioned oatmeal will. Technically you could use them, but your topping will not crisp up the same.

What could be better…

This homemade strawberry-rhubarb crisp is one of those timeless recipes that never goes out of style. The juicy fruit filling, buttery crisp topping, and perfect balance of sweet and tart flavors make it a standout among summer fruit desserts. Whether you’re using produce from your garden, a farmers market, or your favorite local market, this easy family recipe is sure to become a tradition. And don’t forget the scoop of ice cream—it truly makes every bite even better!

There is something wonderfully nostalgic about a homemade strawberry rhubarb fruit crisp fresh from the oven. The sweet berries, tart rhubarb, and buttery oat topping create a dessert that tastes like summer in every bite. Whether you’re baking with rhubarb from your own garden or picking up a bundle at the farmers market, this easy strawberry rhubarb crisp is a recipe worth making year after year. If this becomes one of your favorite rhubarb recipes, be sure to leave a rating and comment on the recipe card below, share it with a friend, and save it to Pinterest so you can make it again next rhubarb season.

From my table to yours with love, Sheila.