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Strawberry Rhubarb Crisp is an easy fruit dessert made with fresh, sweet strawberries and tart rhubarb. It’s a refreshingly classic dessert that is perfect for warm summer nights.

A serving of Strawberry Rhubarb Crisp with vanilla ice cream and a strawberry on top

Fruit Crisps are one of the easiest desserts out there, and this Strawberry Rhubarb Crisp is a home run. Served warm out of the oven with a couple scoops of vanilla ice cream on top? That’s a grand slam!

Technically rhubarb is a vegetable, but you will typically see it in desserts or breakfast items, like pies, cakes and Muffins. Strawberries and rhubarb are a classic combination of sweet and tart, making them best friends in this strawberry rhubarb crisp recipe.

Strawberry Rhubarb Crisp Ingredients

  • Rhubarb – wash and trim off the ends of the stalks, and trim the leaves which are inedible. Cut the stalks into small pieces.
  • Strawberries – Remove the stems and roughly chop. You want equal amounts of strawberries and rhubarb.
  • Sugar – a cup of granulated for the filling and a cup of brown sugar for the topping.
  • Flour – for thickening the filling.
  • Old fashioned oats – for the crunchy topping.
  • Melted butter
  • Cinnamon and nutmeg
Strawberry Rhubarb Crisp in a white ruffled baking dish

How to Make Strawberry Rhubarb Crisp

  1. First, you’ll need to sugar the strawberries and rhubarb and soften them up, releases their juices. Pour all of the fruit into a bowl and sprinkle with sugar and cinnamon and stir together to coat well. Then pour that into a large baking dish.
  2. The topping is made with flour, brown sugar, oats, cinnamon and nutmeg mixed together with some melted butter and sprinkled evenly over the fruit layer. The topping gets crispy when it’s baked, hence the name.
  3. Bake in a 350 degree oven for about 40 minutes or until the top is golden and the fruit mixture is bubbly. Let it sit for 10-15 minutes to set before serving.
Strawberry Rhubarb Crisp in a white baking dish with a spoon

Serving and Storage

How to serve: This type of dessert does tend to spread out a bit when served, so I like to serve it in tart dishes (aff). They are like bowls but with a flat bottom and low sides. It’s even better with a generous scoop of vanilla ice cream or fresh whipped cream on top!

Storage: Crisps tend to get soggy when covered, so it’s ok to leave this dessert on the counter for up to 2 days. Cover loosely with a paper towel and plastic wrap to keep is crisp.

Can you freeze a fruit crisp?

Fruit crisps are easy to freeze! Let the dish cool completely, then wrap in two layers of plastic wrap and foil. Freeze for up to 6 months then thaw and bake until the topping is crispy.

A serving of Strawberry Rhubarb Crisp with vanilla ice cream

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A dish of Strawberry Rhubarb Crisp with ice cream

Strawberry Rhubarb Crisp

4.67 from 3 votes
Strawberry Rhubarb Crisp is an easy fruit dessert made with fresh, sweet strawberries and tart rhubarb. It's a refreshingly classic dessert that is perfect for a warm summer night.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings


  • 3 cups rhubarb cut into small pieces
  • 3 cups strawberries cut into small pieces
  • 1 cup sugar
  • 1 ⅓ cups flour divided
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup old fashioned oats
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter melted
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  • Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray or butter. Set aside.
  • In large bowl combine rhubarb, strawberries, sugar, ⅓ cup flour and cinnamon. Pour into a greased 9×13-inch baking dish.
  • In another bowl combine 1 cup flour, brown sugar, oats and nutmeg. Stir in melted butter and blend well. Sprinkle oat mixture over the fruit mixture in the pan. Press down gently.
  • Bake in the preheated oven for 35-40 minutes.
  • Cool for at least 15 minutes before serving. This crisp is delicious on it’s own but even better with a scoop of vanilla ice cream!
Keyword strawberry rhubarb crisp


Calories: 444kcalCarbohydrates: 81gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 112mgPotassium: 309mgFiber: 3gSugar: 54gVitamin A: 410IUVitamin C: 35.4mgCalcium: 83mgIron: 1.9mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Debbie says:

    This turned out great. I used both frozen strawberries and frozen rhubarb. My strawberries were large whole, so I cut them into smaller pieces. I followed the rest of the recipe, and convection baked. I will definitely make this again

    1. Kristin says:

      Awesome feedback Debbie! Thanks for stopping by.

    2. Veronica Koh Eischeid says:

      If I use frozen fruits, do they need to be thawed?

  2. Katie says:

    Can you use frozen rhubarb!

    1. Kristin says:

      I have only ever used fresh. The frozen might have too much liquid. I would thaw and try to gently press out some of the liquid if using frozen.