Strawberry rhubarb crisp is a favorite summer dessert.

A combination of sweet strawberries and tart rhubarb are baked under a crispy, golden oat topping.

Strawberry Rhubarb Crisp in the dish and plated

You’ll Be Making This Dessert All Summer Long Because …

  • Strawberry rhubarb crisp is the ultimate summer dessert.
  • Fruit crisps are easy to make and be prepared ahead of time.
  • Double or triple the topping recipe and store it in the freezer. Use it right from frozen.
strawberries , flour , butter , oats , rhubarb, sugar , brown sugar , cinnamon with labels to make Strawberry Rhubarb Crisp

Ingredients for Strawberry Rhubarb Crisp

  • Strawberries: Fresh strawberries are best for this crisp recipe, but frozen berries can be used (there is no need to thaw).
  • Rhubarb: Fresh rhubarb has a tart fresh flavor. Choose firm stalks that are bright red to deep purple. The leaves of rhubarb are poisonous, so be sure to discard them. If using frozen rhubarb, squeeze out excess liquid.
  • Oats: Use rolled oats for the best texture. Other varieties of oats can be used but will have a bit of a softer texture.
  • Sugar & Spice: Brown sugar adds a caramel sweetness, while cinnamon adds flavor.
  • Butter: Use unsalted, room temperature butter in this recipe.


  • Add toasted coconut, walnuts, pecans, or homemade cinnamon sugar to the topping for more crunch and texture.
  • Pop in a handful of blueberries, sliced peaches, or blackberries to change the flavor.

Hey, It’s Okay To….

Skip the topping and use a pre-made granola in place. If the topping begins to brown too much, lightly tent with foil.

filling for Strawberry Rhubarb Crisp and oats in a bowl

How to Make Strawberry Rhubarb Crisp

Sweet-tart strawberry rhubarb crisp has a buttery golden topping and is full of summer flavor!

  1. Combine strawberries and rhubarb with sugar, flour, and cinnamon. Transfer to a baking dish (as per the recipe below).
  2. Blend topping ingredients in a bowl with a fork or pastry cutter.
  3. Sprinkle topping over the fruit and bake until bubbly!
Strawberry Rhubarb Crisp with ice cream

Storing Strawberry Rhubarb Crisp

  • Keep leftover strawberry rhubarb crisp in a covered container in the refrigerator for up to 2 days.
  • Enjoy chilled or reheat portions in the microwave. Portions can be frozen for up to a month in freezer-safe containers. Thaw in the refrigerator before reheating.

Make Ahead

Combine ingredients in Step 2, cover, and chill or freeze until ready to bake. Add topping just before baking. You may have to add extra minutes if baking from frozen.

More Rhubarb Recipes

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Strawberry Rhubarb Crisp with ice cream
5 from 5 votes↑ Click stars to rate now!
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Strawberry Rhubarb Crisp

The sweet and tart combination of strawberries and rhubarb is simply delicious!
Prep Time 15 minutes
Cook Time 35 minutes
5 minutes
Total Time 55 minutes
Servings 4
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  • 3 cups sliced rhubarb ½-inch
  • 3 cups strawberries halved
  • ½ cup sugar
  • cup all purpose flour
  • ½ teaspoon cinnamon

For the Topping

  • ¾ cup rolled oats
  • ¾ cup brown sugar packed
  • 6 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • 6 tablespoons butter room temperature


  • Preheat the oven to 375°F.
  • In a medium bowl, combine rhubarb, strawberries, sugar, ⅓ cup flour, and cinnamon. Place in a 2 qt baking dish.
  • In a separate bowl, combine oats, brown sugar, 6 tablespoons flour, cinnamon, and butter with a fork or pastry cutter.
  • Sprinkle the topping over the fruit and bake for 30-35 minutes or until the filling is bubbly and the topping is golden.
  • Cool for 5-10 minutes before serving. Top with ice cream or cream.


If using large strawberries, cut into quarters.
Leftovers will keep in an airtight container in the refrigerator for up to 2 days and in the freezer for 1 month. 
5 from 5 votes

Nutrition Information

Calories: 595 | Carbohydrates: 105g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 153mg | Potassium: 570mg | Fiber: 6g | Sugar: 71g | Vitamin A: 633IU | Vitamin C: 71mg | Calcium: 152mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Strawberry Rhubarb Crisp in the dish with a title
sweet Strawberry Rhubarb Crisp with writing
tart Strawberry Rhubarb Crisp in a bowl with writing
Strawberry Rhubarb Crisp and plated dish with ice cream and a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 5 votes (3 ratings without comment)

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Recipe Rating


  1. If I use frozen rhubarb that is thawed do I have to squeeze the liquid out of it too?

  2. Simply delicious and so easy to prepare. Especially when you have your own rhubarb!
    I wouldn’t change a thing.
    Thanks for sharing this recipe.5 stars

  3. One of the best tasting strawberry rhubarb crisp I’ve had! Even my 8 month old grand daughter wanted more (but didn’t get very much). It is easily doubled.5 stars