A Spicy Perspective

Strawberry Rhubarb Crumble (Crisp Recipe!)

Strawberry Rhubarb Crisp – An easy recipe for sweet, tangy rhubarb and strawberry crumble that’s perfect to enjoy all summer long! Serve at your next picnic or barbecue for a yummy treat that everyone will love.

strawberry rhubarb crumble (crisp) recipe

Easy Strawberry Rhubarb Crisp

Sweet, gooey, and crunchy topped fruit crumbles (and crisps) are the ultimate EASY desserts. Typically, you just whip up a simple filling, dump it in a casserole dish, and add a quick homemade oat topping. Bake for a bit and BOOM, you’ve got a satisfying dessert ready to go!

This Strawberry Rhubarb Crumble recipe is perfect for the beginning of summer, AKA strawberry rhubarb season! Seriously, no summer picnic is complete without this classic treat. It’s tangy and bright, with a hint of tart flavor that’s balanced with just the right amount of sweetness. The crunchy oat topping gives the naturally gluten-free dessert a wonderful texture that keeps you diving back in, spoon-first, for more.

Start to finish this recipe ready in only an hour, and the crisp is great to make ahead of time. Give it a try at your next potluck or barbecue and get ready… Your friends will beg for the recipe!

homemade strawberry and rhubarb crumble with ice cream

Ingredients You Need

This rustic dessert recipe requires only a few handfuls of simple ingredients.

For the crumble topping you need:

To make the strawberry rhubarb filling you need:

  • Strawberries
  • Rhubarb
  • Granulated sugar
  • Cornstarch
  • Salt

Pro Tip: If you can’t find fresh strawberries or rhubarb, feel free to make the crumble with frozen berries and rhubarb. Thaw before using, and give the strawberries a bit of a smash first instead of cutting.

chopped rhubarb and whole strawberries

How to Make the Best Strawberry Rhubarb Crisp Recipe

First, preheat the oven to 375 degrees F. Set out a 9X13 inch (3 quart) baking dish.

Prepare the crumble topping. In a medium mixing bowl, combine the flour, oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your hands to pinch the butter cubes into pieces, mixing the ingredients into a fine and chunky crumble. Refrigerate until ready to use.

oat topping

Make the strawberry and rhubarb filling. Trim the tops of the strawberries, and then chop the strawberries and rhubarb stalks. Place both in the baking dish and sprinkle evenly with the sugar, cornstarch, and salt. Mix well to coat the strawberries and rhubarb pieces.

sprinkling on cornstarch and sugar

Then spread them out in an even layer, like in the photo below.

fruit mixed with cornstarch and sugar

Remove the crumble mixture from the fridge, and spread evenly over the top of the fruit.

Get the Complete (Printable) Strawberry Rhubarb Crumble Recipe Below. Enjoy!

oat topping over the fruit mixture

Bake the Strawberry Rhubarb Crumble for 40-45 minutes until the top is brown and the sides of the pan are bubbling with a thick, fruity glaze.

baked strawberry rhubarb crisp with oat crumble topping

Remove the crisp from the oven, and let rest for at least 15 minutes before serving. 

Serving Suggestions

This Rhubarb and Strawberry Crisp is delicious to serve plain as-is or enjoy with your favorite classic crumble toppings. Add a scoop of vanilla ice cream (try our best Easy Homemade Vanilla Ice Cream recipe!) or a dollop of whipped cream to make it an extra special treat.

scoop of strawberry rhubarb crumble with vanilla ice cream

Tips for Freezing Fruits Crumbles

You can easily freeze this dessert either before or after baking. If freezing before baking, I recommend that you prepare the crumble in a freezer-safe pan that you can then bake. Then make the Strawberry Rhubarb Crisp recipe as directed, but instead of baking simply cover with plastic cling wrap and seal in an airtight zipper bag.

To freeze after baking, first, let the crumble cool to room temperature. Wrap with plastic and place in a sealed zipper bag.

Freeze the crisp for up to 3 months. Thaw in the fridge overnight before baking per the recipe.

How to Store Leftover Strawberry Rhubarb Crisp

Allow the crisp to cool, and cover the pan with plastic cling wrap or transfer to a sealed container. Keep in the refrigerator for up to 5 days. Serve at room temperature, cold, or reheated in the oven or microwave!

forkful of rhubarb and strawberry crumble

Looking for More Summer Dessert Recipes?

Strawberry Rhubarb Crumble (Crisp Recipe!)

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
An easy recipe for sweet, tangy rhubarb and strawberry crumble that's perfect to enjoy all summer long!
Servings: 12 servings

Ingredients

For the Crumble Topping –

For the Strawberry Rhubarb Filling –

  • 3 cups ripe strawberries hulled and quartered
  • 3 cups rhubarb sliced into ¼ inch segments
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt

Instructions

  • Preheat the oven to 375 degrees F. Set out a 9X13 inch (3 quart) baking dish.
  • For the Crumble Topping: In a medium mixing bowl, combine the flour, oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your hands to pinch the butter cubes into pieces, mixing the ingredients into a fine chunky crumble. Refrigerate until ready to use.
  • For the Strawberry Rhubarb Filling: Trim and chop the strawberries and rhubarb. Place both in the baking dish. Sprinkle the sugar, cornstarch, and salt over the top. Mix well to coat the strawberries and rhubarb pieces. Then spread them out in an even layer.
  • Sprinkle the crumble topping evening over the fruit. Bake for 40-45 minutes, unti the top is brown and the sides of the pan are bubbling with thick fruity glaze.
  • Cool for at least 15 minutes before serving.

Notes

Tips for Freezing Fruits Crumbles

You can easily freeze this Strawberry Crisp with Rhubarb, either before or after baking. If freezing before baking, I recommend that you prepare the crumble in a freezer-safe pan that you can then bake. Then make the recipe as directed, but instead of baking simply cover with plastic cling wrap and seal in an airtight zipper bag.
To freeze after baking, first, let the crumble cool to room temperature. Wrap with plastic and place in a sealed zipper bag.
Freeze the crisp for up to 3 months. Thaw in the fridge overnight before baking per the recipe.

How to Store Leftover Strawberry Rhubarb Crisp

Allow the crisp to cool, and cover the pan with plastic cling wrap or transfer to a sealed container. Keep in the refrigerator for up to 5 days. Serve at room temperature, cold, or reheated in the oven or microwave!

Nutrition

Serving: 0.6cup, Calories: 316kcal, Carbohydrates: 47g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 81mg, Potassium: 205mg, Fiber: 2g, Sugar: 28g, Vitamin A: 444IU, Vitamin C: 24mg, Calcium: 55mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

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5 comments on “Strawberry Rhubarb Crumble (Crisp Recipe!)”

  1. This is a summer staple around here! I love the clean flavors and how the ingredients are all things I have in the house (or garden). So delicious!

  2. Amazing with ice cream on top!! Loved it!

  3. This was absolutely delicous. We topped it with ice cream and it was just WOW!

  4. Such a delicious dessert! The strawberry and rhubarb combination is the best!

  5. This crisp was just what I needed last night with a good scoop of French vanilla ice cream!