Easy Strawberry Rhubarb Crisp Recipe

This easy Strawberry Rhubarb Crisp recipe is the perfect spring dessert! It combines strawberries and rhubarb, creating the perfect balance of sweet, tart jam-like filling sprinkled with a crunchy oat topping. Serve it with a scoop of vanilla ice cream warm from the oven for one of my favorite rhubarb recipes!

Strawberry rhubarb crisps in ramekins topped with vanilla ice cream.

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Why We Love This Recipe
Ingredients
Substitutions & Variations
Step by Step Instructions
Tips for Success
Recipe FAQs
Storage
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Why We Love This Recipe

This strawberry rhubarb crisp recipe creates the flavors and textures of strawberry rhubarb pie without all the fuss.
The crisp topping is an easy substitute for the crunch of pie crust without the hassle.
Because these are baked in individual ramekins, everyone get's their very own crisp!
Spring is the time of year when ripe strawberries and rhubarb are in season, and this is fruit crisp is the best way to enjoy these fresh fruits. If you're looking for a perfect summer crisp, try my Blueberry Peach Crisp recipe!

Ingredients

Strawberries and rhubarb: fresh or frozen fruit can be used for this recipe. If you use frozen fruit, do not thaw it ahead of time. Rhubarb can usually be found during spring in grocery store's produce section or at farmers markets.
Light brown sugar: dark brown sugar can also be used for a deeper flavor profile.
Cornstarch and lemon juice: start by mixing these together so that the cornstarch dissolves nicely and gets distributed evenly throughout the mixture. The cornstarch will help thicken the fruit filling while it bakes.
Unsalted butter: this should be melted and mixed into the flour and oat mixture. It'll dry up and create a crumbly texture that will bake into a crispy topping.

See recipe card below for quantities.

Substitutions & Variations

If you can't find rhubarb, you can use a mixture of berries such as strawberries, raspberries, and blueberries or make a full blueberry crisp.
For a stone fruit variation, chop peaches, plums, or apricots in place of the strawberries and rhubarb.
Try making this into one large crisp by doubling the recipe and using a 9-inch pie pan in place of the ramekins, cooking an extra few minutes. If you'd like to add a pie crust, try this graham cracker crust!
For a more pie-like version of this fruit crisp recipe, try these Mini Strawberry Rhubarb Galettes!

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

A hand holding a crumbly mixture of brown sugar, flour, melted butter, oats, cinnamon and salt.

Step 1: In a medium bowl, combine brown sugar, flour, oats, cinnamon, and salt. Pour in the melted butter and mix to combine.

Chopped strawberries, rhubarb, brown sugar, cornstarch and lemon juice mixed in a bowl.

Step 2: In a large mixing bowl, stir the chopped strawberries and rhubarb with brown sugar, lemon juice, and cornstarch.

Sprinkling the crumbly mixture over the strawberry rhubarb filling in ramekins.

Step 3: Fill four 6-ounce ramekins with the fruit mixture (using a slotted spoon or spatula to leave the excess liquid behind), and then sprinkle the buttery oat mixture in an even layer over the top of each.

Ramekins of strawberry rhubarb crisp on a baking sheet.

Step 4: Place ramekins on a sheet pan and transfer to a 350°F oven. Bake until bubbly and golden, about 30-35 minutes.

Tips for Success

Tip #1 - Chop the strawberries and rhubarb into similarly sized small pieces for even cooking in the fruit filling.

Tip #2 - You'll know when the crisp is ready when you see large, slow bubbles from the strawberry rhubarb filling.

Tip #3 - This delicious strawberry rhubarb crisp can be served warm or cold. My favorite way to enjoy it is warm with a scoop of vanilla bean ice cream!

Recipe FAQs

What is rhubarb?

Rhubarb is a vegetable which is in season during the spring. It is naturally very sour and most often used in fruit desserts. It is commonly combined with strawberries to balance the tart rhubarb. You can find fresh rhubarb at your farmers market or grocery store while it's in season, or you may be able to find frozen rhubarb year round at specialty grocery stores.

What is the difference between a crumble and a crisp?

Both crisps and crumbles typically are a baked dessert with a fruit base and a topping made with butter, sugar, and flour. Crisps, however, have oats in the topping creating a crisper, less dense texture, hence the name.

Can I use fresh or frozen fruit?

Fresh strawberries are easy to find at the grocery store, although rhubarb can be trickier to find. Luckily, either fresh or frozen fruit can be used in this recipe, so use whichever you have on hand. If you use frozen fruit, don't thaw it ahead of time.

Top view of strawberry rhubarb crisps with ice cream.

Storage

Room Temperature: This crisp should not be stored at room temperature.

Refrigerator: Cover cooked and cooled crisps with plastic wrap or aluminum foil and refrigerate for up to 1 week.

Freezer: Complete steps 1-3, then wrap tightly in plastic wrap and freeze for up to 1 month. When ready to use, bake straight from the freezer, adding about 10 minutes to the cooking time.