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!
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!
- 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
Step 1: In a medium bowl, combine brown sugar, flour, oats, cinnamon, and salt. Pour in the melted butter and mix to combine.
Step 2: In a large mixing bowl, stir the chopped strawberries and rhubarb with brown sugar, lemon juice, and cornstarch.
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.
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!
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.
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.
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.
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.
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Easy Strawberry Rhubarb Crisp Recipe
- 4 6 ounce ramekins
- Baking sheet
- Mixing bowls
- Measuring spoons
Strawberry Rhubarb Filling
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 cups strawberries fresh or frozen, chopped
- 1¾ cups rhubarb fresh or frozen, chopped
- ¼ cup light brown sugar packed
- 5 tablespoons all-purpose flour
- ¼ cup old-fashioned oats
- tiny pinch salt
- tiny pinch ground cinnamon optional
- ¼ cup light brown sugar packed
- 2 tablespoons unsalted butter melted
- Preheat oven to 350°F/177°C.
- Combine the flour, oats, salt, cinnamon and brown sugar in a small bowl. Stir in the melted butter. The mixture should be crumbly like wet sand.
Strawberry Rhubarb Filling
- In a medium bowl, dissolve the cornstarch in the lemon juice. Mix in the chopped strawberries, rhubarb and brown sugar.
Assemble & Bake
- Distribute the filling evenly among 4 ramekins. Sprinkle the crisp on top.
- Place ramekins on a baking sheet and bake until the fruit is bubbly and the crisp is tan (about 30-35 minutes).
- Let cool for a few minutes and enjoy plain or topped with ice cream!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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