This strawberry rhubarb crisp is a delicious dessert that’s perfect for the spring and summer months. Fresh ripe strawberries and a hint of lemon pair perfectly with the citrusy tartness of the rhubarb to form a warm and fruity compote that’s the perfect balance of sweet and tart.
With a buttery brown sugar oat crumble topping that’s baked to a crispy golden brown, this is one dessert that’s guaranteed to disappear in a hurry!
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Strawberry Rhubarb Crumble
I love fruit crisps, because they’re such an easy and versatile treat, and this one featuring fresh rhubarb and juicy strawberries is one of my all-time favorite fruit desserts. It gives you all the flavors and textures of a homemade strawberry rhubarb pie, with far less work since you’re not making and using a pie crust. And though it’s good by itself, it’s absolutely incredible served warm with some creamy vanilla ice cream or fresh whipped cream.
This crisp is quick and easy to assemble, so it makes a great go-to recipe for parties, potlucks, or just the next time you need a simple and delicious dessert.
Why We Love This Recipe
- It’s an incredibly easy dessert and it uses basic ingredients that are staples in most pantries – no fancy equipment needed.
- It’s full of fresh fruit, taking advantage of the delicious flavors of the season and providing a lighter alternative to other desserts.
- The tart flavor of the rhubarb pairs well with the sweet strawberries
- It’s served warm and tastes incredible when served with a cold scoop of vanilla ice cream or some freshly whipped cream.
- The individual serving ramekins create a pretty presentation and make serving a breeze.
Some people call this a strawberry rhubarb crumble pie even though it’s not an actual pie with pie crust.
- Mixing Bowls
- Citrus Juicer
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
For the Fruit Layer:
- red rhubarb, chopped
- fresh strawberries, hulled and chopped
- granulated sugar
- fresh lemon juice
- pure vanilla extract
- fresh lemon zest
For the Oat Crumble:
- all purpose flour
- light brown sugar
- rolled oats
- salted butter, melted
How to Make Strawberry Rhubarb Crisp
This strawberry rhubarb crumble recipe is super easy with just a few steps.
Step One: Make the Strawberry Rhubarb Mixture
- Preheat the oven to 350 and grease 4 ramekins (6-8 oz.) with butter or nonstick baking spray.
- In a large bowl, combine rhubarb, strawberries, cornstarch, lemon juice, sugar, vanilla extract, and lemon zest. Divide the strawberry rhubarb filling between the ramekins.
Step Two: Make the Oat Crumble Topping
- In a small or medium bowl, mix together the flour, brown sugar, and oats.
- Add the melted butter and mix well to combine, until the mixture resembles coarse crumbs.
Step Three: Assemble and Bake
- Divide the crumble topping evenly and sprinkle over the top of each ramekin.
- Place the ramekins on a cookie sheet and bake for 20-22 minutes, or until the crumble is golden brown and the fruit layer is hot and bubbly.
- Place on a wire rack and allow to cool slightly before serving (about 10 minutes).
- Top with fresh whipped cream or vanilla ice cream and enjoy!
Tips and Suggestions
- Make sure to use the ripest and sweetest strawberries you can find. If your fruit isn’t super ripe, you may want to increase the sugar to ½ cup.
- Rolled oats provide a great texture for your crumble. You can also use quick-cooking oats if you prefer, but instant oats aren’t recommended.
- You may want to make extra crumble topping. Most people can’t get enough of this buttery sweet topping, and it never hurts to add a little extra!
- You can swap the strawberry and rhubarb for other fruits that are in season. Most berries and stone fruits work really well in a crisp – try apples, blueberries, or peaches. You can also swap orange zest for the lemon zest.
- If you like nuts, you can add some finely chopped walnuts, pecans, or almonds to your crumble to add texture and a rich, nutty flavor.
- Add a delicious and unexpected twist to your whipped cream topping by adding a bit of lemon or almond extract. Both flavors are delicious with the strawberry and rhubarb.
How Do I Store Strawberry Rhubarb Crisp?
This dessert is best served the same day it’s prepared, and preferably soon after baking so it’s still warm from the oven. Storing is not recommended, as it will cause the crumble topping to lose its crispy texture and become soggy.
Can I Make This in Advance?
It’s not a good idea to bake this too far in advance and cool it down to room temperature, or the crumble may become soft. But if you’re looking to save time, you can prepare and assemble everything in advance and pop it in the oven right before you’re ready to serve it.
How Do I Select Rhubarb?
Look for firm rhubarb stalks that are less than 2 inches wide. These will usually be the most tender and the sweetest. Avoid selecting any that are wilted or very thick.
What Can I Buy Rhubarb?
In the spring and summer you can find rhubarb in the produce section of your local grocery store. Many times farmers markets carry rhubarb as well.
What if I Can’t Find Rhubarb?
The tart rhubarb goes particularly well with the sweetness of the strawberries, but if you can’t find any, feel free to substitute blueberries or blackberries for your fruit filling. Peaches would also be delicious with the strawberries.
Can I Use a Baking Dish Instead of Ramekins?
Sure – if you don’t have ramekins, or if you just want to make a larger batch for a party, you can double the recipe and make it in a casserole dish, baking dish, or even a cast iron skillet.
What Do I Serve with This Dessert?
Vanilla bean ice cream or whipped cream goes well on this crisp.
This is the perfect summer dessert using fresh rhubarb and strawberries that are in season. The tangy rhubarb adds the perfect touch to this fruity dessert.
More Summer Desserts
- Strawberry Pretzel Salad
- Strawberry Pie
- Strawberry Poke Cake
- Orange Crush Poke Cake
- Lemon Lush
- Fruit Pizza
Strawberry Rhubarb Crumble
For the Fruit Layer
- 2 cups fresh bright red rhubarb chopped
- 2 cups fresh strawberries hulled and chopped
- ⅓ cup granulated sugar
- ½ lemon juiced
- 1 Tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon fresh lemon zest
For the Oat Crumble
- ½ cup all purpose flour
- ⅓ cup light brown sugar
- ½ cup rolled oats
- 6 tablespoons salted butter melted
For the Fruit Layer
- Preheat the oven to 350F. Grease 4 (6-8 ounce) ramekins with butter or nonstick baking spray.
- In a large bowl, combine all of the fruit layer ingredients (rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest). Divide the fruit mixture between the ramekins.
For the Oat Crumble
- Combine the flour, brown sugar, and oats in a small bowl.
- Add the melted butter and mix to combine.
- Divide the crumble over the top of each ramekin.
- Bake for 20-22 minutes, or until the crumble is golden brown and the fruit layer is hot and bubbly.
- Allow the crisps to cool slightly before serving (about 10 minutes). Top with fresh whipped cream or vanilla ice cream, if desired.
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