This easy dessert has a layer of syrupy fruit with a crumb topping that's clumpy (a must for a crisp topping!), buttery, and you can make it ahead. The combination of flavors and textures is a mix of sweet and sour, soft and crisp. It's a must-try recipe!

White blue plate with serving of strawberry rhubarb crisp with ice cream.

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Great flavor combo

Desserts with crisp toppings are such favorites that we have a whole crisps and crumbles recipes category devoted to them.

Rhubarb is not easy to find where I am, so when I do, I like to bake a worthwhile dessert. This old-fashioned classic (a twist on the very vintage rhubarb crumble) feels like spring and early summer wrapped in a bowl, a far cry from its cozy counterpart, the popular apple oat crumble.

It's always a bit of kitchen magic to see the firm, bright pink (or sometimes green!) rhubarb stalks soften and break down in the oven. They go from quite firm to beautifully tender, creating that signature slightly pulpy texture in the filling.

Glass baking dish with strawberry rhubarb crisp. Berries, red cloth.

Testing Notes

The key is to balance the sourness from the rhubarb. It's what makes this dessert unique. If you're working with particularly tart rhubarb or underripe strawberries, bump the sugar slightly or add a drizzle of honey.

Ratios matter, not just for the topping and filling, but also for the strawberries and rhubarb mixture. Start with a 1:1 fruit ratio. For a more tart taste, add more rhubarb; for a sweeter one, use more strawberries. I prefer a thick fruit layer compared to the amount of topping, but experiment to find what suits you best.

Should you peel the rhubarb? Only if the stalks are particularly thick and stringy. Most grocery store rhubarb is tender enough to use as-is.

Though I favor and encourage fresh, seasonal fruit, strawberries and rhubarb can be frozen and used directly from the freezer. I let the rhubarb thaw and drain it before using it for this recipe. Frozen fruit tends to release more liquid as it bakes, but this recipe has enough cornstarch in the filling to transform it into a wonderful syrup.

Blue and white plate with serving of rhubarb strawberry crisp. Silver fork.

Ingredients

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

Fresh strawberries are always my first choice, but know that frozen ones work well and are perfect to make this dessert year-round.
Fresh rhubarb: Look for firm, crisp, medium-thick stalks for the best texture, as large ones might be tougher and need to be peeled. Avoid limp or blemished ones. Color doesn't equal flavor-green rhubarb can be just as tasty as red. If using frozen rhubarb (not my first choice, but you can), don't thaw; use it straight from the freezer.
Oats: I like rolled or traditional oats as they have more texture, but quick or instant oats also work.
Sugar: I like the mix of white sugar for the topping (crunchiness) and brown sugar for the filling, giving it a caramel undertone. But you can use only one type for both layers (I tend to favor brown sugar).
Fresh lemon juice has a much better flavor and sourness than bottled.

Bowls on a white surface with ingredients for strawberry rhubarb crips with oats.

Steps to make strawberry rhubarb crisp

Glass baking dish with pieces of strawberry and rhubarb. White background. Top view.

The fruit

Chopping your rhubarb and strawberries into roughly bite-sized pieces (half-inch at the most) ensures they cook evenly. And smaller bites are easier to eat.

Rectangular glass baking pan with strawberry rhubarb crips before baking.

Crumble topping

It's a simple method: we stir the dry ingredients together, cut in the butter pieces and mix everything until crumbly. And clumpy.

It can be made ahead and refrigerated for a week or frozen for a month. Break up the clumps before using.

Baking

When the fruit filling starts to bubble up, and the topping turns a golden brown, it means the juices are thickening, and the crumble is baking as it should.

If it starts browning too quickly, you can loosely tent the dish with foil.

Silver spoon with strawberry rhubarb crisp. White blue plate and berries below.

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