If you’re looking for an easy spring or summer dessert, this Strawberry Rhubarb Crisp Recipe is it. My mom’s version pairs a sweet-tart, jamlike fruit filling with a buttery oat topping – and adds a hint of fresh basil for a subtle twist. She also blended the topping in a food processor, giving it a more refined texture that’s less chewy. It’s easy to prep, make-ahead friendly, and always a hit!
A Family Favorite, With a Twist
My mom loved rhubarb and always grew it in her garden. Every spring, she’d pull out her favorite rhubarb recipes – like her Old Fashioned Rhubarb Custard Pie, Rhubarb Bread (you’ll find that one in A Well-Seasoned Kitchen®), and this delicious Strawberry Rhubarb Crisp. She was particular about texture and didn’t care for a crisp topping that was too coarse or chunky. So, she used quick-cooking oats and whirled the topping ingredients together in a food processor. It not only made the prep easier, it also created a finer, more cohesive topping with a softer bite.
Why You’ll Love This Easy Strawberry Rhubarb Crisp
- Classic comfort with a twist. Sweet strawberries and tart rhubarb are a timeless combo, and the touch of fresh basil brings out the fruit’s flavor in a subtle, unexpected way.
- Softer, more refined topping. Blending the oat topping in a food processor creates a finer texture that’s more cohesive and less chewy.
- Perfect texture. The fruit bakes into a jamlike filling with tender chunks and a thick sauce, while the topping turns golden and crumbly.
- Quick and easy to make. With a food processor doing most of the work, the topping comes together in minutes.
- Make-ahead friendly. Prep and bake it up to 24 hours ahead, then just rewarm before serving (or serve at room temperature). It’s flexible and low-stress.
- Always a crowd favorite. Familiar and comforting, with just enough of a twist to make it memorable.
Quick Tip
Rhubarb is technically a vegetable (it’s the stalk of a plant in the buckwheat family), but because it’s usually baked into sweet dishes like pies and crisps, it’s treated like (and referred to as) a fruit in the kitchen. So, I’m calling it a fruit here, just like Mom did!
Ingredients in This Strawberry Rhubarb Crisp Recipe
Here’s what you’ll need to make this easy and flavorful fruit crisp (exact quantities and ingredient prep are in the recipe card below):
- Fresh rhubarb – Look for firm, crisp stalks with bright color and no blemishes. (Check out my other recommendations about buying, storing, and using rhubarb.)
- Fresh strawberries – Look for bright red berries with firm flesh and healthy green tops.
- Fresh basil – Brightens the fruit flavors.
- Granulated sugar –Sweetens the filling and balances the tart rhubarb.
- Cornstarch – Thickens the fruit juices into that perfect jamlike consistency.
- Ground cinnamon – Adds a subtle warm note to the filling.
- All-purpose flour – Helps bind the topping ingredients.
- Quick-cooking oats – Create a finer, more tender topping when pulsed in the food processor.
- Light brown sugar – Brings sweetness and a hint of molasses to the crisp topping.
- Kosher or sea salt –Enhances all the flavors.
- Unsalted butter – Cold and cut into pieces, it binds the topping and makes it golden and crisp.
- Vanilla ice cream or whipped cream – Optional for serving, but highly recommended!
Ingredient Substitutions and Variations
- Dried basil – I prefer using fresh basil, but you can use dried. It’s more concentrated in flavor, so use just 2 teaspoons.
- Old-fashioned oats – They’ll work, but the topping will be more textured and rustic. Mom preferred quick oats for a softer finish.
- Add toasted nuts to the topping – Stir in 1/4 to 1/3 cup chopped toasted pecans, walnuts, or almonds for extra crunch and flavor.
- Add citrus zest to the filling – Stir in 1 to 2 teaspoons of lemon zest or orange zest. It adds a fresh, brightness that enhances the fruit flavor.
How to Make Strawberry Rhubarb Crisp
(Scroll down for the full recipe with more detailed instructions in the card below.)
- Preheat your oven to 375 degrees F.
- Mix the filling.
In a large bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon.
- Transfer to baking dish.
Spoon the strawberry rhubarb mixture evenly into an ungreased 9-inch deep dish pie plate or an 8 by 8-inch baking dish. Set aside.
- Mix dry ingredients for topping.
In the bowl of a food processor fitted with the metal blade, combine the flour, oats, brown sugar, and salt. Pulse just until blended.
- Add butter; combine.
Add the cold butter cubes to the food processor.
Pulse until the mixture looks like coarse, sandy crumbles, with no large chunks of butter remaining.
- Top the fruit.
Sprinkle the topping mixture evenly over the fruit.
- Bake.
Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.
How to Serve This Recipe for Strawberry Rhubarb Crisp
Serve this fruit crisp either warm or at room temperature. I like to top each serving with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream. The cool, creamy topping melts slightly over the warm fruit and crumbly topping – pure comfort food yum!
Tips for Making the Best Strawberry Rhubarb Crisp Recipe
- Use cold cubed butter. Cut the butter into 1/2-inch cubes and chill it before adding to the food processor. This helps create that crumbly, tender topping.
- Don’t overprocess the topping. After adding the butter, pulse just until the mixture looks like coarse crumbs. Overprocessing will cause it to clump together, resulting in a denser, doughier topping instead of one that’s light and crisp.
- Bake right after assembling. Don’t assemble the crisp ahead of time. As it sits, the sugar in the filling draws out moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.
Make Ahead
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. You can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature to serve.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.
How to Store Strawberry Rhubarb Crisp
Once cooled, cover the crisp and store in the refrigerator. It will keep well for up to 3 days. Reheat individual portions in the microwave or warm larger portions in a preheated 300 degree F oven until heated through.
Easy Strawberry Rhubarb Crisp FAQs
Yes, if holding for more than 2 hours. Once it has cooled, cover the crisp and refrigerate. It will keep for up to 3 days. Reheat in the oven or microwave, or enjoy it at room temperature.
You can use frozen strawberries and frozen rhubarb, just don’t thaw the fruit first – use it straight from the freezer. Add around 1 extra tablespoon of cornstarch to help thicken the extra juices released during baking. Note that frozen fruit may make the filling slightly more runny than fresh, and will increase the bake time.
Yes, after baking. Let it cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 300 degree F oven until warmed through. Freezing the unbaked crisp isn’t recommended, as the topping can get soggy and the filling watery.
Yes, you can substitute or add other fruits like raspberries, blueberries, or sliced peaches. Just keep the total amount of fruit about the same, and adjust the sugar slightly depending on how sweet the fruit is.
Other Easy Fruit Desserts
- Pear Blackberry Crisp Recipe
- Strawberry Cream Pie Recipe
- Individual Plum Tarts with Puff Pastry
- Lemon Tart with Blueberries and Mascarpone
- Best Pavlova with Berries: A Step-by-Step Guide to Creating the Perfect Dessert
- Moist Layered Banana Cake with Raspberries and Lemon Frosting
- Butterscotch Pudding Filled Peaches
- Easy Berry Cobbler Recipe
- Individual Peach Upside-Down Spice Cakes
- Cream Cheese Berry Dessert Parfait
Mom’s Best Strawberry Rhubarb Crisp Recipe
If you’re looking for an easy spring or summer dessert, this Strawberry Rhubarb Crisp Recipe is it. My mom’s version pairs a sweet-tart, jamlike fruit filling with a buttery oat topping – and adds a hint of fresh basil for a subtle twist. She also blended the topping in a food processor, giving it a more refined texture that’s less chewy. It’s easy to prep, make-ahead friendly, and always a hit!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Ingredients
- 14 to 16 ounces fresh rhubarb, peeled and chopped into 1/4-inch pieces (about 2 cups after chopping)
- 1 (16-ounce) container fresh strawberries, stemmed and chopped into 1/2-inch pieces (about 2 cups after chopping)
- 2 tablespoons chopped fresh basil
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour, preferably unbleached
- 1/2 cup quick-cooking oats – can also use regular oats
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon kosher salt
- 6 tablespoons cold salted butter, cut into small squares
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon. Spoon evenly into an ungreased 9-inch deep dish pie plate (or an 8 by 8-inch baking dish). Set aside.
- Place the flour, oats, brown sugar, and salt in the bowl of a food processor fitted with the metal blade. Blend just until mixed.
- Add the butter cubes and pulse until the mixture looks like crumbles. Sprinkle evenly over the top of the fruit.
- Bake for 40 to 45 minutes, or until bubbly and golden brown on top. Remove from oven and let sit at room temperature for 5 to 10 minutes before serving.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Make Ahead
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. The next day, you can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature and serve as is.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.
- Category: Fruit desserts, make ahead
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (not including ice cream or whipped cream)
- Calories: 312
- Sugar: 36.6 g
- Sodium: 149.4 mg
- Fat: 12.3 g
- Saturated Fat: 7.4 g
- Carbohydrates: 50.4 g
- Fiber: 3.3 g
- Protein: 2.6 g
- Cholesterol: 30.5 mg
I’m making it now
It seems too dry
Perhaps there needs to have been a base of butter or juices underneath
For now I’m turning the temp down to 300
I’m surprised it’s dry. The sugar macerates the strawberries during baking, causing them to release their juices. Maybe it just hasn’t baked long enough yet?