There’s nothing like a Strawberry Rhubarb Crisp to welcome summer! This one is the perfect combination of sweet and tart, with a golden streusel topping and juicy filling. And I’ve gotta say, this Strawberry Rhubarb Crisp is above all others I’ve tried – that’s thanks to notes of vanilla, orange, and a secret ingredient (that’s not-so-secret if you scroll down just a little. ⬇️)
The Story Behind the Recipe
Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.
Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!
This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.
Strawberry Rhubarb Crisp Recipe Ingredients
For the filling:
- Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
- Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
- Sugar – Without it, rhubarb is tart!
- Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
- Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
- Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.
For the oat crumble topping
- Oats – Rolled oats are a must for a crisp topping, in my book.
- Flour – Helps to hold the crisp together and give it body.
- Brown sugar – For rich sweetness.
- Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
- Salt – I like to use a fine-grain sea salt in my baked goods.
- Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
- Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
- Vanilla – More vanilla because YUM!
Adaptations/Variations
- Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
- Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.
How to Make Strawberry Rhubarb Crisp
- First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
- Pour the fruit filling into a 9″x13″ baking dish.
- In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
- Melt the butter and pour it over the top along with the vanilla extract.
- With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
- Evenly distribute the crumb topping over the top.
- Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
- Remove from oven and let it cool for 15-30 minutes to thicken a bit.
- Serve with vanilla ice cream or whipped cream. Both heavenly!
I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!
Strawberry Rhubarb Crisp
Ingredients
For the filling
- 1 1/2 pounds fresh strawberries (5 cups; hulled and halved or quartered if larger berries)
- 1 pound rhubarb (4 cups; about 3 large stalks)
- 2/3 cup granulated sugar (145g)
- 1 teaspoon freshly grated orange zest
- 1 tablespoon freshly squeezed orange juice (14g)
- 1 teaspoon pure vanille extract
- 2 tablespoons all-purpose flour
For the crumble topping
- 1 cup rolled oats (105g)
- 3/4 cup all-purpose flour (105g)
- 3/4 cup light brown sugar (120g)
- 1 teaspoon pumpkin pie spice (optional but highly recommended!)
- 1/8 teaspoon fine-grain sea salt (2g)
- 1/2 cups chopped pecans (optional)
- 1/2 cup unsalted butter (8 ounces/1 stick; melted)
- 1 teaspoon pure vanilla extract
Equipment
- 1 9×13 baking pan
Instructions
- Preheat your oven to 350°F.
Prep the berries & rhubarb
- Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.
Make the topping
- In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
- Add the melted butter and vanilla and stir together until combined.
- Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.
Bake
- Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
