Go Back
+ servings

Strawberry-Rhubarb Crisp

Sweet, tangy and light spiced strawberry rhubarb filling topped with a crisp and chewy oat topping for a luxuriously quick and easy dessert bursting with flavor!
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: Californian
Servings: 10
Author: Daniela Gerson


Strawberry-Rhubarb Filling

  • 2 pounds of rhubarb cut into small pieces (about 4 cups)
  • 1 pound of strawberries hulled and halved (about 4 cups)
  • ¾ cup of sugar
  • 1/3 cup of flour
  • zest & juice of 1 lemon
  • 1 teaspoon of vanilla
  • ½ teaspoon cinnamon
  • pinch of salt

Crisp Topping

  • 1 cup old fashioned oats not the quick cooking kind
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar lightly packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 stick of butter room temperature (12 tablespoons)


  • Preheat an oven to 350 degrees F.
  • In a large bowl, combine all the filling ingredients; toss to mix well. Pour into an oven safe dish (any shape will do).
  • In a separate bowl, combine all of the topping ingredients. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle this crisp topping mixture evenly over the strawberry-rhubarb filling deliciousness.
  • Bake for 35 – 45 minutes, until the fruit is b bubbling and the topping is golden brown.


  • Quality matters! Buy local and organic strawberries and rhubarb when possible.
  • For best results, be sure to use old-fashioned oats and not the quick cooking kind.
  • Remember to let your butter soften to room temperature so you can easily mix it with the other topping ingredients.
  • If the topping is starting to get too brown but you want to continue cooking the crisp, simply cover with foil
  • This crisp is best served warm, with vanilla ice cream.
  • Leftovers can be eaten for breakfast, with yogurt (or ice cream too if that’s your jam).