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Old-Fashioned Strawberry Rhubarb Crisp

An old-fashioned summertime favorite dessert, easy to make homemade strawberry rhubarb crisp! The classic pairing of tart rhubarb and sweet strawberries topped with a crispy oat topping, delicious with a scoop of vanilla ice cream.

Strawberry rhubarb crisp in serving bowl with scoop of ice cream and spoon.

I love easy, classic summertime desserts using seasonal fruit. Fruit pies, crisps and cobblers come to mind. I made a strawberry rhubarb pie earlier this spring to kick off the season.

Strawberry rhubarb crisp in bowl with ice cream.

The pretty pinkish-red stalks of farm stand rhubarb I stashed away in the freezer came sooner than later. A fruit crisp was calling, and again I opted for the classic combination of tangy rhubarb and sweet strawberries.


Ingredients photo.

Here's what you'll need to make this easy fruit crisp:

  • Rhubarb  which is technically a vegetable that we tend to think of and use as a fruit. The pinkish-red stalks are in season early spring to mid-summer. Leaves are poisonous so make sure to remove them if any are still remaining on the stalks.
  • Strawberries  combine perfectly with the tart rhubarb, yielding a sweet jammy texture with the tart, melty rhubarb.
  • Sugar, orange zest and vanilla  to flavor the fruit mixture.
  • Cornstarch and lemon juice  for the slurry to thicken the fruit mixture.
  • Flour, brown sugar and sugar  for the topping.
  • Butter and oats  to blend in for the thick, crispy topping.

How to Make Strawberry Rhubarb Crisp

Two photo process collage, cutting in butter in dry ingredients for topping.

Step 1: Mix the flour and sugars and cut in the butter until the consistency of coarse crumbs.

Two photo process collage, mixing in oats for topping.

Step 2: Add the oats and toss to combine, refrigerate until ready to use.

Three photo process collage, preparing fruit filling for crisp.

Step 3: Toss prepared rhubarb and strawberries with sugar. Make cornstarch slurry and add to fruit mixture and stir to combine.

Two photo process collage, preparing fruit and topping in skillet before baking.

Step 4: Transfer fruit mixture to cast iron skillet. Top with oat topping and bake as directed in full recipe card instructions listed below.

Strawberry rhubarb crisp in cast iron skillet, with serving spoon showing layers of crisp.

Recipe Notes and Tips

  1. Rhubarb is in season for a short time  and here in Missouri it comes in early to late spring and then is gone. Buy extra because it freezes beautifully! Just cut into ½-inch pieces, freeze on a baking sheet and then transfer to a freezer bag.
  2. I love using a cast iron skillet  for this crisp, but any baking dish will work, approximately 9" by 13" or similar capacity.
  3. Building and baking the crisp topping in two layers  helps ensure a crispy, not soggy, thick topping.
  4. Store the crisp  covered on the counter at room temp for a few days, as if it will even last that long! Otherwise, you can refrigerate the crisp for several days, bring to room temp before serving.
  5. After cooling for a short time so the fruit has time to set up a bit, serve warm with vanilla ice cream, delish!!

Finished crisp in cast iron skillt garnished with mint and scoops of vanilla ice cream.

The classic flavor combo of tart rhubarb and sweet strawberries can't be beat. Strawberry rhubarb crisp is a summertime favorite dessert and so fresh and easy, you will love it! xxo- Kelly🍴🐦

Spoonful of strawberry rhubarb crisp coming out of bowl with scoop of ice cream.

Here are some more summertime desserts you might want to check out:

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Crisp in bowl with spoon and ice cream.

Old-Fashioned Strawberry Rhubarb Crisp

Easy to make homemade strawberry rhubarb crisp! The classic pairing of tart rhubarb and sweet strawberries topped with a crispy oat topping.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 334kcal


  • 1 cup all purpose flour
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • Pinch kosher salt
  • 8 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup old fashioned oats
  • 1 pound rhubarb, trimmed, cut into ½-inch pieces remove and discard any poisonous leaves
  • 1 pound (16-oz) strawberries, stemmed and quartered about 6 cups total strawberries and rhubarb combined
  • cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon orange zest
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice


  • Preheat oven to 375º.
  • Make the topping.  In medium bowl, combine flour, both sugars and salt. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
  • Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss rhubarb and strawberries with ⅓ cup sugar, lemon-cornstarch slurry, vanilla and orange zest. Pour fruit into a large 12-inch cast iron skillet (or 9" by 13" or similar capacity baking dish).
  • Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 20 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.

Recipe Notes

  • It's easier to blend in the butter if slightly softened, but still chilled.
  • The rhubarb and strawberry amounts should yield about 6 cups of fruit.
  • I like using a cast iron pan for the crisp, but any baking dish will work.


Calories: 334kcal Carbohydrates: 54g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 30mg Sodium: 9mg Potassium: 321mg Fiber: 3g Sugar: 32g Vitamin A: 415IU Vitamin C: 39mg Calcium: 80mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


Recipe Rating


Wednesday 21st of July 2021

It’s soooo damn good.