Strawberry and Rhubarb Crisp
Prep time
Cook time
Total time
Strawberry & Rhubarb Crisp recipe is warm, vibrant red fruit beneath a crunchy oat & brown sugar streusel topping. This strawberry & rhubarb crisp is one of the easiest summer desserts I know!
Recipe type: Dessert
Cuisine: Southern
Serves: 8-10
  • 1 pound (about 4 cups) rhubarb, cleaned, trimmed and cut into ½ inch pieces
  • 1 pound (about 4 cups) strawberries, hulled and quartered
  • 1 cup granulated sugar
  • ⅓ cup all-purpose flour
  • 3 teaspoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 1 ½ cups packed light brown sugar
  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats (don't use old-fashioned, rolled)
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ cup walnuts or pecans, chopped (optional)
  • ½ cup unsalted butter, melted
  • Vanilla ice cream for serving (optional)
  1. Preheat oven to 350 degrees F
  2. Spray13x9 baking dish with non-stick cooking spray; set aside
  3. In a large mixing bowl, add chopped rhubarb and strawberries; mix to combine
  4. Add sugar, flour, lemon juice, and vanilla extract and mix to fully combine
  5. Pour all into your greased baking dish.
  6. In a medium mixing bowl, mix together brown sugar, flour, oats, cinnamon, nutmeg, and nuts of your choice (if using)
  7. Melt the butter in a microwave-safe bowl and stir into the rest of the topping ingredients until well-combined and crumbly
  8. Sprinkle topping on top of the fruit that is already in the pan
  9. Bake for 35-40 minutes or until golden brown and fruit is bubbly
  10. Cool for 5-10 minutes before serving. Serve with vanilla ice cream (optional, but a great idea!). Enjoy!
Recipe by Wishes and Dishes at