The best and easiest summer dessert ever, strawberry rhubarb crisp comes together with simple, fresh ingredients and has all the bright and fruity flavors you’ll love!

All hail summer crisps! They are truly the easiest dessert to bake, but they just *FEEL* fancy and decadent. This one’s packed with strawberries and rhubarb for a sweet-tart punch.

Strawberry Rhubarb Crisp Recipe

Oh, crisps. You gotta love them. They’re one of the easiest desserts to bake and they’re a perfect summer recipe! This one, especially. It’s got chopped strawberry for that sweet berry flavor and rhubarb for a little earthy tartness. The combination is perfection, and it’s silly how easy it all comes together.

Crisps are my go-to in the summers because you can make them using all kinds of fruit, and the rest of the ingredients are simple pantry items you probably have hanging around already! They’re so pretty, with a golden, crispy topping and bubbly fruit coming out the sides of the baking dish. Served with some vanilla ice cream or freshly whipped cream, this dessert is perfection!

Strawberry Rhubarb Crisp Ingredients:

I love that this recipe is made with fresh fruit and simple ingredients!

Rhubarb: Rhubarb looks sort of like red or pink celery, but its taste is more tart than savory, perfect to balance with sweet strawberries.

Strawberries: These berries add the nicest color and sweetness to the crisp.

Sugar: Sugar draws out the liquid from the fruit to create a jam-like consistency as it bakes, plus adds sweetness.

Cornstarch: This thickens the fruit mixture.

Brown sugar: Brown sugar in the crisp topping adds nice caramelized sweetness and color.

Flour: Flour helps to bind chunks of the crisp topping together.

Oats: Oats add nice texture to create a crunchy topping.

Pecans: Pecans bring a nuttiness and extra element of crunch.

Butter: Butter helps everything meld together as it bakes and gives the crisp a nice richness.

Vanilla: Vanilla adds just a touch of warmth.

How to Make Strawberry Rhubarb Crisp:

Strawberry rhubarb crisp is so easy that your kiddos could probably make it! Here’s how:

Preheat oven to 375 degrees F.; spray a square baking dish with cooking spray. Set aside.
Combine the chopped rhubarb, strawberries, sugar, and cornstarch; stir to combine.
Combine the sugar, flour, oats, and pecans in another bowl; stir with a fork to combine.
Add the melted butter and vanilla; stir until no dry powder is left.
Stir the rhubarb mixture again; place it in your baking dish.
Place the crisp topping on top of the rhubarb in the dish.
Cook for 20 to 25 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges.

Serving Suggestions:

Serve warm with fresh whipped cream, vanilla ice cream, additional fresh fruit, or solo! You can’t go wrong no matter how you serve it.

What Else to Use in A Crisp:

You can use so many delicious fruits in a crisp. Follow these same instructions, and just make sure your larger fruit is cut into bite-sized pieces. If using frozen fruit, no need to thaw — just add 5 minutes to your baking time!

Blueberries
Blackberries
Raspberries
A combination of berries
Pear
Apple
Pineapple
Cherries

How to Store and Reheat Strawberry Rhubarb Crisp:

You can store leftover crisp in its baking dish if it has a tight cover (or wrap tightly with foil or plastic wrap) — just keep in the fridge for 4 to 5 days. Or you can store in another airtight container with a lid for the same amount of time. To reheat, simply place the amount you want to serve in a parchment-lined baking dish, and warm in a 350 degrees F. oven for about 10 minutes.

Love strawberries? Me too! Give these summer strawberry recipes a try:

Strawberry Rhubarb Crisp

Author: Melissa Griffiths - Bless this Mess
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: Serves 9 1x

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Description

The best and easiest summer dessert ever, strawberry rhubarb crisp comes together with simple, fresh ingredients and has all the bright and fruity flavors you’ll love!

Scale

Ingredients

For the Fruit:

2 cups chopped rhubarb
1 pound strawberries, stem removed and quartered
1/2 cup sugar
1 tablespoon cornstarch

For the Crisp Topping:

1/2 cup packed brown sugar
1/2 cup flour
1 cup old fashioned oats
1/2 cup pecans, chopped
1/2 cup salted butter, melted
1 teaspoon vanilla

Instructions

Preheat your oven to 375 degrees F. Lightly spray an 8×8 or 9×9-inch square baking dish with cooking spray. Set aside.
In a medium bowl, combine the chopped rhubarb, strawberries, sugar, and cornstarch, and stir to combine.
In a second medium bowl, combine the sugar, flour, oats, and pecans. Stir with a fork to combine.
Add the melted butter and vanilla, and stir until no dry powder is left.
Stir the rhubarb mixture again, and then place it in your baking dish.
Place the crisp topping on top of the rhubarb in the dish.
Cook for 20 to 25 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges.
Let the crisp cool for 5 minutes before serving hot with ice cream or fresh whipped cream.

Notes

If the strawberries are very large, cut them a bit smaller than quarters. The goal is to have bite-sized pieces.

Category: dessert
Method: bake
Cuisine: American

Nutrition Information: YIELD: 9

Amount Per Serving: Calories: 306.8 Fat: 14.9g Cholesterol: 27.1mg Sodium: 86.5mg Carbohydrates: 41.2g Sugars: 26g Protein: 3.1g Vitamin A: 88.3µg Vitamin C: 31.9mg

Keywords: strawberry rhubarb crisp, strawberry rhubarb crisp recipe

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