Easy Strawberry Rhubarb Crisp Recipe

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Cozy, warm strawberry rhubarb crisp topped with a fluffy spoonful of whipped cream might just be the ultimate easy spring dessert! The lovely tartness of rhubarb pairs perfectly with sweet strawberries, all wrapped up in a cinnamon-spiced oat crumble that’s simply irresistible.

There’s something so comforting about a warm strawberry rhubarb crisp fresh from the oven. The tart, bright rhubarb and juicy, sweet strawberries cook down under a buttery, cinnamon-spiced oat topping, and a dollop of whipped cream or frozen yogurt on top just takes it over the edge. This dessert celebrates rhubarb’s short season but is easy enough you can whip it up anytime!

In a nutshell, this recipe is a breeze: about 10 minutes to prep, 40 minutes to bake, and you’ll have 8 servings of pure springtime comfort. It breaks down into three simple steps—mix the fruit filling, stir together the oat topping, and bake until the topping is golden and the fruit is bubbling. Keep scrolling for the detailed recipe card, tips for making it your own, plus answers to common questions. I’ve got swaps for gluten-free and vegan versions, freezing and thawing pointers, and tasty add-in ideas to help you make it just right for your family.

Why This Recipe Shines

I’m always drawn to rhubarb when it shows up at the farmers market since its season is all too brief. I like to squeeze every bit of goodness from it! Besides this crisp, I love making strawberry rhubarb baked oatmeal for breakfast, a quick compote to keep stocked in the fridge, strawberry-rhubarb muffins, or strawberry rhubarb bars for a packable treat. But this strawberry rhubarb crisp? It’s the dessert that really wows on spring dinner tables. 

Why You’ll Love This Strawberry Rhubarb Crisp

• Just the right amount of sweetness. Rhubarb brings a tart punch, and many recipes drown it in sugar. Here, I sweeten it gently with strawberries, a splash of fresh orange juice, and honey, letting the natural flavors shine. (And if rhubarb’s out of season, you can still enjoy this as a strawberry crisp without losing charm!)
• The topping you can’t stop picking at. Who else sneaks bites of the crisp topping while waiting? The cinnamon-spiced oats add crunchy texture and warmth, a nice contrast to the soft, juicy fruit below.

• Super simple spring dessert. Whether it’s this crisp, blueberry peach, or classic apple cinnamon, these recipes come together fast. Mix fruit, mix topping, bake, and done!

Ingredient Checklist

• 20 ounces strawberries, hulled and quartered
• 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
• 1/2 orange, zested and juiced
• 1 tbsp cornstarch
• 1/4 cup honey
• 3/4 cup quick oats, I used gluten-free
• 1/3 cup 100% gluten-free or white whole wheat flour
• 2.25 ounces light brown sugar or coconut palm sugar
• 1/2 tsp cinnamon
• 3 tablespoons butter, melted

Step-by-Step Method

1. Preheat oven to 375°F.
2. Hull strawberries by cutting at a slight angle around the green cap with a paring knife and pop out; quarter the strawberries.
3. Trim and cut rhubarb stalks into 1-inch pieces.

4. Combine the hulled strawberries and chopped rhubarb in an oven-safe baking dish.

   

5. Drizzle honey over the fruit, add the juice and zest of 1/2 an orange, sprinkle cornstarch over the fruit, and toss to coat evenly.
6. In a medium bowl, mix quick oats, flour, brown sugar, and cinnamon.
7. Pour melted butter into the oat mixture and stir until crumbly.

8. Spread the crumb topping evenly over the fruit.

   

9. Bake at 375°F for about 40 minutes, until the topping is golden and the fruit is bubbling at the edges.

10. Let the crisp rest 10–15 minutes to allow the filling to thicken before serving.

    

Pro Tips for Success

• Pick firm rhubarb. Look for stalks that are crisp and about two inches wide or less. If they’re too thick, they might turn out stringy and tough, which nobody wants.
• Try different spices. Cinnamon is the classic choice and always hits the spot, but feel free to experiment. Cardamom or ginger would add a lovely twist to this crisp; for a plant-based take on a similar dessert, see this Vegan Rhubarb Crumble (gluten-free).
• Use a cast iron skillet. If you have a trusty cast iron pan that’s well-seasoned, it can go straight into the oven to bake your crisp, giving it a great crust.

• Let it cool a bit. The crisp tastes best warm but not piping hot. Let it sit 10 to 15 minutes after baking so the juices thicken slightly and it’s easier to serve without it running.

Mix-Ins and Substitutions

I love adding a generous spoonful of whipped cream or a scoop of frozen yogurt on top to make this crisp extra special. Leftovers work beautifully for breakfast too—I often enjoy mine with Greek yogurt as a parfait-style treat, much like a strawberry parfait. You can also stir in chopped nuts like pecans or walnuts to the topping for a little crunch or sprinkle a dash of nutmeg or cardamom into the mix for some extra spice.

Storage and Reheating

• Refrigerator. Store any leftover crisp covered in an airtight container or tightly wrapped in the baking dish. It will stay fresh for up to 3 days.
• Freezer. This crisp freezes really well! Transfer it to a sealed container and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
• To reheat. Warm leftovers in the microwave or pop the whole container in a 350ºF oven until heated through. Cover loosely with foil so the oat topping doesn’t get too dark.

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• In an oven-safe dish, combine the hulled strawberries and chopped rhubarb.
• Drizzle the honey evenly over the fruit.
• Add the juice and zest of half an orange. Sprinkle the cornstarch on top and toss everything together until the fruit is completely coated.
• In a medium bowl, mix all the topping ingredients, then spread the mixture evenly over the fruit.
• Bake for about 40 minutes, or until the topping turns golden and the fruit bubbles at the edges.
• Serve warm with your favorite scoop of frozen yogurt or, if you like, a generous dollop of the whipped cream from our Classic Strawberry Shortcake.

Last Step:

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Common Questions Answered

• Can I use frozen strawberries or rhubarb? Absolutely! Just don’t thaw the fruit completely before using. Toss the semi-frozen berries and rhubarb with the cornstarch and honey, then bake as normal. If your fruit looks watery, you might want to add a little more cornstarch (say 2 tablespoons) or drain some juice off before baking to avoid a runny filling. Baking may take a bit longer, too.
• How can I make this crisp gluten-free or vegan? To keep it gluten-free, just make sure your oats are certified gluten-free and swap regular flour for a gluten-free blend (and I’ve noted that in the recipe). For a vegan version, swap butter for plant-based butter and replace honey with maple syrup.
• What can I use instead of cornstarch as a thickener? Tapioca starch (instant or powdered) or arrowroot powder are great alternatives — they’ll give you a glossy, thick filling. Use the same amount as cornstarch. Keep in mind arrowroot can break down if baked too long at high heat, so just check the filling as it cools.
• Can I prep this ahead of time? Yes! You can mix the fruit filling and keep it covered in the fridge for up to 24 hours. Keep the topping separate until you’re ready to bake. You can also bake it ahead, cool completely, then refrigerate leftovers for 3 days or freeze for up to 3 months. For a completely make-ahead dessert, try this No-Bake Strawberry Cheesecake Recipe.
• How do I avoid a soggy topping? Make sure the topping is spread evenly, then bake until it’s golden and crisp and the fruit bubbles up at the edges. Let the crisp rest for 10 to 15 minutes after baking to let the fruit juices thicken, which also helps keep the topping from becoming soggy.
• Can I add nuts or other mix-ins to the topping? Yes! Chopped almonds, pecans, or walnuts are wonderful mixed in with the oats and flour before you add the butter. A pinch of nutmeg or cardamom spices things up nicely, too. For flavor inspiration, see how hazelnuts pair with berries in this Hazelnut and Strawberry Galette.
• What size baking dish should I use? This recipe serves 8 (about half a cup per serving) and fits nicely in an 8×8-inch or similar shallow baking dish. If you adjust quantities, be sure to use a bigger or smaller dish accordingly and keep an eye on the bake time.
• How should I reheat leftovers? Reheat single portions in the microwave or warm up the whole dish in a 350ºF oven until hot. Cover with foil to stop the topping from over-browning.
• Can I bake this in a cast iron skillet? Definitely! A well-seasoned cast iron skillet works perfectly and will give a lovely crust. Watch carefully at the end to avoid burning the topping.