Pies & Tarts

Sublime Strawberry Rhubarb Crisp

4.87 from 23 votes
Sweet strawberries and tart rhubarb are a match made in heaven, which is why this classic strawberry rhubarb crisp recipe is perfect for them.

Hi Bold Bakers!

It isn’t officially summer until there’s a baking dish filled with a red bubbling concoction of strawberry and rhubarb becoming the perfect combination of sweet and tart in my oven. Of course, strawberries and rhubarb both come into season in the late spring and early summer, so naturally, someone was bound to combine the two — but my love for Strawberry Rhubarb Crisps runs deeper than that!

I mentioned in my Best-Ever Peach Cobbler recipe that I love crisps, crumbles, and cobblers (my mum made sure those delicious desserts were a staple in my childhood), but strawberry rhubarb crisp is a huge favorite in Ireland. In fact, the county where I’m from, Wexford, is known for its famous strawberries. People come from all over come to buy “Wexford Strawberries,” stopping at roadside stalls to get the perfect red fruit during the always-too-short season of summer.

This strawberry rhubarb crisp is beyond easy to make, and it’s bound to become your favorite summer dessert too. The sweet strawberries and tart rhubarb cook down to an incredible jammy mixture, and the warm dish pairs perfectly with a scoop of vanilla ice cream!

What Is Rhubarb?

Rhubarb is a confusing thing, for sure, but there’s a reason why it is such a popular treat! Rhubarb is a vegetable, and a sour one too. Its leaves are poisonous and you actually only eat the stalk, but, once you have rhubarb and strawberry, you’ll understand why it’s such a celebrated ingredient. 

Besides just happening to share the same season, strawberries and rhubarb are naturally perfect for each other. Strawberries are incredibly sweet, and if you tried to make just a crisp with them alone it’d probably be too sugary to eat more than one bite. Rhubarb’s sourness turns that sweetness down, which is why the two go together like peanut butter and jelly. 

But I know what you’re thinking: Yes, rhubarb looks like celery. No, it doesn’t taste similar. And guess what — they’re not even related.

Don’t let that deter you from one of the best summer desserts out there.

The best strawberry rhubarb crisp recipe, showing what it looks like completed.

Crisp vs. Crumble

So, what’s the difference between a crisp and crumble, anyway? While both are delicious and baked on top of fruit, what makes these streusels different is their ingredients.  

A crisp is typically made of brown sugar, flour, and butter. Meanwhile, a crumble is usually topped with rolled oats and brown sugar. Despite these differences, though, the words are regularly used interchangeably. But what’s in a name anyway?

What You Need To Make Strawberry Rhubarb Crisp

A close up of Strawberry Rhubarb Crisp, to show texture and color when finished.

How to Make Strawberry Rhubarb Crisp

To me, a strawberry rhubarb crisp is even better than a pie. There’s no need to make and roll out a crust! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Pour strawberries, rhubarb, sugar, cornstarch, and vanilla extract into a baking dish.
  2. In a bowl, make the topping by combining flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds.
  3. Stir the topping mixture until it looks like coarse crumbles.
  4. Spread topping on top of the fruit.
  5. Bake at 350°F (180°C) for an hour, or until the topping is a perfect golden brown and the fruit juices are bubbling.
  6. Allow the crisp to cool for 20 minutes, and serve with vanilla ice cream.

Gemma’s Pro Chef Tips for Making Strawberry Rhubarb Crisp

  • Using salted butter for your topping will give it more flavor. 
  • Frozen strawberries and rhubarb work just as well as fresh.
  • Swap out strawberries and rhubarb for other seasonal fruits!
  • Don’t skimp on the vanilla and almonds! These flavors are what make this crisp really unique.
  • The flavor of this crisp gets even better as it sits, so be patient when it comes out of the oven. With time, the fruit becomes even more concentrated and delicious!

How Do I Store Strawberry Rhubarb Crisp?

The topping of this dessert can be made up to 3 days in advance and can be frozen for up to 4 weeks. Baked strawberry rhubarb crisp can be stored covered in the fridge for up to 3 days.

A top-down look at my classic strawberry rhubarb crisp, flanked with vanilla ice cream.

Make More Dessert!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Sublime Strawberry Rhubarb Crisp Recipe

4.87 from 23 votes
Sweet strawberries and tart rhubarb are a match made in heaven, which is why this classic strawberry rhubarb crisp recipe is perfect for them.
Author: Gemma Stafford
Servings: 6 people
Prep Time 25 mins
Cook Time 1 hr
Sweet strawberries and tart rhubarb are a match made in heaven, which is why this classic strawberry rhubarb crisp recipe is perfect for them.
Author: Gemma Stafford
Servings: 6 people

Ingredients

Fruit Filling

  • 3 cups (14oz/400g) strawberries, quartered
  • 3 cups (14oz/400g) rhubarb, cut into 1 inch pieces
  • ½ cup (4oz/115g) granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract

Crisp Topping

  • 1 cup (5oz/142g) all-purpose flour
  • ½ cup (4oz/115g) sugar
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ cup (4oz/115g) butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup (2 ½ oz/71g) almonds, finely chopped

Instructions

  • Preheat the oven to 350°F (180°C).
  • Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.
  • To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.
  • Spread topping evenly over the strawberry rhubarb mixture and place in the oven.
  • Bake for one hour, or until the topping is golden brown and juices are bubbling.
  • Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.

 

Submit your own photos of this recipe

2 Images

David Ramsey

Annieq

guest
24 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
1 month ago

Very tasty!

Kim
Kim
1 month ago

How can I make this with no sugar? My husband is diabetic.

Milk
1 month ago

This recipe is super tasty and easy. My husband wasn’t too excited when I told him I was putting this together, but he asked for seconds and thirds once it was ready!

Aylene
Aylene
1 month ago

In the oven, lovely smells,. Hadn’t rhubarb or strawberries, used blueberries and apple. Can’t wait to have dinner over to try it. Looked great going in.

Aylene
Aylene
1 month ago

In the oven, lovely smells, didn’t have rhubarb or strawberries. Used blueberries and apple. Can’t wait for dinner.

Kristina Rios
Kristina Rios
1 month ago

Hello!. Great recepies !. I did the pizza dough today it was amazing. I was surprise how good it came out. I couldnt believe i made it. Also the tiramisu was so easy and good. It makes me feel like a chef!. Thankz

Michelle
Michelle
1 month ago

Can you make this with just strawberries

Pat
Pat
1 month ago

Beyond Excellent, Decadent, Addicting & certainly Sublime! Easy too!
Received rave reviews for this outstanding Red, White & Blue recipe.

I reduced Cane Sugar in fruit filling & crisp topping to 1/4th cup each…..may do even less next time.
Due to a Cornstarch allergy, I substituted Flour.
I didn’t have Rhubarb, so I substituted 1.5 Apples, handful of Blueberries & a few soaked Raisins.

WOW !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I can’t wait to make this again!
Happy July 4th!
And THANKS Gemma!

1 month ago

My Grandma made this dessert! One of my favorites! 💕
Now I can’t wait to make your recipe!!!

Becky
Becky
1 month ago

I’ve enjoyed all the recipes I’ve tried of yours and your videos are very informative. I can’t wait to try this recipe since I love the combination of strawberry and rhubarb. I was wondering if I could use frozen rhubarb and if so is there anything I’d need to change in the recipe? Thanks, Becky

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford