Classic Recipe for Strawberry Rhubarb Crisp

Classic strawberry rhubarb crisp is a quick and easy way to enjoy two favourite spring fruits. This strawberry rhubarb crisp recipe is full of tangy and sweet fruit flavour. Learn to easily adapt this timeless recipe for a delicious vegan or gluten free version without losing any delicious fruit flavour.

Bright red strawberry sits on top of strawberry rhubarb crisp. Rhubarb and strawberries surround.
Classic Strawberry Rhubarb Crisp. Tangy sweet summer all in one bite.

Also read: Rhubarb Puffed Oven Pancake, Rhubarb Overnight Oats, Strawberry Rhubarb Sauce, Berry Cobbler

Using Fresh or Frozen Fruit to Make Strawberry Rhubarb Crisp

A nice long bake time and the informal crumbly oat topping make this recipe work with either fresh or frozen fruit. Tart rhubarb stalks with sweet strawberries straight from the garden in spring make this dish a perfect quick and easy celebration of the first harvests of the season.

If you have rhubarb or strawberries in the freezer, you can make this burst of spring flavour any time of year. I like to rinse and pat dry my frozen fruit to ensure I don’t add any extra moisture (ice crystals) into my crisp mixture. Even if you end up with that little extra bit of moisture from your thawing fruits, it will cook off or evaporate with a few extra minutes in the oven.

a close up image of a small bowl of strawberry rhubarb crisp. Strawberries and rhubarb are seen in the background.
Yes, you can use frozen fruit in your strawberry rhubarb crisp.

How to Make Strawberry Rhubarb Crisp Vegan

Make this classic strawberry rhubarb crisp a favourite with your vegan loved ones. Simply replace the butter with canola oil. We’ve tested this recipe both with butter, non-dairy margarine and canola oil – whichever you choose, you’ll still get a delicious crisp everyone will enjoy. In fact, several years ago, I developed this vegan crisp recipe for Manitoba Canola Growers.

Strawberry Rhubarb Crisp using canola oil for a delicious vegan option.

How to Make Strawberry Rhubarb Crisp Gluten Free

The gluten in this classic recipe comes from the 1/2 cup flour added in the topping. For those who can eat gluten without any issue, the flour helps hold the topping together, add fibre and a bit of texture.

To make the recipe gluten-free, replace the flour with an equal amount of oat or almond flour (or your favourite gluten free flour). If you don’t have an alternative flour on hand you can replace with additional oats or simply leave it out.

As for the key ingredient, oats? Double check your oats to ensure they’re certified gluten free. While oats are naturally gluten free they’re often processed in facilities that also process wheat and therefore cross contamination is possible.

gluten free rhubarb crisp
This is the gluten-free saskatoon rhubarb crisp from the Rhubarb eCookbook. Crisps can be made in so many delicious variations.

Strawberry Rhubarb Crisp for Two

This recipe is very forgiving, so making a crisp for two is as easy as splitting the recipe in half. Simply cut the recipe in half and bake in a smaller dish.

Alternatively, you can serve this crisp in individual bowls. No serving, no extra dishes! Simply divide the filling into 4-6 ramekins or oven-safe bowls before baking. Bake only as many as you’d like and freeze (see below) the rest for another time.

Pro Tip: When baking in individual sized baking dishes, you’ll need to reduce your baking time. To bake 4 or 6 ramekins, bake at the same temperate for 20-25 minutes. You’ll know your crisps are ready to come out when the filling is bubbling evenly around all the edges and the center appears toasty and slightly brown.

strawberry rhubarb crisp in individual ramekins
Divide the filling ingredients into small ramekins or oven-safe bowls to make cute individual crisps. No serving needed. Just dollop your ice cream on top and serve.

What’s the Difference Between a Crisp, Crumble and Cobbler?

All three are delicious ways to enjoy a delicious fruit filling. Here’s how they differ:

  • A crisp has a crumbly oat topping on top of a filling.
  • A crumble has a flour based crumble or “streusel” on top of a filling. 
  • A cobbler has a sweet biscuit topping on top of a filling. 
berry cobbler
This berry cobbler has the classic “cobble” look created by dollops of sweet biscuit topping. Go ahead use the biscuit topping from this berry cobbler recipe on top of the strawberry rhubarb filling in this crisp recipe!

How to Serve Strawberry Rhubarb Crisp

How you serve strawberry rhubarb crisp really depends on your taste and if your crisp is hot or cold. When serving it hot from the oven, it is classically delicious with your favourite vanilla ice cream. If you manage to hang on to leftovers (good luck!) and are serving the crisp cold – it works beautifully with fresh whipped cream. You certainly can serve whipped cream on a hot crisp, but be prepared for gooey, melting cream.

Serve your vegan version with a non-dairy or dairy-free ice cream. Sorbets which are naturally non-dairy are another delicious option if you want to double up on the fruit-punch of this delicious spring fruit dessert.

rhubarb strawberry crisp with vanilla ice cream on top
Hot strawberry rhubarb crisp with scoops of vanilla ice cream. One of my all time favourite desserts.

Recipe for Strawberry Rhubarb Crisp

Bright red strawberry sits on top of strawberry rhubarb crisp. Rhubarb and strawberries surround.
Print Recipe
4.60 from 5 votes

Strawberry Rhubarb Crisp

A classic spring time dessert perfect for enjoying fresh rhubarb and strawberries. Although don't hesitate to use frozen fruit so you can enjoy this delicious dessert any time of year.
Prep : 15 mins
Cook : 45 mins
Total Time: 1 hr
Servings: 6

Ingredients

Filling

  • 3 cups diced rhubarb
  • 2 cups sliced strawberries
  • 1 tsp vanilla extract
  • ½ cup brown sugar
  • 2 Tbsp cornstarch
  • ½ tsp cinnamon

Topping

  • 1 cup large flake oats
  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/3 cup butter, cubed (cold)

Instructions

  • Preheat oven to 375°F (190°C).
  • Combine rhubarb, strawberries and vanilla in bottom of 8×8 inch (20×20 cm) baking dish.
  • In small bowl mix sugar, cornstarch and cinnamon. Stir in to fruit. Set aside.
  • In medium bowl, mix dry topping ingredients.
  • Use a pastry blender or fingers cut butter into the dry topping ingredients until well distributed and crumbly.
  • Sprinkle topping over fruit and bake for 40 to 45 minutes. The filling should be bubbling and the top should start to turn golden brown.

Notes

Use fresh or frozen fruit. If using frozen fruit, no need to thaw, just remove any ice crystals if present.
To freeze – freeze before baking. Wrap well and freeze for up to 3 months. Thaw before baking as instructed above.
See full post for tips on how to make a vegan or gluten free version.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 172kcal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Sodium: 9mg | Fiber: 3g | Sugar: 24g | Iron: 1mg
Course: baking, Dessert
Cuisine: American
Keyword: cobbler, crisp, rhubarb, strawberries, strawberry rhubarb, strawberry rhubarb crisp

Can I freeze Strawberry Rhubarb Crisp?

Yes, you can! While you could freeze baked crisp, I recommend freezing it before you bake it – the crisp on top will be much better. 

To freeze the unbaked crisp, simply cover the prepared crisp in two layers or plastic wrap or one layer plastic right on top of the crisp and one layer or foil around that. 

Freeze until ready to bake. To bake from frozen, thaw for 24 hours in fridge then bake as directed in recipe. Enjoy as always.

More Strawberry Rhubarb Recipes to Enjoy

Learn More About Rhubarb:


Classic, Vegan, Gluten Free? Let me know your favorite crisp version, please take a photo, post it on Instagram and tag #getgettys so I can see it and like it!

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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