Strawberry Rhubarb Crisp {Crumble}

The best, quick and easy strawberry rhubarb crisp recipe, homemade with simple ingredients in 1 hour. Sweet and tart with a crispy oat crumble topping.

In case you are unfamiliar with rhubarb, it looks like red celery stalks, but tastes nothing like it! It is actually very sour. However, when paired with strawberries and sugar, it becomes a divine dessert especially in the form of pies and this case a crisp/crumble. It’s a wonderful twist on the more typical Strawberry Crumble {Strawberry Crisp}. This Apple Cranberry Crisp {Cranberry Crumble} is another beautiful red dessert that’s perfect for Summer or Winter holidays!

Easy Strawberry Rhubarb Crisp in Blue Bowl

How To Make Strawberry Rhubarb Crisp Recipe From Scratch?

  1. Make strawberry mixture- By mixing together strawberries, rhubarb, flour, sugar, vanilla extract.
  2. Spread mixture– In a greased baking dish.
  3. Make topping– By mixing together flour, oats, brown sugar, cinnamon, vanilla extract, butter, nuts.
  4. Spread topping– On top of the strawberries and rhubarb mixture.
  5. Bake– Until top is golden brown.
  6. Enjoy! Serve with vanilla ice cream.

What To Serve With Strawberry Rhubarb Crumble Recipe (Toppings)?

The classic choice is vanilla ice cream, but there are so many more possibilities:

Why Is My Rhubarb Crisp Runny? How To Fix It?

This means that your fruit released too much water while cooking. Make sure to pat the fruits dry before adding them to the crisp. Also, avoid using frozen fruits because they release too much water during baking.

Why Is My Rhubarb Crumble Dry? How To Fix It?

The ingredients were most likely not measured properly. There may not have been enough liquid, butter, or fresh fruits added. Use measuring cups and measuring spoons. Another reason for a dry crumble is over-baking. If it’s over-baked, all the moisture evaporates and dries up the dessert.

Do You Peel Rhubarb Before Cooking?

No, you do not need to peel it. Simply, trim and dice it into 1 inch pieces.

What Is The Difference Between Crisp And Crumble? Are They The Same as Cobbler?

Crisp and crumble are typically the same and both terms are used interchangeably. In some families, a crumble does not include oats and the topping is more streusel-like. Cobbler is completely different. That dessert usually has a biscuit topping.

Spoonful of Homemade Strawberry Rhubarb Crumble- Closeup Shot

Variations For Rhubarb And Strawberry Crumble

Make it gluten free- Use gluten-free flour and gluten-free oats.

Homemade strawberry rhubarb crisp without oats- Simply omit the oats and make more of a cake-like topping with the flour and other listed ingredients.

Add other berries– Such as cherries, blueberries, raspberries, or blackberries.

Vegan/healthy crisp– Simply use vegan butter or coconut oil, and use coconut sugar in place of brown and granulated sugar for a healthier version.

Add zests, spices and extracts– Such as ginger, vanilla, orange, lemon, almond, or amaretto extracts.

Make mini versions– Use mini round pans to make individual treats for everyone.

Turn this recipe into crumble bars– Add a crust to the bottom as well as the top. Once baked, let it cool and then, cut into bars.

Turn this recipe into a crumble pie- Add a Flaky Butter Pie Crust underneath and turn this into a pie.

Make a thicker crisp topping- Simply double the ingredients and use that on top.

Tips And Techniques

Fresh fruits vs. Frozen fruits– Fresh fruit should always be used. Frozen fruits will release a lot of water and make the dessert very soggy.

Why is my crumble topping not crunchy? Why is my oat topping soggy? If you add too much milk, water or butter to the topping, it will be soggy. Make sure to keep the mixture crumbly. Also, serve it immediately! When it comes out fresh from the oven, the topping is the crispiest. Let it cool at room temperature and don’t cover it with foil because that will also make it soggy.

Use unsalted butter- Because this prevents the dessert from becoming too salty.

Should my topping mix be dry and crumbly? Yes, do not add any milk or water. That’s what makes it so crispy and crunchy at the end.

How do you know when the crisp is done? The top will become golden brown and fruit juices and sugar will be bubbling.

Don’t over-bake- Because that will dry out the crisp/crumble.

Measure ingredients properly- Baking is science. For. best results, don’t eyeball anything.

Rhubarb and Strawberry Crumble or Crisp in Blue Bowl on White Marble Background


Refrigerate– In a sealed container for up to 2 days.

Freeze– This crisp doesn’t freeze well. The topping will become soggy and soft upon thawing.

Reheat– In the microwave or oven. Note that the topping will not be as crispy as it was, when served fresh.

More Cobbler And Crisp Recipes

Easy Homemade Strawberry Rhubarb Crisp or Crumble in Blue Bowl
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Strawberry Rhubarb Crisp or Crumble

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
The best, quick and easy strawberry rhubarb crisp recipe, homemade with simple ingredients in 1 hour. Sweet and tart with a crispy oat crumble topping.
Yield: 6 People


Strawberry Rhubarb Base

Crumble/ Crisp Topping


  • In a large mixing bowl, add strawberries, rhubarb, flour, sugar, vanilla extract and mix to combine everything.
  • Spread this mixture in a greased baking dish (8×11).
  • In a separate mixing bowl, mix together flour, oats, brown sugar, cinnamon, vanilla extract until combined.
  • Add cubed butter and mix into the remaining ingredients with a fork or pastry cutter until you have a crumbly mixture. Do not add milk or water to thin out this topping.
  • Stir in chopped nuts.
  • Sprinkle this mixture on top of the strawberries and rhubarb mixture.
  • Bake at 350 degrees F for 40-45 minutes or until or until top is golden brown and fruit juices and sugar are bubbling.
  • Serve warm with vanilla ice cream. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 483kcal, Carbohydrates: 67g, Protein: 6g, Fat: 23g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 147mg, Potassium: 536mg, Fiber: 6g, Sugar: 40g, Vitamin A: 569IU, Vitamin C: 63mg, Calcium: 122mg, Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 483
Author: Abeer Rizvi

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