Go Back
+ servings
Strawberry Rhubarb Crisp a la mode

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!
Course Dessert
Cuisine American
Keyword strawberry rhubarb crisp
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Calories 375kcal
Author Krissy Allori


  • 4 cups strawberries fresh, stem removed, halved or quartered
  • 2 cups rhubarb fresh, chopped into small pieces
  • ½ cup sugar
  • 2 Tablespoons corn starch
  • 1 teaspoon vanilla
  • 2 Tablespoons lemon juice from about half a lemon
  • 1 cup rolled oats
  • cup all purpose flour
  • cup brown sugar
  • ½ cup unsalted butter softened


  • Preheat oven to 350 degrees F.
  • Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
    strawberries and rhubarb
  • Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
    Strawberry Rhubarb Crisp before it goes into oven
  • Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
    freshly baked Strawberry Rhubarb Crisp
  • Serve warm with a scoop of vanilla ice cream.
    how to make Strawberry Rhubarb Crisp


Calories: 375kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 10mg | Potassium: 337mg | Fiber: 4g | Sugar: 34g | Vitamin A: 525IU | Vitamin C: 61.6mg | Calcium: 72mg | Iron: 1.5mg