Simple Strawberry Rhubarb Crisp

When life gives you fresh rhubarb, well you make Strawberry Rhubarb Crisp! No time to make a pie? Then this is the dessert for you!

Just looking at these photos my mouth is watering! Best eaten warm with a healthy scoop of vanilla ice cream, the definition of cozy summer. The sweet and tangy filling, buttery crisp topping with the creaminess of the ice cream is just so good!

Let’s Make some Crisp!

Yes, pies are great but when you are pressed for time – making a crisp this the next best option. It is as simple as mixing all the ingredients and baking.

You can make this vegan by substituting 1:1 coconut oil with butter.

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Strawberry Rhubarb Crisp

A delicious classic to welcome summer! Strawberry Rhubarb Crisp is the perfect dessert and an easy one to make.
Prep Time25 minutes
Cook Time55 minutes
Course: Baked Goods, Dessert
Diet: Dessert
Servings: 6 people
Author: Zainab Jabri


Crumble Topping

  • ½ cup All-Purpose Unbleached Flour
  • cup Old-fashioned Rolled Oats
  • ¼ cup Light Brown Sugar
  • 2 tbsp Sugar
  • ¼ tsp Salt
  • ½ cup Unsalted Butter Softened

Strawberry Rhubarb Filling

  • 3 cup Strawberries Destemmed and sliced
  • cup Rhubarb Stocks cut into 1/2" cubes
  • ¾ cup Sugar
  • ¼ cup Corn Starch
  • 1 tbsp Lemon Juice
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt


  • Preheat the oven to 350 degrees F

Crisp Topping

  • Combine all ingredients for the crumble topping in a medium bowl. Use your fingers to rub the softened butter into the mixture.
  • Set aside.

Strawberry Rhubarb Filling

  • To a medium bowl, add all ingredients for the filling and mix well.
  • Transfer filling to 8-inch non-greased baking dish
  • Spread the crumble on top, making sure to break up any chunks.
  • Place in oven on the middle rack. Bake for 55 – 60 minutes until the top is golden brown.
  • Remove from the oven and place on a cooling rack. Allow the crisp to cool for a minimum of 1 hour before serving into it. The longer you allow it to cool the better the flavour will turn out.
  • Serve with a scoop of vanilla ice cream! Place leftovers in an air-tight container in the fridge for up to a week.
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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