Why You’ll Love This Recipe

I adore this crisp because it showcases peak-season fruit with minimal effort. The balance of sweet strawberries and tangy rhubarb is perfect, and the oat crumble adds satisfying crunch. It’s one-pan baking at its best—comforting, fresh, and simple

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fruit filling

Fresh rhubarb, chopped
Fresh strawberries, hulled and quartered
Granulated sugar
Cornstarch (for thickening)
Fresh lemon juice (optional)

Crisp topping

Rolled oats
All-purpose flour (or oat flour)
Brown sugar
Ground cinnamon
Salt
Cold unsalted butter, cubed

directions

Preheat & prep fruit
Preheat oven to 375 °F (190 °C). In a bowl, toss rhubarb and strawberries with sugar, cornstarch, and a squeeze of lemon juice
Assemble crisp topping
Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter using fingers or a pastry cutter until pea-sized crumbs form
Layer and bake
Spread fruit mixture in a baking dish, then evenly cover with topping. Bake 35–50 minutes, until filling bubbles and topping is golden brown
Rest & serve
Let crisp rest 20–30 minutes so the filling thickens. Serve warm topped with vanilla ice cream or whipped cream.

Servings and timing

I usually make enough for 8–10 servings.

Prep time: ~20 minutes
Bake time: 35–50 minutes
Rest time: ~20 minutes
Total time: ~1½ hours

Variations

Skillet version: Bake in a 10″ cast-iron skillet for a rustic presentation
Extra citrus: Add fresh orange zest to the filling for brightness
Double crisp topping: Use twice as much crumble for extra crunch .
Gluten-free/Vegan: Use gluten-free oats/flour and replace butter with vegan margarine .

storage/reheating

I cover leftovers and refrigerate for up to 5 days. To reheat, warm in a 350 °F oven until bubbly again (~10–15 minutes), or microwave individual portions. The topping stays delightfully crisp if reheated in the oven.

FAQs

What if I don’t have rhubarb?

You can substitute tart fruits like apples, cherries, or berries, or increase strawberries for a sweet-only crisp .

Can I use frozen fruit?

Yes—thaw and drain rhubarb and strawberries before tossing with sugar to avoid excess liquid

How do I keep the filling from getting too runny?

Cornstarch thickens the juices beautifully—be sure to toss it evenly with the fruit

Can I prep ahead?

Absolutely—I assemble the crisp, refrigerate unbaked, and bake the next day (adding a few extra minutes if it’s cold).

Is it freezer-friendly?

Yes—freeze baked or unbaked in a covered container for up to 2 months; thaw in the fridge and reheat before serving

Conclusion

This Rhubarb and Strawberry Summer Crisp is one of my favorite ways to celebrate seasonal produce. It’s bursting with tangy-sweet flavors, topped with satisfying crunch, and so easy to make. Whether for a relaxed family dessert or a dinner party finale, it always hits the spot.