This strawberry rhubarb crisp is sweet tart and nostalgic, with a golden crumbly topping of oats and cinnamon. It’s perfection!

Strawberry rhubarb crisp

Growing up, my family had a massive rhubarb plant. Rhubarb is quite ugly really; it looks like a monstrous weed with thick leaves and stalks. But every year my mom would harvest the pink-green stalks and make a rhubarb crisp. Boy, was it heavenly! The neon pink filling was intensely sweet tart, like a Jolly Rancher. Here’s our spin on my family recipe: a strawberry rhubarb crisp made with just enough sweetness and a crumbly cinnamon-scented oat topping. It’s cozy, homey, and so darn good.

How to make a strawberry rhubarb crisp

Why make this strawberry rhubarb crisp?

As you may know, Alex and I love healthy desserts. But here’s the thing: desserts just need to taste good! They’re a treat food, by definition! This strawberry rhubarb crisp is engineered to taste really, really good: it’s not a health food, but for the occasional splurge. There are also several ingredients you can modify to make it work for different diets. Here are the features of this tasty summer dessert:

  • The crisp topping is oats and all purpose or almond flour. Use all purpose flour for a classic crisp. Or, you can use almond flour for a crunchy gluten-free topping. You can also use oat flour if it’s what you have on hand.
  • You can use butter or coconut oil. This recipe also has an option of using butter for a standard crisp, or coconut oil to turn it into a vegan dessert.
  • It’s just sweet enough (not sickly sweet). Some strawberry rhubarb crisp recipes call for boat-loads of sugar. This one uses just enough to get the right sweet flavor, without being sickly sweet. Using more berries in the filling than rhubarb helps accentuate the natural sweetness and balance out the tart rhubarb.
Spring produce

Crisp topping: the keys to crispy vs soft!

This strawberry rhubarb crisp has a few different options when it comes to the crumble ingredients. Here’s some more info on the outcome for these dietary options:

  • Oat flour vs almond flour: The topping makes this crisp into a gluten-free dessert because: well, we think it tastes better that way! Oat flour comes out slightly cakier, but if you use butter and sugar it will still be pretty crispy. You can make your own oat flour using a blender or food processor. Almond flour comes out the crispiest!
  • Butter vs coconut oil: Butter helps to make a crispy topping that tastes a little richer. But for a vegan and plant-based dessert, coconut oil tastes just as good! It has a light coconut essence, but it not overly strong.
Strawberry rhubarb crisp

How to store leftovers

Most of all, we hope this strawberry rhubarb crisp recipe will bring back nostalgic memories if you grew up eating rhubarb too! There’s something magical about this weed-like plant. And eating it in a crumble is one of the best sweet treats, if you ask us! Now, if you make it and have leftovers…how do you store them? Does crisp need to be refrigerated?

  • Room temperature: store for 1 day! You can leave your strawberry rhubarb crisp on the counter for up to 1 day (cover it at night). This way, the crumbly topping will stay crisp.
  • Refrigerated: Day 2-3! After 1 day at room temperature, refrigerate any leftovers. They’ll stay good for about 3 days.
Healthy strawberry rhubarb crisp

Mix it up! Ways to customize strawberry rhubarb crisp

This recipe results in a straightforward strawberry rhubarb crisp, with a sweet tart flavor and a crunchy crumble. If you’re looking for ways to customize it even further, try one of our flavor adders! Here are some ideas of flavors that add complexity:

  • Citrus: Add ¼ teaspoon orange zest or ½ teaspoon lemon zest to the filling
  • Fresh ginger: Add 1 tablespoon finely minced fresh ginger root to the filling
  • Cardamom: Add ¼ teaspoon ground cardamom to the crumble

Or, try it with other berries! Go to Classic Blackberry Crisp or Mixed Berry Crisp.

What are your favorite ways to eat rhubarb?

Let us know in the comments: we’d love to know! In the meantime, here are some of our favorite rhubarb recipes:

Healthy strawberry rhubarb crisp

This strawberry rhubarb crisp recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

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Strawberry rhubarb crisp

Strawberry Rhubarb Crisp

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


This strawberry rhubarb crisp is sweet tart and nostalgic, with a golden crumbly topping of oats and cinnamon. It’s perfection!



For the filling

  • 2 cups chopped rhubarb (10 ounces)
  • 3 cups sliced strawberries (1 pound)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla
  • ¼ teaspoon orange zest, optional

For the crisp topping

  • ¾ cup old fashioned oats
  • ½ cup all purpose flour or almond flour (for gluten-free)
  • ⅓ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Chop the rhubarb into small pieces (about ½ inch wide). Slice the strawberries, cutting any large strawberry slices in half. In a medium bowl, mix the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (optional).
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. (If using coconut oil, it can be room temperature; use the same method to add it.)
  4. Pour the filling into a round 9-inch pie pan (or 9 x 9 inch pan), 9 x 9 inch baking dish or 7 x 11 baking dish. Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve. You can leave out your strawberry rhubarb crisp on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry rhubarb crisp, Strawberry rhubarb crisp recipe

Looking for easy desserts?

Outside of this healthy strawberry rhubarb crisp, here are a few more easy desserts we love:

Last updated: March 2021

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. The description mentions the crisp being sweetened with maple syrup, but I don’t see maple syrup as an ingredient.

    1. Thank you! This recipe was modified to use sugar instead due to some reader reader feedback that it wasn’t crisp enough. We’ve removed reference to maple syrup now — thank you!