This strawberry rhubarb crisp is a great easy dessert. Deliciously fruity, with bites of tart rhubarb and a sweet, crisp topping. So good!
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In the house I grew up in we had a rhubarb patch at the back of the garden. Each year, we’d get a little harvest and one of the most common ways my mum used it was in rhubarb crumble.
This strawberry rhubarb crisp honors those memories and makes a delicious, comforting dessert. Sweet juicy strawberries, tart rhubarb and a crisp, sweet oaty topping, it’s a wonderful combination. Plus, it’s easy to make gluten free.
When my mum made crumbles, they were always in relatively deep dishes with a thick layer of fruit and a fairly deep layer of crumble on top. I really liked them, but there were two drawbacks.
Firstly, you might sometimes get a mouthful of fruit and then a mouthful of topping rather than it all mixed. Then you lost most of the wonderful gooey, sticky juices that ooze out of the fruit.
I’ve made this crisp in individual dishes, so you get to enjoy all that nice sticky gooey part with each serving. And a lovely balance of topping and fruit in each bite.
What’s the difference between a crumble and a crisp?
Traditionally, a crisp would be made with oats and a crumble wouldn’t (just flour and sugar). But to be honest, I don’t ever remember any version, oats or not, being called a crisp in the UK, and I’ve rarely seen a crumble in the US. So, I think both places have kind of chosen their favorite names.
But since this has oats, I thought I’d go with crisp. Yes, my mum is British, but then mother’s day is a different day in the UK anyway.
How to make strawberry rhubarb crisp
This strawberry rhubarb crisp is really easy to make. First you chop up the fruit, mix with a little sugar, lemon juice and zest then put in dishes. Mix up the topping of oats, flour, sugar and butter and spoon on top.
You can use regular or gluten free flour in the topping with no real difference. This is one recipe I think needs actual sugar, but I have tried not to make this overly-sweet while not cutting back too much.
Deliciously fruity with bites of tart rhubarb coming through, this is as tasty as it is bright and colorful. And that’s before I mention the gooey bits around the edge. I can be sure my mum would love it and no doubt almost anyone would.
Try these other comforting desserts:
- Blueberry clafoutis
- Crema Catalana
- Kaiserschmarrn (Austrian torn pancakes)
- Plus get many more ideas in the dessert recipes archives.
And if you like rhubarb, make sure you try my easy rhubarb fool as well.
Strawberry rhubarb crisp
- 1 cup rhubarb 140g
- 1 cup strawberries 145g
- 1 tsp lemon or Meyer lemon zest
- 1 tbsp lemon or Meyer lemon juice
- 2 tbsp sugar
- 3/8 cup oats 35g (1/4c plus 2tbsp)
- 3/8 cup flour 55g (1/4c plus 2tbsp, either all purpose or gluten free blend)
- 3 tbsp brown sugar
- 1/8 tsp cinnamon
- 3 tbsp butter 30g
- Preheat oven to 375F/190C. Lightly grease 2-3 individual pie dishes or medium ramekins (I used 3 pie dishes) unless non-stick and not needed.
- Trim the ends then cut the rhubarb into short lengths around 2/3in/2cm long. Remove the stems from the strawberries and cut in half/quarter (or smaller) to be similar size to rhubarb pieces.
- Place all of the fruit in a bowl, add the lemon zest and juice and sugar, toss, then divide between dishes. They should be a bit over half-full.
- For the topping, mix together the oats, flour, brown sugar and cinnamon. Slightly soften the butter then mix in, breaking it up well as you go. Divide the mixture between the dishes, covering the fruit.
- Bake for approx 35 minutes until the fruit bubbles up around the side and the topping is gently browned. Allow to cool slightly before serving. I'd recommend topping with ice cream (cream/creme fraiche also good).
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other Mother’s Day food ideas being shared today:
- Hot Fudge Ice Cream Cake by Pies and Plots
- Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
- Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
- White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
- White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes
- Double Pork Stuffed Pork Roast by Food Lust People Love
- Italian Stuffed Caprese Chicken by My World Simplified
- Japanese Chicken Curry by What Smells So Good?
- Lightened-Up Shrimp Scampi by My Savory Spoon
- Berry Chantilly Trifle by The Crumby Cupcake
- Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
- Lemon Cheesecake Stuffed Strawberries by Our Good Life
- Lemon Cooler by Cosmopolitan Cornbread
- Mom’s Southwest Georgia Pound Cake by Family Around The Table
- Strawberry-Rhubarb Compote by Wholistic Woman
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