Rhubarb Strawberry Crisp

Get ready for the ultimate summer dessert that perfectly balances sweet, tart, and cozy! This Rhubarb Strawberry Crisp combines garden-fresh rhubarb with juicy strawberries under a golden, buttery oat topping that’ll make your kitchen smell like heaven.

The magic happens when the fruit breaks down into a glossy, jewel-toned filling while the topping transforms into crispy, cinnamon-scented clusters. Trust me – that contrast between the silky fruit and crunchy topping is absolutely irresistible.

Ingredients

For the Filling:

• 2 pounds rhubarb stalks, sliced 1/2-inch thick
• 1 1/4 cups sugar, divided
• 1 pound strawberries, hulled and quartered
• 3 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 stick (4 ounces) unsalted butter, softened
• 1 1/2 cups light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/4 cups quick-cooking rolled oats
• 3 tablespoons canola oil
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon kosher salt

Steps

1. Preheat your oven to 375°F (190°C). Position rack in the center for even baking.
2. In a large bowl, combine rhubarb with 3/4 cup sugar. Let stand for 15 minutes, stirring occasionally. The sugar will begin drawing moisture from the rhubarb – this is exactly what we want.
3. In a separate bowl, toss strawberries with remaining 1/2 cup sugar. Let stand for 10 minutes, stirring occasionally. You’ll notice the berries becoming glossy and releasing their juices.
4. Using a slotted spoon, transfer the rhubarb to the strawberry mixture, leaving excess liquid behind. This prevents your crisp from becoming soggy. Add 3 tablespoons cornstarch, 2 teaspoons lemon juice, and 1 teaspoon vanilla. Stir until cornstarch is completely dissolved with no white streaks.
5. Transfer mixture to a 9×13-inch glass baking dish, spreading evenly. The dish should be at least 2 inches deep to prevent bubbling over.
6. For the topping, combine all ingredients in a medium bowl. Use a pastry blender or your fingertips to work the butter into the dry ingredients until you have crumbs roughly the size of peas. Don’t overmix – you want varied sizes for the best texture.
7. Sprinkle topping evenly over filling. Bake at 375°F (190°C) for 30 minutes, then reduce temperature to 325°F (165°C) and bake 30 minutes more. The filling should be actively bubbling at the edges and the topping golden brown.
8. Allow to rest for 10-20 minutes before serving. The filling will continue to thicken as it cools.

Smart Swaps

• Replace 1/2 cup sugar with 1/3 cup honey for more complex flavor
• Use gluten-free oats and flour blend for a GF version (1:1 ratio)
• Try adding 1/2 cup chopped pecans to topping for extra crunch

Make It Diabetes-Friendly

• Replace sugar with Allulose (1 1/3 cups to match sweetness)
• Use whole wheat flour instead of all-purpose (reduces net carbs by 4g per serving)
• Add 1/2 teaspoon xanthan gum to help thicken without cornstarch
• Serve smaller portions (1/12 of pan instead of 1/8)

Pro Tips

• Choose bright red rhubarb stalks for best flavor and color
• If using frozen fruit, don’t thaw first – add 1 tablespoon extra cornstarch
• Place baking dish on a sheet pan to catch any bubbling overflow