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I grew up watching my grandmother spoon warm fruit crisp into bowls and top it with melting vanilla ice cream. This strawberry rhubarb crisp hits that same sweet-tart spot: tender strawberries, tangy rhubarb, lemon brightness, and a buttery, crunchy topping. It’s the kind of dessert that works for a casual weeknight, a spring picnic, or a holiday potluck—and it’s surprisingly forgiving for home bakers.

For a slightly different take on texture and sugar balance, you might like another take on strawberry rhubarb crisp that shifts the topping technique.

What makes this recipe special

This crisp pairs bright, seasonal fruit with a straightforward, all-butter crumb topping. It uses frozen rhubarb for year-round convenience and simple pantry spices to lift the flavor. You don’t need to roll pastry or fuss with a lattice—just mix, top, and bake.

"Perfect balance of sweet and tart—easy enough for a weeknight and impressive enough for guests."

Reasons to pick this recipe:

Fast prep: about 15–20 minutes to assemble.
Pantry-friendly: common ingredients, frozen rhubarb keeps it accessible.
Crowd-pleasing: warm, comforting, and easy to serve buffet-style.
Texture contrast: soft filling and crunchy topping—great with ice cream.

The cooking process explained

Before you get into ingredients, here’s how this crisp comes together so you know what to expect:

Toss the fruit with lemon and a spiced sugar-cornstarch mix so juices thicken while baking.
Make a crumbly all-butter topping by cutting butter into flour and brown sugar.
Layer the fruit in a baking dish, dot with butter, and blanket with crumbs.
Bake until bubbling and golden—about an hour at 400°F.
Rest briefly, then serve warm with vanilla ice cream or whipped cream.

This overview helps you time things: preheat, assemble, and plan for about an hour in the oven plus a short cool-down.

Gather these items

What you’ll need (serves about 6–8):

3 cups strawberries, cut in half (fresh preferred; thawed if previously frozen)
16 ounces frozen rhubarb (no need to thaw fully; break up any large frozen chunks)
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup butter, sliced into thin pieces (for dotting over the fruit)
2 cups all-purpose flour (for the topping)
1 cup packed brown sugar (for the topping)
1 cup butter (cold, for the topping; cut into cubes)

Ingredient notes and substitutions:

Brown sugar: light or dark both work; dark gives a deeper molasses note.
Butter: using all butter gives the best flavor and crispness; for a vegan version substitute cold coconut oil or vegan butter and increase baking temperature by 25°F if your substitute has a lower melting point.
Rhubarb: if you prefer fresh rhubarb in season, chop into 1/2-inch pieces and use the same weight.

For alternate ingredient notes and a slightly different balance of spices, check this alternate ingredient notes.

Step-by-step instructions

Delicious homemade Strawberry Rhubarb Crisp served in a bowl.

Preheat the oven to 400°F. Lightly spray a 3‑quart or an 11×7-inch baking dish with nonstick spray.
In a large bowl, combine the halved strawberries, frozen rhubarb, lemon juice, and lemon zest. Stir to mix.
In a small bowl, whisk together the granulated sugar, cornstarch, cinnamon, salt, and nutmeg. Sprinkle this over the fruit and stir until the pieces are evenly coated. Let the mixture sit while you make the topping.
In a medium bowl, whisk the flour and brown sugar together until evenly combined.
Add the cold cubed butter. Use a pastry cutter, two forks, or an electric mixer on low to work the butter into the dry mixture. Stop when the mixture is crumbly and pea-sized clumps form.
Pour the fruit into the prepared baking dish and spread it evenly. Dot the top of the fruit with the thin slices of 1/4 cup butter.
Scatter the crumb topping evenly over the fruit. Press lightly in places so crumbs stay put.
Bake uncovered at 400°F for 55–60 minutes. The topping should be golden brown and the filling should be bubbling at the edges.
Remove carefully from the oven. Let rest 10–15 minutes before serving so the filling sets a bit. Serve warm with vanilla ice cream or whipped cream.

Timing tip: if the topping browns too fast, tent loosely with foil for the final 10–15 minutes. For extra crispness, slide the crisp under the broiler for 30–60 seconds—watch closely.

If you want extra guidance on timing and oven temperatures for similar crisps, see these timing tips and tricks.

Best ways to enjoy it

How to plate and pair:

Classic: a warm scoop of vanilla ice cream on each serving. The contrast of hot and cold is irresistible.
Lighter: top with whipped Greek yogurt or crème fraîche for tang.
Cheese pairing: serve a small slice with a mild, creamy cheese (think mascarpone or ricotta) for a brunch spread.
Drinks: pair with a light rosé, a fruity cider, or a cup of strong coffee.
Presentation: spoon into shallow bowls, add a scoop of ice cream, and garnish with a few fresh mint leaves or a sprinkle of lemon zest.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Transfer cooled crisp into an airtight container or cover the baking dish tightly. Store up to 4 days.
Reheating: Reheat single portions in the microwave for 20–40 seconds, or rewarm a whole dish covered with foil at 325°F for 15–20 minutes until heated through. To refresh the topping, finish under the broiler for 1–2 minutes or bake at 400°F uncovered for 8–10 minutes.
Freezing: Freeze cooled crisp uncovered on a tray until firm, then wrap tightly with plastic and foil or transfer to a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Food safety: cool the crisp to near room temperature (but no more than 2 hours at room temp) before refrigerating. Reheat to at least 165°F before serving leftovers.

Pro chef tips

Don’t overmix the topping. Stop when you see pea-sized clumps—those give a great texture after baking.
Cornstarch vs. flour: cornstarch gives a clearer, glossy filling and is ideal for fruit crisps. Use the 2 teaspoons called for rather than extra flour in the filling.
Evenly slice the butter for dotting so it melts uniformly across the fruit.
If using fresh rhubarb, toss it with a tablespoon of sugar and let it macerate 10 minutes to soften slightly before combining with strawberries.
To prevent a soggy bottom, bake on the middle rack and use a rimmed baking sheet beneath the dish to catch any bubbling juices.

Flavor swaps

Creative twists you can try:

Nutty topping: stir 1 cup rolled oats and 1/2 cup chopped pecans or almonds into the topping for texture.
Spiced citrus: replace lemon zest with orange zest and add 1/4 teaspoon ground ginger for a warmer profile.
Reduced-sugar: cut granulated sugar to 3/4 cup if your strawberries are very sweet.
Gluten-free: substitute 2 cups gluten-free all-purpose flour blend in the topping.
Boozy boost: stir 1 tablespoon of bourbon into the fruit mixture before topping for depth.

Your questions answered

Q: Can I use all fresh fruit instead of frozen rhubarb?
A: Yes. Chop fresh rhubarb into 1/2-inch pieces. No need to adjust quantities—fresh rhubarb may release more juice, so keep an eye on thickening; the cornstarch should handle it.

Q: How do I prevent the topping from getting soggy?
A: Make sure the butter in the topping is cold and don’t overwork the mixture. Bake until the filling is bubbling—this helps the cornstarch activate and thicken the juices. If the top browns too quickly, tent with foil so the center finishes cooking.

Q: Can I prepare this ahead of time?
A: Yes. Assemble the crisp and cover it tightly; refrigerate up to 24 hours before baking. Add 10–15 minutes to baking time if baking from chilled.

Q: Is this safe to serve to children?
A: Yes—this recipe contains no alcohol and uses common allergens like dairy and gluten. For young children or guests with allergies, use dairy-free butter and a gluten-free flour blend as needed.

Conclusion

If you want a tried-and-true dessert that celebrates spring fruit and stays easy enough for weeknights, this strawberry rhubarb crisp delivers comforting flavors with minimal fuss. For additional inspiration and different crumb styles, compare this version with a few other home bakers’ takes like the Chocolate with Grace strawberry rhubarb crisp, try a slightly different method on Stephanie’s Dish for a slightly different twist, or give the extra-crisp topping idea a look at Butternut Bakery’s extra-crisp recipe. Enjoy warm, and don’t forget the ice cream.