strawberry rhubarb crisp overhead bowl with ice cream

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is a sweet and tangy summer dessert with the crunchiest brown sugar streusel! Don't forget the ice cream! 
Course Dessert
Cuisine American
Keyword fruit crisp, strawberry dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 363kcal
Author Ashley Fehr


  • 4 cups chopped strawberries (roughly 1 lb), fresh or frozen*
  • 4 cups chopped rhubarb fresh or frozen*
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup corn starch
  • 1 1/2 cups rolled oats
  • 1/2 cup flour (all purpose or whole wheat)
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup cold butter cubed


  • Preheat oven to 350 degrees.
  • In an 8x8" or 9x9" baking dish, stir together strawberries, rhubarb, sugar and corn starch until no white streaks remain.
  • In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands (gasp!), until combined. It should resemble cookie dough when done and easily hold together when pressed.
  • Crumble oat mixture over fruit in pan and press down slightly.
  • Bake for 40-45 minutes, until oats are golden brown and filling is thick and bubbly at the edges.



*If using frozen fruit and you like a thick fruit filling, increase corn starch to 1/3 cup.


Calories: 363kcal | Carbohydrates: 60g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 367mg | Fiber: 4g | Sugar: 36g | Vitamin A: 425IU | Vitamin C: 47.2mg | Calcium: 87mg | Iron: 1.5mg