Strawberry-Rhubarb Crisp: Irresistible Oat Crumble for Spring

Sweet, juicy strawberries and tart rhubarb are baked under a crisp, buttery oat topping in this easy spring dessert that bursts with bright, balanced flavor.

It’s simpler than pie and requires minimal prep.

Why this Strawberry-Rhubarb Crisp Recipe Works

• Quick & easy: The crisp comes together in about 15 minutes of hands-on prep.
• Crisp, chewy topping: Light brown sugar and butter create tender clusters with a toasty oat crunch.
• Make-ahead friendly: The fruit filling can be mixed and refrigerated overnight; bring it to room temperature before baking.
• Balanced flavor: The tartness of rhubarb is softened by sweet strawberries, while the buttery oat topping adds warmth and texture.
• Versatile: Swap in other fruits, add citrus zest or warm spices, or stir in chopped nuts like pecans or walnuts for extra crunch.

Combining strawberries and rhubarb gives the filling a deeper, more interesting flavor than a single fruit alone.

I’m sharing a strawberry-rhubarb recipe in the fall because I recently moved to Los Angeles, where farmers markets still offer incredible berries—and I found a farm growing rhubarb year-round.

So while others reach for pumpkin spice, I’m enjoying an almost endless summer and celebrating it with this strawberry-rhubarb crisp.

Secret tip: if you visit, the wifi password here is “endlesssummer.”

It’s surprising how many fruits and vegetables feel seasonal but are available year-round at quality local markets in Southern California. In early November you’ll still find cherry tomatoes, berries, and stone fruit at the stalls.

When is Rhubarb Season?

Rhubarb is at its peak in California from April through June.

The first rhubarb at the farmers market is a true sign of spring.

Buying: Choose firm, crisp stalks with vibrant color. Thinner stalks tend to be sweeter and more tender than thicker, stringier ones.

Storing: Keep unwashed rhubarb loosely wrapped in the refrigerator crisper for up to a week.

Prepping: Trim and discard the leaves—rhubarb leaves are not edible because they contain oxalic acid.

Tip: Food tastes best when grown and eaten in season, but good local markets can extend that window.

How to Make this Strawberry Rhubarb Crisp

Toss chopped strawberries and rhubarb with sugar, flour, lemon zest and juice, vanilla, cinnamon, and a pinch of salt. Spread the fruit mixture in a baking dish or an oven-safe skillet.

Combine old-fashioned oats, flour, light brown sugar, cinnamon, nutmeg, and salt, then work in softened butter with your fingers or a pastry cutter until large, crumbly clusters form. Sprinkle the oat topping evenly over the fruit.

Bake until the filling is bubbling and the topping is golden and crisp. Allow the crisp to cool slightly so the filling can thicken before serving.

Serve warm with a scoop of vanilla ice cream or enjoy it the next morning with yogurt.

Cook’s Tips

• Quality matters: Buy local, seasonal strawberries and rhubarb when possible for the best flavor.
• Use old-fashioned oats: They yield the best texture—avoid quick oats for the topping.
• Soften the butter: Let butter come to room temperature so it blends easily into the topping and forms nice clusters.
• Prevent over-browning: If the topping is browning too quickly, loosely tent the crisp with foil and continue baking.
• Best served warm: Top with vanilla ice cream for a classic finish.
• Leftovers: Reheat and enjoy with yogurt for breakfast, or indulge with another scoop of ice cream.

More Rhubarb Recipes?

If you’re looking for more ways to bake with rhubarb, try other favorite rhubarb desserts while the season lasts—take advantage of this bright, tangy stalk.

• Rhubarb Galette – a rustic free-form tart that pairs rhubarb with mixed berries.
• Vanilla Poached Rhubarb – silky, sweet poached rhubarb that can be served many ways.
• Rhubarb Upside-Down Cake – caramelized rhubarb over a warmly spiced yogurt cake.
• Rhubarb Tart – puff pastry topped with a ginger-vanilla filling, rhubarb, pistachios, and honey.
• Strawberry Rhubarb Galette – a rustic tart with chopped dates for extra depth.
• Rhubarb Cake – tangy rhubarb baked into a vanilla-cardamom almond flour and yogurt cake for a naturally gluten-free option.

Want More Strawberry Recipes?

Sweet and savory ideas featuring strawberries worth making.

• Strawberry Salsa – sweet, savory, and spicy with jalapeño, ginger, lime, and fresh herbs.
• Strawberry Burrata Salad – creamy burrata, croutons, and balsamic for a quick, bright salad.
• Watermelon Gazpacho with Strawberries – cold, refreshing, and perfect for hot days.
• Strawberry Snack Cake – jam in the batter and berries on top for an all-purpose treat.
• Strawberry Olive Oil Cake – ricotta, cornmeal, and balsamic-glazed strawberries for a simple, elegant cake.
• Strawberry-Rhubarb Crisp – the easy rhubarb bake: no pie dough needed.
• Strawberry-Rhubarb Galette – all the appeal of pie without the fuss.
• Roasted Strawberries – sheet-pan roasted berries become jammy and syrupy in about 20 minutes.

If you try this recipe, please leave a comment to share how it turned out. Tag @danielagerson on social media so I can see your photos.

For more seasonal recipes and produce guides, explore the site and enjoy cooking with fresh, colorful ingredients.

Let’s make waves in the kitchen.