Savouring the Sweet and Tangy Delights of Strawberry Rhubarb Crisp

Hi there, I’m Elaina from Flavour food and wine. Today, let’s dive into the delightful world of a dessert that’s close to my heart — the Strawberry Rhubarb Crisp. Now, you might wonder, why this dessert? Well, it’s not just a dessert for me. It’s a symphony of flavors, a celebration of simplicity, and a testament to how contrasting elements can come together to create something truly magical. The Strawberry Rhubarb Crisp is a dish that embodies the spirit of home cooking – it’s comforting, it’s straightforward, and yet, it never fails to surprise and delight with its depth of flavor and texture.

Strawberry Rhubarb Crisp Recipe

Strawberry-Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp

I know a lot of the recipes that are featured here on Flavour are either classics with a twist or a new combination of flavours or purely showcasing unusual ingredients. Today’s post is quite modest. It’s simply a beautiful seasonal crisp, filled with fresh rhubarb from my garden. I’d have to say that ‘crisps‘ have always been one of my favourite desserts. As you all know, I’m not a huge fan of cake in general, but a dessert packed with fresh fruit with slightly sweet and tart flavours, is definitely up my alley.
What I’ve found with a lot of crisp recipes is that there is so much extra sugar added to it. In my opinion, doesn’t belong there. If you’re using quality fresh fruits, then why mask all that beautiful flavour with cups and cups of processed, refined white sugar. And since all my posts as of late have been moving towards a healthier direction, this one was certainly with which to transform. Except for a small amount of butter added to the topping mixture, I used quite healthy ingredients. And to be honest, a little butter every now and then won’t kill you. My thoughts are…the key to a healthy, wholesome life is more about balance than denial, right? 
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 2 people
Calories 250 kcal


  • 1 oven


  • 4 cups fresh garden rhubarb chopped
  • 1 pint fresh strawberries chopped
  • 1 tablespoon agave nectar
  • 1 cup whole oat flakes
  • 1/4 cup brown sugar
  • 2 tbsp butter
  • 2 tsp cinnamon


  • In a large bowl, mix together chopped rhubarb, chopped strawberries and agave nectar.
  • Pour into a large cast iron pan [or any other baking dish you prefer]. Set aside.
  • In a smaller bowl, mix together oat flakes and brown sugar.
  • With your fingers, gently cut in butter into the dry mixture.
  • You don’t need very much of it, just enough to bring the whole topping together.
  • Pour over fruit and bake for about 40 minutes.
  • Fruit will become tender and slightly bubbly and the topping with be nicely toasted.
  • Serve hot out of the oven and enjoy!


Keyword cinnamon, garden rhubarb, strawberries

About Strawberry Rhubarb Crisp

Gluten-Free Strawberry Rhubarb Crisp - Occasionally Eggs

Background Strawberry Rhubarb Crisp is a classic, comforting dessert that has won the hearts of many through generations. The magic lies in its simplicity: fresh strawberries and rhubarb baked together under a deliciously crispy, crumbly topping. The tartness of the rhubarb beautifully balances the sweetness of the strawberries, yielding a vibrant, mouthwatering flavor that’s hard to resist.

Cooking Tips

Creating the perfect Strawberry Rhubarb Crisp isn’t rocket science, but a few tips always help!

  • Quality of Ingredients: Use fresh strawberries and rhubarb for the best flavor. Frozen fruit can make the filling too watery.
  • Sweetness Balance: Adjust the sugar according to the tartness of your rhubarb and how sweet you like your desserts.
  • Crisp Topping: For that perfect crisp, combine your oats, flour, and butter until it resembles coarse crumbs. Don’t overwork it!
  • Baking Dish: Choose a dish that’s deep enough to hold the fruit and catch any juices that bubble over.
  • Cooling Time: Let your crisp cool before serving; this helps the filling to set and intensify in flavor.

Serving Suggestions

Easy Strawberry Rhubarb Crisp – If You Give a Blonde a Kitchen

Here are some ways to serve your Strawberry Rhubarb Crisp for an unforgettable dessert experience.

  • Classic Vanilla Ice Cream: The contrast of warm crisp with cold ice cream is a pure delight.
  • Whipped Cream: A dollop of whipped cream adds a fluffy, creamy texture.
  • Fresh Berries: Sprinkle some fresh berries on top for an extra burst of fruitiness.
  • Powdered Sugar: Dust it with powdered sugar for a touch of extra sweetness and elegance.
  • Yogurt or Mascarpone: For a tangy twist, serve it with a spoonful of yogurt or mascarpone cheese.


  • Can I use other fruits in this crisp? Absolutely! Feel free to experiment with different fruits. Blueberries, peaches, or apples could be great substitutes or additions.
  • How can I make the topping more crunchy? Increasing the baking time slightly or broiling the crisp for a few minutes at the end can yield a crunchier topping.
  • Can this be made ahead of time? Yes, you can prepare the filling and topping separately, store them in the fridge, and assemble just before baking.
  • How to store leftovers? Store the leftover crisp in an airtight container in the refrigerator. It can be enjoyed cold or warmed up in the oven.
  • Can I freeze Strawberry Rhubarb Crisp? Yes, you can freeze it either baked or unbaked. If unbaked, you can directly bake it from frozen, just add a bit more cooking time.

The charm of a Strawberry Rhubarb Crisp lies in its contrasting flavors and textures – the sweet and tart fruit filling with a buttery, crispy topping. It’s a versatile dessert that allows for a lot of creativity and personal touch. So go ahead, roll up your sleeves, and get ready to enjoy the delightful journey of making and devouring your very own Strawberry Rhubarb Crisp. Enjoy!

Remember, cooking is an adventure. Don’t be afraid to take risks and put your heart into it because, in the end, it’s all about enjoying the experience and the delicious results it brings.

Till next time, happy cooking!

Best, Elaina


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