Strawberry Rhubarb Crisp with Oat Streusel

A warm strawberry rhubarb crisp topped with a dollop of whipped cream is one of the easiest and most satisfying spring desserts. The bright tartness of rhubarb balances perfectly with sweet strawberries, while a cinnamon-spiced oat topping adds comforting texture and flavor.

Honey-Sweetened Strawberry Rhubarb Crisp Recipe

When rhubarb appears at the farmers’ market I always grab some—its season is short and I love using it in both breakfasts and desserts. This strawberry rhubarb crisp uses honey to gently sweeten the filling so the rhubarb’s natural tartness still shines through. The topping is an oat-forward blend spiced with cinnamon that crisps up beautifully in the oven.

What You’ll Need

Most of the ingredients for this crisp are pantry staples. Exact measurements are listed in the recipe card below.

For the filling:

• Strawberries – Fresh, hulled and quartered for the best flavor.
• Rhubarb stalks – Trimmed and cut into bite-size pieces; discard leaves.
• Orange – Both zest and juice brighten the filling.
• Cornstarch – Thickens the juices so the filling sets up nicely.
• Honey – Gently sweetens the fruit; substitute maple syrup for a different flavor.

For the topping:

• Quick oats – Use certified gluten-free oats if needed.
• Flour – White whole wheat or a measure-for-measure gluten-free flour works well.
• Sugar – Light brown sugar or coconut palm sugar both add depth.
• Cinnamon – A little warms the topping.
• Butter – Melted; use a plant-based butter and maple syrup instead of honey to make it vegan.

How to hull strawberries

Use a small paring knife to cut around the stem at an angle and remove the core; this removes the firmer, pale flesh beneath the cap for a tender berry.

How to Make Strawberry Rhubarb Crisp

Below is a concise overview of the method. See the recipe card for quantities and timing.

1. Make the filling: Toss strawberries and rhubarb with honey, orange zest and juice, and cornstarch in an ovenproof dish until evenly coated.
2. Prepare the topping: Stir oats, flour, brown sugar (or coconut sugar), cinnamon, and melted butter until crumbly and evenly combined.
3. Assemble and bake: Spread the topping over the fruit and bake in a preheated 375°F oven for about 40 minutes, until the topping is golden and the filling is bubbling.

Tips and Variations

• Pick firm rhubarb: Choose stalks that are crisp and no wider than two inches to avoid stringiness.
• Try other spices: In place of or alongside cinnamon, a pinch of cardamom or ground ginger adds complexity.
• Use a skillet: A well-seasoned cast iron skillet can be used for baking the crisp for an attractive presentation.
• Serve warm: Let the crisp cool for 10–15 minutes so the filling thickens slightly, then serve warm for the best texture.

Serving Suggestions

Serve a warm spoonful with whipped cream, frozen yogurt, or vanilla ice cream. Leftovers also make a delicious topping for Greek yogurt at breakfast, creating a quick parfait-style treat.

Proper Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze portions in an airtight container for up to 3 months; thaw in the refrigerator before reheating.
• Reheat: Warm single servings in the microwave or reheat the whole dish at 350°F until heated through.

Recipe Card