Cobblers and Crisps are some of my favorite desserts! Make sure to try this Apple Crisp, Peach Crisp, Blackberry Cobbler, Cherry Cobbler, Peach Cobbler, or Blueberry Cobbler!
Buying and Preparing Rhubarb:
Rhubarb: fresh rhubarb is available in the Spring (April-June), in the grocery store of the produce section. It comes in stalks, like celery. Buy fresh, crisp, heavy stalks and avoid any that feel limp or dry.
How to Make Strawberry Rhubarb Crisp:
Make Crumb Topping: Combine the oat crumble topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the rhubarb filling. Cut the Rhubarb from the root and remove and discard leaves. Wash and thoroughly dry. Slice rhubarb stalks in half lengthwise then chop into 1/2-inch pieces. Prep Rhubarb and Filling: Combine rhubarb, strawberries, sugar, vanilla, zest, juice, and cornstarch and pour into a 8 or 9’’ square baking dish (or similar size). Bake and Serve: Sprinkle crumble topping evenly on top. Bake for 35 minutes or until the topping is golden and fruit is bubbling. Serve with a scoop of vanilla ice cream, if desired.
Recipe Variations:
Omit Strawberries: Double the amount of rhubarb, or substitute a different fruit. Apple Rhubarb Crisp: Instead of strawberries, substitute 1 pound of peeled and thinly sliced apples. Lower Sugar: Cut the sugar in half or substitute another sweetener. Vegan/Dairy-Free: Substitute vegan butter. Gluten-Free: Use gluten free oats and flour.
Make Ahead and Freezing Instructions:
To Make Ahead: The strawberry rhubarb filling and oat topping can be made 1 day in advance, stored seperatly in the fridge. To Freeze: You can freeze the assembled, unbaked crisp, or freeze after baking. Cover very well with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely before baking or rewarming in the oven. I originally shared this recipe May 2020. Updated May 2024.
This post contains affiliate links.
