Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-spiced oat topping.
Honey-Sweetened Strawberry Rhubarb Crisp Recipe
I can’t pass up rhubarb whenever I see it in the farmer’s market. Rhubarb season is short, after all, and I want to make the most of it! Strawberry rhubarb baked oatmeal goes on the menu for breakfast, I make strawberry rhubarb compote for keeping on hand in the fridge, and then this strawberry rhubarb crisp is sure to make an appearance for dessert.
Why You’ll Love This Strawberry Rhubarb Crisp
- Just sweet enough. Rhubarb is tart, but a lot of recipes completely overwhelm its natural flavor with cups and cups of sugar. Here, I balance the pucker of rhubarb in the filling with sweet strawberries, orange juice, and honey. (When rhubarb isn’t in season, you can still make this strawberry crisp!)
- That irresistible topping. Raise your hand if you can’t resist picking the topping off of fruit crisp while you wait for it to cool! The cinnamon-spiced oat topping also brings more sweetness to the table, along with lots of cozy flavor and texture to contrast with the jammy berries and rhubarb.
- The easiest spring dessert. What I love most about crisp recipes, whether it’s this one, blueberry peach crisp, or cinnamon apple crisp, is how easy it is to put them together. Mix the fruit filling, mix the topping, assemble, and bake!
What You’ll Need
I bet you have most of the ingredients you need for this strawberry rhubarb crisp in your pantry already! Scroll down to the recipe card below for exact measurements.
For the Filling:
- Strawberries – If you can get your hands on local strawberries, they’re always the best! They tend to be smaller, but also sweeter.
- Rhubarb stalks – Discard the leaves. Only the stalks of the rhubarb plant are edible.
- Orange – You’ll need both the zest and the juice.
- Cornstarch – This thickens the filling.
- Honey – Maple syrup also works, but I think the flavor of honey is ideal.
For the Topping:
- Quick oats – Be sure your oats are gluten-free certified if you want to make a gluten-free crisp.
- Flour – Use a measure-for-measure gluten-free flour or white whole wheat flour.
- Sugar – Light brown sugar or coconut palm sugar both work in this recipe.
- Cinnamon – For cozy flavor.
- Butter – To make your strawberry rhubarb crisp vegan, swap in your favorite plant-based butter (and then use maple syrup instead of honey, too).
How Do You Hull Strawberries?
Don’t just slice the pale tops and greens off of the strawberries! Hulling them removes the harder part of the berry that’s just underneath the stem. Use a paring knife and cut at an angle around the green top, then pull it out.
How to Make Strawberry Rhubarb Crisp
Here’s a quick overview of the steps involved in making this strawberry rhubarb crisp. See the recipe card below for more detailed instructions.
- Make the filling. Combine the strawberries and rhubarb in a baking dish, then toss them with the rest of the filling ingredients.
- Prepare the topping. Stir together the ingredients in a medium bowl, then sprinkle this evenly over the fruit filling.
- Bake. Place the baking dish in an oven preheated to 375ºF and bake for about 40 minutes, or until the topping is lightly browned and the fruit is bubbling up along the edges.
Tips and Variations
- Choose the best rhubarb. The stalks should be firm, not wilted, and they should be no more than two inches wide. Rhubarb stalks that are thicker than this are likely to be stringy and tough.
- Switch up the spices. I love to keep it simple with cinnamon in the topping for this strawberry rhubarb crisp, but you can experiment with other flavors. Cardamom and ginger would both work well.
- Make it in a skillet. If you have a well-seasoned cast iron skillet, you can use that to bake your crisp.
- Let it cool—but just a little. Crisps are best served warm, but not hot—you want to wait 10 to 15 minutes so the filling has a chance to thicken a bit. Then dig in!
Serving Suggestions
I love adding a dollop of whipped cream to the top of the crisp, or a scoop of frozen yogurt. I’ve also been known to enjoy leftovers for breakfast with Greek yogurt—it’s kind of like a yogurt parfait!
Proper Storage
- Fridge. Refrigerate leftovers in an airtight container or wrapped in the baking dish for up to 3 days.
- Freeze. Transfer the strawberry rhubarb crisp to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat. Warm up leftovers in the microwave or in a 350ºF oven until heated through.
More Recipes With Strawberries
- Roasted Strawberry Almond Flour Muffins
- Strawberry Swiss Roll
- Strawberry Cheesecake Dip
- Grilled Chicken, Strawberry, Avocado Salad with Citrus Dressing
- Skinny Strawberry Fool
Strawberry Rhubarb Crisp
Ingredients
For the filling:
- 20 ounces strawberries, hulled and quartered
- 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
- 1/2 orange, zested and juiced
- 1 tbsp cornstarch
- 1/4 cup honey
For the Topping:
- 3/4 cup quick oats, I used gluten-free
- 1/3 cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- 1/2 tsp cinnamon
- 3 tablespoons butter, melted
Instructions
- Heat oven to 375 degrees.
- Combine strawberries and rhubarb in an oven safe dish.
- Add honey.
- Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
- Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
- Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
- Serve with a scoop of frozen yogurt or whipped cream if desired.
Perfect snack! I subbed in apples for most of the strawberries but it’s still perfect! Delicious
Wow this was so delicious
delicious and easy to make. Fits in perfectly with being a sweet treat but natural and low calorie – thanks Skinnytaste!
Would this recipe work with almond flour?
Perfect combination of sweet and tart!
Skinnytaste Crisp recipes don’t miss. I’ve made the apple and berry, but the strawberry rhubarb may be my favorite! Super easy to swap in gf oats and gf flour, not a ton of sugar in it. Highly recommend!
GREAT!
Delicious! Both my husband and I loved it. Thank you.
made in my cast iron skillet – perfect combo of tart and sweet. used agave for honey, orange juice instead of an orange and zest, gluten free flour, turbinado sugar instead of brown, and ghee instead of butter. topping was just enough and didn’t overwhelm the flavor. thank you!
Oh, so very good! I have made strawberry rhubarb desserts before, but the orange zest and juice made a wonderful addition.
great!!
Whenever I see a recipe for rhubarb I cry. I love rhubarb but can’t get it where I live 😥😢
I rated this five stars, because every recipe of yours that I’ve tried has been five stars. I haven’t made this one yet because I have one important question. I can’t eat oats anymore. Any suggestions of what to use for a nice topping?
What if you did mixed nuts instead?
Will this recipe work with frozen strawberries and frozen rhubarb? What, if any, adjustments would need to be made to account for the extra moisture?
Should be ok.
I was told these recipes have point values for those trying to do the WW program; is that True? TIA
yes the blue circles
Thank you for this amazing gluten free treat. It lasted one sitting aiming my book club. Many are gluten free so I am always searching for sweet treats they can have with the entire group. It was requested for the next meeting when we start again in the Fall. Also received many texts requesting I make it and bring it to their house and they’ll make the coffee however, I don’t drink coffee but I think it would go great with green tea too. 💜
Youre welcome!!
This recipe was amazing! Prepared exactly as recope states. First pan didn’t last long. I will be freezing rhubarb and making this all year round.
I’m so glad!!
Gina, this recipe is so awesome that I would give it 10 stars if I could. I have made it SO many times over the past years, and highly recommend it to all. I use my own rhubarb from my garden, which I dice up and freeze every year, and organic frozen strawberries. I weigh them precisely, lol. The orange zest, juice and honey make this recipe SO delicious. Making it today for company, and willl serve with a small scoop of vanilla ice cream as a treat. Thank you!
Thanks Nancy!
This was a great dessert I made for my teenage son who is really into eating healthy and wanted a light dessert. I used coconut flour and old fashioned oats which I won’t do again because the topping had more of a powdery consistency and not crunchy. I also didn’t have rhubarb and just used 3 bananas instead. So it was a strawberry banana crisp. I am going to make this again for sure with the correct ingredients.
This was wonderful! Just as tasty as the non-skinny version I used to make. I didn’t have strawberries, so I substituted sweet cherries instead. Rhubarb/Cherry is a fantastic combo!
Ounces? This confuses me. Is that weight or fluid ounces. The brown sugar is in ounces and usually it’s in cups or tbsps etc.
Confusing for me as well. I’m going with weight this time, but hope someone can clarify. Ive made it before, but can’t remember what I’ve used in the past! Delicious!
Really enjoyed this!!
great receipe. I made a ew modifications. Used bron sugar instead of honey and cut the rhubarb and let it soak in the sugae for over a half an hour then cooked it down for a few mintues and then added it to the strawberries and mixed it in with the cornstartch so it wasnt soupe- I read to do this on cooksillustrated as last year when I made this it was soupy. I also added more cinnamon and nutmeg as well.
Amazing!!! Glad I found this recipe. I had a taste for rhubarb, found your super easy recipe and it was wonderful. The grocery store had frozen rhubarb and I always have frozen strawberries on hand (from Costco). I switched honey for maple syrup and made my “usual” crisp topping since I know it by heart and had all of the ingredients. This is a keeper but will only make for company since I ate almost all of it myself. :-))
How can this recipe be dairy free there is butter in the topping.
Fixed now. 🙂
A taste of spring. We loved it. Used swerve sugar replacement as was serving to diabetic. Cut butter back to two tabs, and flour to 1/8th cup, Can’t wait to make this again. Sweet and Tart flavors are a favorite. Going to make your other rhubarb recipes. When in season I get rhubarb, chop it and freeze it so can use when ever I like.
Have you made this in a slow cooker? Just picked a bunch of rhubarb and I was going to make this for Father’s Day..
I made this the other night for the first time and it was delicious! I have a HUGE rhubarb patch and was looking for something to make with some of it that would not be too high in points. This is the one! It’s a keeper.
Gine, could you also use frozen rhubarb in this recipe?
I’ve yet to figure out how to make the perfect low fat whipped cream from scratch,
Read more at https://www.skinnytaste.com/strawberry-rhubarb-crisp/#ZcrQfwAOi7hZuoqX.99
Take on can of coconut milk, the regular kind, not fat free kind. Place in the fridge for about a day. open the can and drain the liquid, keeping the solid coconut milk. place solid into a bowl, discard liquid. Add about a 1/2 teaspoon of vanilla, a tablespoon of honey, some cinnamon. mix. Best whip topping you’d ever eat.
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Good luck
Made this last night and it was fabulous.
Just the right touch of sweetness, which didn't obliterate the taste of the berries or tang of the rhubarb. Puts those cloyingly-sweet, super-fatty crumbles to shame.
Served with vanilla ice cream!
I didn't have any rhubarb but I had a ton of strawberries to use up, so I just made this into a Strawberry Crisp and used less honey. It turned out great! I love your recipes!
I just made this and we couldn't wait for it to cool down! A small scoop of vanilla gelato and voila! Delicious!!! I will be making this again many times.
This recipe was AMAZING!! Thank you!!
Just made this and it was delicious! Thank you so much for a great recipe.
Are the points SW or WW, or neither? I will try this, if I can make it with rice flour not cornflour, and with quinoa and rice flakes not oats, then the points could be different!
I am on SW.
I have a huge container of super fresh blackberries. Think this would work with that as well? I'm not sure, but what about mixing peaches and blackberries?
I made this in May with strawberries and rhubarb and, of course, loved it. Now I had apricots and blueberries in the house so I made the same thing, just with these two fruits instead. Results were outstanding! Thank you so much for sharing this method of making a guilt-free crisp. It's so freakin' delicious! 🙂
Not sure why I never thought to make a crisp out of rhubarb. Tried this tonight and love it! I used low fat margarine in place of butter and it worked just as great. I also subbed orange juice for lemon juice, but that's only because I had that in my pantry. Thanks for the recipe!
This was SO delicious! I made it last night to take over to a dinner party we were attending and everyone loved it….thanks for the great recipe! I reblogged about it myself too!
SUCH a great recipe!! This will be new 'go to' for strawberry rhubarb crisp. I even shared it on my blog today: http://www.vixenmade.com/2012/06/healthier-strawberry-rhubarb-crisp.html
It was delicious!
My husband and I went to our local farmer's market and bought rhubarb today; he wanted me to make him a pie, but I found this healthy treat and it was a huge hit!!!!! I used Splenda Brown Sugar and it tasted great. Thank you for this recipe!
I just took mine out, and the taste nibbles were delicious! I don't have any whipped cream atm so I used a little bit of sweet coffee creamer. I substituted sunflower oil spray for the butter (about two long passes over the mix), used a tsp of lime juice that I had on hand instead of orange, and used wheat flour. I think that is what brought me down to 5p+.
Next time I will use smaller rhubarb pieces. Also, to me the honey tastes "necessary" but I might try to make it, as suggested above, without flour.
Finally, to the person who asked about why people aren't growing rhubarb, plenty of people are in apartments or condos w/o land! Plus for those that have land, it takes a long time to mature.
I made these the other night, I hadn't had fresh rhubarb since i was a kid and it grew wild in our yard, i forgot how sour it is but with this recipe and the blend of all these wonderful ingredients it was wonderful!!! I used the Amber agave nectar, such a nice taste….and it's great warm out of the oven or cold the next day! thanks for this one……….
I love strawberry with rhubarb & your cute polka dot napkin!
I love rhubarb and this recipe looks like a good way to use it.
I didn't have an orange so I added a little water with the agave and cornstarch. It is Unbelievable and I imagine it's even better with the orange zest and juice! Thank you, Gina! LOVE this…it's disappearing as it cools on the stove!
fyi: This is still just as good if you omit the flour from the topping. That's pretty much exactly how I make my homemade (and gluten free) cobblers.
Is the honey added to sweeten the dessert? Do you think splenda would work just as well?
Off to "steal" some rhubarb from my parents house right now!
Would it still work if I used steel cut oats not quick oats…maybe if I like cooked them beforehand? What to do
I have this in my oven now. It smells positively divine in my kitchen. Can't wait to try it. Thank you for all your recipes.
Your strawberry rhubarb crisp was delicious. Hubby gave it 100 thumbs up.
Rhubarb is so easy to grow… why not grow some of your own and then you won't have to search for it?
Thanks a lot for posting such an interesting article. The Strawberry Crisp Recipe was just very delicious looking. I think that I will have to try making it out at home during a week end.
Mmmm! Thanks for the refresher!
What a great ending to our Mothers Day meal today! My mom and I (and everyone else) really enjoyed it. It was my first time with rhubarb, and I was pleasantly surprised. Thanks for being a special part of our day. And Happy Mothers Day to you!!
Thanks!
Gina Coconut Whipped Cream may interest you as an alternative to whipping cream. I`ve never tried it, but came across it today on pinterest. http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
YUM! I have always wanted to try to make some healthy variation of this, so you saved me some time! Now I just need to make it gluten-free. I think I have a new homework assignment! 🙂 Homework was never so tasty and fun!
deelivingfree.blogspot.com
Oh my!!! This was the first recipe that I've tried from your site and …oh my!!! This was a truly awesome surprise to my taste buds. My girls and I just made it and as a family we'd never had rhubarb. I actually had to call around to a couple of stores before my husband left to make sure we could get and we could!! So we were skeptically saying "if it doesn't taste good we wont ever make it again. LOL This is so delicious and is now officially added to my repertoire of dessert recipes. Thank you Gina and to Kris for recommending skinnytaste.
I made this last week with rhubarb from our CSA box. When I got the rhubarb, I searched your site first to see if you had a healthy, yummy version of strawberry rhubarb crisp, and you did! It was delicious! I'm glad you moved it to the front page for rhubarb season.
I'm definitely going to make this later this week when my mom comes down to visit… This way I'll be able to celebrate Mother's day with her. Thanks for the gorgeous recipe!
I love Strawberry Rhubarb Crisp! My Mother-in-law has a recipe for Rhubarb Crisp, so I started substituting half of the rhubarb for strawberries. Your recipe will be a delight to try. Never thought of adding orange zest & juice. yum!
PS- My in-laws moved out of state a few years ago, and I inherited the rhubarb plants from their garden!!! So I have rhubarb every year!!!! Thanks
Hello Gina–looks so yummy !! have you made this with other fruits ( apples.peaches.pears…etc ) in the Fall or Winter when fresh strawberries and rhubarb are not available ?? if so did you have to adjust cooking times ??thanks
Love strawberries.. Never had rhubarb though.. Looks like I may have to try and find though.. Thanks..
I've never had rhubarb before but, I've been wanting to try it. This seems like a perfect place to start! That crisp looks amazing! The fact that its healthier makes it even more tempting! Yumm!
Nooooo!!! I JUST made a rhubarb crisp (full fate version) for Mother's Day and should have checked here first!! Oh well, next time!
So glad you enjoyed it Ali!
Ahhh, this was AWESOME. Made it tonight and followed the recipe exactly. I thought the orange juice and zest really enhanced the flavor of the rhubarb and strawberries. Soooo delicious!
I doubled the recipe and found the orange zest was way too much, couldn't taste anything else. I would make this again but use no more than 1 T of zest.
Kelly- You could use arrowroot in place of cornstarch. I don't think flour would be good.
Gina, any substitute for corn starch? Could I use a bit of flour instead?
Made this over the weekend and we loved it! Thanks for the great recipe.
Made this today and it was delicious. Not too sweet and not too tart. I go to the WW meetings at work and each week I try to share some of your recipes. Everyone is excited when they get them.
Thanks so much Gina.
We had a BBQ last night and I was wondering what to have for dessert. I remembered seeing this and ran to the store for the ingredients. Everyone loved it!
I made this tonight and it was delicious!! In fact, everything I have tried from your site has turned out great – Thank You Gina!! I gave up on WW, but I found you so it worked out!
What size of dish did you use to do have it be 8 servings?
I made this last night. It was absolutely delicious!!
OMG: that looks terrific! Our rhubarb will be ready in a couple of weeks. Can't wait!
Anonymous- absolutely!
Michelle- I love the bald chicks blog, I'm a new follower!
Tiffany- awesome!
Thank you thank you thank you! I made this last night, and everyone in my family loved it (ages ranging 20 months to 33 years)!! I had forgotten to buy an orange, so I used a lemon (oopps!!) but it still turned out fabulous. Every recipe I've tried has been amazing! Thank you once again!!
This looks to die for! My family and I were talking about strawberry rubarb pie the day before you posted this recipe- I've been craving it! SO excited to try this recipe! Thanks!!!
Wow those look so good!! I actually made a similar recipe recently but put halved the fat and added apple butter and flaxseed meal to the topping. Turned out great and you couldn't tell at all!
OMG, that looks yummy! We have been devouring our strawberries lately. With them being so sweet and on sale, they are our go to treat of choice. I definitely need to give this recipe a try.
I am stopping by from That Bald Chick's blog!
Made this last night.AMAZING
Never had this before , and it looks amazing!
Haven't tried rhubarb combined with any fruit yet. Where am I living?lol!well there's no harm in trying.Just got to find that whip cream you are recommending.
Gina – could this be a "make ahead" dish. Assemble the filling and then leave in the fridge until ready to bake with the topping?
Yes, use 2 lbs of strawberries instead and make a strawberry crisp. Or use 1 lb strawberries, 1 lb blackberries. Or even blueberries.
I love the recipe but too bad rhubarb is hard to come by here… possible to replace with something else?
Oh my – this looks awesome. How I love the combo of rhubarb & strawberries. Your photos are mouth-watering!
Laurie, go for it!
I think frozen would work jus fine!
Anonymous – I love grandma's advice about the R's!
Tessa, mine too 🙂
I love crisps with any fruit, but strawberry and rhubarb might be one of my favorites!
I am so excited. My grandma always says only cut rhubarb on months without an R (May, June, July, August)
In the MidWest, we don't harvest it after the 4th of July. Need to let the plant(s) renourish
I might have to buy some rhubarb this weekend at the greenmarket… this looks delicious!
do you think frozen rhubarb would work ok for this recipe?
That looks fantastically gorgeous! I was never a rhubarb fan, but recently I've started to enjoy it. Thanks for sharing this.
Oh Gina this is going to be great Rhubard is just starting to grow here… might have to pick some early to try this…thanks for posting
I don't have a cup size because it's hard to measure in cups after but I did weigh it and it came to 5 oz (wt) per serving.
A great idea is also to divide this between 8 ramekins and bake in their for easier portion size. I usually make this in a pie dish which is easier to eyeball 8 servings.
We have rhubarb in our garden up to our knees! Can't wait to enjoy this treat.
I have been looking for a strawberry/rhubarb recipe! Thanks for this one!
How do you figure out what is 1/8 for the point value. Can you tell us in a cup serving?
Muffins? Oh, yes please! In the meantime, I'll have to try this. We did a mixed berry crisp this weekend with your Blueberry Peach Crisp recipe. It was a hit! This looks like the same, so I'll be trying it for sure!!
Kelly you leave out the rhubarb and use 2 lbs of strawberries instead 🙂
Oh how I wish I would find rhubarb in my local fruit stands!! They must not be very prevalent here in the south! (FL!) This recipe sounds wonderful!
I have found fresh rhubarb at Publix in the produce dept. I'm in Tampa. Good luck!
Oh boy, glad I could help!! I'm thinking muffins next!!
Ooh, muffins sound excellent! I can't wait.
Eagerly awaiting the muffin recipe!! Love Rhubarb!
Thank you! I'm picking rhubarb today and was about to splurge on a sinful sour cream rhubarb pie, but you saved me. This sounds so yummy!