Strawberry Rhubarb Crisp

If you don't have a cast iron skillet, you can also use an 8x8 baking pan, or a 9x9 baking pan. Skip the step where you heat the pan on the stovetop, and instead cook the filling an additional 5 to 10 minutes before transferring to the baking pan and adding the crisp topping.

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Cooling time: 20 minutes
  • Yield: 6 to 8 servings


For the topping:

  • 1 1/2 cups (190 g) rolled oats
  • 1 cup (140 g) all-purpose flour
  • 1/2 cup (110 g) packed dark brown sugar
  • 1/2 cup (100 g) white granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 12 tablespoons (175 g or 1 1/2 sticks) unsalted butter, melted and cooled

For the filling:

  • 4 cups (620 g) strawberries, stemmed, hulled and, cut in half if large
  • 3/4 cup (250 g) white granulated sugar, divided
  • 1 tablespoon chopped candied ginger
  • 2 tablespoon cornstarch
  • Zest from 1 medium orange
  • 4 cups (500 g or a little bit over 1 pound) sliced rhubarb (1-inch chunks) from about 5 to 6 thick stalks or 10 to 12 skinny stalks

To serve:

  • Vanilla ice cream, store-bought or homemade

Special equipment:


1 Preheat the oven to 350°F.

2 Make the topping: Combine the oats, flour, both sugars, cinnamon, and salt in a medium-sized bowl. Mix with a balloon whisk until consistent in color and all the ingredients are evenly distributed. Use your fingers to break up any chunks of brown sugar.

Drizzle the melted butter over the dry ingredients, tossing with a fork until the topping starts to clump together and the dry ingredients are moist. Place the bowl in the refrigerator to chill while you prepare the fruit.

Easy strawberry rhubarb crisp add the butter Rhubarb Strawberry Crisp make the topping

3 Macerate the strawberries: Combine the strawberries, 1/2 cup of the sugar, candied ginger, cornstarch and orange zest in a large bowl, tossing to make sure the strawberries are coated with the dry ingredients. Set aside.

Best Strawberry rhubarb crisp macerate the strawberries Recipe for strawberry rhubarb crisp add the sugar

4 Cook the rhubarb: Spray a 10-inch cast iron skillet with cooking oil, and add the rhubarb and the remaining 1/4 cup of sugar. Cook over medium-high heat, stirring constantly, for 5 to 7 minutes, or until the sugar has dissolved and the rhubarb juice starts to thicken. You want to cook off some of the liquid, but you don’t want the rhubarb to get mushy or break down.

Strawberry and rhubarb crisp add the sugar to rhubarb 

5 Add the strawberries and bake in the oven: Add the strawberry mixture to the hot pan with the rhubarb, covering the rhubarb evenly. Bake in the oven for 30 to 35 minutes.

Easy strawberry rhubarb crisp add the strawberries

6 Add the topping and continue baking: Take the pan out of the oven and sprinkle the crisp topping over the fruit filling. Return to the oven for an additional 15 to 20 minutes, or until the top of the crisp is golden brown and the fruit filling is bubbling hot.

Recipe for strawberry rhubarb crisp add the topping Best Strawberry Rhubarb Crisp bake the crisp

7 Cool and serve: Let the crisp cool at least 15 to 20 minutes before serving, to allow the filling to thicken a bit. Serve with your favorite vanilla ice cream.

This crisp is best eaten the same day but you can store it in the fridge after it has completely cooled, covered with plastic wrap, for up to 2 days (the crisp topping will soften, but still be delicious). Warm up in a 350°F oven for 10 to 15 minutes before serving.

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  • Catherine

    I have been making rhubarb crisps for years. All of a sudden I have depleted my rhubarb and bought strawberries from our local berry patch. I have been to every website out there and have seen the pitfalls and disasters waiting to happen. Juicy strawberries change the dynamics. This recipe nails it. A few extra steps but this is the way to go. I hate when people comment before making the recipe, but parsing this recipe, I know it’s killer. Will repost after I have made it.

  • Leslie

    Delicious! Made it for my dad and he loved it!


  • Danielle

    I just made this and it was incredible! Definitely the best fruit crisp I’ve ever had (or made). Thanks for a fantastic recipe.


  • Jenny

    We have a volunteer rhubarb plant grow in our backyard and I finally harvested some to try this. I reduced the sugar some (didn’t add the 1/4 cup while cooking the rhubarb and 1/3 cup of each sugar for the crisp) and found it just right. Served it with whipped cream – YUM! I this’ll be my got to for a strawberry/rhubarb dessert.


  • Amy

    A winner. Lots of compliments. Dense crisp topping. Excellent with vanilla ice cream OR as bites stolen from the pan.

  • kkh369

    Take out that icky rhubarb, and I’m there!

  • Anna

    I love strawberry rhubarb anything but especially jam. I miss having a ton of it in our yard, it’s so expensive at the store!

  • Noel

    We could cut the sugar down to all up 1 cup.
    Have made this and it is still overly sweet.
    No salt as you can use lemon juice.
    More healthy for you and so nice on a cool evenings

  • Allison

    I have sweet memories of eating rhubarb desserts in Alsace. Love the idea of using cast iron…..

  • Gil

    I made this in a cake pan… delicious.