This Strawberry and Rhubarb Crisp is a favorite spring dessert. Tart, sweet, jammy, buttery, crumbly – yes please! This recipe is simple to make and it easily feeds a crowd, which makes it a dinner party favorite. For context, a crisp is a baked dessert of fruit that’s tossed with sugar and topped with butter, flour, sugar, and rolled oats. Here, tart rhubarb and sweet strawberries bake until almost jammy under the crumbly, buttery topping, which crisps up beautifully when baked, hence the name. Serve with your favorite vanilla ice cream and you’ll be a hero!
I love making crisps for both their simplicity and flavor. Crisps come together really easily and they’re super forgiving, which makes them an ideal dessert to make regardless of your confidence in the kitchen. Be sure to check out the Riffs section underneath the recipe for ways to spin this recipe with any seasonal fruit, different sweeteners (yep, maple syrup works), and ways to spice it up. I use the same below ratios and swap out other fresh seasonal fruit during the summer, like peaches or mixed berries, more on that in my Riffs section.
Tart, sweet, jammy, buttery, crumbly – yes please! A crisp is a baked dessert of fruit that’s tossed with sugar and topped with butter, flour, sugar, and rolled oats. This recipe is simple and forgiving - perfect for feeding a crowd.
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