This post may contain affiliate links. Read my disclosure policy. 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
– Rhubarb stalks
– Orange
– Cornstarch
– Honey
**For the Topping:**
– Quick oats
– Flour
– Sugar
– Cinnamon
– Butter
*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.
1. Make the filling. Combine the strawberries and rhubarb in a baking dish, then toss them with the rest of the filling ingredients.
2. Prepare the topping. Stir together the ingredients in a medium bowl, then sprinkle this evenly over the fruit filling.
3. 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.
– Switch up the spices. Experiment with other flavors like cardamom and ginger in the topping.
– Make it in a skillet. Use a well-seasoned cast iron skillet to bake your crisp.
*Serving Suggestions*
Enjoy warm with a dollop of whipped cream or frozen yogurt. Leftovers can be eaten with Greek yogurt for breakfast.
*Proper Storage*
– Fridge: Refrigerate leftovers in an airtight container for up to 3 days.
– Freeze: Transfer the strawberry rhubarb crisp to an airtight container and freeze for up to 3 months.
– Reheat: Warm up leftovers in the microwave or in a 350ºF oven until heated through.
More Recipes With Strawberries
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. Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you. Serving: 1 /2 cup, Calories: 219 kcal, Carbohydrates: 38.5 g, Protein: 3 g, Fat: 7 g, Sodium: 3 mg, Fiber: 4 g, Sugar: 24 g. **Strawberry Rhubarb Crisp | Skinnytaste**
