Golden Oat Strawberry-Rhubarb Crisp

Golden Oat Strawberry-Rhubarb Crisp is the perfect way to welcome the warm season with a dessert that’s both rustic and elegant. Juicy strawberries and tangy rhubarb bake together under a golden oat topping, creating a dessert that is cozy, fresh, and impossible to resist. With every spoonful, you get a balance of sweet and tart flavors wrapped in a buttery crunch.

Although crisps have been around for centuries, this pairing of strawberries and rhubarb became especially popular in the early 20th century when rhubarb gained popularity in American home gardens. Known as the “pie plant,” rhubarb has long been treasured for its bold tartness, which makes it the perfect partner for strawberries’ natural sweetness.

Not only is this dessert simple to prepare, but it’s also versatile. Serve it warm with ice cream, enjoy it chilled the next morning for breakfast, or share it at summer gatherings for an instant crowd-pleaser. This Golden Oat Strawberry-Rhubarb Crisp is proof that simple, seasonal ingredients can make the most memorable desserts.

Recipe Yield: 8 servings

INGREDIENTS

4 cups fresh rhubarb, sliced ½-inch thick
3 cups fresh strawberries, hulled and halved
½ cup granulated sugar
¼ cup light brown sugar, packed
2 tbsp cornstarch
1 tsp vanilla extract
½ tsp ground cinnamon
1 tbsp lemon juice

For the Crisp Topping
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup light brown sugar, packed
½ tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter, melted

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.

2. Mix the filling:
In a large bowl, combine rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, and lemon juice. Stir until fruit is evenly coated. Transfer mixture into the prepared baking dish.

3. Make the topping:
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and mix until crumbly and evenly moistened.

4. Assemble and bake:
Sprinkle oat topping evenly over the fruit mixture. Bake uncovered for 40–45 minutes, until topping is golden brown and filling is bubbling at the edges.

5. Cool and serve:
Let crisp cool for at least 15 minutes before serving warm. Delicious on its own or topped with vanilla ice cream.

Helpful Tips to Perfect This Recipe

Balance Sweetness and Tartness: Rhubarb is naturally tart, so adjust sugar slightly depending on how ripe your strawberries are.
Choose the Right Oats: Use old-fashioned rolled oats for the best texture; quick oats will make the topping softer.
Make Ahead Friendly: Assemble the filling and topping separately, then store covered in the fridge up to 24 hours. Combine before baking.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉