Daily Meal Journal

Rhubarb Crisp

Rhubarb crisp is a classic dessert recipe for spring starring fresh rhubarb, juicy strawberries, sugar, and spices, with a buttery oat-pecan crumble on top.

By Ree Drummond   Published: Apr 14, 2025

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Rhubarb Crisp
Yields:
6 - 8
Prep Time:
30 mins
Total Time:
1 hr 30 mins

David MaloshYields: 6 - 8Prep Time: 30 minsTotal Time: 1 hr 30 minsSavePrintOh, how I love rhubarb! It always reminds me of my grandmother: There was a little restaurant in her town called The Ideal Cafe and they served rhubarb pie year-round. Now, every year when spring arrives I love to bake all types of rhubarb recipes, like strawberry rhubarb pie and this buttery, crumbly rhubarb crisp. Rhubarb is just so beautiful and weird and tart—and when you mix it with lots (and lots and lots) of sugar, it makes one of the best spring desserts! Treat it like celery: Hack off the gnarly ends and chop up the stalks, and you'll be set.

This recipe starts with rhubarb which, by itself, is extremely tart! Strawberries sweeten up the dish along with plenty of brown sugar. Spices like ginger and cinnamon add flavor, and a bit of flour helps thicken the mixture right up. The crumbly topping, made with sugar, butter, and flour, plus rolled oats and pecans, is utterly addictive.

You sure can! Rhubarb is in season from late spring through mid-summer, but the best way to enjoy it longer is to freeze some during peak season. Just be sure to thaw the rhubarb before using it.

Ingredients

Directions

  1. Step 1
    Preheat the oven to 350˚F. Butter a 2-quart baking dish.
  2. Step 2
    For the filling: Combine the rhubarb, strawberries, ginger, and cinnamon and toss in a large bowl. Whisk together the brown sugar, flour, and salt in a small bowl; add it to the rhubarb mixture and mix well.
  3. Step 3
    For the topping: Mix together the flour, oats, brown sugar, granulated sugar, and salt in a separate large bowl. Cut 1 1/2 sticks of the butter into cubes, then work the butter into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans.
  4. Step 4
    Pour the rhubarb filling into the baking dish and sprinkle with the topping. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Bake until the fruit is bubbly and the topping is golden brown and crisp, 50 to 60 minutes. Serve with strawberry ice cream.