Strawberry Rhubarb Crisp with Streusel Topping

Strawberry Rhubarb Crisp with Streusel Topping - Food & Nutrition Magazine - Stone Soup
Photo by Julie Harrington

Normally we see fruit desserts throughout the spring and summer seasons, but Strawberry Rhubarb Crisp can truly be made any time of the year! Both of these fruits are filled with antioxidants and packed full of vitamins and nutrients that have anti-inflammatory properties and have been shown to decrease risks of certain diseases.

Did you know that frozen fruit is just as healthy as fresh?Strawberry Rhubarb Crisp with Streusel Topping - Fruits are picked and frozen at peak ripeness, and studies show that they retain a comparable vitamin, mineral and phytochemical content to their fresh counterparts.

Crisp, Cobbler, Crumble: What’s the Difference?

Sometimes these terms are used interchangeably but there is actually a difference! All of these types of recipes usually contain fruit, but it’s the topping that makes the difference!

A cobbler typically has a doughy, biscuit-like topping. When you think of cobblers you are probably thinking about your grandma’s traditional recipe that has been passed down for ages!

Crumbles are more like a streusel topping, but they don’t contain any oats.

If it’s a true crisp, it will definitely have oats in the topping!

Strawberry Rhubarb Crisp with Streusel Topping


For the filling:

  • 3 cups quartered fresh strawberries
  • 3 cups sliced fresh rhubarb or thawed frozen rhubarb
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt

For the topping:

  • ½ cup lightly packed light brown sugar
  • ½ cup old-fashioned rolled oats
  • ⅓ cup whole-wheat pastry flour
  • 4–6 tablespoons unsalted butter, softened


Preheat the oven to 350°F. Coat an 11-inch-by-7-inch baking dish with cooking spray.

In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt. Transfer to the prepared baking dish.

To prepare topping: Combine brown sugar, oats, flour and butter (starting with 4 tablespoons of butter) in a medium bowl and stir until thoroughly combined. If mixture seems too dry, add additional 1 to 2 tablespoons of butter. Crumble the topping evenly over the strawberry-rhubarb mixture.

Bake the crisp until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes and serve warm or at room temperature.

Cooking Note:

  • If using frozen rhubarb or strawberries, thaw then be sure to drain any excess liquid.
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Julie Lopez
Julie Lopez, RD is the registered dietitian and culinary nutrition chef behind her website based in New Jersey.

Cooking has always given Julie joy because of its powerful ability to connect people together. She was always intrigued by the way food can impact your health and decided to follow her passion to dive deeper in learning through culinary school and becoming a registered dietitian.

Julie’s passion is to educate others about nutrition through food and giving them the tools they need to build confidence in the kitchen. It’s her mission to help everyone appreciate all the delicious ways foods can be prepared so everyone can fall in love with it again and again.

Most recently, her recipes have been featured in NBC News, Huffington Post, and US News & World Report.