Rhubarb-Strawberry Spring Crisp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic spring dessert featuring tart rhubarb and sweet strawberries topped with a crunchy oat-almond crumble, baked until golden and bubbling. This American-inspired recipe, ready in about 65 minutes, layers rhubarb, strawberries, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F; grease an 8x8-inch baking dish.
  2. Step 2: In a bowl, combine 2 cups rhubarb, 2 cups strawberries, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon zest; toss to coat and pour into the baking dish.
  3. Step 3: In a food processor, pulse 1/2 cup rolled oats, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup cubed cold butter, 1/4 cup chopped almonds, 1/2 tsp cinnamon, and a pinch of salt until crumbly.
  4. Step 4: Sprinkle the crumble mixture evenly over the fruit filling and press gently to adhere.
  5. Step 5: Bake for 40 minutes until topping is golden brown and fruit is bubbling around the edges; let cool for 15 minutes before serving.

Frequently asked questions

How long does Rhubarb-Strawberry Spring Crisp take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rhubarb-Strawberry Spring Crisp?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rhubarb-Strawberry Spring Crisp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rhubarb-Strawberry Spring Crisp for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rhubarb-Strawberry Spring Crisp?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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